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Workshop One - Food. “If we don’t get sustainability in agriculture first, sustainability will not happen.” Wes Jackson, Land Institute. Workshop One - Food. Goals – Working Group on Food. To investigate food production, transportation and security in the Metro Vancouver region.

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Workshop one food

Workshop One - Food

“If we don’t get sustainability in agriculture first, sustainability will not happen.”

Wes Jackson, Land Institute


Workshop one food

Workshop One - Food

Goals – Working Group on Food

  • To investigate food production, transportation and security in the Metro Vancouver region.

  • To identify the driving forces propelling regional food production and consumption trends

  • Explore key indicators that help to define the relationship between food and urban form

  • Propose recommendations on how the regional food system can contribute to the provincial target of an 80% reduction in greenhouse gas emissions by 2050.


Workshop one food

Food & Resources:

Modern Agriculture = Cheap Energy

1910: 1 BTU fuel energy = 1 BTU food

Today: 20 BTU fuel energy = 1 BTU food

Implications of Peak Oil & Peak Water

Workshop One - Food

Source: SEFC Urban Agriculture Study


Workshop one food

Workshop One - Food

Industrial Agriculture

  • Modern agriculture = monoculture

  • 12 plant species provide three-quarters of the world’s food.

  • 50% of the world’s food energy comes from varieties of rice, wheat, and maize.

  • Concentration Farm Ownership

    • Number of Farms in Canada

    • 1951 - 623,087

    • 2002 - 246,920

Source: International Development Research Centre, SEFC Urban Agriculture Study, Statistics Canada


Food miles globalization

Food Miles & Globalization

weighted average source distances (WASD

Between 1968 and 1998, world food production increased by 84%, population by 91%, while food trade increased 184 %.

Estimated amount of food imported into the US (2001) –

39 % of fruits,

12 %t of vegetables,

40 % of lamb,

78 % of fish and shellfish

WASD – Weighted Average Source Distance

Source: Leopold Institute, Iowa State University, 2003


Context of food metro vancouver

Context of Food: Metro Vancouver

Amount of food consumed in Lower Mainland produced locally: 20-60%

Considering population projections, production will need to expand by 60% to meet current levels of food security

Between 2002 and 2006 70% increase in the number of farmer’s markets in BC

Typically a 3 year waiting list for a community garden plot in the City of Vancouver


Workshop one food

“Clearly, our present ways of agriculture are not sustainable, and so our food supply is not sustainable. We must restore ecological health to our agricultural landscapes, as well as economic and cultural stability to our rural communities…. For 50 or 60 years, we have let ourselves believe that as long as we have money we will have food. That is a mistake. ”

Wendell Berry and Wes Jackson

NY Times, January 2009


Number certified organic producers in canada

Number certified organic producers in Canada

  • Drivers Increased Sales of Organic Food

  • Increased consumer emphasis on health and nutrition

  • Consumer concerns about food safety, environmental protection, GMOs

  • Entry of mainstream food marketers General Mills, Heinz, Kellogs and McDonalds

Source: Certified Organic Production reports 1992-2005,

Anne Macey for Canadian Organic Growers


Sustainable local food supply

Redesign, re-structure, and reform local food systems

De-centralize - Move to integrated, dispersed, stable systems.

Minimize transportation distances

Build food production in and around urban areas

Rebuild the cultural basis of food production

Sustainable Local Food Supply

Israeli Kibbutz

Agricultural Urbanism


Workshop one food

Questions

What does a strong regional food system mean to urban development/ redevelopment in Metro Vancouver?

Are there optimal urban forms or patterns that support a strong/resilient food system?

Workshop One - Food

Rooftop Garden, Waterfront Hotel

Center for Urban Agriculture, Seattle

Food Production Transect: Southlands Design Charrette


Workshop one food

What opportunities/ obstacles does urban design in Metro Vancouver present to enhancing a strong regional food system?

Are there regulatory barriers – political/social/ economic/ technological?

Workshop One - Food


Food community

What synergies exist between regional and urban agriculture, and other sustainability goals?

Are there development conflicts between supporting regional and urban agriculture, and other sustainability goals?

Food & Community

Workshop One - Food

Source: SEFC Urban Agriculture Study


Workshop one food

“By beginning to make agriculture sustainable we will have taken the first step forward for humanity to begin to measure progress by its independence from the extractive economy.”

Wes Jackson


Workshop one food

Workshop One - Water

Living Water Smart in Metro Vancouver:

Alignment of Regional Actions with Provincial Goals

image

Kim Stephens, MEng, PEng

Program Coordinator

Water Sustainability Action Plan for BC

Chair

Metro Vancouver LWMP Reference Panel

Chair

Sustainability by Design Water Group

“What the Cell is to the Body, The Site is to the Region”


Presentation outline

Workshop One - Water

Presentation Outline

Provincial Goals Provides Direction

Regional Regulation Drives Action

How SxD Can Make a Contribution


Workshop one food

Workshop One - Water

‘Living Water Smart,

BC’s Water Plan’

is a visionary document

  • It encourages local governments to:

  • do business differently

  • prepare communities for change

  • choose to be water smart

Provincial Goals


Workshop one food

Workshop One - Water

Green Communities Project complements and supports

Living Water Smart

Key Messages:

The Province is fostering partnerships, collaboration, innovation and integration

The Province is leveraging change through grants

Provincial Goals


Regional regulation

Workshop One - Water

Regional Regulation

Key Message:

The LWMP is a powerful regulatory tool that has the potential to truly effect change for the better on the ground


Workshop one food

Workshop One - Water

The Reference Panel identified these

theme areas for structuring the Plan Elements::

NATURAL ENVIRONMENT:

protection and/or improvement of stream habitat

and marine receiving environment

SEWAGE TREATMENT: technology choices, level of treatment and innovation

BUILT ENVIRONMENT:

asset management, cost control &

greening of urban landscape

Regional Regulation


Workshop one food

Workshop One - Water

The ‘theme areas’ have evolved

into a ‘model for integration’ in the region

Regional Regulation


Regional regulation1

Workshop One - Water

We have informed the Metro Vancouver Board that a

‘Design with Nature’ approach and re-use of resources are key to climate change adaptation which must be part of this plan

Regional Regulation

  • Develop compact, complete communities

  • Increase transportation options

  • Re-use and recycle water, energy and nutrients from liquid wastes

  • Protect and restore urban ‘green’ space

  • Strive for a lighter ‘hydrologic footprint’

  • Achieve higher levels of stream, wetland and receiving water protection


Workshop one food

Workshop One - Water

SxD participants can help advance

THE NEW BUSINESS AS USUAL by…

  • Championing the Living Water Smart Vision, in particular these objectives for doing business differently:

    • STREAM HEALTH: By 2012, all land and water managers will know what makes a stream healthy, and therefore be able to help land and water users factor in new approaches to securing stream health and the full range of stream benefits

    • WATER USE: By 2020, overall water use in British Columbia will be 33% more efficient

  • Advocating use of the Water Balance Model to establish watershed-specific targets that achieve the stream health objective

SxD Contribution


Sxd contribution

Workshop One - Water

SxD Contribution


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