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There are few things more personal than those we put in our mouths.
From school lunch nutrition standards to the use of pesticides and genetically modified seeds, nothing gets people heated up faster than trying to tell them what they can’t eat.
The “give me hamburger or give me death” sentiment is becoming the freedom-loving, rallying cry for those revolting against the go organic, green and local movement.
As someone who has rebelled against every self-imposed diet, I understand the sentiment — up to a point. I like to eat what I want, when I want and I do not want it to cost me an arm and a leg.
To me, a sustainable food system would mean that if our community got cut off from our normal food sources because of disease, gas prices or another calamity, we would still be able to eat well — which may involve changing the standards of what “well” means.
Do not think of this column as a prescription for how everyone should be, think and eat. What I do think the sustainable food movement has to contribute is a different vision of what a “good life” is, in nearly every aspect of the phrase.
A person or institution should pursue a sustainable food policy for several reasons. As an individual, once you learn how to make or grow the food you normally buy preprocessed and take for granted, you can never go back.
It is just so damn satisfying. Did you know how easy and delicious it is to make English muffins, for instance? I do, and putting a little blood, sweat and tears into your food makes it taste 10 times sweeter.
An institution can, by sourcing food locally, simultaneously reduce “food miles” — the gas used to transport food — to support local businesses and communities; increase food quality by decreasing the amount of factory processing; decrease food instability and reduce the imbalance of imports and exports to the community in general.
Health, community and economics — how can you say no?
A sustainable food system means we are a stronger and more independent community at the most basic level.
As a landgrant institution, the University of Maine was originally meant to expand knowledge of food production and share that information with the wider community through the Cooperative Extension. In my mind, this gives us a particular duty to push the envelope in terms of effective, healthy and ecologically friendly food systems.
In some ways, our Dining Services has done a great job of doing just that. They frequently feature locally grown foods, have greatly increased organic offerings and have worked with students to create the Green-to-Go program.
I have a lot of sympathy for Dining Services; even if they wanted to make more drastic changes, they would most likely face a lot of resistance from their customers, suppliers and even health inspectors. They are bound by laws and a demanding public to serve quality food in an efficient, sanitary way.
That being said, there are some really innovative things our campus could do that would set us apart from the competition. The difficult thing is that these proposals involve far more than just Dining Services — they extend to our academic departments, local experts, Cooperative Extension and Facilities Management.
Switching to an entirely local food system is unrealistic. Sysco is just too damn convenient and reliable, and until local food producers are able to match that, I understand why Dining Services cannot switch on a major scale. But there is no harm in pushing for composting or small waste-reduction measures.
(My pet peeve is the honey packets — get a big bottle or squeeze packets so I can get that sweet nectar out.)
But here’s my big idea.
Imagine a university with an edible campus. Making some pasta? Run outside and grab a few fresh basil leaves.
Summer treat? How about some raspberry bushes in the landscaping?
Apple trees? Yes, please!
We are a winter campus, but we also have an international expert on winter farming, Eliot Coleman, right down the road at Four Season Farm. If the university cannot change Dining Services fast enough, they can still make an amazing contribution to sustainable food awareness and understanding by making eating well a part of daily life for every student.
We all eat, therefore we all deserve to know more about our food — how to grow it, use it and make it delicious. I want little gardens everywhere, open to all. I want a garden University. Then each student will — gasp! — know what a potato plant looks like and feel responsible for and connected to their food.
If you are interested in the future of food in America, I have one more plug. As a part of a Super Committee, officials are currently working to formulate the new Farm Bill that will hold sway for the next five years and cover more about what you eat than you could ever imagine.
From giving funding to small processors to allowing schools to buy local food, there are a lot of interesting ideas in there that may need your support.
Mackenzie Rawcliffe is a graduate student studying international affairs and public administration. She is the production manager for The Maine Campus.
