
Some time ago, we at Design Reaction replaced all our tungsten light bulbs with CFLs, began using public transportation whenever possible, and started using reusable bags to bring home retail establishment purchases. However, it is only somewhat recently that we’ve become self-aware that perhaps every time we bake a pineapple into an upside down cake (Scott’s absolute favorite cake), or slice up a banana to eat with our Corn Flakes, we’re enabling our food industry to perpetuate its genetically-modified, preservative-dependent, and fossil-fueled operation. And by “our” food industry, I really mean “American” food industry.Â
We’ve previously alluded to the fact that eating locally happens to be a cause after our own heart, and while we always love to see environmentally-conscious posters (in the Design Reaction poster gallery or elsewhere) we’d really love to see environmentally-conscious posters that specifically address the food industry. That’s why we’ve asked local food advocate, writer, and culinary professional Tiffany McGettigan what food issues she would like to see designers react to. She responded enthusiastically, with a call for posters that asks designers to raise awareness about local food issues, and to to encourage the public to make environmentally-conscientious food choices.
Tiffany has herself been raising awareness about local food issues and encouraging environmentally-conscientious food choices for more than a year on her blog The Garden Apartment. There, Tiffany actively documents, in writing and in photos, her experiences shopping at DC area farmers markets and forming relationships with the farmers who grow and raise her food. She also shares her solutions and seasonal recipes for cooking with local ingredients to minimize the miles her food purchases have travelled from the farm to her kitchen.Â
And Tiffany isn’t the only one. The movement to eat local has been gaining momentum in recent years, with a large boost in public consciousness attributable to Michael Pollan’s publication The Omnivore’s Dilemma, frequent op-ed articles in The New York Times, and finally a string of food product recalls that have left Americans wondering how they can better understand where their food has come from and what processes it has been through. Discussion of issues in food sustainability and safety, especially in light of recent current events, include a slew of other food industry sub-topics including use of hormones, use of pesticides, animal cruelty, workers’ rights, and many others in addition to the distance food products have travelled. Tiffany acknowleges,
Local isn’t always sustainable — though it’s more likely to be. The important thing is that local gives you the option of a direct relationship with the people producing your food, meaning you can ask questions to determine whether it was grown or raised in a way you support. This is simply not possible with large agribusiness.
We asked Tiffany to elaborate on the accepted definition of ‘local’ in the context of the movement. She explains,
Some people say 100 miles, some say 200, some say within your state or region. It becomes much more of a debate than it needs to be. For me, the important point is to form a direct relationship with the farmer. This empowers you as the consumer to ask questions about your food, and hold the person growing or raising it responsible.
Designers, view Tiffany’s call for posters, and upload your reactions to this issue that affects everyone who eats. We’ll be extending our t-shirt giveaway through July for designers who upload poster responses to this issue. Visit The Garden Apartment, Local Harvest, or Sustainable Table for more information on supporting environmentally-conscious food systems.Â
Photo by Tiffany McGettigan, at the Alexandria West End Market, 2008.