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The Oil Drum is one of the best internet sources for information about peak oil and resource depletion in general, as well as some of the very creative ways that people are planning to cope in a world with declining sources of fossil fuels.

Some of the posts on the Oil Drum are very complex and detailed and may contain too much math and too many graphs for the average reader. (Although the quality of information and discussion that you will find at TOD is as high as anywhere I know of on the internet.) Recognizing this, back in December the editors of the site started up a new department of The Oil Drum, which they called The Oil Drum: Campfire. Here is some of what they said about this new forum:

We intend this forum to be akin to a summer night sitting around a campfire, dreaming, hoping, and tossing around ideas that might bring about positive change. The types of discussions we would like to foster are where there are no right or wrong answers, just shared experiences, advice and wisdom. Topics will relate to wide boundary issues surrounding energy descent, including local food production, small scale energy production, experiments in living with less, or just general information and ideas to be shared with the online community.

On May 20, 2009, Jason Bradford published a Campfire post titled “Ecological Economics and the Food System“, which looks hard at the fossil-fuel consumption of the present system of industrial agriculture. There are some very interesting statistics on the relative levels of carbon-dioxide emission stemming from various food sources (meat, fruits/vegetables, chicken/fish/eggs, etc.) and lots of information about how the various parts of the industrial food system contribute to energy consumption. Here are some of Bradford’s conclusions:

The bottom line is that every measure must be taken to rapidly eliminate fossil fuel consumption and dependency in every component of our lives. The key word is “rapidly.” Don’t passively assume inexpensive alternative energy substitutes will arrive to replace fossil fuels-we may have waited too long to respond to have a smooth transition. Therefore, focus most attention on reducing energy demand rather than substituting a new energy supply. And finally, in the context of ecological economics, fossil fuel depletion and climate change, ask whether what you do in your life, vocation, hobbies, and habits, contributes to the long-term function (or dysfunction) of society.

Here are some of the things we should be doing, or agitating for in our food system, according to “Energy Use in the U.S. Food System: a summary of existing research and analysis”, a paper by John Hendrickson cited by Bradford:

It appears that some of the greatest saving can be realized by:

  • reduced use of petroleum-based fertilizers and fuel on farms,
  • a decline in the consumption of highly processed foods, meat, and sugar,
  • a reduction in excessive and energy intensive packaging,
  • more efficient practices by consumers in shopping and cooking at home,
  • and a shift toward the production of some foods (such as fruits and vegetables) closer to their point of consumption.

All of this meshes nicely with many efforts underway on the Upper Sunshine Coast. The eat-local movement; workshops on growing, preserving, and preparing healthy local food; preservation of our lands in the Agricultural Land Reserve; Community-Supported Agriculture (CSA) and other small-scale urban farming projects such as the various community gardens; the Open Air Market and other markets to give small producers a place to sell their goods — these are all beginning steps towards a local food economy which serves the needs of local producers and consumers and also helps us move towards a radically lower regional carbon footprint.

Bradford moves on to a discussion of Brookside Farm, a one-acre farm in Willits, California, which functions as a working farm with a fifteen-share CSA and strong connections to a local elementary school and the wider community. Here are some of the ways that Brookside confronts the challenge of reducing fossil-fuel inputs and overall energy consumption, conveniently broken down into the various areas in which energy consumption occurs “from farm to fork”:

Type of Work Common Fossil-Fuel Inputs Alternatives Implemented
Soil cultivation Gasoline or diesel powered rototiller or small tractor Low-wheel cultivator, broadfork, adze or grub hoe, rake and human labor
Soil fertility In-organic or imported organic fertilizer Growing of highly productive, nitrogen and biomass crop (banner fava beans), making aerobic compost piles sufficient to build soil carbon and nitrogen fertility, re-introducing micro-nutrients by importing locally generated food waste and processing in a worm bin, and application of compost teas for microbiology enhancement.
Pest and weed management Herbicide and pesticide applications, flame weeder, tractor cultivation Companion planting, crop rotation, crop diversity and spatial heterogeneity, beneficial predator attraction through landscape plantings, emphasis on soil and plant health, and manual removal with efficient human-scaled tools
Seed sourcing Bulk ordering of a few varieties through centralized seed development and distribution outlets Sourcing seeds from local supplier, developing a seed saving and local production and distribution plan using open pollinated varieties
Food distribution Produce trucks, refrigeration, long-distance transport, eating out of season Produce only sold locally, direct from farm or hauled to local restaurants or grocers using bicycles or electric vehicles, produce grown with year-round consumption in mind with farm delivering large quantities of food in winter months
Storage and processing at production end Preparation of food for long distance transport, storage and retailing requiring energy intensive cooling, drying, food grade wax and packaging Passive evaporative cooling, solar dehydrating, root cellaring and re-usable storage baskets and bags
Home and institutional storage and cooking Natural gas, propane or electric fired stoves and ovens, electric freezers and refrigerators Solar ovens, promotion of eating fresh and seasonal foods, home-scale evaporative cooling for summer preservation and “root cellaring” techniques for winter storage

There’s more to the article, including a slightly cheeky demonstration that Americans could spare some of their average daily viewing time of four hours and thirty-five minutes (!) to tend a productive home garden and become more self-reliant. Go read the whole thing.

Vandana Shiva

Vandana Shiva is one of the most inspiring thinkers and speakers on the subject of food sovereignty, which refers to the right of all people to control their sources of food according to their own social, cultural, and political needs and not according to the requirements of transnational corporations.

This article, an excerpt from Shiva’s 2008 book Soil Not Oil: Environmental Justice in an Age of Climate Crisis, is a great introduction to her thought. The core of it is in this paragraph:

We need an alternative. Biodiverse, organic farms and localized food systems offer us security in times of climate insecurity, while producing more food, producing better food, and creating more livelihoods. The industrialized, globalized food system is based on oil; biodiverse, organic, and local food systems are based on living soil. The industrialized system is based on creating waste and pollution; a living agriculture is based on no waste. The industrialized system is based on monocultures; sustainable systems are based on diversity.

And if you just can’t get enough of Vandana Shiva, here is a talk she gave back in March of 2007, titled “Defending Food Freedom in a Period of Food Fascism”. Unfortunately, the links to the video files appear to be broken, but there is a working link to the audio.

The produce ranking was developed by analysts at the not-for-profit Environmental Working Group (EWG) based on the results of nearly 43,000 tests for pesticides on produce collected by the U.S. Department of Agriculture and the U.S. Food and Drug Administration between 2000 and 2005. A detailed description of the criteria used in developing the rankings is available as well as a full list of fresh fruits and vegetables that have been tested (see below).

EWG is a not-for-profit environmental research organization dedicated to improving public health and protecting the environment by reducing pollution in air, water and food. For more information please visit www.ewg.org.

The Full List: 43 Fruits & Veggies

RANK

FRUIT OR VEGGIE

SCORE

1 (worst)

Peaches

100 (highest pesticide load)

2

Apples

96

3

Sweet Bell Peppers

86

4

Celery

85

5

Nectarines

84

6

Strawberries

83

7

Cherries

75

8

Lettuce

69

9

Grapes – Imported

68

10

Pears

65

11

Spinach

60

12

Potatoes

58

13

Carrots

57

14

Green Beans

55

15

Hot Peppers

53

16

Cucumbers

52

17

Raspberries

47

18

Plums

46

19

Oranges

46

20

Grapes-Domestic

46

21

Cauliflower

39

22

Tangerine

38

23

Mushrooms

37

24

Cantaloupe

34

25

Lemon

31

26

Honeydew Melon

31

27

Grapefruit

31

28

Winter Squash

31

29

Tomatoes

30

30

Sweet Potatoes

30

31

Watermelon

25

32

Blueberries

24

33

Papaya

21

34

Eggplant

19

35

Broccoli

18

36

Cabbage

17

37

Bananas

16

38

Kiwi

14

39

Asparagus

11

40

Sweet Peas-Frozen

11

41

Mango

9

42

Pineapples

7

43

Sweet Corn-Frozen

2

44

Avocado

1

45 (best)

Onions

1 (lowest pesticide load)

Note: We ranked a total of 44 different fruits and vegetables but grapes are listed twice because we looked at both domestic and imported samples.

View Full Data Set

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Find out what's on your food at: whatsonmyfood.org
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