Agriculture Reference
In-Depth Information
Box 13.1.
Combating food deserts through farmers' markets.
Despite programmes to increase food assistance in the USA and abroad many people globally suffer
from malnutrition. The USDA recently launched a programme to identify 'food deserts' throughout the
USA. Food deserts are defined as 'an area in the USA with limited access to affordable and nutritious
food, particularly such an area composed of predominantly lower income neighborhoods and
communities' (US Congress, 2008). Importantly, food deserts can afflict urban, suburban and rural
regions. While urban regions may experience food deserts because of a proliferation of corner stores
without adequate fresh fruits and vegetables, rural regions may also live considerable distances from
grocery stores or markets. In fact, some rural areas that are largely comprised of farming and ranching
land may have problems with food access. The USDA tracks food deserts through an online tool, which
shows that significant portions of the agricultural regions of the Midwest are considered food deserts.
Though many people in these regions may be farmers or ranchers themselves, it is possible that they
lack access to affordable and nutritious food. The USDA estimates that of the more 6500 identified food
desert regions in the USA about 25% are in rural areas (USDA ERS, 2009).
One promising way food deserts are being combated is through the rise in farmers' markets.
According to the USDA, farmers' markets in the USA have risen 250% since 2000. As of 2011, there
were 7175 farmers' markets throughout the USA in both urban and rural regions (USDA AMS, 2011).
Farmers' markets are increasingly accepting vouchers and credits used in the SNAP and WIC
programme, providing new choices for many Americans. In 2010, 18,245 farmers, 3647 farmers'
markets and 2772 roadside stands were authorized to accept coupons from the Farmer's Market
Nutrition Program in conjunction with WIC, providing more than US$15.7 million for farmers (USDA
FNS, 2012). In 2009, SNAP benefits were accepted at 936 farmers' markets resulting in more than
US$4.3 million in redemptions (USDA FNS, 2010). In addition to providing food access, these markets
are helping agriculture meet additional sustainability goals by providing new markets for farmers
and ranchers to ensure economic viability and increase environmental sustainability by reducing the
number of miles a food travels to a consumer.
nutrition assistance programmes is foremost
designed to provide food access and availability,
when components of environmental and
economic sustainability are considered, these
programmes are able to provide benefits to agri-
cultural communities and minimize environ-
mental impacts.
as well as the types of products that American
consumers demand.
Farming and ranching is changing in
the USA. The Census of Agriculture estimates
that between 2002 and 2007 there was a 10%
increase in the number of principal farm opera-
tors of Hispanic origin. During this same time,
female farm operators increased by almost 30%
(USDA NASS, 2007). Agricultural workers are
also increasingly of non-white backgrounds. It
is estimated that though Latinos represent only
15.4% of the total US population, they account
for more than 60% of all agricultural workers
(Liu and Apollon, 2011). Workers in animal pro-
cessing are also increasingly diverse. Between
1980 and 2000, the percentage of foreign-born
workers in the meat processing industry climbed
steadily. The percentage of foreign Hispanic
workers increased from 49.6% in 1980 to 81.9%
in 2000. During this same time frame, the per-
centage of whites working in the meat process-
ing industry dropped from more than 70% to
less than 50% while the number of Hispanic
workers increased from less than 10% to nearly
30%. The percentage of Asian and Black meat
Changing demographics and
culture in animal agriculture
Social sustainability includes many components
of diversity and culture. In the context of food, it
can mean that individuals have access to food
that is culturally appropriate among other
things (Alkon and Norgaard, 2009). Socially
sustainable food and agriculture should also
consider the role of diversity and culture in
production, processing and distribution. Agri-
culture in the USA has changed significantly
in the past several decades as racial and ethnic
diversity has increased. These changes in
demographics and backgrounds have a funda-
mental influence on the agricultural industry
