Key ideas: What does the term mean and who uses it? Why is food "sustainability" important? How does sustainability relate to "organic" food standards and labels? How do ag-food businesses, including restaurants, advance the concept and practice? What are some of the data and platforms they use to share information and ideas? Are "sustainable" food systems really "alternative" or should they become the mainstream option?
Background: Sustainability has been part food concepts and conversations since the 1980s. But definitions. claims, and standards of verification vary. This talk and networking event will explain how the "sustainability" term is used in theory and practice to talk about food systems in general and certain products in particular. We will look briefly at understandings advanced by environmental and labor advocates and also government and selected private rules and regulations.
The session, which will focus on similarities and differences of "sustainable" with "organic" and "just food" values, will be interactive. Participants should come with questions and expect an engaging group discussion of answers.