[P2P-F] how-1-million-pounds-of-organic-food-can-be-produced-on-3-acres

[Michel Bauwens]

thanks steve, a great comment which I'll feature on the 22nd,

what does destroke mean?

On Fri, Jul 15, 2011 at 9:13 PM, Steve Bosserman
<steve.bosserman at gmail.com>wrote:

> Hi Michel,
>
> These articles have some truth, but they don't tell the whole story.  For
> instance, here's a similar operation to what the Wake-Up World post
> highlights in the Milwaukee, Wisconsin, USA area:
> http://www.growingpower.org/.  They have a spin-off facility that
> specializes in aquaculture: http://sweetwater-organic.com/.  They offer
> training programs to help people in communities across the U.S. setup their
> own food / composting / aquaculture systems.  The founder of Growing Power,
> Will Allen, even won a MacArthur Foundation "genius award" to promote his
> program
> http://www.macfound.org/site/c.lkLXJ8MQKrH/b.4537249/k.29CA/Will_Allen.htm.
>  And he was selected as one of Time Magazine's Top 100 influential people in
> the world for 2010
> http://www.time.com/time/specials/packages/article/0,28804,1984685_1984949_1985243,00.html
> .
>
> The problem is, as even Will Allen will say, that these food production
> systems require constant subsidy through gifts of time, materials, and
> money, grant funding, or high-end markets where clientele can afford to pay
> a premium for local food.  In other words, they are not sustainable.
>  Furthermore, they only provide a small percentage of the calorie
> requirements for the local populations they serve.
>
> The answer rests in the community adopting a production-to-consumption
> local agriculture system rather than attempting to establish a sustainable
> food supply through production only.  That means the entire value chain gets
> taken into consideration when designing the local system.  And it means
> starting at the point of consumption, i.e., total number of affordable,
> accessible, and healthy calories required to sustain local community
> members, designing the system backwards to the points of production, and
> allocating the revenue from sales of calories to community members such that
> all participants in the value chain, i.e., preparation, processing,
> production, and distribution, can, at a minimum, cover their costs.  Such a
> system is very different than a "destroked" global system which is what one
> has when only localizing production.
>
> My opinion for what it's worth...
>
> Steve B.
>
>
> On Fri, Jul 15, 2011 at 8:47 AM, Michel Bauwens <michelsub2004 at gmail.com>wrote:
>
>>
>> http://wakeup-world.com/2011/07/14/how-1-million-pounds-of-organic-food-can-be-produced-on-3-acres/
>>
>> it would be great if someone more versed in agrifood production could look
>> into this,
>>
>> Michel
>>
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>>
>>
>>
>>
>>
>


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