Hi Michel,<div><br></div><div>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: <a href="http://www.growingpower.org/">http://www.growingpower.org/</a>. They have a spin-off facility that specializes in aquaculture: <a href="http://sweetwater-organic.com/">http://sweetwater-organic.com/</a>. 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 <a href="http://www.macfound.org/site/c.lkLXJ8MQKrH/b.4537249/k.29CA/Will_Allen.htm">http://www.macfound.org/site/c.lkLXJ8MQKrH/b.4537249/k.29CA/Will_Allen.htm</a>. And he was selected as one of Time Magazine's Top 100 influential people in the world for 2010 <a href="http://www.time.com/time/specials/packages/article/0,28804,1984685_1984949_1985243,00.html">http://www.time.com/time/specials/packages/article/0,28804,1984685_1984949_1985243,00.html</a>.</div>
<div><br></div><div>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.</div>
<div><br></div><div>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.</div>
<div><br></div><div>My opinion for what it's worth...</div><div><br></div><div>Steve B.<br><br><div class="gmail_quote">On Fri, Jul 15, 2011 at 8:47 AM, Michel Bauwens <span dir="ltr"><<a href="mailto:michelsub2004@gmail.com">michelsub2004@gmail.com</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex;"><a href="http://wakeup-world.com/2011/07/14/how-1-million-pounds-of-organic-food-can-be-produced-on-3-acres/" target="_blank">http://wakeup-world.com/2011/07/14/how-1-million-pounds-of-organic-food-can-be-produced-on-3-acres/</a><br>
<br>it would be great if someone more versed in agrifood production could look into this,<br>
<br>Michel<br clear="all"><font color="#888888"><br>-- <br>P2P Foundation: <a href="http://p2pfoundation.net" target="_blank">http://p2pfoundation.net</a> - <a href="http://blog.p2pfoundation.net" target="_blank">http://blog.p2pfoundation.net</a> <br>
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