U.S. Farm Bill
Agriculture in the United States has grown progressively centralized during the previous three decades. Since 2015, the bulk of the foodstuffs has come from farms with yearly revenues exceeding one million dollars (Lehrer, 2020). Generally, federal policy has aided with consolidation and the homogeneity and unfairness that comes with it. The farm bill in the United States allocates unequal funding to the most prominent and affluent agricultural businesses (Lehrer, 2020). Unfortunately, instead of championing America’s socially marginalized farmers and ranchers, the House Agriculture Committee’s current farm bill chose to enhance the availability of endless benefits to mega-farms. Furthermore, the U.S. agricultural bill hinders conservation efforts by defunding critical initiatives. Despite its popularity, the Environmental Quality Incentives Program and Conservation Stewardship Program are sometimes forced to turn away half of the qualifying applications owing to a shortage of funding (Lehrer, 2020). Rather than expanding financing for these critical programs, the measure reduces conservation title, which impacts conservation practices.
The shortcomings in the 2018 U.S. farm legislation resulted in multiple challenges in the food system. Revisions should ensure that the bill supports equal distribution of resources among the large, medium, and small-scale farmers and ranchers. Small and medium-scale farming systems now provide half of the United States food calories on just thirty percent of the country’s farmland (Lehrer, 2020). Smaller ranches and farms are more efficient per acre than larger ones when resources and circumstances are equal. Programs and initiatives that focus on conserving the farmland in the country should be adequately funded. Such programs concentrate on activities that enrich the farmlands with nutrients for quality products. Such actions play an important role in strengthening the country’s food system.
Community Garden
Creating a communal garden might be among the most incredible and fulfilling experiences a person can have in their lifetime. Simply thinking about it conjures pictures of beautiful sunny days spent working in the garden with family, colleagues, and neighbors. Fresh and high-quality products are more readily available in community gardens. These products’ availability helps to reduce food expenditures and promote agricultural production for individuals who require it most (Palmer, 2018). In contrast, heavy dependence on food banks might result in long-term health issues. Many food banks sell processed foods rather than fresh produce; thus, families and communities that rely on them too much may experience nutritional deficits. People who participate in the garden gain exercise and exposure to the sun and the psychological advantages of gardening. Weeding a vegetable patch is exceptionally helpful in relieving stress and offers gardeners with mental health advantages. People are becoming more active, which benefits their overall health. They also provide residents a gentle recess from the rush and commotion of urban life, minimizing stress.
The problems of establishing a communal garden are numerous. The most challenging aspect of beginning a community garden is obtaining approval and a permit to continue operations. Depending on the garden’s location, individuals may require permission to rip up the grass, install a fence, and carry out the agricultural business (Palmer, 2018). Before actually creating the garden, consult with the relevant municipal council to prevent getting in trouble with the authorities. People frequently think that their colleagues are helpful and supportive; thus, they will contribute to the garden’s efforts. However, this is not usually the case, and engaging the community can be difficult. When creating a community garden, it is good to chat with the neighbors and make sure they understand the benefits.
Food Movement
A food citizen is better than a mindful consumer who recognizes the far-reaching consequences of their food choices. Food citizens are conscious of agricultural system challenges and make both socially and ecologically responsible decisions. Furthermore, the food citizen promotes a democratic approach of incorporating individuals in agricultural industry characteristics, allowing them to choose food depending on its source, production method, and individual generating it. They influence various areas of the food industry, including social fairness and environmental sustainability, to bring about beneficial change (Nestle, 2019). On the other hand, a food consumer tag implies that the consumer has little control over how their foodstuff is produced and prepared. Consumers have few options and are obliged to embrace what is offered. The diet that results from an agricultural system damages the wellness of the community destroys ecosystems and exploits the poor and oppressed.
The food movement seeks to restore the link between what people consume and where it originates. It is not only about ingesting genuine foodstuff; it is also about comprehending what it means, manufacturing it, and having it available and attractive to everyone. Youth are an essential population in advancement for a variety of reasons. Today’s youth inherit a slew of problems stemming from a flawed food system. Multiple institutions across the globe include youngsters in agriculture to close the generational gap. The youthful demographic is the most driven to reform the food system, despite growing rates of obesity, hunger, worldwide temperature rise, and climate change (Pollan, 2010). The various actions and roles associated with agricultural production, preparation, promotion, transportation, ingestion, and waste control involve the youth. Each sort of interaction is linked to a wide range of multifaceted goals and interests, such as food security and the development of nutritious agricultural products.
The challenge of Food Safety in the U.S.
Products that people like and rely on for excellent health can become compromised with microorganisms that cause illness and ultimately be fatal. Due to these challenges, food safety in the United States remains a big problem. Further progress is required to safeguard individuals and minimize foodborne diseases in the United States. New concerns about food safety remain to develop with shifts in agricultural production and distribution, including increasing imported foodstuffs. Importing food has a higher carbon impact, which reduces nutritional potential. Imported fresh vegetables and fruits ripen on the way, and the majority of the spoil affects the quality. Food safety continues to be impacted by environmental changes that contribute to food poisoning. Foodborne diseases’ spread and transmission may be affected by climate change (Fung et al., 2018). Extreme hot summers and cold winters, for example, may enhance the number of pests like rodents and bugs that can propagate food poisoning microorganisms.
The U.S. authorities have a significant role to play in the effort to address the food safety crisis. The federal and state governments should adopt policies that encourage shoppers to consume locally-grown products rather than importing them. Farmers’ businesses and roadside vendors will be able to operate and sell early spring produce due to this legislation. Locally grown food has more taste since it is picked at its height of ripeness rather than being harvested early, transported, and supplied to a retail store. Environmental policy will be critical in dealing with the problem of food safety (Garcia et al., 2020). A commitment to continuously monitor and enhance ecological efficiency is included in the environmental policy. The promise is to look for measures to save energy, minimize fuel usage, cut emissions, and avoid pollution. Ecological sustainability is improved by reducing greenhouse gas emissions and potable groundwater usage.
COVID-19 on U.S. Food System
A convergence of a widespread economic crisis and interruptions in agri-food distribution networks has influenced food systems, inequality, and malnutrition. The coronavirus outbreak, which has advanced promptly and broadly throughout the country since early 2020, has had devastating impacts and exposed flaws in the United States’ food system. Food supply networks have been severely disrupted due to the lockdown operations, affecting food quality, cost, and accessibility. The closure of eateries and other dining service establishments resulted in a major drop in sales for perishable items like vegetables, fresh fruits, and dairy products (Bender et al., 2021). The outbreak of the virus has had a considerable consequences on food ecosystems. The circumstance, and consequently the manner people participate and connect with the food system to acquire, make, and consume foodstuffs, has adjusted due to lockdown restrictions and supply chain interruptions. Individuals who depended on meals made outside in hotels and restaurants had to learn to cook at home.
The United States government must strengthen food systems to withstand abrupt shocks like the COVID-19 outbreak. The pandemic has been identified as a pivotal contributor to the recent increase in world hunger. Enhancing the competence to evaluate and assess susceptibility, capabilities, and hazards is crucial in improving resilience. Building resistance has evolved as a critical tool for preventing, mitigating, and preparing for risks connected with various development issues. Endurance is also a significant component of the United States prosperity, human dignity, stability, and defense pillars, and it is essential for attaining long-term progress. Advance warning techniques have been identified as valuable for improving readiness and reaction to natural disasters, making them necessary for disaster prevention (Fan et al., 2021). A robust food system can resist and rebound from disturbances while still providing a substantial quantity of desirable and available food for everyone.
References
Bender, K. E., Badiger, A., Roe, B. E., Shu, Y., & Qi, D. (2021). Consumer behavior during the COVID-19 pandemic: An analysis of food purchasing and management behaviors in U.S. households through the lens of food system resilience. Socio-Economic Planning Science, 10(1), 1-12.
Fan, S., Teng, P., Chew, P., Smith, G., & Copeland, L. (2021). Food system resilience and COVID-19. Global Food Security, 28(1), 1-7.
Fung, F., Wang, H., & Menon, S. (2018). Food safety on the 21st century. Biomedical Journal, 41(2), 88-95.
Garcia, S. N., Osburn, B. I., & Jay-Russell, M. T. (2020). One health for food safety, food security, and sustainable food production. Frontiers in Sustainable Food Systems, 13(3), 124-135.
Lehrer, N. (2020). US farm bills and the national interest: An historical research paper. Renewable Agriculture and Food Systems, 35, 358-366.
Nestle, M. (2019). The supplement nutrition assistance program (SNAP): History, politics, and public health implications. American Journal of Public Health, 109(12), 1631-1635.
Palmer, L. (2018). Urban agriculture growth in U.S. cities. Nature Sustainability, 1, 5-7.
Pollan, M. (2010). The food movement rising. The New York Review of Books.