Posts tagged with ‘sustainable agriculture’

The FAQ about Certified Naturally Grown

Fresh from Our Farm

December 7, 2012 by Glynwood Guest Post

by Valerie Burchby

Did you know that Glynwood’s vegetables are Certified Naturally Grown (CNG)? CNG is a system of certification that goes above and beyond theUSDA’s National Organic Program. It is a peer- review network, meaning that other farmers, community members, and stakeholders are in charge of the farm’s yearly certification inspection. This independent oversight keeps the costs of certification low, making it accessible to small farms and new farmers across the country. This system also maximizes transparency and community involvement.

What does certification mean?

As stated on their website, Certified Naturally Grown farms “don’t use any synthetic fertilizers, pesticides, herbicides, fungicides or GMO seeds, just like organic farms”. While CNG certification doesn’t allow us to label our vegetables as ‘organic vegetables,’ you can rest assured that Glynwood vegetables adhere to the same strict principles of USDA organic, and then some.

View a video  and hear from member farmers of CNG.

Land Stewardship—a holistic approach

One major benefit of this transparent, peer-reviewed system is that it evaluates for long-term land stewardship, as well as seasonal inputs and methodology. During our review this past season, CSA members had the chance to ask us in-depth questions about how our farm provides habitat for local wildlife, what condition our soils were in, and how we planned to maintain fertility. These are just a few examples of many, from our water-use policies to next year’s cover cropping plan. To view the full vegetable evaluation questionnaire, click here. The evaluation experience educates the community, in addition to ensuring best practices from the farmer.

With the rise of industrial organic products, it is crucial to increase public awareness about the host of labeling misinformation in the grocery store aisle. Informed consumers need to know what a USDA organic label does ensure them (for vegetables: which pesticides, fungicides, herbicides, and genetic materials aren’t used) and what it doesn’t (fair wages for workers, sustainable crop rotation, locally grown). Programs like CNG are useful in a small-farm context because they foster a dialogue about labeling and transparency across the board. More and more, consumers are beginning to see information as their right. The booming growth of sustainable agriculture is a result of that fact.

A good rule of thumb: if you can see the farm or meet the farmer, you are much more likely to purchase fresh, high-quality, nutritionally dense vegetables. So do your homework, always ask questions. You have to do some research to know what questions to ask, but a community of educated consumers is one of the most important steps towards fixing our food system. Plus, you will eat really, really well. The proof is in the butternut squash bread pudding.

A few (of many) useful resources for food and ag news are:

Food Politics, by Marion Nestle http://www.foodpolitics.com/

Civil Eats http://civileats.com/

Food and Water Watch http://www.foodandwaterwatch.org/

 


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About Glynwood’s Higher Education Food Systems Conference Weekend

Convenings, Gleanings from the Valley

October 16, 2012 by Glynwood Guest Post

Recently Glynwood  hosted the first of what we hope will be an Annual Higher Education Convening dedicated to creating in-depth knowledge and understanding for college and university students about what is needed to secure a sustainable regional food system. Students and faculty from Smith, Williams and Vassar Colleges and the Culinary Institute of America shared an interactive weekend that allowed them to examine all facets of the complex food system.  They participated in a wide range of activities, from working on the Glynwood Farm and preparing a farm to table dinner to hearing from of a panel of real-world “experts” from different areas of a regional food system and participating in a mock community meeting to identify issues relating to the establishment of a regional food hub.

We are pleased to repost a blog written by Vassar student Allison Gayo detailing the weekend’s adventures.  Many thanks, Allison, for your perspective and your photos! 

Despite the dreary start to the weekend (a grey and muddy Friday morning and afternoon), the Coop, accompanied by our super Prof team, journeyed to lovely Cold Springs, NY to visit Glynwood for the weekend.

After our respective half-days at field work, we quickly tore off our rain and mud-soiled farm wear, packed last minute essentials (or some packed entirely at that moment!), and put our rainboots BACK on for the watery ride. We diverged from the Town Houses in two cars (Emma riding in style with Jojo, Nikki, and Alicia in her car while Mary Ann Emily, Yael, and I took off in a VC Security van). Mary Ann’s car made a pit stop at Poughkeepsie Day School to pick up our little Maddie in her yellow raincoat, waiting patiently in the schoolyard amidst children and yellow buses (just kidding, she does not still attend middle school, she had just finished field work!)

Welcome to Downton Abbey….er Glynwood!

 

After a car-full of fun and good conversation, we arrived around 3:30pm Friday afternoon- completely in awe as we made our way along the windy path through the beautiful grounds, full of young fall foilage just waiting to burst in autumnal colors. We made our way to the Main House to unload our bags and meet the other conference guests. But first, we could not resist a brief tour of our accommodations- a quaint country cottage-style house with rambling halls that led to darling rooms with fancy, customized door signs, antique quilted beds and fluffy white terry cloth robes. Some of us explored a bit of the land around the house while snacking on local apples- discovering cows and horses grazing in a stone-fenced lawn; gardens, forests, and a fountain straight from the pages of The Secret Garden; and taking in more of the gorgeous landscape- lush green rolling farmland dotted with rustic crimson barns and white farmhouses.

The wonderful world of Glynwood.

 

 

 

NY Hudson Valley or Irish countryside

 

 

 

 

 

 

We reluctantly tore ourselves away from the storybook scenery, venturing back inside for the 5:00 reception in the Main House Library where we mingled and chatted over cheese and root beer with students and faculty from Williams College of Williamstown MA, Smith College of Northhampton MA, and the Culinary Institute of America in our nearby Hyde Park, NY. Shortly after, we convened in the Living Room for our official welcome from our dear Glynwood hosts including President Kathleen Frith and made our formal introductions- students, professors, and staff each went around the room to say our name, school, major/class year or field of expertise, as well as any food related field work, project, experiences, and/or role in the weekend’s activities

Choosing our fates/alter-egos

Our bellies grumbling from a days worth of rain-speckled field work, vehicular treks, picturesque pastures, and hors d’oeuvres it was finally time for dinner! We feasted on a local spread of roasted chicken, potatoes, salad, seitan, and a decadent apple crumble dessert! Suddenly, Virginia, Glynwood’s Director of Community Based Programs surprised us all with a hat full of strips of paper which she instructed us to dive into one by one, choosing the name of the character we would be impersonating in a mock community forum to be held Sunday afternoon

Stuffed full with delicious cuisine and conversation, but piqued with curiosity, we rolled ourselves back into the Living Room to learn more about the weekend ahead.  Burt and Virginia equally convinced us that we were in for an exciting- albeit mysterious- bout of days and nights ahead. Our characters, we were told, were based off of real people in the community- farmers, council members, townspeople- that would likely be involved in a mythical discussion about the creation of a ‘local food hub.’

Food hubs are distribution centers that provide a logistical and marketing interface between farmers and regional buyers- making it easier for local and regional farmers to compete with the mainstream,consolidated food productionand distribution system.

We received small yellow envelopes adorned with our characters names as well as red folders full of itineraries, speaker bios, and reading material about Glynwood and food hubs. The setting was all too reminiscent of Clue: a dark stormy night spent in the library, living room, kitchen, meeting strangers and preparing our alternate identities- I went to bed that night praying we all woke up for breakfast…

 

-SATURDAY-

Traversing and touring

Luckily, we all arose the next morning, bright and early, to an 8am breakfast- another one of many feasts- of egg and pepper frittata, warm oatmeal, fresh granola and yogurt, honeydew, concord grapes, tea and coffee. Fueled for the day ahead, we got ready for a personal tour of the Glynwood grounds where we saw all the quintessential farmyard wonders- chickens, pigs, goats, cows, horses, compost heaps, barns, hay, and vegetables.

Beehives

Chickens

and squashes, oh my!

 

Sophie showing off her beloved brassicas!

We then met farm apprentices Sophie and Valerie and piled onto the back of a pickup truck to harvest our own veggies for dinner!

My group followed Sophie to pick broccoli.

After our taste of farm labor, it was time for mouth labor- LUNCH. A hearty spread of sandwiches, salad, and butternut squash soup warmed our soggy bones for our next activity- a plenary session entitled, The Regional Food System: Who Makes it Work. We all hunkered down in the living room, our hands juggling notebooks, coffee, and tea but our minds anxiously awaiting the words of food system experts.

 

We heard from:

 

Paul Wigsten, a farmer on Wigsten Farm commented that he has seen improvements within the Hudson Valley food system over the last 20 years. In the past 5 years, he has expanded his market and relationships with wholesale retailers but admits that he cannot afford to drive to and solicit customers in the city. Heres where distributors like Red Barn Produce of New Paltz come in, with a truck to pull away his organic vegetables, leaving Paul more precious time to concentrate on and do what he does best- growing and farming. Paul also divulged that he works closely with a seed saver exchange in the Midwest to preserve heirloom varieties of tomatoes and melons. Wigsten remarked that the regional food system in the Hudson Valley is ‘alive and well’ in his perspective.

Allie Comet, a young farmer, is in her fourth year of farming, having worked on diversified farms in California and Maine before arriving at Glynwood. Allie spoke about the route most young farmers take from apprenticeship to management, highlighting the challenges from training (both in the field as well as practical business and marketing skills), to access to land and capital. Allie also represents a subset of farmers who are not born into an agricultural family, having grown up in Brooklyn NY. She noted that this sometimes is difficult in that its not always clear where to go for help; but on the other hand, her steady salary is definitely a unique plus. Allie finally spoke about the cultural place of agriculture, inquiring whether agriculture has become culturally important, and wondering how we position farms in our community.

Matthew Flusser, born and raised New Yorker as well, is the Operations Manager for Farm to Table Co-Packers in New Paltz. A big advocate of buying local foods and for sustainability and lowering carbon footprint, Matthew acknowledges that everybody wants local food but can always afford to buy from multiple farms. At the same time, farmers can’t afford to leave their land and livestock. Amidst all of this, Matt and his Co-packers are running rampant, sometimes working 23 hours a day trying to maintain a consistent flow of washing, chopping, pouring, and regulating produce all the while trying to solve issues of space, organization, and waste.

Michael Abbate works as the Chief Operating Officer for Common Capital, Inc., a non-profit economic and community development organization that serves Western Massachusetts. Michael oversees program development, manages the organization’s Healthy Food Financing program, in addition to all other financial management and marketing functions. Abbate commented that he and his organization must take the role of developer, helping people with great ideas find the assistance they need. Michael noted that the Pioneer Valley of MA is in need of more infrastructure and has the potential to be the model for other parts of the U.S., by shaping the regional food system through social transformation.

Don Lewis, founder, baker, and miller at Wild Hive Farm Community Grain Project in Clinton Corners, NY began his farming life as a commercial beekeeper and went on to become a founding member of the Union Square Greenmarket. In the past 3-5 years Wild Hive Farm and the Wild Hive Community Grain Project have almost tripled in size and activity; developing a strong following among chefs, commercial bakers, and home bakers. Don plans to expand the offerings of the Wild Hive Community Grain Project and develop the Farm’s facilities as a means of teaching agriculture. Don noted that education is the most important part of transforming the food system, that we need to make people more aware of why buying ‘local’ and ‘organic’ is important. Don also commented that with the increasing demand from customers and a wealth of growers, we need to be able to rely on neighbors in the region.

Michael Sweeton is the Supervisor for the Town of Warwick (the largest town geographically in Orange County NY!) and a strong advocate for agriculture, having worked with the Town Board to revamp the town’s zoning code to include farm friendly provisions that support farmers, farms, and farming. Michael notes that the role of a municipal leader is to provide of course leadership, understanding of the importance of agriculture, and to promote farms! Michael also considers himself, as well as other members of municipality, a buffer between higher federal agencies and the community.

Michael was kind enough to provide us all with a wonderfully informative packet entitled, “The Road to Smart Growth and Agricultural Friendly Zoning.” Enclosed were general facts about Warwick and farming in the town (agriculture is their largest industry- generating over $35 million!); planning tools for farmland and open space preservation; and agriculture friendly options including ADD (Agricultural Advancement District).

Joel Russell has been a community planning consultant and land use attorney for 34 years; he has been at the forefront of the sustainability movement in planning, open space preservation, and urban design, nationally and in both New York’s Hudson Valley and Massachusetts’s Pioneer Valley. Joel, like Michael Sweeton, commented that his role as planner is to be a catalyst, trying to bridge the gap between points of view of both parties, all the while satisfying each’s interest.

Dizzy with engaging insight on all things food system-y, it was time for a break, 2:30pm- and as Virginia perfectly anticipated- the perfect time for brownies, cookies, and tea. Did I mention it was perfect?

Sugared up for some “character groups” breakout sessions, we went our separate ways  to our respective locations to pick the brains of experts. Farmers put up their feet (not really) in the living room with Paul, Allie, Jesse, Sophie, and Valerie. The Public Sector (community leaders and planners) convened in the Study with Michael Sweeton and Joel Russell. The Finance/Business Development people met with Michael Abbate and Don Lewis. Institutional Purchasing moseyed on over to the work room with Matthew Flusser and Melissa Adams. And finally. the two boisterous citizen activists schemed with Fran Volkman in the Main House sitting room. Now that we had some one-on-one time with the pros, we were able to strategize talking points and concerns our characters might wish to bring up at Sunday’s mock meeting.

With a good chunk of time until dinner, we spent our time wisely- some helped with dinner preparations, some went for another outdoor expedition around the lake house and through the woods, while others caught up on some z’s…

READ ALLISON’S ENTIRE POST →


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LOCAL FOOD PIONEERS: How Glynwood’s Harvest Award Winners are Cultivating the Future of Farming in the Hudson Valley

Gleanings from the Valley, Notes from Glynwood’s President

April 26, 2012 by Judith LaBelle

On Earth Day, a conversation about the future of farming in the Hudson Valley was held at Vassar College. Open to students and the public,

Panel Moderator, Glynwood's Judy LaBelle; Don Lewis, Wild Hive Farm; Kathleen Harris, NELPSC; Jerry Simonetti, Hudson Valley Fresh; Stephani Van Wagenen, Farm to Table Co-Packers

the four speakers were the winners of Glynwood’s 10th Annual Harvest Awards, which honor farmers, individuals and organizations doing exemplary work to support their regional food system.

After 9 years of honoring innovators and leaders of the sustainable ag movement from across the country, Glynwood decided to celebrate its 10th Anniversary by focusing on work being done in our own backyard. It says a great deal about the maturation of the movement in the Hudson Valley that after considering a rich array of nominees including farmers, advocacy groups, and businesses, the winners named by the Awards Selection Committee were each at least one step up the value chain that connects farmers and consumers.

What do I mean by that? I mean that each of them is providing invaluable services and improving the food-related infrastructure that connects farmers with new market opportunities, thereby making farming more economically viable. It also says a great deal that only one of this year’s winners even existed when the Harvest Awards began in 2003 – indicating how the growth of the local food movement is stronger than ever in our region.

Their impressive work exemplifies the rich agricultural diversity of our region:

• Farm to Table Co-Packers enables small farmers to manufacture value-added products from their fruit and vegetable harvests at a state-of-the-art kitchen and manufacturing facility.
• Hudson Valley Fresh has developed a model for a dairy co-op that provides a sustainable livelihood to their member farmers and high quality milk to regional consumers.
• Northeast Livestock Processing Service Co. has created a networking system that connects livestock farmers to processing facilities and then helps them to sell their meat to retail and institutional markets.
• Wild Hive Farm has reshaped the future of grain farming in the Hudson Valley by reviving heirloom grain varietals and opening a milling facility in the region.

Consider these numbers, which will help suggest the importance and impact of their work.

Collectively, they directly support at least 206 farms:
- 5 of these farms are growing 200 acres of grain for human consumption;
- 9 of these farms produce high quality milk from 1200 pastured cows;
- 60 of them produce more than 200,000 pounds of vegetables for processing alone; and
- 130 of these farms are raising high quality pastured livestock.

These are all farmers who would find it extremely difficult – if not impossible -to reach the growing regional market without the service provided by these Local Food Pioneers. And what makes it even more exciting is the knowledge that behind each of these successful businesses are dozens of other individuals and groups who may not be as far advanced, or who are taking a different approach, but who are every bit as energetic and dedicated to the creation of a strong regional food system in the Hudson Valley.

I invite you to learn more about Glynwood’s Harvest Award Winners.


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Feeding the Soil

Fresh from Our Farm

August 11, 2011 by Meg Tobin

I recently caught up with Glynwood’s CSA program manager, farmer Dave Llewellyn, to get the scoop on veggie growing practices here at the farm. His scientific approach to farming focuses on feeding the soil, which feeds the plants, which feed us. The health of a farm rests on the health of its soil, and understanding and improving soil fertility and micronutrient content is another focus of practices here on the farm.

Dave believes that feeding the microorganisms in the soil helps transfer energy to the plants. In addition to practicing sustainable farming techniques like cover cropping, crop rotation, and composting, he carefully tests the soil for 16 basic nutrients that are essential to plant health. Dave told me that in the years since he has been farming with a focus on soil fertility management, he has produced noticeably healthier crops with improved pest resistance, higher yield, and better flavor.

In order to better understand how to address deficiencies in micronutrient levels in the soil, Dave sends soil samples to three different labs in the spring and the fall. For each field’s sample, he takes four bits from different spots in that field, to gain a comprehensive understanding of its soil composition. Two independent labs and Cornell’s agricultural lab, AgroOne, test the soil using both strong and weak acid tests. Dave explained that the weak acid test subjects the soil to an acid that is only slightly stronger than water, and determines what nutrients are actually being made available to the plants in the short term. The strong acid tests what nutrients the soil potentially holds that are not immediately plant-available, but that might become so in the long term. Conducting both types of tests gives a broader picture of the nutrient content of the soil, and helps Dave determine how to address whatever deficiencies might be found.

Dave is a master brewer of nutrient-dense liquid plant foods, and he can often be found in the greenhouse mixing up appetizing brews like the one pictured above, which he then pumps through the drip irrigation system in a particular field, somewhat like feeding the plants through an IV system. This one’s fulvic acid, liquid fish, and molasses; a regular in the drip line IV system. Dave has also been known to brew micronized Calcium in stockings, and to inoculate his potting soil with mycorrhizal fungi.

One of Dave’s pumps for adding micro-nutrients to the drip line system.

Now that it’s officially summer, the 2011 season is in full swing on the farm here at Glynwood! Stay tuned for updates about what’s been going on around the farm- information about the day-to-day operations of the farm as they change throughout the season, as well as insight into the unique mechanics that contribute to the success of our unique farm.


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Supporting Beginning Farmers

Fresh from Our Farm, Gleanings from the Valley

November 10, 2010 by Dave Llewellyn

Donald Arrant, staff member at Glynwood Farm. Photo by Sara Forrest.

The average age of farmers in the Hudson Valley was 57 years old in 2007 (according to our analysis of data from the most recent Census of Agriculture), up from 55 years old in 2002.

But, we saw an increase in the number of farmers under the age of 25.

For farming to survive, it must be a viable career for a new generation of farmers. Getting some “new blood” into the profession is essential, and equally critical is equipping those farmers with the skills to survive as businesspeople, particularly as our agricultural economy continues to transition.

Glynwood, in collaboration with Stone Barns Center for Food and Agriculture, plans to pilot a course on farm budgeting, business planning, and financing in the spring of 2011.  We hope that the success of this effort will lead to a range of collaborative program offerings on farm management training.

Dave Llewellyn, Glynwood's CSA Manager. Photo by Sara Forrest.

In preparation, our CSA Manager Dave Llewellyn has been exploring resources that will help us do that. He recently attended a meeting of the USDA Beginning Farmer Learning Network, and files this report:

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Comparing Pasture-Raised Turkey Operations: A Report from the 2010 NOFA Conference

Beyond the Valley, Fresh from Our Farm

August 30, 2010 by Cale Nicholson

I took advantage of several livestock workshops at the 2010 NOFA Conference in Amherst, MA the weekend of August 13-15th. Some sessions presented good opportunities to compare and contrast other regional farmers’ methods of stewardship with those of ours here at Glynwood. Other presentations I came to whole cloth in the hopes of gaining new ideas and resources that we could then apply to our livestock operation.

One of the first sessions of the weekend that piqued my interest dealt with organic turkey production and was presented by Lynda Simkins, director of the Natick Community Organic Farm in Natick, MA. At this time we have about 60 heritage and hybrid pastured turkeys fattening up for the holidays here at Glynwood and I was happy to discover that our methods of raising these birds are very similar to those of Mrs. Simkins’ poultry operation.

Foraging turkeys at Glynwood. Photo by Frankie Kimm.

Mrs. Simkins purchases a season’s worth of birds from Bob’s Turkey Farm in Lancaster, MA by January or February and the day old chicks arrive on her farm around the first of June. This is the ideal time to begin raising turkeys for harvest just before Thanksgiving because they typically reach their target weight of 15-20 lbs at around 6 months old. If chicks arrive any later, they may not reach their ideal weight by the fall. In an even worse case scenario, if they arrive earlier they likely will be overweight at the time of harvest resulting in a large bird that is much more expensive to the customer and difficult to cook properly.

Before the chicks arrive on the farm a makeshift brooder room needs to be prepared, ideally in a barn or other waterproof structure that’s not too drafty. It’s a good idea to roughly round out the corners of the brooder with plywood so that the chicks don’t pile onto and smother one another. The best bedding to use for turkey chicks is medium wood shavings because it’s soft enough to allow for proper foot development and is also substantial enough to act as a source of insulation as the first of June can still be chilly for young turkeys.

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CRAFT visit to Four Winds Farm: No-Till

CRAFT

August 24, 2010 by Glynwood Guest Post

This post was contributed by Dayna Locitzer, a farm apprentice at Glynwood.

The CRAFT workshop for Monday August 9th was held at Four Winds Farm in Gardiner, NY. Four Winds is a 24-acre, certified organic family farm where Jay Armour practices no-till farming.

The goal of organic no-till farming is to leave the soil undisturbed. The common practice of tillage turns topsoil and exposes what’s below. Instead of tilling, Jay uses permanent raised beds, layering them every year with compost and mulch to build up his soil.

Photo courtesy of Four Winds Farm.

Jay began practicing organic no-till farming 16 years ago as a way to eliminate weeds. In fact, it does greatly reduce weeds – because the repeated layering of compost and mulch covers the weed seeds, they are constantly blocked from sunlight which prevents them growing. The weeds that Jay does find are very easy to pull because his soil is very loose. Tilling often creates soil compaction just below the reach of the tiller’s tines. To avoid any compaction at all, Jay is very careful never to step on his beds. As a result, the weeds slip out of his raised beds as if they were in a greased bread pan.

Another advantage of no-till is that it holds organic matter in the soil. Jay told CRAFT that he has 7% organic matter in his soil – a big contrast to the common figure of 1% soil organic matter found on many farms.

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The Hudson Valley’s Working Lands: Part of America’s Great Outdoors

Gleanings from the Valley, Notes from Glynwood’s President

August 22, 2010 by Judith LaBelle

It’s not often that the Secretary of the USDA comes to the Hudson Valley to hear about our efforts to save farming and to see our region’s farms. In fact, prior to Secretary Vilsack’s recent visit, no one could remember the last time the head of the USDA was actually here.

Glynwood President Judy LaBelle answering questions from USDA Secretary Tom Vilsack, in a listening session for America's Great Outdoors.


So the Secretary’s presence here on August 6th, as part of a “listening tour” for President Obama’s America’s Great Outdoors Initiative, was an unusual opportunity for us to make the case for the importance of the Hudson Valley’s farms and working landscapes.

This Initiative was created by the President to develop a conservation and recreation agenda for the 21st century.  He recognized that in some parts of the country, conserving the “great outdoors” requires the conservation of working farms and forests as well.

It was very significant that the USDA, rather than one of the many other agencies involved, was leading the delegation to the Hudson Valley. It signaled the importance of the working lands in this region and the farmers who maintain them, in particular to the Valley’s economy and quality of life.

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5 Reasons Sustainable Food is the Answer

Glynwood Institute

August 19, 2010 by Diane Hatz

Can organic farming really feed the world’s billions?

Earlier this summer, United Nations expert Olivier De Schutter held a special meeting in Brussels that concluded agroecology (or sustainable farming) outperforms industrial agriculture and could be scaled up to feed the world while also protecting the environment and reducing pollution that’s contributing to climate change.

The widest study ever undertaken on agroecological approaches (Jules Pretty, Essex University, UK) concluded that this type of farming increased crop yields by 79 percent in developing countries.  Successes from this type of farming can be found around Africa as well as in Cuba and Brazil.

In addition, a 2008 United Nations report, commonly referred to as the World Agriculture Report, concluded that the world must move away from chemical-dependent industrial agriculture toward sustainable farming.

Why are an increasing number of studies and reports concluding that sustainable farming is the best method to feed the world and ourselves?

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The Food and Climate Connection

Beyond the Valley, Glynwood Institute

July 23, 2010 by Sara Grady

Prior to joining Glynwood’s staff this year, I directed and co-produced a video with WhyHunger titled “The Food and Climate Connection: From Heating the Planet to Healing It.” Featuring interviews with farmers, community leaders, and sustainability advocates, the video highlights how the industrial food system is among the greatest contributors to global warming and how sustainable farming practices can pose a powerful solution to the crisis.

“We cannot address climate change without addressing the food system” says Christina Schiavoni, Director of the Global Movements Program at WhyHunger.

Anna Lappé, author of Diet for a Hot Planet and also one of the Glynwood Institute’s first Innovators, is featured in the film. “Industrial crop and livestock production is wreaking havoc on our planet and our health,” says Anna. “But the good news is sustainable farming methods can help cool the planet, foster food system resiliency, and promote biodiversity and healthy eating—all at the same time.”

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