Alison Hope Alkon and Julian Agyeman (eds.): Cultivating food justice: race, class, and sustainability
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Industrialized food production in the United States involves processes entailing far more than agricultural practices. The highly mechanized, chemical fertilizer- and pesticide-rich method of intensely cultivating food has many adverse ecological effects, particularly on soil and waterways, and, since the 1960s, has been associated with harmful effects on human health. Consequently, throughout the past five decades, food activists, as well as some farmers and food providers, have pushed for more ecologically sustainable production methods, socially responsible employment practices, and increased consumer support of small-scale local and organic farmers. However, due to economic, political, and social factors, fresh, sustainably grown foods have been largely inaccessible to low income communities and communities of color, thus far casting the alternative food movement as a typically white and middle-class endeavor.
In Cultivating Food Justice: Race, Class, and Sustainability, editors...