From Field to
Fork - In a
Localized Context

For the New Brunswick Urban Ecology Program (NBUEP) and the Cook Student Organic Farm (CSOF), food is the message and the metaphor. It is a message of necessity - its production through innovative avenues, its access to all, its nutritional content preserved, its sustainability embraced, and its place as part of our cultural definition honored. It is also the metaphor - for ecological restoration and stewardship, for sustainable use of resources, for community development and revitalization, and for sustainable job creation in a community context. It is thus both exemplary of nature's wonder and a prime focal point for empowerment in communities.

We view approaches to a solution in a broad framework that encompasses the entire food system - from field to fork - in a localized context. Within New Jersey, the potential for producing a large percentage of our protein and calories in the immediate environment is limited. Using the USDA Food Guide Pyramid as a benchmark we have estimated that, with current agricultural pasture and field crop lands, the potential exists to produce approximately 20 - 30 per cent of the bread, meat, and milk groups required by the state's population. However, New Jersey can produce a much greater percentage of the fruit and vegetable servings required. We currently produce about 27 per cent of the required vegetable servings. Producing the additional 63 per cent would require approximately 115,000 additional acres of vegetables, 6.8 million 100 sq.ft. gardens, or a balance between the two. Production is only one component among a variety of logical targets for reshaping food systems in a localized, sustainable context that enhances the environment in which we live.

Large increases in community and individual gardens are possible as a partial vehicle for increasing local production. In addition, increasing the amount of farmland producing fruits and vegetables creates opportunities for developing rural/urban linkages through pick-your-own harvesting. Creating opportunities for urban residents without transportation to participate, and coupling each of these to community canneries would increase the availability of both local food in the off-season and fresh produce to urban residents during the harvest period.

Farmers markets that bring the farmer to the consumer or "community-run" farmers markets in which local residents run a farmstand selling several farmers goods improve economic viability while increasing fresh fruit and vegetable access in urban areas. Community-run farmers markets also create seasonal jobs. In addition, large amounts of farmer's produce might be processed in local, "community-run" small-scale processing ventures. These could have the effect of 1) increasing markets for farmers, 2) creating jobs in the local area, and 3) preparing products for off-season utilization. All of the above imply that individuals in the community have the purchasing power. Thus, a major impact on any localized food system are non-food related jobs that improve purchasing power.

Finally, there are several issues impacting the entire system that must be addressed. First, who will grow the food? In New Jersey the age of food producing farmers is greater than non-food producing farmers. With virtually no students at the state land grant institution from farming backgrounds, the primary mechanism of increasing the farming population will be by "growing more farmers." This is particularly important if Wes Jackson's adage of a "greater eyes to land ratio" is important for ecological, sustainable agriculture.

Second, how will food for emergency feeding be produced? As national and international food companies decrease waste and unwanted product, food banks in New Jersey are experiencing a decline in food donations from these companies. Ideally, there would be no need for supplemental feeding centers, however, their abolition in the near term is not likely. Community farms and other constructs financed for the public good are potential avenues for partially solving supply problems at the local level.

Third, how will we guarantee that all residents have the opportunity to participate in and embrace a sustainable food system that enhances local ecosystems? Many urban youth in New Jersey are denied access to educational opportunities or activities that generate knowledge of growing food. Therefore, it is particularly important that educational opportunities enhancing understanding, appreciation, and exposure to career opportunities related to sustainable agriculture and ecological maintenance be developed.

It is this context that has guided the development of the NBUEP and the CSOF at Rutgers University. Overall, our intention is to work within the university and communities to develop varous programs. The NBUEP focuses on primarily urban, low-income populations of New Jersey. Students at the CSOF participate in organic food production, and donate at least 40 per cent of all produce for local emergency food needs while gaining production experience. We view the potential of coupling university resources and expertise, community needs and aspirations, and environmental sustainability as a fruitful approach to generating community food security.

The New Brunswick Urban Ecology Program brings together the following projects:

The Community Gardening and Nutrition Program enables residents of New Brunswick to transform unused common space into organic gardens. Gardeners produce nutritious vegetables, empowering them to lower their food bills and beautify their communities.

The Youth Farmstand Project provides at-risk youth with real job training through the entrepreneurial experience of owning and operating a retail farmstand business. NBUEP is coordinating the development of YFPs in cities throughout New Jersey. NBUEP is also developing a Youth Farmstand Produce Delivery Service. This statewide trucking operation will provide Jersey Fresh produce to the various farmstand sites.

The Children's Gardening and Environmental Education Program provides children the opportunity to become active players in community gardening. This hands-on program includes an interdisciplinary educational curriculum that encompasses horticulture, ecology, nutrition, language arts, crafts, and heritage storytelling. Educational activities promote literacy, creativity, health and social skills. Gardening experiences encourage children to develop positive relationships with the natural world.

The School Yard Ecology Program integrates themes of food, ecology and the community and will enhance learning among students by employing a diversity of educational approaches. This program has extensive benefits for children, school faculty and nearby communities. Schools and their grounds provide abundant opportunities for experiential learning, community building and environmental rehabilitation.

The Cook Student Organic Farm is managed by Rutgers' students and grows three acres of vegetables. A 130 share CSA provides an outlet for the produce while producing revenue for student wages and farm operations. In addition, approximately 40 per cent of the produce is provided to soup kitchens and food banks in New Jersey. Hundreds of hours of student time is donated each year to make this possible. From the beginning students have been involved in all aspects of farm management - from seed ordering to CSA recruitment, and transplanting to soup kitchen deliveries.