> For the complete documentation index, see [llms.txt](https://4revs.gitbook.io/handbook/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://4revs.gitbook.io/handbook/chapters/food-futures/global-insights.md). # Global insights ## 1. Zero Waste Nearly [half](https://www.carbonbrief.org/food-waste-makes-up-half-of-global-food-system-emissions/) of global food system emissions arise from food waste. In 2017, global food waste resulted in [9.3bn tons](https://www.fao.org/3/mb060e/mb060e00.htm) of CO2-equivalent (GtCO2e) emissions – roughly the same as the total combined emissions of the US and the EU that same year. Even worse, about [one-third](https://www.fao.org/3/mb060e/mb060e00.htm) of the food meant for human consumption never reaches our plates. This includes food left unsold in markets, uneaten restaurant meals, expired but edible items, and trimmings from food preparation. For instance, in Sub-Saharan Africa, over [80%](https://www.fao.org/3/ca6030en/ca6030en.pdf) of wastage happens during harvesting, transportation, storage, and processing, with only 5% attributed to consumers. In North America, in contrast, [two-thirds](https://wedocs.unep.org/bitstream/handle/20.500.11822/27688/WasteNot.pdf) of food loss and waste occur at the consumer stage. Wasting food means squandering the resources invested in its production, including labor, water use, fertilizer inputs (or compost!), transportation, processing, packaging, and preparation. A significant portion of unconsumed food is [lost post-harvest](https://www.fao.org/3/ca6030en/ca6030en.pdf), during transportation, and in processing due to various reasons like spoilage, inadequate refrigeration, mishandling, or rejection by companies. Retailers, restaurants, and food service establishments discard enormous amounts of unsold food, where we throw away over [1 trillion USD](https://www.fao.org/documents/card/en?details=5e7c4154-2b97-4ea5-83a7-be9604925a24%2F#:~:text=Approximately%20one%2Dthird%20of%20all,food%20wastage%20extend%20much%20further.) globally every year. At home, [17%](https://www.youtube.com/watch?v=KpD3joneuwY) of purchased food is directly thrown in the bin. In Japan, daily discarded lunch boxes from convenience stores alone amount to [¥220 billion](https://www.gdrc.org/sustdev/food/japan-waste.html#:~:text=Nineteen%20million%20tons.,of%20before%20its%20expiration%20date.) annually, equivalent to feeding 50 million people for a year. Only [2.4%](https://www.carbonbrief.org/food-waste-makes-up-half-of-global-food-system-emissions/) of global supply emissions attributed to food waste are from fruits and vegetables. Meat and animal products, on the other hand, contribute to significantly higher emissions. The processing of beef and lamb, for instance, generates [13 times more](https://www.carbonbrief.org/food-waste-makes-up-half-of-global-food-system-emissions/) emissions than the processing of tomatoes in the overall production process. However, there are tradeoffs. A reduction in animal product consumption [could lead to an increase](https://www.nature.com/articles/s43016-023-00710-3) in waste management emissions as meat products are replaced with consumption of more cereals. Cereals and pulses account for between [half and three-quarters](https://www.nature.com/articles/s43016-023-00710-3) of all waste-management emissions. This is due to their high carbohydrate content, which generates high emissions in many treatment processes. We will explore a number of solutions to reduce the emissions from food waste, such as upcycling surplus food, reducing meat consumption, and a company converting food waste into energy. When it comes to waste management, composting and anaerobic digestion are both promising alternatives that can help reduce emissions from waste. ### Take a moment to reflect: * What strategies do you employ to minimize food waste in your household? * Have you noticed how much food is thrown away at your company or family events? * How could you involve staff or friends in brainstorming and implementing waste reduction initiatives? * Are there local food banks or charities with whom you can partner to donate surplus or unsold food? ### Companies Tackling Food Waste Tackling reduced food waste requires looking across the entire value chain to improve efficiencies and reducing spoilage from field to fork. In low-income nations, food loss occurs predominantly before reaching consumers.

Read the full article here.

Mira Mehta, the Founder and CEO of [**Tomato Jos**](https://tomatojos.net/)**, initiated Nigeria’s first tomato paste processing company after observing substantial tomato wastage following a particularly abundant harvest.** Recognizing the paradox of Nigeria being a major tomato producer in West Africa yet the largest global importer of tomato paste, Mehta aimed to address this inefficiency. In May 2020, Tomato Jos secured $4.4 million in funding to establish a factory, which became operational in 2021. As part of its growth strategy, the company financing is empowering Tomato Jos to create hundreds of local jobs and benefit thousands of smallholder farmers, injecting over 1 million USD into the local economy annually through increased incomes for farmers. Another Nigerian-based agri company, [**ColdHubs**](https://www.coldhubs.com/)**, specializes in the production of solar-powered cold storage systems** equipped with walk-in stations that can be installed off-grid, making them adaptable to diverse locations. The primary goal of ColdHubs is to prevent food spoilage and waste by providing reliable cold storage options for large quantities of food. Simultaneously, businesses are implementing technology-driven solutions, such as smart inventory management systems and data analytics at the retail level, to optimize supply chains and minimize waste in production and distribution; blockchain to improve transparency along the supply chain; and apps to connect surplus food to community organizations. **OLIO connects communities to share surplus food and household items,** resulting in 30 million portions of food being successfully redistributed and preventing unnecessary waste since its establishment in 2016. Additionally, **Kuri, a climate-friendly cooking app by Baptiste Magaluti, helps users make sustainable meal choices** based on dietary preferences, available ingredients, and seasonal produce, while also calculating and reducing carbon footprints. ### Bio-based edible coatings As the demand for organic food continues to grow, several companies are developing bio-based edible coatings to extend the shelf life of fruits and vegetables without using chemicals. * **Chinova Bioworks, a Canadian startup, is developing ‘Chiber,’ a natural mushroom-based preservative extracted from white mushrooms,** with applications extending beyond fruits and vegetables to sauces, beverages, and dairy products of vegetable origin. * **A US-based startup, Mori, offers a coating for fruits and vegetables made from silk protein**, effectively preventing microbial growth, dehydration, and food oxidation (although problematic for some in the vegetarian and vegan communities). * **An Israeli company called Sufresca** provides a 100% natural plant-based coating that preserves fruits and vegetables without altering their taste or color. * **Swiss startup MicroPow focuses on encapsulating food flavors sustainably,** enhancing product quality and optimizing processing costs. * Leading the way is **PolyNatural with its Shelf-Life® solution, an organic coating made from natural polymers and vegetable lipids,** significantly extending the lifespan of fruits and vegetables while reducing waste and the carbon footprint of food production. These bio-based coatings not only address reducing food waste but also maintain overall food quality while decreasing the demand for plastic packaging. In the initial stages of the supply chain, an easily preventable source of food waste is "ugly food," which refers to produce that is aesthetically imperfect and unfit for sale. In the UK, ‘ugly’ produce accounts for [40%](https://www.independent.co.uk/life-style/food-and-drink/ugly-vegetable-food-waste-fruit-vegetable-a8825311.html) of wasted fruits and vegetables each year. In recent years, there has been a notable trend of selling "ugly" fruits and vegetables, embraced by businesses offering boxes of misshapen produce and original products from otherwise waste. **Beverage company Flawsome!,** which ‘upcycles’ wonky fruit into delicious, cold-pressed juice, has salvaged nearly 23 million fruits and prevented the use of 1.6 million plastic bottles. Flawsome! Is not the only company on a mission to rescue imperfect and surplus fruit. Rubies in the Rubble makes everyday condiments from surplus food; Seconds collaborates with food manufacturers to transform leftover carrot pulp and peels into crackers; and **Startup ZenB** adopts a "whole plant" approach in crafting pasta, sauces, and snacks, using all the skins, stems, and seeds. Planetarians repurposes seed waste generated during sunflower oil production, transforming it into snack chips that are rich in protein and fiber. **Hungry Harvest** offers a subscription service, delivering misshapen fruits and veggies to consumers, while also creating stews, soups, and sauces from produce rejected for sale. In Colombia, the [**Nextcoa**](http://latinamericanscience.org/2019/05/upcycling-cacao-waste-new-products-colombia/) **project** is turning organic waste from the production of cacao beans into high-quality chocolates; sweeteners and emulsifiers to substitute flavorings for drinks; sweets; and dietary supplements. **Bread Brew'd** estimates around [44%](https://www.fastcompany.com/90337075/inside-the-booming-business-of-fighting-food-waste) of bread is wasted. They links the systems of food waste and child food poverty in an unlikely win-win. The company upcycles surplus bread to brew beer, and uses all profits to support a school breakfast club initiative, **Foodprint,** a surplus food redistribution network in Nottingham. Moreover, operating as a carbon-negative business through partnerships with socially responsible organizations, their hops are composted and used to grow more hops; malt fron their operations is sent to local farms to be used as animal feed; and water from brewing is reused to jet-wash their casks. Massachusetts-based startup **Vanguard Renewables collects and recycles food and beverage waste into renewable energy at its farm-based anaerobic digesters.** Food breaks down in its biogesters, releasing methane which is captured and then purified to produce renewable natural gas (RNG). The other byproduct - a fermented liquid - is used as a substitute for chemical fertilizers made from fossil fuels. Vanguard works with major food companies to include Starbucks, Danone, Unilever and Dairy Farmers of America. Food is a precious resource that should not be wasted. We each have a role in the system that supports the farmers and businesses who are doing the good work to feed us every day. What kind of food system do we want to participate in and what values matter? ### Sustainable, local oil production > *A contribution from FUJI OIL, member in 4Revs.*\ > \ > **Problem:** Concerns regarding sustainable oils and fats supply > > **Context:** The demand for oils is rapidly increasing, along with the understanding that sustainable oils are required to help in decarbonizing society as well as supplying sustainable food options for growing populations. To obtain large quantities of oil without environmental damage, it is important not only to obtain sustainable palm oil based on NDPE (No Deforestation, No Peat, No Exploitation) but also to establish a new oil supply system that addresses current awareness of sustainability options. > > **Solution:** An alternative to the widely-used palm oil, produced from oleaginous yeast. > > **Impact statement:** Circular oil product that supports decarbonization; removes the company from production processes that result in deforestation; and leads to sustainable economic growth. ## 2. Plant-based eating “Eat food. Not too much. Mostly plants.” - Michael Pollan: Eating habits have a major impact on climate change and environmental degradation. Plant-based food is becoming more than a trend, it's become a lifestyle for many, including eco-chef Tom Hunt, a pioneer of 'Root to Fruit' eating, who is helping reduce waste through recipes that encourage consuming all edible plant parts. The idea is to utilize the entire plant, respecting and treating fruits and vegetables as a whole. Normally-discarded off-cuts like peel, stalks, and outer leaves can be used to create flavorful broths, and various parts like broccoli stems or potato skins can be repurposed into pickles, fries, or roasted dishes, minimizing waste and maximizing flavor. But how many types of plants could we eat? Agricultural scientist from Tasmania, Bruce French, who has spent half a century creating a database of all edible plants in the world, has discovered there are more than [31,000 plants](https://www.abc.net.au/news/2020-08-22/food-plant-solutions-malnutrition-farming-edible-plants/12580732) humans can eat. But how many plants do we actually eat? Since the beginning of agriculture about 12,000 years ago, humans have domesticated around 6,000 plant species for food, but today just three crops—rice, wheat, and corn—supply [roughly half ](https://www.weforum.org/agenda/2018/10/once-neglected-these-traditional-crops-are-our-new-rising-stars)of all our calories. In the second half of the 20th century, global meat consumption skyrocketed, jumping from [45 million tons in 1950 to nearly 300 million tons](https://www.slowfood.com/much-meat-eat/) today. If this trajectory continues, it is expected to double by 2050. Not only is meat consumption high in America and Europe, but it's also rising in China, India, and other places with a growing middle class, rapid population growth, and meat consumption social norms. China, for example, has seen a [15-fold increase](https://www.compassioninfoodbusiness.com/media/7442713/146456_consumption-patterns.pdf) in meat consumption in the last 50 years. If countries like China, India, and Brazil keep eating meat at this pace, there won't be enough land to feed all the needed livestock. If we are to address the climate crisis, species extinction and regenerate ecosystems, then we will need to substitute ultra-processed foods and a meat-heavy diet for one made up of diverse, plant-based foods and reduced dairy and meat. {% embed url="" %} **Solar Foods** presents a groundbreaking 100% vegan solution to reduce meat consumption by turning CO2 into a novel protein: Solein. Producing this protein is a result of a gas fermentation technology that's 10 times more energy-efficient than photosynthesis; 10 to 100 times more climate-friendly than animal or plant-based alternatives; uses 1,550 times less water to produce than beef; and is a balanced 50% protein, 20-25% carbohydrates, and 5-10% fats. Overall it is a cost-competitive, environmentally friendly alternative to traditional proteins. More well-known brands that offer plant-based meat substitutes are Beyond Meat and Impossible Foods, and Oatly for a plant-based dairy milk. **While plant-based proteins are now considered a breakthrough, critics argue that highly processed plant-based foods** [**may not**](https://integrisok.com/resources/on-your-health/2020/october/are-plant-based-meats-healthier-than-regular-meat) **always be healthier than their animal-based counterparts.** Some plant-based ingredients (i.e. soy) pose devastating environmental consequences, considering large-scale monoculture farming and extensive processing contributes to issues such as deforestation and soil degradation. Rather than supplementing your diet with plant-based meats, UK food expert Professor Tim Spector recommends a diverse plant-based diet. He advises to eat 30 different types of plants weekly to support immunity and overall health, and to reduce meat consumption. Eric Toensmeier, author of The Carbon Farming Solution, suggests the future of food will require planting more perennial vegetables, crops that can be harvested year on year without reseeding, including herbs, bushes, vines, trees, cacti, palms and vegetables like artichokes, olives, asparagus, and rhubarb. Agroforestry systems with perennial staple and industrial crops can provide us with starches, sugar, oils, fiber, energy, and could sequester anywhere from [23 billions to 280 billions](https://drawdown.org/the-book) of greenhouse gasses by 2050. Several organizations and initiatives are at the forefront of the cultivation of perennial vegetables and crops: * **The Land Institute** leads the charge with its research on Kernza, a perennial wheatgrass. * The Perennial Agriculture Project collaborates with various entities to introduce and promote perennial crops in traditional farming systems. * **The Agroforestry Research Trust,** based in the UK, focuses on agroforestry and the cultivation of various perennial crops and trees. * The Perennial Farming Initiative advocates for sustainable alternatives by developing and promoting perennial agriculture. * Crops For the Future, an international research center, explores the potential of underutilized crops, including perennials, for both food and non-food purposes. Take a moment to reflect: * How would you describe your diet? * What does a healthy diet look like to you? * What type of food did you eat growing up? Has your diet changed as an adult? * Are you conscious of the environmental and health impacts of your food choices? * What plants grow best where you are from? ## 3. Radical biodiversity The ascent of monocultures and industrial farming - aimed at optimizing yields and profits at the expense of diversity - has led to the extinction of various plant and animal species. Amidst the apparent abundance of choices in food shopping and restaurants, wildlife populations have plummeted by [69% since 1970](https://www.worldwildlife.org/press-releases/69-average-decline-in-wildlife-populations-since-1970-says-new-wwf-report#:~:text=WASHINGTON%2C%20D.C.%20\(October%2012%2C,WWF\)%20Living%20Planet%20Report%202022.), driven by habitat destruction from farming, especially with soy, wheat, rice, and corn. Today supermarkets appear to have hundreds of different brands, but a joint investigation by the [Guardian and Food and Water Watch](https://www.theguardian.com/environment/ng-interactive/2021/jul/14/food-monopoly-meals-profits-data-investigation) revealed only a handful of powerful companies control 80% of the market for everyday grocery items. In the US, thousands of supermarket products share [one](https://www.pbs.org/independentlens/documentaries/kingcorn/) ingredient: high-fructose corn syrup. Junk food makes up a staggering [60%](https://drcindyjakubiec.com/how-the-american-diet-has-been-weaponized-for-mass-destruction/#:~:text=Roughly%2060%25%20of%20the%20American,flavors%2C%20colors%2C%20and%20preservatives.) of diets in the US today. The long-term [health](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10302286/) consequences of the Western diet–dominated by ultra-processed foods, refined sugar, fats and flours–can be seen in the rise of diabetes, heart disease, and diet-related [chronic health](https://www.cambridge.org/core/journals/proceedings-of-the-nutrition-society/article/beyond-ultraprocessed-considering-the-future-role-of-food-processing-in-human-health/F0C80692DBC8871DE4BC4ED1AACF7D8F) around the world. Eating to Extinction Author, Dan Saladino, points out, “The lack of diversity on our plates affects our health and the systematic stripping out of crops adaptive mechanisms– the result of thousands of years of adaptations– renders them exposed to parasites, pests and disease." The current debate around biodiversity often overlooks agriculture and the urgent need to protect genetic diversity in our food sources. Biodiversity is the cornerstone of resilience and health, and building it into a system is a critical lever to systems change. Today there is substantial [research](https://www.fao.org/3/y5609e/y5609e01.htm) that demonstrates agrobiodiversity can: increase productivity, food security and economic returns; reduce the pressure of agriculture on fragile areas, forests and endangered species; make farming systems more stable, robust and sustainable; contribute to sound pest and disease management; conserve soil and increase natural soil fertility and health; diversify products and income opportunities; reduce or spread risks of individuals and nations; help maximize effective use of resources; reduce dependency on external inputs; improve human nutrition and provide sources of medicine and vitamins; conserve ecosystem structure and stability of species diversity. Embedding agro-biodiversity across the food value chain is a key systemic solution to reducing our environmental impacts. **India-based Black Baza Coffee sets a pioneering example by integrating biodiversity into its business model and supply chain for coffee production.** Through collaboration with farmers, they promote shade-grown coffee with a focus on achieving substantial tree canopy cover and diverse indigenous tree species. By cultivating without pesticides, safeguarding water sources, and monitoring biodiversity, Black Baza champions regenerative farming practices. Furthermore, the company supports its farmers with fair trade prices, financial inclusion, and long-term contracts; while their packaging, made from sugarcane waste and compostable bioplastic, reflects an eco-conscious approach. The significance of what we eat and drink extends beyond mere sustenance. Diversifying our diet and adopting nature-friendly food practices profoundly impact both our internal and external ecosystems. Recognizing the importance of microbial diversity, Dr. Mark Hyman’s [research](https://drhyman.com/wp-content/uploads/2022/03/FoodAsMedicineMasterclass-PDF-4-1.pdf) shows that food is medicine – it regulates our microbiome, immune system, and overall health. The right food reduces inflammation, oxidative stress, and supports various bodily functions, from hormonal balance to metabolism, digestion, respiration, and brain chemistry. The gut biome, a diverse community of trillions of microorganisms in our intestines, plays a pivotal role in producing brain chemicals, producing [90 to 95%](https://www.nationalgeographic.com/premium/article/microbiome-gut-health-explained) of serotonin for example. With [70%](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001875/#:~:text=With%2070%E2%80%9380%25%20of%20immune,the%20local%20mucosal%20immune%20system.) of the body's entire immune system in the gut, Western diets and modern hygiene have disrupted this delicate balance, depleting essential microorganisms crucial for digestive stability. Contrasting this, Amazonian tribes and Tanzanian hunter-gatherers [exhibit](https://www.npr.org/sections/goatsandsoda/2017/08/24/545631521/is-the-secret-to-a-healthier-microbiome-hidden-in-the-hadza-diet) significantly more diversity in their gut biome than the average American, highlighting the impact of dietary choices on our inner ecosystems. The challenge for the future is to incorporate radical diversity in our soils, gut biomes, and our food sources. This will require a shift away from the values of our industrial food system– uniformity, convenience, cheapness, and speed– to a more holistic way of farming and eating, centered around community, sustainability and seasonality, just as traditional food cultures did for centuries. Take a moment to reflect: * Why does the loss of diversity in our food matter? * How does the information about the gut biome and its connection to overall health influence your choice of what to eat? ## 4. Localization When you eat food purchased from a supermarket, do you ever wonder how these products get to you? It should come as no surprise that the majority of food consumed today has been transported through a sophisticated supply chain traversing the globe. Coined by Professor Tim Lang at City University London, “food miles” represent the distances that your food travels from where it is grown to where it is consumed. The metric assesses the environmental impact of food production, along with factors such as transportation and greenhouse gas emissions. The estimated food miles for Nutella to travel to London, for example, is a whopping [28,731 miles](https://noblue.co.uk/news-updates/netsuite/how-many-food-miles-favourite-foods/) per jar, with the hazelnuts traveling over 2,260 miles from Turkey, the palm oil from Malaysia (6,485 miles), and the sugar and soya coming from Brazil (5,447 miles). Research published in the journal Nature Food claims that global food miles account for 20% of food-related emissions. The [slow-food movement](https://www.slowfood.com/) and [localization movement](https://www.localfutures.org/learn-take-action/learning-guides/localization-is-it-the-solution/) advocate for the process of reassembling regional cultivation and production of nutritious, authentic food for communities. The core idea is essentially a process of decentralization – shifting economic activity from a handful of mega-corporations into the hands of millions of small- and medium-sized businesses– encouraging communities to source their food locally, thereby reducing their dependence on long-distance transportation, and nurturing a more direct and meaningful connection between producers and consumers. Rather than assuming every community can become entirely self-reliant, localization encompasses integrated short and long chains that build social and environmental value, while prioritizing what is available locally and regionally wherever possible before looking to global trade markets. Additionally, localization directly supports cultural diversity as much as it does cropland diversity. As slow food activist and chef Alice Waters exclaims, “The homogenization of the global diet has discriminated against traditional regional agriculture and healthy diets.” With the rising cost of food, volatility of global supply chains, and growing food insecurity around the world, a reimagination of the industrial food systems includes: CSAs (community-supported agriculture); circular business models; place-based social food networks; new logistics or online food distribution business models; disruptive, sufficiency, inclusive, and family business models; and regional food hubs. These businesses understand that diversification isn’t just about multiple businesses, it is understanding how to embed it into your enterprise design from seed variety, farming practice to supplier networks. Investing our energy in reestablishing local food systems and optimizing efficiency in the local food chain has many co-benefits, such as: supporting farmers to transition to regenerative agriculture, reducing food waste, and caring for disadvantaged families and communities. One standout example is **SCOOP the Sustainable Cooperative, a community-owned food cooperative** with a dedicated focus on zero waste and agro-ecological products on the island of Jersey, UK. SCOOP maintains an international supply chain while also sourcing from over 105 local producers (whenever possible without packaging). Their focus is on making healthy, natural products affordable to everyone in the community while ensuring that farmers are paid fairly; also to establish a competitive advantage despite budget constraints for marketing and inherent inefficiencies within a diverse supply chain. SCOOP's approach involves a comprehensive evaluation of all stakeholders within the food system; and investigating the roles of competition, collaboration, and cooperation for whole systems solutions (in this case the island of Jersey). SCOOP's favored strategy revolves around localization, recognizing that our existence is tied to specific geographical regions with unique circumstances that demand location-specific comprehension. Embracing localization is essential for ensuring the long-term resilience of the food system. It's crucial to recognise that every nation worldwide is merely one crisis away from experiencing disruptions in their supply chains. Questions: How do your personal choices, such as consumption habits and support for local businesses, align with the principles of localization? What steps can you take in your daily life to contribute to the promotion of localization? ### Circular Cities With [80% of all food](https://blogs.iadb.org/ciudades-sostenibles/en/urban-food-security-the-role-of-cities-in-food-supply/) projected to be consumed in cities by 2050, and approximately 40% of cropland situated in peri-urban areas, cities play a crucial role in driving a sustainable long-term food system. City governments wield substantial purchasing power that can be strategically employed to guide food systems in the right direction, and they possess the authority to bring together various actors in the value chain and the policy influence needed to instigate meaningful change. The proximity of citizens, retailers, and service providers in urban settings opens opportunities for innovative business models, such as rooftop hydroponic farms, community composting projects, last-minute surplus-driven menu design, and the reuse of organic waste for livestock feed. Whether on a policy or community level, from a citizen or a business perspective, the possibilities of food systems transformation are ripe in cities. The inception of the Milan Urban Food Policy Pact in 2015 marked a significant milestone—a collective commitment by cities worldwide to formulate sustainable local food strategies. Over the course of eight years, this pact has garnered support from over 200 cities globally, reflecting a widespread dedication to fostering sustainable food practices at the local level. In 2021, several cities took a step further by unveiling the Glasgow Food and Climate Declaration in anticipation of the Glasgow climate conference. Through this initiative, local authorities reaffirm their dedication to addressing the climate crisis through food policies and advocate for higher policy levels to join them in taking decisive action. In another example, in this TED talk titled ["A Guerrilla Gardener in South Central LA"](https://www.youtube.com/watch?v=EzZzZ_qpZ4w), food activist Ron Finley discusses his efforts to plant vegetables in abandoned lots, traffic medians, and along curbs, emphasizing how this link to nutritious, locally grown food plays a pivotal role in community transformation. Take a moment to reflect: * What’s the role of cities in the food system? * What organizations and businesses in your city are working to improve your local food system? * Would you consider participating in a community garden, urban farm, or another community food project?