every inch we eat

Gregor Macdonald:

What’s concerning about the pressures on the global food system that have bubbled up in the past five years is that they are accompanied by the crossing of certain thresholds.

While we cannot know for certain how resilient global agricultural will be in responding to either a rise in temperature volatility, or, demand pressure on yields in a time of higher cost energy inputs, the fact that the world has already positioned itself for highly optimized food production is worrisome.

Add to this juncture the fact that regions, at a time when oil is forcing the restoration of distance, are choosing to extend and lengthen distance between themselves and their food supply, and we can start to build a better case for a food problem that is not temporary but structural.