Sustainable food simmers with activism and education
CONTRA COSTA COUNTY, CA (Jan. 30, 2025) — Regenerative farming is our best hope for a resilient and sustainable food system.
This means using methods, with minimal pesticides and chemicals, that improve soil health and biodiversity, and resist climate change by sequestering carbon in the soil. Regenerative farming utilizes crop rotation, cover-cropping and composting to restore the ecosystem and produce nutrient-dense food.
Small-scale regenerative farms supply produce for community-based farmers markets that support local growers and bolster the regional economy. Farmers markets reduce the long-distance transport of food practiced by big agricultural conglomerates – and local people enjoy fresher seasonal food.
A national system has grown around big agriculture, which uses economies of scale to dominate food production at relatively low prices. Policymakers have prioritized food security and affordability and accepted the dominance of Big Ag. Subsidies for corn, soy and wheat are designed to stabilize food supply and prices and primarily benefit industrial-scale farms. Large agribusinesses wield significant political influence through lobbying. But there are no enemies for regenerative farming advocates because the goal is better nutrition.
Food origins
To encourage regenerative farming and farmers markets requires local advocacy to empower consumers to know the origins of their food. And local advocates are busy. I am presenting to the Pacific Coast Farmers’ Market Association in Concord a plan to incorporate food and living science into the freshman biology curriculum at Las Lomas High School in Walnut Creek. Some 400 students will learn about regenerative farming and take field trips to:
Local farms, including a spread that grows produce using recycled, agriculture-grade water from the Central Contra Costa Sanitary District (Central San). The nonprofit AgLantis operates the Martinez farm.
White Pony Express, a nonprofit based in Concord that recovers food that might otherwise be wasted and distributes it to food banks and other organizations.
Diablo Valley College and its organic agriculture program, led by Bethallyn Black, a professor of horticulture. The DVC program has active vegetable gardens on campus.
I am making plans for this curriculum, tapping my experience starting a culinary program, including gardens that students tended, at Mt. Diablo High School in Concord from 2014 to 2024. I’m working with educators who hope to build a program to be replicated in other schools.
There are benefits to students understanding the need for action to grow our food system and encourage local farmers. Here are ideas for school projects:
- Shop at farmer markets.
- Start a school garden.
- Organize local food days at the school cafeteria.
- Volunteer on a farm.
- Organize farm visits.
- Raise awareness through social media or school clubs.
This recipe uses vegetables available in fall gardens in the East Bay.
Roasted Root Veggies
2 c. cubed sweet potatoes
1 c. sliced carrots
1 c. cubed beets
2 T avocado oil
1 tsp. rosemary
Salt and pepper to taste
Toss veggies with oil, rosemary, salt and pepper.
Roast at 400 degrees for 25-30 minutes.
Serve over quinoa with a drizzle of tahini.
Send comments to cindymgershen@gmail.com.
Cindy Gershen
Cindy Gershen is an educator, nutritionist, chef, and co-author of “Fat Chance Cookbook.”