Filtering by
- All Subjects: Food Systems
- All Subjects: Phoenix
- Creators: School of Sustainability
- Member of: Theses and Dissertations
Food insecure populations suffer from the ability to access affordable and nutritious foods as a result of financial and transportation needs. Often these populations are concentrated in areas referenced as food deserts. A food desert is an area that does not have a supermarket or large grocery store within a mile and often is saturated with small non-traditional food stores and fast- food establishments. In this study, 21 food deserts along Grand Avenue in Downtown Phoenix were analyzed to better understand their access to food, population statistics and barriers to being food secure. The research question analyzed is the impact food insecurity has on communities in Phoenix, Arizona. The findings are presented in the form of a research paper, as well as 15 black and white film photographs accompanied by descriptions. There is primary qualitative data presented through photographs and observations, as well as secondary quantitative data analyzed from Census data. The food deserts studied consist of communities that are low-income and majority minority with little to no access to nutritious food in their area. The economics of food insecurity and grocery stores, racial discrimination, access to transportation, impacts on health and education and the sustainability of food deserts are all aspects of food insecurity discussed in the research. Possible solutions such as community gardens and subsidized grocery stores are also presented. The study revealed that food insecurity has several negative impacts on the affected populations and communities and disproportionately impacts low-income and minority communities.
Using Sant’Ambrogio and Open Air as case studies for the research, this paper provides insight on the degree of impact that local farmers’ markets can have on creating food sovereignty within communities; and how pre-existing factors and negative forces diminish the benefits of farmers’ markets and local food movements. Among many, some of these negative forces include the effects of social and cultural pressures that promote fast food and convenience; a broken agricultural system controlled by monopoly companies; industrial food items priced cheaper than small farmers can compete with; and an underscore of unethical behavior across all sectors (including organic and local) that inhibit honest farmers from making enough profit to survive.
The comparison between Sant’Ambrogio and Open Air Market indicates that big agriculture undermines the success of local farming movements in both countries, but Phoenix can still learn from the movement in Florence, which is rooted in a deep history of outdoor markets and rich food culture. Italy is fortunate in terms of their agriculture capacity because their climate allows for a diverse variety of crops; while Arizona does not have the same agricultural capacity as the Mediterranean climate of Italy, it is still valuable to mimic the network of local food systems that Italy has. In order to do so, Phoenician consumers should take advantage of the food that grows locally and then supplement it with more diverse crops from other areas of Arizona or the southwest.
The Open Air Market in Phoenix currently does not play an important role in the food system except for helping people to relate community and socialization to food. Transparency, communication and education are required to actually increase the success of small local farmers and to help the Open Air Market play a real role in the local food movement and the establishment of food sovereignty.
The summer after my Junior year, I studied abroad in Denmark and was given the opportunity to create my own research topic. My interest in Sustainability has always revolved around food, so I started thinking about ways that I could incorporate this interest with the geographical backdrop of Århus, Denmark. Food is a medium for so many uniquely human creations: celebrations, art, connection, and taste. Food is also a big driver of climate change, as the meat and agriculture industries account for more than half of all greenhouse gas emissions. However, I wanted to research more than food. I wanted to incorporate balance; a balance of local and global food systems, a balance of individual and community relationships, and a balance of science and art. I wanted to show how food is a driving force in achieving global sustainability and resilience.
After much contemplation, I began researching the connections between local food and community wellbeing in the city. I interviewed farm-to-table chefs, local farmers, farmer’s market vendors, street food vendors, and consumers on their relationships with food. The topic itself was flexible and open-ended enough so that each interviewee could relate it to their lives in a unique way. I loved the research so much that I decided to continue interviewing stakeholders in the Phoenix metropolitan area. Through the continuation of my research in Arizona, I was able to include a comparative element that offered a better perspective on the matter. I found that the history of the country itself has a significant influence on people’s mindsets and actions surrounding food and the environment. The common theme I heard from all interviewees, however, was their confidence in the power of food to unite people to one another and to the natural world.
I chose to create this illustrated book because my research experience was a whole and inseparable experience; it could never be fully expressed in words. I wanted my project to be an intellectual and visual map of my journey, inspiring the reader to go on a journey of their own. Therefore, I partnered with an undergraduate art student at Arizona State University, Sofia Reyes, to help create my vision. I shared my experiences, photos, and stories with her so that she could create the beautiful watercolor paintings that make the book so visually appealing and accessible to all demographics. The images act as a way of engaging all of our human senses, initiating a stronger connection to the material presented.
Creating this project was my favorite experience as an undergraduate, and I feel fortunate to be able to tell the stories of those intimately tied to the local food system. I am in the process of entering my book in various competitions including Writer’s Digest, Reader’s Favorites, The Food Sustainability Media Award, and The Indie Book Awards. I am also going on to publish the book through a small publishing company.