the engaged eater: community food mapping
TRANSCRIPT
Critical geographies of food
Tiffany Muller Myrdahl, PhD Department of Women & Gender Studies Department of Geography October 19, 2011
Production
Consumption
Waste
Land use practices
Labour practices
Efficiency (over short term, long term) of agro-
industry model
Seed ownership
Intensity of water,
petro-chem resource
use
AFIs: urban agriculture,
eco-certification
Mal-nourishment
Obesity
Market liberalization
AFIs: Fair trade, food cooperatives, CSAs,
local food movements
Inefficient and inequitable distribution
Food fads & structural
adjustment policies
Spoilage Consumer food waste
Resource over-use
Disposal siting
Localvore, Nova Scotia
Revis family, Raleigh, NC, USA
From: Hungry Planet, 2007, Peter Menzel & Faith D’Alusio Cost: $341.98 US for one week of food
Community mapping can help us to identify assets, resources, and challenges.
It can help to illustrate the relationships between individual practices and structural norms.
It can encourage another form of community engagement.
Map your Lethbridge food story Use a map provided to identify: Where you get food in Lethbridge
○ Retail (grocery, convenience store [Shopper’s/ Mac’s] or other); fast food; restaurants. If you buy a substantial amount of your food outside of Lethbridge, you may want to note this, too.
○ What is important about any of these sites? Make a note or tell your partner.
○ Cheap or expensive?
How you get food – walking, biking, bus, car – and how often (how many trips per day or week).
○ What is the distance between you & healthy food?
To Bozeman Cooperative
1-2x/ year
To Calgary farmers’ market,
Community Foods 1x/
month
Occasional trip to Asian
Market. Be careful of expiry dates!
Normally walk to Save-On, except
for Save-On Tuesday!
New shop to buy Vital
Greens dairy products
Tiffany’s Lethbridge food story, c. 2011 Red star: Regular trip (by foot or car) Orange star: Occasional trip (by foot or car) Purple star: Infrequent food adventure
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