Why Do We Need Food Systems Informatics? Introduction to This Special Collection on Smart and Connected Regional Food Systems

Public interest in where food comes from and how it is produced, processed, and distributed has increased over the last few decades, with even greater focus emerging during the COVID-19 pandemic. Mounting evidence and experience point to disturbing weaknesses in our food systems' abilities to support human livelihoods and wellbeing, and alarming long-term trends regarding both the environmental footprint of food systems and mounting vulnerabilities to shocks and stressors. How can we tackle the "wicked problems” embedded in a food system? More specifically, how can convergent research programs be designed and resulting knowledge implemented to increase inclusion, sustainability, and resilience within these complex systems, support widespread contributions to and acceptance of solutions to these challenges, and provide concrete benchmarks to measure progress and understand tradeoffs among strategies along multiple dimensions? This article introduces and defines food systems informatics (FSI) as a tool to enhance equity, sustainability, and resilience of food systems through collaborative, user-driven interaction, negotiation, experimentation, and innovation within food systems. Specific benefits we foresee in further development of FSI platforms include the creation of capacity-enabling verifiable claims of sustainability, food safety, and human health benefits relevant to particular locations and products;the creation of better incentives for the adoption of more sustainable land use practices and for the creation of more diverse agro-ecosystems;the wide-spread use of improved and verifiable metrics of sustainability, resilience, and health benefits;and improved human health through better diets.

Food Oppression in a Pandemic.

COVID-related racial disparities represent a spectrum of injustices and inequalities. Focusing on food oppression, this essay argues that racism infuses food law and policy in ways that contribute to racially disparate COVID deaths and severe illnesses. USDA nutrition program participants were at a nutritional disadvantage when COVID hit. Yet, government responses focused on food insecurity, not nutritional quality. Racism against a predominantly Black and brown labor force of essential food workers - from fields to meat plants to grocery stores - created tolerance for the administration's failure to protect or compensate some of the country's most vulnerable workers. When COVID-driven supply issues threatened to narrow white people's activities and choices, the favored response was to keep their options open by sacrificing Black and brown workers. A food oppression lens - understanding how corporate interests drive food policy - is necessary to achieve food equality in this pandemic and beyond.

Shaping more resilient and just food systems: Lessons from the COVID-19 Pandemic.

The COVID-19 pandemic has highlighted weaknesses in global food systems, as well as opening windows of opportunity for innovation and transformation. While the nature and extent of this crisis is rare, extreme climatic events will increase in magnitude and frequency, threatening similar societal impacts. It is therefore critical to identify mechanisms for developing food systems that are resilient to such impacts. We examine impacts of the crisis on UK food systems and how these further entrenched social inequalities. We present data on the experiences and actions of producers, consumers, and community organisers. The data were collected by adapting ongoing research to include surveys, interviews and online workshops focused on the pandemic. Actors' responses to the pandemic foreshadow how enduring change to food systems can be achieved. We identify support required to enable these transformations and argue that it is vital that these opportunities are embedded in food justice principles which promote people-centred approaches to avoid exacerbating injustices prevalent pre-crisis. Learning from these experiences therefore provides insights for how to make food systems elsewhere more resilient and just.

Time to Change the Usual Response to College Students’ Food Insecurity

The pandemic exposed economic vulnerabilities in society. As businesses and college campuses shut down, lines at food pantries and other community food giveaways stretched for miles. College students had to figure out how to obtain food and negotiate other financial obligations. This study examines the food security of college students before and after the initial months of the pandemic, and how strengthening the social safety net stabilized food security. Our recommendations illustrate that the strengthened safety net has a food justice orientation and could be made permanent if there was the political and moral will to do so.

Social Justice Service-Learning at an HBCU

Integrating social issues into biology courses may be of particular interest for educators seeking to create inclusive science environments that support diverse populations. This social justice-focused service-learning project extended a partnership between a social justice institute and a nonprofit organization into an undergraduate introductory genetics course at a small, private Historically Black College and University. For this project, the foundation of gene expression and regulation in an introductory genetics course was used to link sustainable agriculture to food justice issues. In-class activities focused on introducing students to genetically modified foods and using bioinformatic tools to explore genes and proteins. Out-of-class opportunities exposed students to the benefits and impacts of sustainable agriculture. Students had a positive experience with the project and believed the service benefitted the community. As institutions of higher education consider what the educational structure should look like in the face of the COVID-19 pandemic and the new normal, projects such as the one described in this article can be used in alternative learning formats to continue best practices in education, such as active learning, which have been shown to work well for diverse groups of students.

Memory and Flavors of an Afro-Diasporic Dialogue Toward Food Justice: Contributions from the Venezuelan Experience

The inequalities across the global food system are rooted in structural racism and the increasing hunger across the world. Black, Indigenous, and people of color have been disproportionately affected by food injustice interlinked with other forms of violence and oppression. The current health, food, ecological, and social crisis poses new challenges on the everyday food practices. We consider social memory as a key field to explore the meanings, silences, and resistances of afro-diasporic peoples in relation to food. To answer the question: Which are the meanings of the food systems that are produced, recovered, and transformed from the social memory in the current context of a greater mediatization of racial violence throughout the continent? We started this exploration during the COVID-19 lockdown. Under the project “Flavors of Afro Memory - Sabores de la Memoria Afro” and with the aim of understanding the intersections between food, race, and power, we used social media (Instagram and WhatsApp) to collect testimonies and recipes. From May to December 2020, we receive 43 contributions from afro-descendant people from Venezuela, and other countries from Africa, Latin America, and the Caribbean. From testimonies, recipes, and stories, we found narratives related with diversity, agency, and identity as important aspects for culturally appropriate agendas toward food justice. These aspects are connected with the evocated places, creating territories of Afro-food memories. Finally, we discuss the importance of the afro-diasporic dialogues from the Afro-Venezuelan perspective to contribute to comparative and relational analysis for linking the North–South struggles for black liberation toward food justice.

BLACK URBAN ECOLOGIES AND STRUCTURAL EXTERMINATION

Residents of low-income, metropolitan communities across the United States frequently live in "food apartheid" neighborhoods-areas with limited access to nutrient-rich and fresh food. Local government law scholars, poverty law scholars, and political theorists have long argued that structural racism embedded in America's political economy influences the uneven development of such Black urban ecologies. Accordingly, food justice scholars have called for local governments to develop urban agricultural markets that combat racism in global corporatized food systems by localizing food development. These demands have only amplified during the COVID-19 pandemic, which has ravaged Black communities where residents suffer from preexisting health conditions and weakened immune systems associated with food insecurity. However, while local governments are increasing development of urban agriculture in Black urban spaces, in some instances, this has only driven Black and minoritized residents to compete against one another for access to healthy food and scarce farmland. Thus, the development of urban agriculture may function to recreate the very problems of racial capitalism and neoliberalism embedded in America's political economy that animate food insecurity in the first place. This Article argues that urban agriculture imbued with racial capitalist norms and neoliberal politics-e.g., "neutral" and "colorblind" policies that ignore historic state-sponsored racial discrimination, limit governmental market interventions, and promote individualistic competition and private ownership-will fail to mitigate the structural oppression that drives food insecurity in Black urban landscapes marred by environmental degradation, or Black urban ecologies. Instead, such forces distort urban agriculture into a weapon of exploitation, expropriation, and erasure, each foundational elements of a social theory of ecological systems change this Author calls structural extermination. This Article illustrates the theory of structural extermination, which has broad explanatory power, by examining Washington, D.C.'s history of urban farming legislation, beginning with the passage of the Food Production and Urban Gardens Program Act of 1986 and continuing, most recently, with the Urban Farming Land Lease Amendment Act of 2019. By documenting a visible shift in political discourse about Washington, D.C.'s urban farming program, from a community-oriented initiative for gardening and food donation to a market-centered program for land leasing and tax abatement, this analysis reveals how decontextualized and dehistoricized urban agriculture risks legitimating and rationalizing competitive market structures that enact violence upon the poor, and push low-income residents out of the city altogether. Finally, this Article calls for the democratization of ecological placemaking in Black urban geographies, a decolonial praxis that would embrace a justice-based vision of community economic development premised upon the principles of social solidarity, economic democracy, and solidarity economy.

African and Native American foodways and resilience: From 1619 to COVID-19.

The COVID-19 pandemic is flooding and splitting "efficiency" fault lines in today's industrialized food system. It also exploits centuries of historical traumas, White supremacy, and systemic racism to kill non-White people at triple the rates of Whites. In 1619, an English ship landed on the shores of the Powhatan confederacy, or, as the English called it, Point Comfort, Virginia. The ship delivered stolen people onto stolen land. This was a first step in founding today's U.S. food system. Until that time, the people of North America and West Africa had lived off the land for millennia, foraging, hunting, and cultivating food. But 400 years ago, the twin European colonial influences of invasion and enslavement entwined the lives and, to some extent, the foodways of Native Americans and West Africans in what is now the U.S. Yet, these communities are still resilient. This paper offers re-stories about how African American and Native American communities have adapted and maintained foodways to survive, thrive and renew, from 1619 to COVID-19. Methods include historical and literature reviews, interviews, and brief auto-ethnography. Even in the face of a pandemic, Native American and African American communities still leverage their foodways to survive and thrive. Some of these food system strategies also illustrate shifts that could be made in the United States food system to help everyone thrive.

Food sovereignty and sustainability mid-pandemic: how Michigan's experience of Covid-19 highlights chasms in the food system.

This paper offers observations on people's lived experience of the food system in Michigan during the early Covid-19 pandemic as an initial critical foray into the everyday pandemic food world. The Covid-19 crisis illuminates a myriad of adaptive food behaviors, as people struggle to address their destabilized lives, including the casual acknowledgement of the pandemic, then anxiety of the unknown, the subsequent new dependency, and the possible emergence of a new normal. The pandemic makes the injustices inherent in the food system apparent across communities, demonstrating that food injustice destabilizes all members of the food system, regardless of their social location. The challenges of eating in a pandemic also reinforce the importance of building a sustainable food system; the challenges of food sovereignty and food sustainability are inextricably linked, and the pandemic lays this bare.