Good Food is everybody’s business. From the beginning of time, food has been the foundation of cultures throughout the world. How is it then, that the goodness of food eludes us? This is because the modern food industry has made our need for good food almost inconsequential by making it cheap and plentiful, and disguising the true cost. If we are fortunate, we live where there is an abundance of food everywhere we look.
Then why question the system? Because most of us in developed countries now live separated from our food source; we are completely ignorant of the effort it takes to feed us or the role food plays in our lives. As a result, we, the wealthiest people on earth, have grown unhealthy. All food is not equal and, in fact, bad food is making us sick.
At GoodFood World, we address the food quality deficit by providing accurate information to consumers and to conscientious food practitioners involved with the production, processing, distributing, retailing, and serving of high quality natural and organic food products. We do this by collecting and reporting the news about good food at the source; and by analyzing food systems to determine their merit on the basis of social responsibility, environmental stewardship, and economic vitality – our primary measures of sustainability.
GoodFood World also provides educational opportunities and access to published documents that promote organic, transitional, and “low-chemical-input” food, with a strong emphasis on minimally processed food distributed through local and regional networks.
By seeking out people at the grass roots throughout the world, we report on real issues and impacts. Food system dynamics are very much influenced by world conditions, such as the plight of seasonal workers, the advent of climate change, the availability of water, political unrest, etc. However, these perturbations are most visible at the base and best expressed by those affected.
In this light, our sustainability criteria or measure of food quality is global and can be read as follows:
We believe it necessary to be Socially Responsible
- Be honest in all business activities and contribute to the strength and growth of supporting communities.
- Show respect for the dignity, welfare, and safety of workers throughout the food supply chain.
- Respect the “five freedoms” due to food animals – freedom to express normal behavior; freedom from hunger and thirst; freedom from pain, injury or disease; freedom from discomfort; freedom from fear and distress.
- Promote good health through education and the delivery of safe, unadulterated, nutritious food.
And to strive to maintain Environmental Stewardship
- Benefit the natural order as much as possible; “do no harm.”
- Respect eco-system limits on food growth, harvest, production, processing, and distribution.
- Avoid ecologically destructive practices, such as overfishing, water pollution, soil destruction and erosion.
And to improve true Economic Vitality
- Account for natural capital (Ecological Economics).
- Generate a reasonable profit to support the long-term viability of the business.
- Create real economic benefit to society.
- Support local and rural economies, family farms, and the diversity of rural culture.