Diversity

Diversity

Diversity in the food system extends to the people growing and consuming our food, the methods of production, the types of markets and ownership models, the scale of farms and food enterprises, and the methods of distribution. Like a diverse ecosystem, a more diverse food system is stronger, more resilient and healthier in the long term.

Our current food system concentrates on very few plant varieties to provide most of the food we eat. These crops (namely corn, soybeans, and wheat), grown in vast monocultures with large-scale machinery and heavy chemical inputs, decrease the diversity of the agricultural ecosystem above and below ground.

Vision 

A variety of agricultural techniques produces agronomic diversity in the food system. Public policy creates incentives for diversity of production, biodiversity in the soil, and more equitable distribution of food, particularly in underserved areas.

Action 

Healthy Urban Food Enterprise Development

Fair Food Network works with the Wallace Center’s Healthy Urban Food Enterprise Development (HUFED) program, increasing access to healthy affordable food through grants and technical assistance to food enterprises, entrepreneurs, and communities, building a 21st century food system that is healthier for people, the environment, and the economy.