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Feast and Famine: How the world moved to a two- tiered food system Harriet Friedmann, University of Toronto

Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

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Page 1: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Feast and Famine:How the world moved to a two-tiered

food system

Harriet Friedmann, University of Toronto

Page 2: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Northern Hunger

• First food banks: 1980s

• First anti-hunger organizations: 1990s

• Cuts to social assistance; creation and removal of food supplement to social assistance: 2000s

Page 3: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Northern Feasts

• The supermarket revolution

• Eating globally

• New food imports: the healthy ones

Page 4: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 5: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 6: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

The South As Global Farm

• Debt crisis and export imperative: 1980s

Led to……

• “Non-traditional” exports….

Page 7: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 8: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 10: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

So what is happening to diets in the global south?

Page 11: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Is the Northern diet one to which people everywhere should aspire?

• The novelty of the industrial diet

• Nutrition Transition: democratization of fat

• Deficiencies because of abundance

• What is lost?

Page 12: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Great Britain - $253 per week for food(Hungry Planet)

Page 13: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

The Nutrition Transition

Page 14: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Kenya: An ExampleThanks to Kristie O’Neill

• Exporting healthy food

• Importing processed foods high in fats and sugars and salt

Page 15: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Maize Available for Consumption from 1993-2005 in kcal/per capita/day

Page 16: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Palm Oil Available for Consumption from 1993-2005 in kcal/per

capita/day

Page 17: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Soyabean Oil and Other Oil Available for Consumption from 1961-2005 in

kcal/per capita/day

Page 18: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

• A tasty dish of fried bhajia and sausage. Over-consumption of cheap cooking fats, driven by their tasty flavour, poses a major public

health crisis in Kenya. Photo/PETERSON GITHAIGA Source: Daily Nation, Kenya 26 May 2010

Page 19: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Avocado and Green Bean Production in tonnes from 1961-2005

Page 20: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 21: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 22: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 23: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

• A tasty dish of fried bhajia and sausage. Over-consumption of cheap cooking fats, driven by their tasty flavour, poses a major public

health crisis in Kenya. Photo/PETERSON GITHAIGA Source: Daily Nation, Kenya 26 May 2010

Page 24: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

But more is going on…

In cities…

Page 25: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Stephen Ajengo explains how a sack is prepared. COOPI provided the top soil, sand, manure and seedlings. The project targets 1,000 households in Mathare.

Source: Irin Africa 25 May 2010

Page 26: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

And in the countryside

Page 27: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 28: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Two futures

• World Development Report 2008

• International Assessment of Agricultural Knowledge, Science and Technology for Development

Page 29: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 30: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Or…

Page 31: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto
Page 32: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Egypt - $68.53 a week for food(Peter Menzel, Hungry Planet)

Page 33: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Ecuador- $31.55 a week for food

Page 34: Feast and Famine: How the World Moved to a Two-tiered Food System - Professor Harriet Friedmann, University of Toronto

Questions for the South

• Is good diet mainly about money?

• Is living on $2 per day twice as good as living on $1 per day?

• Does it not depend on the farming system and its relation (or lack of relation) to what people eat?