The dominant food supply chains in America move trillions of pounds of food over thousands of miles, to feed millions of people. Shockingly long, based on mass production, and controlled largely by a small group of corporations, they create distance between producers and consumers, suppress biological and cultural diversity within food systems, accelerate market concentration, and dispossess communities of their food sovereignty. They also push prices down for producers and generate significant waste. Most regions of the country, however, including San Diego County, have become reliant on these global and national supply chains to feed their communities.Â
Building shorter food supply chains comprised mostly of local producers and food businesses provides a more sustainable and equitable alternative to the dominant way of moving food. It also creates opportunities for San Diego County’s small and midsize producers to capture a greater share of the consumer dollar, connect with local markets, and feed local residents. To create a healthier, more sustainable, and more just food system In San Diego County, we need to invest in our small and midsize producers and local food businesses, as well as the infrastructure needed to store, aggregate, process, distribute, and market their products within our region.
From 2000 to 2017, food imports to the United States increased 112%, from $67 billion to over $143 billion.
The top food products produced here—avocados, citrus, and tomatoes—in addition to seafood are exported.
Examples include food hubs, producer cooperatives, and value chain facilitators.
The types of infrastructure needed are trucks, refrigerators, freezers, warehouses, processing kitchens, and storage facilities.
Balancing supply and demand involves matching the products and scale of production from local producers with the needs and scale of local markets, including retailers, restaurants, and institutions.
