10 Reflections from the SGM Food Solidarity Gathering
The Social Gastronomy Movement (SGM) hosted the Food Solidarity Gathering from October 16-23, 2020. This series of online events showcased the commitment and innovative nature of SGM's global community.
More than 680 entrepreneurs, changemakers, experts, and chefs from five continents convened online in 30 community-led sessions surrounding the theme of Food Solidarity. While the sessions were hosted on a variety of topics, there are ten major takeaways from the week.
1. A cross-sector effort to tackle the world's most urgent challenges requires intentionality from all parties.
For the opening of the event stakeholders from academia, business, government, civil society, and farming joined around the Universal Table to discuss a cross-sector approach to achieving Sustainable Development Goal 2, Zero Hunger. Before meeting at the table, each guest was asked to analyze both the causes and the symptoms of this issue by answering to what conditions in their sector are contributing to the status quo of food insecurity.
Regardless of the sector, we are all stakeholders in food security. cross-sector dialogue, intentionality, and embracing a human-central approach is crucial if we want to solve food insecurity as a global society. Advocacy needs to be a cross-sector approach so that all industries, even those who don’t work directly with food, understand their role in the global problem of food insecurity. Once that critical analysis is done, we need to organize to make tangible change. We must also tackle problems of climate change and socio-economic inequality if we wish to eradicate hunger.
Intentionality is also essential when it comes to fundraising and building relationships between the private sector. Creating innovative and purposeful partnerships requires work on both ends.
"Demonstrate that you've done your homework and that there is the intention when you are reaching out to them, that they're not just one in 100 that you sent mass emails out to. Does their company have a presence in the community that you're serving...can you demonstrate not just a one-way partnership of them giving, but one that is two-ways where you can find relevant solutions together," said Natalie Fath of Sealed Air in the session Communication: Achieving Visibility and Recognition.
2. Online platforms can be used as tools to connect communities to innovative, healthy, and sustainable food systems.
In 2020 we have been forced to rethink practices when it comes to building communities and connecting people. Luckily, the tools are readily available. Platforms like the Social Gastronomy Movement Map, Food Networks, and Stadsbruck are examples of how to utilize digital tools to establish networks of skill sharing, interaction, and the exchange of best practices.
3. Instead of Networking, consider 'Net-weaving.'
Netweaving is a constant learning process and it is about building relationships with and between people. Netweavers work to help others in overcoming challenges.
“We believe more in netweaving than networking. What does that mean? First- you give, you donate, and you serve. You do it with your heart, and don’t expect anything in return.” said Caroline Busatto in Building Communities and Impact in a Non-Conventional Way.
Caroline & Wisma Goulart discussed the four pillars of Dona de Mim & World Women Leadership Case: Connections, knowledge, leadership skills, and investment. Their goal is to empower women leaders to establish strong communities.
SGM also co-hosted an Instagram Live session with Dr. Christian Busch, entrepreneur, community builder, and professor at NYU. Christian is the author of the book “The Serendipity Mindset”. He discussed how Serendipity is about potentiality. How do we develop environments for smart luck to happen? A lot of people are just winging it, including ourselves. When you reframe uncertainty as an ally, it gets rid of a lot of anxiety. “What makes us human is our response to the unexpected, not the unexpected itself,” said Christian
His answer? To build a space that fosters we need a space for vulnerability, humility, and connection. Instead of looking at what we need in terms of resources, let's look at what we have. “The magic lies in making the best out of what is happening.”
4. A healthy food network consists of personal relationships.
Food Networks is led by Patrick Honauer, Tulsi Giri, and Katharina Serafimova and is focused on building food networks over food chains. Core to establishing decentralized food networks is relationship building- establishing real and authentic connections between producers, distributors, and consumers. There needs to be a dialogue between the urban and the rural. As presented in Farm to Table: How to build food networks and take care of relationships around food, we need to feel and understand if food can become a collaborative commons. A key message was that building networks are creating spaces, asking questions, and bringing people together.
Another example of a network around food is Stadsbruck. Through Stadsbruk more than 60 urban farming companies have started to grow and sell ecological food in Swedish cities. Stadsbruk's incubator is Europe's first incubator for city farmers, giving access to information, education, and support to start a new farm. Stadsbruk has three goals: creating jobs, building community, and changing the food system.
The idea that personal relationships can reshape the food system also applies to organizations and companies when it comes to partnerships. “Fundraising is personal...never lose sight that while you’re talking to a company.. you are talking to people. Relationships need to be cultivated, they need to be nurtured,” said Patricia Lobaccaro in the session Fundraising for Your Organization: Expert Tips
5. Food Solidarity means acknowledging the intersection of race and food justice.
Appetite For Change (AFC) is one of the many Social Gastronomy organizations that have demonstrated resilience during this challenging year. The organization uses food to engage the youth and bridge communities. AFC is located in North Minneapolis, a community composed of a majority of Black residents which was hit hardest by the job losses, and food scarcity happening as a result of COVID-19. They get “real food to real people” in several ways following a spectrum from farm to family.
In the session titled Appetite for Change: Facing 2020 with Intention, Founder Michelle Horovitz and Evaluation Specialist Lataijah Powell shared with us their innovations and how they rethought practice during the pandemic as well as the unrest that followed the murder of George Floyd earlier this year. In the face of these challenges, AFC has creatively pivoted to respond to the needs of the community, using food as a catalyst to heal and nourish it.
We cannot have a conversation about food solidarity without acknowledging the intersection between race and food insecurity. This is an essential consideration whether we are using food as a tool for social change around the world. As Michelle stated, “the food system has been built on the backs of people of color.”
6. We must also tackle problems of climate change and socio-economic inequality if we wish to eradicate hunger.
Building a future where everyone has access to food means also tackling the issue of hunger at the source. This means also collaborating in the effort against violence, climate change, inequality, and discrimination.
"What we know right now is the challenge that we have.” said Corrinne Woods, Director of Communications, Advocacy, and Marketing at the World Food Program, during the opening session The Universal Table. “Receiving the Nobel Peace Prize has made us think about how we have an opportunity to get greater political will around the actions that need to be taken to prevent the preconditions for food insecurity.”
Corporate initiatives have started looking at ensuring access to food diversity in times of decreased mobility, tackling logistic challenges. They have also focused on building up local farmer supply chains, and on providing technical support to that end. That said, the private sector must always start with the intention of ensuring that those in their value chain have access to healthy food and are caring for the land.
7. Listen to the voices in the community and value community agency.
Movements engage and mobilize individuals in the real issues, including the youth, those who experience hunger, farmers and others who are often left on the sidelines of the discussion. In co-creating strategy around food security, we need to ensure that these voices are represented at the table. For any social impact project, it is essential that organizations providing meals, nutrition education, or community kitchens listen to the needs from the community before implementing initiatives.
Joao Lima, SGM Catalyst located in Fortaleza, Brazil, shared his experience in the session titled Projects and Actions for Post-Pandemia: Aims and Challenges. He presented how during the pandemic, Aue do Amor produced and distributed over 200K meals, 55 tons of food, 10K masks, 5K Hygiene kits for 49 communities, and now is on track to become an NGO to keep pushing forward. Joao shared with us that in the process of implementing community kitchens, one that was all vegan for example, it became clear that the impact would be much greater when the solutions are found together.
8. Food waste comes from societal conditioning and a norm of "beauty." This leads to idealizing the land and imposing perfection into agricultural systems and fresh ingredients.
In the session, El Costo de "La Belleza de la Fruta, host Andrea Morales Leal discussed how current beauty standards idealize produce, leading to an alarming waste of up to 644 million tons per year, all while millions live with food insecurity.
Food waste comes from the societal conditioning that emphasizes the aesthetic over health. Objects with recognizable characteristics, such as symmetry, are more attractive to us because they are easier to process. This construct leads to idealizing the land, imposing perfection into agricultural production, and generating extensive food waste.
9. We need to move beyond the hierarchical system in the restaurant industry.
In What is the Future of Kitchens, Chef Harold Villarosa expanded on the discussion started in his article “Why Escoffier's Brigade System Has To Go”, published in Fine Dining Lovers in August.
The discussion questioned how we will beyond the hierarchical system that has people at the lowest levels in the restaurant industry also having the least access to quality food. An alternative could be a coop-inspired model in which personnel received equity giving an increased share of profits but also teaching business management mindset and skills.
10. Food is a universal language, which is why it plays a powerful role in bridging communities around the world.
“People around the globe are like the neurons in our brain. Our universal mind can operate and create better when connected and creating bridges through food. The end should not be the plate, but the connection created by the plate.”said Chef Adi Hadean from Solidar Social
As community members like Chef Adi and Raphael Rincon eloquently phrased throughout the week- food is our mother tongue at the Social Gastronomy Movement. With a shared meal, we can break down barriers of language, culture, class, identity, and interests. When we gather around a common cause everyone has a seat at the table.
“It feels as if we are truly addressing one of the most fundamental topics of our time, and at such a turning point,” said Chef Charles Michel. “We are now more than ever awakening to the responsibility of caring for all life. We are not there yet, we are beginning to see the promise of regeneration, the promise of a renaissance, just as historically pandemics have triggered renaissance.”
Whether we work directly within the food system or not, it is important to consider at how our sectors are contributing to the maintenance of the status quo of poverty, hunger, and food waste. We know what the current system isn’t working- so why don’t we disrupt it?
World Food Day - #UniversalPlate
Food Solidarity also manifested as in-field action and a demonstration of collective impact. On World Food Day, SGM ran the #UniversalPlate campaign, which mobilized restaurants and NGOs from over 18 countries who together served over 90,000 meals.
“In Bali, we managed to cook over 3,700 meals that we distributed all over the island. It was an amazing day full of smiles and radiant energy. Afterward, we held a networking session where NGOs came together to discuss how we can help each other make the largest impact for the people, the island, and the country. We also encouraged the public to join us in cooking their own creations. Thank you to Social Gastronomy for making this all possible.” said Nicolas Kinman from Scholars of Sustenance, one of the initiatives who took part in the #UniversalPlate campaign.
Thank you
If you missed out on the SGM Food Solidarity Gathering, you can still access all of the content for free on our YouTube Channel.
SGM would like to thank our partners, Sealed Air, World's 50 Best Restaurants, and Moet Hennesy for making this week possible. For more information and a full list of partners, allies, sessions, speakers, and contributing organizations visit www.socialgastronomy.org/gathering.
If you missed out on the SGM Food Solidarity Gathering, you can still access all of the content for free on our YouTube Channel.
SGM would like to thank our partners, Sealed Air, World's 50 Best Restaurants, and Moet Hennesy for making this week possible. For more information and a full list of partners, allies, sessions, speakers, and contributing organizations visit www.socialgastronomy.org/gathering.