Sustainably grown food still the province of the wealthy
The sustainable-food movement has a class problem. While lower-income rural and inner-city residents eat over-processed, nutrient-light food — and grow obese and sick — bourgeois suburbanites feed a growing market for locally produced, sustainably grown food. This disparity is driven by structural factors: for one, development pressure makes agricultural land close to cities extremely expensive. Tom Philpott reflects on how healthy, sustainable food can be spread beyond its current gated community.
