Healthy Food and Farms

Why We Care

Oregon is renowned for the incredible bounty of food we produce. Many of our top chefs have built their reputation by showcasing the delicious foods grown and harvested locally. Oregonians are fortunate to have local farmers, ranchers, and fishermen who bring such a variety of fresh, delicious foods to our plates.

A sustainable food and farm system can improve our health through the availability of more local, fresh produce, reducing our exposure to harmful chemicals, reducing the risk of food-borne disease, and supporting the economic vitality and strength of Oregon’s communities.

Our food and agricultural system has a tremendous impact on the quality of our environment. Over 25% of Oregon's land is in agricultural production. The management of Oregon's agricultural lands can significantly impact, both positively and negatively, the quality of our rivers, air and wildlife. Food processing and distribution also affect our air and water quality through food transportation, packaging, and manufacturing processes.

Vision

• Oregon will become a leader in food production and farming that protects our health and our environment.
• Oregon's farmers and food businesses will flourish economically, and be rewarded for their stewardship of our rivers and water, air, and wildlife.
• Oregonians will have the opportunity to support local agriculture, and eat local, healthy, sustainably produced food as part of our everyday lives.

What We Do

The Oregon Environmental Council's Healthy Food and Farms Program has four key program areas:

Sustainable Food and Farm Policy

OEC has had a strong presence in Salem for many years, and has successfully advocated for state legislation that benefits agriculture and the environment. Recent successes include increasing funding for local community groups engaged in watershed restoration and environmental stewardship on agricultural lands, and supporting growth of a community-based biofuels industry in Oregon.

OEC’s current focus is ensuring that Oregon food and farm businesses have the resources they need to reduce rising energy and input costs, and meet the growing market demand for regional products that demonstrate environmental stewardship and social responsibility. Part of this strategy is creation of a Center for Sustainable Food and Farm Systems within the Oregon University System to provide information, outreach, education, and research to assist today’s farmers and food businesses — and the next generation — in being leaders in a continually evolving marketplace.

Market Connections

Farm Fresh

Beginning fall 2008, the Farm Fresh program will use the workplace to educate consumers about the effect their food choices have on their health, the environment, and local rural economies, while enabling farmers to market their products directly as Community Supported Agriculture (CSA) shares to food consumers at work. CSA drop-offs at worksites will reduce transaction costs for the farmer and make it easier for the consumer to access fresh, local food. 

South Coast Sustainable Foods Brand

Beginning summer 2008, the Oregon Environmental Council will work with the South Coast Watershed Council and the Cape Blanco Challenge to create a place-based local, sustainable foods brand and marketing campaign to tell the story behind how food is produced on the South Coast to protect water quality, native salmon runs, habitat, and a local agricultural economy in the face of growing development pressure

Slowing Global Warming

Carbon Neutral Challenge

Last year the Oregon Environmental Council, Governor Kulongoski’s office and the Oregon Wine Board joined together to develop the Carbon Neutral Challenge for Oregon Wineries and Vineyards, which assists wineries in assessing and reducing their carbon footprint by connecting them with expert consultation and incentives.

Thirty Oregon wineries and vineyards have joined the Carbon Neutral Challenge.  They have committed to become carbon neutral by early 2009 through a combination of energy conservation, clean energy, generating renewable energy on site, reducing carbon emissions, and buying carbon offsets.

Global Warming and Agriculture

OEC will be discussing the potential effects of global warming on Oregon agriculture, adaptation strategies, and ways agriculture can benefit from solutions to global warming by selling greenhouse gas reduction credits for emission reducing practices.

Building Common Ground

In 2002 OEC published the results of interviews with agriculturalists throughout Oregon about their relationship with environmentalists and opportunities to find common ground. These interviews formed the basis for the creation of OEC’s Healthy Food and Farms Program and still inform our collaborative approach.

In summer 2008 OEC will publish a summary of interviews with prominent Oregon environmentalists focused on opportunities for working on common ground with the agricultural community. The study is authored by Peter Bloome, emeritus Associate Director of Extension at Oregon State University and a former OEC Board member.

How You Can Get Involved

Help us to ensure a healthy environment, strong economy, and thriving communities for the next generation. We invite your input and suggestions, and hope you'll consider supporting OEC's Healthy Food and Farms Program as a partner, volunteer, and member.