in late may of 2019, three of us drove to silver strand state beach — runs are supposed to be the biggest on broad, secluded beaches — and waited for the fish to come. the second hour of the second night is said to bring the biggest spawns, and we sat on shore, three out-of-staters poised to be reminded of why we came to college in california. the wind was blowing onshore in a familiar midwestern way, but none of the breaking waves brought fish with them, only thick salt spray. we walked further down shore, first year environmental science majors not yet possessing the language to explain the patterns of longshore drift that pull sediment (and grunion) north up the strand. after an hour of searching, our most significant sighting was a lone juvenile man-o-war, a small jellylike hydrozoan that from a distance appeared to be a small newspaper bag washed up at the high tide mark. we left grunionless, but relieved to see a different creature from ecology class rendered real instead of beach litter. 

two years later, on a springtime full moon, i reconciled that i couldn’t leave california without having taken part in a proper grunion run. early march is the first publicized run of the year. in 2021, this meant the day after daylight saving time, when midnight feels like 11 p.m. and it’s a little bit easier to be fully awake and present in the dark. we saw flashlights about halfway down the beach and turned away from them and started toward the jetty. the first discernable change was the texture of the sand. at high tide, it’s soft and gooey, the kind that your feet fall into and leave an oblong imprint, more hoof-like than human.

we saw one fish, about 400 meters north of the lifeguard house. it wasn’t a good omen. grunion have a built-in safety system: if the first fish don’t get swept back in the ocean by the tide, the rest of the group will identify a threat onshore and a run will not occur. i was convinced we’d witnessed precisely that, a lone scout on the beach signaling an apparent danger. as we walked further south, a group of plovers scurried out behind a breaking wave. dun brown on top with white underbellies, the small birds looked just enough like the silvery sides of a grunion to be the real thing. they moved in a pack, though they scuttled over land much more nimbly than a fish could. still, i wanted to believe they were grunion: if these fish could spawn on land, maybe they really could move like they had legs?

the plovers ran east, and we turned toward the breaking waves to see the silvery sides of hundreds of fish illuminated by parking lot lights. finally, grunion had materialized in the incoming water, glistening in a way that was distinctly the product of layered scales, and not deceptive feathers.  almost immediately, they surged up against the sand, burrowing vertically into the soft sediment and laying eggs. for every fish flopping onto land, there was another head visible, buried fins-down in this perennial ritual. further south, a network of holes was visible: we had found the grunion mid-run, the glistening orange eggs filling the indentations indicated. the grunion on the sand sound like wings, their tails beating against the thin laminate of water as the waves rush back down the sloped sand. 

catching grunion is a form of sustainable fishing in california: with no bait, lines, or lures, california fish and wildlife rules state that they must be caught with one’s bare hands, and strictly prohibits the catching of excess fish. a hunter approached us, armed with only a red cooler and small flashlight. upon seeing us, they turned back — it may be an unspoken rule of grunion hunting that it is best done in isolation. perhaps it was our turn to go, too, and just let the fish be.  

the next day, we went out again. the third day is sometimes as good as the second, research tells us. the weather felt strikingly similar to that grunionless may of 2019, with strong winds, giant kelp washed onto burgeoning dunes, and eggshell-white foam spray surrounding the kelp beds. the winds were strong enough to knock out a transformer, breaking the link between the electric grid and the entirety of the glorified sandbar that is mission beach. in the full darkness the grunion could be apart from humanity, spawning in actual darkness like evolution intended them to. we walked down to the jetty, and they were there — scattered across the shore with the force of the waves, but still digging holes with only tails and fins, still silver against the night-black sky, still making their world go on.

but one project through the global health institute demonstrates that insects can be so much more — like a sustainable protein alternative. entomophagy, the scientific term for eating insects, is becoming a growing trend — one inciting significant research at uw.

postdoctoral environmental health scientist valerie stull directs the mission to improve global health through insects, an initiative that examines the myriad of implications that might come with eating and farming insects — either for human or livestock consumption.

stull said mighti uses an interdisciplinary lens to analyze the social, environmental and public health-related effects these practices could have.

“we are assessing the impacts of insect farming on people’s livelihoods, health and agroecosystems,” stull said.

stull’s research happens both here and abroad — stull said her team works with communities where entomophagy is already commonplace to study its impacts on public health and environment. they try to determine if these communities that eat insects may also be interested in farming them, and what effects that could have. the locations of these communities range from zambia, south africa, uganda and guatemala.

but why eat insects? to americans who have never heard of entomophagy, the practice could seem unappealing. stull, however, disagrees.

“edible insects are fascinating because while humans have consumed insects throughout history, and about two billion people around the globe regularly consume them now, research on the subject is relatively new,” stull said. “they are under-explored and underutilized on a global scale.”

director of the global health institute jonathan patz works through the institute to support stull’s project, along with uw entomology and the nelson institute for environmental sciences.

patz described some of the environmental benefits entomophagy could have on communities. because insects are rich in high-quality protein and demand only modest resources like food, water, land and energy to rear, they may prove a sustainable alternative to other meat industries.

patz, however, described certain challenges to implementing insect consumption in areas where entomophagy isn’t a cultural commonplace.

“the biggest hurdles that still remain are cultural norms in places unaccustomed to eating insects — like in the u.s.,” patz said. “more research is still needed in address food safety issues, and our feeding studies are aimed to provide an answer in this area.”

stull also cited cultural barriers as potential hindrances to spreading entomophagy.

stull described overcoming these as a process toward cultural competency and communication — one that while difficult, also proves rewarding. it’s important to modify the narrative that insects are not food and share knowledge with groups both locally and globally, she said.

moving forward, stull plans to continue coordinating the logistics of efficient insect farming. one of her goals is to potentially rear insects to feed livestock in wisconsin.

her team is currently researching the “bioavailability of micronutrients found in insects” — essentially the potential nutritional value of insects — in hopes of moving this and other endeavors forwards.

“we plan to continue to investigate the social, environmental and health implications of insect agriculture broadly,” stull said.

patz said mighti aims to have an effect on lower-income countries first to more efficiently enhance nutrition, and stull outlined some of their goals in these countries and regions. stull said mighti hopes to provide user-friendly insect farming kits and training materials to farmers to test the impacts insect farming could have on health and nutrition at the household scale.

stull’s team published several studies on the holistic effects of entomophagy in communities. one study focused on the effect of cooperation between industry, government and academia can have when attempting to implement edible insects. another focused specifically on a case study in zambia, and the most recent study took a microscopic approach by examining the effects of cricket consumption on the human gut.

“i hope my research will have a global impact,” stull said. “simply changing the narrative about insects as food is an important piece of the puzzle.”
 

rebecca, a college student from washington, d.c., started eating a plant-based diet a couple of months ago. she explains, “the transition to being vegan was relatively easy for me… but… i am lucky and not everyone may be able to afford to eat a plant-based or healthier diet.”  

unfortunately, many people in the united states live in food deserts, or places where there is no access to affordable, healthy food. this gap of opportunity makes it harder for those in low-income communities to purchase fresh produce.

according to the food empowerment project, “…many food deserts contain an overabundance of fast food chains selling cheap ‘meat’ and dairy-based foods that are high in fat, sugar, and salt.” food deserts also have no easily accessible supermarkets, and a staggering 2.3 million people live over a mile away from a supermarket, while not having access to a car.

fast food may be cheap in price, but is expensive in what economists call an “external cost,” or the costs imposed on the environment and people in the making of that product, such as the amount of water it took to grow the food, or the amount of greenhouse gases emitted to transport it — not to mention the expense of potential health impacts.

the foods that are most expensive in those costs are cheapest in price due in part to government subsidies. most of the subsidies for agriculture go to the largest, wealthiest companies which produce staple products such as corn — nearly half of which is fed to livestock in the united states, according to the u.s. department of agriculture. the goal of subsidies is to provide a program that lowers the price for the consumer, but it may be making the wrong foods cheaper.

when talking about her experience so far with a plant-based diet, rebecca also notes, “replacements for animal products normally cost more than the original product, and it isn’t always easy to find good vegan options at fast food restaurants…”

without trying to replace animal products with fake meats and fake cheeses, buying the ingredients that would make up a whole foods diet can be a more affordable way to eat plant-based. however, this does not solve the problem for those who still have no access to supermarkets, and no time to prepare meals. this inconvenience, paired with the fact that it is simply not economical for those in food deserts, makes it difficult or impossible for some to maintain a healthy and sustainable diet.

residents in some communities have started gardens, providing a healthier alternative to fast foods for their local community. this is a great start, but government subsidies could be used to make nutritious foods cheaper, and therefore provide an opportunity for people to buy more plant-based products. as rebecca points out, not everyone has the same ability to maintain a consistent healthy diet. although eating more plant-based is sustainable, until it becomes more affordable and accessible, many people will not have that luxury. 

when you sign up for a liberal arts education, they tell you you’ll begin to draw connections between disciplines, but they don’t warn you that these connections may change your diet, your life, and, dare i say, the world.

somewhere between freshman year burger dates with the boys and senior year salad dates with the gals, i stopped eating meat altogether. my interdisciplinary course load empowered me to challenge the statement, “i could never be vegetarian.” critical thinking changed my diet, and it could change yours, too. soon enough, going vegetarian might seem even more appealing than the alternative.

looking back at the statement, “i could never be vegetarian,” there is a large assumption being made, one i used to take for granted. in my buddhist philosophy course, i learned about the concept of anātman, or non-self. growing up, parents, teachers, and coaches encouraged me to find my true self. their advice perpetuated the idea that each of us indeed has some intrinsic and unchanging part of our identity. many buddhists, in contrast, see the word “i” as only a convenient designator. clinging too much to the conventional concept of self distorts the ultimate reality that each of us is a constantly changing collection of interdependent processes.

i found it liberating to recognize i was not attached to one identity. i didn’t have to commit to being vegetarian indefinitely in order to give it a try.

as it turns out, shifting my mindset from “meat eater” to “aspiring vegetarian” altered my behavior. before filling my plate, i hesitated, remembered my agency, and intentionally avoided meat.

back in the classroom, behavioral economics explained my transformation. our world is outrageously complex. to cope, our brains rely on shortcuts. dan ariely, an expert behavioral economist, observed significant disparities in countries’ levels of organ donation. upon investigation, individual preference or cultural norms did not explain the phenomenon, but opt-in or opt-out organ donation policies at the dmv did. defaults determined decisions.

what does this conclusion mean for you? it means if you believe you can never be vegetarian, you probably will not be because your brain has dismissed the possibility. however, if you sincerely consider the viability of all options afforded to you, your diet just might change.

admittedly, most of microeconomics went over my head, but marginal decision making was fascinating. in order for a choice to make economic sense, the marginal benefit must equal (or exceed) the marginal cost. out of curiosity, i began to wonder if i operated this rationally?

at first, i thought the marginal cost of eating a burger was its price as listed, but my introduction to sustainability course revealed the detrimental impacts the meat industry has on the rainforest, water supply, and human health, not to mention animal welfare. aha! a negative externality, or a cost to the economy that is not accounted for in any market.

i used to find it really easy to enjoy a juicy burger. now, the marginal benefit just did not seem worth the marginal cost of dismissing my liberal arts education.

the innovation offered here is not concrete, but it is powerful. if you have ever found yourself desperate to combat climate change in some small way every day, like i was, here is an answer.

you’re invited to make a difference for yourself and for our planet – just try it. for as long as the marginal benefit exceeds the marginal cost, you’re vegetarian, starting now.

jackfruit, otherwise known as durian, has been touted as a “superfood” because of its dense nutritional properties. named after the jack tree from which the fruit is harvested, jackfruit is known to be a low-calorie, zero cholesterol, fiber rich meat-replacement. unlike other faux meats, jackfruit is soy and gluten free, and is naturally rich in vitamins and minerals.

this super fruit’s popularity also can be credited to its unprocessed nature. when harvested before ripened, often referred to as “young” jackfruit, the fruit has a pulled chicken-like texture, creating a more meat-like alternative to tofu, a soy-based protein, or tempeh, a wheat gluten-based protein. the fruit is then packaged as is; no alteration or chemical additives necessary.

i decided to make my way to chinatown in new york city to further investigate this increasingly popular ingredient. orchard grocer, a 100% vegan supermarket and deli, is among the many eateries incorporating jackfruit into their dishes. the small shop is popularly known for its bbq jackfruit and cabbage slaw sandwich, or, as they call it, “the emma” sandwich. 

upon entering the shop, i met a man who referred to the jackfruit sandwich as “the most meat-like vegan sandwich” he had ever tried. as a non-vegan, he said his initial perception was “very chicken vibes,” however he later asserted that the jackfruit itself has “little-to-no flavor” while it does take on the flavor of whatever it is spiced with. it is interesting that even among those without dietary restrictions, jackfruit seems to hold some status. 

after a personal taste test, i found my reaction to jackfruit to be fairly similar to the aforementioned man’s perception. the durian was essentially coated in a bbq sauce, altogether hiding whatever minimal taste the fruit itself possessed. the cabbage slaw offered a nice crunch and change of texture, while the bread, like a sponge, absorbed all the steam the once-hot sandwich released, deteriorating the sandwich’s overall quality. judging the jackfruit alone though, i found myself to be fond of this up and coming super fruit. 

so, why is this food becoming increasingly trendy? i contacted a representative of the jackfruit company, one of the companies at the frontline of this trend. the jackfruit company is turning out packaged and seasoned jackfruit for retail, offering a sustainable, healthy product while also supporting farmers’ trades. upon inquiring as to why the business was initially created, the company’s representative said that their founder, annie, “saw tons of jackfruit going to waste in the industry’s origin country, india, and wanted to figure out a way to change that.” the representative also mentioned that jackfruit’s high-yield and drought-resistance makes it an easy go-to for countries with high hunger rates. jackfruit seems to be a super fruit in more ways than one. 

as the world becomes more conscious of the need for sustainable and “greener” efforts, there is no question as to why a highly nutritious, yet environmentally friendly, crop has become popularized. the nation’s drive toward health and wellness supports jackfruit’s trendiness, particularly among younger generations. this new vegan “meat” option seems to be making its mark across the country and the globe. so, next time you hit the supermarket, be on the lookout for this super fruit.

if you’re interested in creating an at-home jackfruit masterpiece, checkout the recipe below and feast upon a sustainable, nutrient-dense and cost-effective meal!

bbq pulled jackfruit sandwich: a recipe that will feed your body + soul

ingredients:
1 can of jackfruit (i use trader joe’s because it only costs $1.99 but whole foods and a number of other grocery stores carry it too, sometimes at a significantly higher price though!)
4 tablespoons of barbecue sauce
6 whole wheat buns 
2 tablespoons of olive oil
suggested toppings:
– cilantro
– vegan cheese
– onion
– tomato
– lettuce

directions:
1. drain brine from jackfruit.
2. grab a skillet pan and turn up the heat on your stove top to medium.
3. add 2 tablespoons of olive oil to the skillet pan and bring it to a simmer.
4. add your drained can of jackfruit and stir as it heats up for about 4 minutes.
5. pour 4 tablespoons of your choice of barbecue sauce into the skillet and stir until the jackfruit is completely and evenly coated in sauce. allow the jackfruit, olive oil, and barbecue sauce mixture to simmer for 4 more minutes.
6. prepare your buns (i like to heat up a separate pan and toast the buns for about 30 seconds on each side but if you like ‘em straight out of the bag, go for it!).
7. remove the barbecued jackfruit from heat and place about 1/4 to 1/2 cup of the mixture between the buns.
8. add whatever toppings you have on hand and dig in! and, as you enjoy your sandwich, soak in the effort and thought you’ve put into the nutritious and environmentally conscious meal you’ve now prepared for yourself!

the new law will phase out the large-scale driftnets used to catch swordfish, institute a buyout program, and incentivize the use of more sustainable fishing methods, conservation group oceana reports. the california driftnet fishery, which harvests swordfish on a majority of the state’s coast, is the only u.s. fishery still utilizing the harmful nets, according to national geographic.

the new law will effectively reform this fishery, and in doing so reforms the state’s swordfish industry. the new regulations are a crucial development in sustainable fishing, in light of a 2016 report by the turtle island restoration network finding that swordfish accounted for less than half of the animals caught in the fishery’s driftnets over the past decade. this means that a majority of animals caught were bycatch, non-target species including whales, dolphins, sharks, seals, and turtles. most animals caught in driftnets do not survive, and bycatch is usually thrown overboard dead or dying.

the reason that driftnets kill so indiscriminately is that their outdated design does not ensnare only targeted species. often the length of the golden gate bridge, these nets hang in the ocean like an invisible wall, entangling anything that swims too close.

“these driftnets are over a mile long, 100 feet deep, and designed to kill everything in their path,” paul nicklen, co-founder of conservation group sealegacy, stated on their website. the lack of nuance with which driftnets kill makes the california swordfish industry one of the most unsustainable and environmentally damaging, according to nicklen.

a new fishing method called deep-set buoy gear has proven to out-perform driftnets while minimizing bycatch, meaning there is no excuse to continue the use of driftnets, oceana reports.

the negative impact that the swordfish industry has on the marine ecosystem was brought to the attention of the public in april by a video of behind-the-scenes footage of the industry created by nicklen’s team at sealegacy. the group’s subsequent petition to stop the use of driftnets collected over 115,000 signatures, giving the momentum needed to encourage state politicians to prioritize the creation of new legislation regulating the industry.

the newly enacted law is an important step in demanding sustainable practices from the fishing industry and bringing california up to environmental standard. the united nations instituted a ban on driftnet usage in the high seas in 1992, and the remainder of the west coast of america is also protected from fishing with driftnets by laws in oregon and washington.

in a press release, oceana’s deputy vice president susan murray applauded the progress made by the new legislation: “this is literally an enormous net benefit for endangered whales, sea turtles and other marine life, as well as to responsible fishermen, coastal communities and seafood consumers. there is no longer room in our oceans for any fishery that throws away more than it keeps.”

“here you are looking at a line of papaya, a line of bananas, a line of plantains, and oh! look! a line of baby pineapple,” exclaims zoe st. john, agriculture director of the eco-town kalu yala, as she walks through a small scale agroforestry in the panamanian jungle. rows of alternating crops are integrated with the natural environment, an image of the symbiosis that can exist between humans and the environment.

chickens cluck and strut at edges of the enclosure, which barely seems like an enclosure at all with the plethora of green plants covering almost every square inch. st. john walks closer to the infant pineapple plant and admires its growth with an almost maternal smile. “i am so proud of it! isn’t it fantastic!”

st. john is a tall, bright eyed 25-year-old farmer originally from new orleans. now she lives in the tropical jungles of panama in the developing eco-community of kalu yala. she arrived as an agriculture intern a little more than a year ago and quickly became the director of agriculture when the former director left.

​​kalu yala, a community start-up and educational institute located 50 minutes outside of san miguel at the end of a hot 3-mile hike, is being built from the bottom up with the goal of becoming one of the world’s most sustainable towns.

“our mission is to build a new town that proves civilization can live in a socially and environmentally responsible way,” says jimmy stice, the 36-year-old founder and ceo of kalu yala.

interns travel to the jungle town from the u.s. and across the world to explore and create conservation, energy, and construction models they can apply to the urban communities where many resident interns will return. many of these projects will also be implemented long-term at kalu yala. the work areas and communal center of town stretch across more than 500 acres of former cow pasture sold to the community by neighboring farmers.

while st. john is the agriculture director of the program, she wears a lot of hats, including farm manager, farm director, and greenhouse manager. yet, despite her titles, she spends most of her time outside digging in the dirt alongside her agriculture students, harvesting an array of crops such as breadfruit, garlic vine, and passionfruit.

the extensive agriculture program at kalu yala includes rotational chicken and cow pastures, a newly up-and-running greenhouse, a 50-acre agroforestry farm, and ponds of tilapia. however, in this moment st. john is walking us through a small permaculture forest pointing out various plants in various stages of life. permaculture is a farming method that follows a set of 12 principles relying on observation and interaction with nature. it is based on the natural flow that is presented to the farmer who then works with nature to make sure the farm maintains harmony with its environment. however, st. john feels that permaculture creates more of a forage style farm suited for smaller families, not for large-scale implementation.

“if you are a farmer that has worked with tropical trees you can just walk through and point them out,” explains st. john as she expertly navigates the forest, frequently stopping mid-sentence to identify yucca, lime trees, and an array of other crops. “however, if you are not a farmer this permaculture farm is not efficient. how the heck would you be able to know what to eat?!”

in order to feed a town as large as kalu yala, the agriculture program has to turn to agroforestry. an agroforestry still employs the principles of permaculture, but in a more organized fashion so that crops are more easily identifiable. to do this rows of alternating crops are planted.

“it’s incredibly nuanced as it takes into account the culture, the climate, the soil, and well everything,” st. john says. she also points out that the 50-acre agroforestry will have large hardwood trees, such as jackfruit or breadfruit trees, that will sequester carbon from the atmosphere — a win/win for both the planet and the community that relies on the trees for food.

the reason closed-loop farm systems like an agroforestry or permaculture forest are so important is because conventional farming methods strip the soil of its nutrients, leaving it degraded or in need of artificial fertilizers. this degradation can turn fertile land in deserts, which is now occurring across the world.

“if we want to make sure that everyone can feed themselves we have to have regionalized, very nuanced, and specific solutions,” st. john says, “agroforestry systems and carbon farming is one of the best solutions we have agriculturally speaking.”

when the farm at kalu yala was first established at the end of 2012, the town hired a permaculturist who assessed the land and climate in order to decide which crops would do best. the permaculturist brought hundreds of different species adapted to grow in the jungle that are considered non-invasive. about 50 percent of the crops on the farm are non-native, but from regions with a similar climate such as thailand, according to st. john.

she has accumulated knowledge through books and trial and error. st. john says she has killed more plants than she’s grown during her time as a farmer). she passes along the expertise she’s gaining to her agriculture students. this semester she had two: trevor hanks and luke stone.

“i do not know if i want to be a farmer, but i know that if i decide to, i have a lot of things i would need to know crossed off,” says stone, a 20-year-old college student from connecticut, whose final project for his internship explored all-natural pesticides made from garlic, hot peppers, and neem oil. “you don’t even know how much you are learning from zoe until one day you’re like, ‘woah, what is all of this in my brain.’”

meanwhile, 22-year-old hanks spent his semester digging trenches that irrigated water to the farmland. hanks, who studies sustainability at san diego state university, plans to own a farm one day.

“there are a lot of facets that go into owning and operating a farm,” hanks says. “kalu yala and zoe gave me the tools so i know exactly how to go about that business.”

on a typical work day, st. john and her two students awake up at 7 a.m., well before the rest of the town, and get to work on the farm. this way they can avoid doing hard labor in the hot tropical sun of midday. this semester they finished putting the roof onto the greenhouse as well as spent months composting the soil that eventually will be used to grow seedlings.

“my favorite thing i think about agriculture is that death begets life,” explains st. john as she munches on protein-packed katuk and minty, red cranberry hibiscus leaves she has just plucked from nearby plants, both of which are used in salads for meals at kalu yala. “that is composting in a nutshell. it’s really just us controlling the process of death.” 

st. john discovered her passion for agriculture during her post-college travels. a graduate of rhodes college with a history degree in north african colonialism, st. john decided to explore south and central america through the world wide opportunities on organic farms, otherwise known as wwoofing.

“i told myself i could go back to the city after, but my friends noticed i was miserable,” st. john says. “they told me to go back to the farm wherever the heck it may be.” she’s been at kalu yala for little over a year now.

now, watching her pass around bamboo wax fruit to students, cheeks stuffed with her own big bite, it is clear that st. john is anything but miserable. it’s almost impossible to imagine her anywhere but the rainforest with her muck boots and machete as she points out a lime tree which she proclaims as “sassy.” yet, she does acknowledge that living in panama has its struggles, especially for someone who spent four years studying the ramifications of colonialism.

“i stay awake thinking about how i am an american in panama literally every night,” says st. john as we now sit by the peaceful tilapia ponds, the soft sound of water trickling in the background. “there’s a difference, though, between neocolonialism and globalization. a lot of it is about intention. we are not telling neighboring farmers to adopt our values and practices. we really are just here.”

i spent time with brown-lavoie to get to know the process of bringing life to a garden in an environment that is continuously overlooked as a place for agriculture. it all started with the beginning stages of the seeding process in a makeshift growing box that was located in brown-lavoie’s one bedroom apartment in providence. i took a camera with me to capture the essence of brown-lavoie’s commitment to agriculture and closeness to her food.

weeks later, after rhode island melted its way out of its second snowiest winter on record, brown-lavoie and a few other farmers arrived ready to clean up their planting site on the east side of providence. i was there to capture the first day of preparation at the headquarters of sidewalk ends farm.

situated on a plot of land between the busy streets of providence, sidewalk ends farm breaks the block of cityscape with a lively garden.  this neighborhood garden not only acts as a growing point for the city, it also provides a meeting place for the community to be in touch with the environment and get connected to their food.

this video shows a place where sidewalk meets soil. brown-lavoie represents one of the many urban farmers who overcomes the limits of their surroundings. the video exhibits a greener side to all of the pavement and structure of a cityscape. above all, the package discloses a thriving side of providence that shows it its possible to produce sustainable food that tastes good and enhances the nutritional security of the city as a whole.

how it’s done:
vertical agricultural systems, or tiered greenhouses atop city residential buildings, produce plants and possibly food using waste water from the same residential systems, or partially-filtered water from the treatment plant. using hydroponics, or water-only, soilless agricultural techniques, the plants grown here will receive nutrients through organic waste found in the untreated water. the plants will simultaneously filter the water of pollutants through the process of hydroponics.

the remaining water travels at high speeds down pips into the city pipe systems that lead to treatment facilities. on its way down, the pipe’s bore will be condensed in order to increase the pressure of the flow of water. additionally, the pipe will be fitted with a small turbine. nothing that will power the entire city, but a small generator to be used in conjunction with the residential buildings’ power needs. multiple hydroponic-hydroelectric treatment facilities operating on a number of residential buildings would reduce a substantial amount of wasted energy, produce and water previously unchecked by these buildings.

although radical in design, this approach may offer a solution to our ever-increasing amount of waste issues. the water filtered through hydroponic practice could reduce the energy required to filter untreated water at water treatment facilities. in order to ensure maximum energy efficiency, the technique presented calls for sustainable electricity production to be carried out in the process of it all. finally, an increase in locally-grown foods provides a more sustainable market in which local consumers will see more competitive prices for sustainably-grown local foods.

as always, government spending and individual investment in such projects is a concern. in order to ease the economic burden upon building owners and landlords, these projects could receive a government subsidy or even provide a tax deduction. economic incentives are crucial when it comes to implementing any form of change to an economically or lifestyle-sensitive community. in addition, the energy produced by such installations may be used to reduce energy bills of the residence. with the money they save, they will most likely stimulate some other sector of the economy, encouraging further economic development in their community and their country.