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Q&A
Discussion on food networks, waste reduction, and distribution programs in NYC
1:22:06
·
3 min
The chapter covers a discussion between Council Member Amanda Farías and Kate MacKenzie about the interconnectedness of food networks in New York City, focusing on reducing food waste, composting programs, and improving food distribution to those in need. They explore various initiatives and partnerships aimed at creating a more efficient and sustainable food system.
- Emphasis on holistic approach to food systems, from production to waste management
- Discussion of partnerships with organizations like Sharing Excess and Rethink NYC
- Exploration of potential improvements in food distribution, including to shelters and through meal prep programs
Amanda Farías
1:22:06
have one more last question.
1:22:07
Can we talk a little bit about if you can on like the interconnectedness of our food networks, food waste, even just like our composting program that we're now rolling out, sharing excess programs that we have and the network of going either to schools or to pantries, etc.
1:22:26
And how we're holistically looking at this from yes, this space is aggregate amount of food but also the larger network of making sure people have the food that they need on their tables.
Kate MacKenzie
1:22:39
Yep.
1:22:39
And I love that because it's also where we started in looking at the whole system of the food system and that's from growing food to getting rid of the the waste and the non edible parts.
1:22:48
Also appreciate the acknowledgment of Sharing Excess, which is a new partner at Hunt's Point produce market.
1:22:55
And some of my colleagues on my food policy team have been connecting colleagues at EDC with places like Barcelona and other cities Milan, that have an actual tenant in their Hunts Point equivalent to deal with the organics.
1:23:13
And so that is both from a when I say deal with that means disposing of things in an appropriate way that can are not edible, but also in this context supporting places like City Harvest or entire food bank network with the edible product.
1:23:29
And so I would like to see that develop even more as as an intentionality of the produce market.
1:23:37
And also, you know, as you pointed to whether it's the organics collection, it's an interesting question of, like, we wanna see the organics clearly thrive and and see and and and grow, but also we ultimately don't wanna see it survive and throw it because we don't want there to be the the organics waste in the first place.
1:23:56
So this all, you know, whether it's from teaching kids in schools to teaching neighbors about how to compost, that is all part of the cycle that we're clearly committed to.
1:24:07
And I am looking forward to build, like, the further up upstream solutions like working with Hunt's Point in an even more intentional way.
Amanda Farías
1:24:15
I appreciate that response.
1:24:16
I also want to just state that, you know, even in our shelter system and getting meal preps to certain you know, we have the hot food programs and and the meals on wheels programs.
1:24:29
Those could also be included in this network of getting fresh produce or getting the fresh produce to cook those meals.
1:24:35
You know, we we have a lot of different providers with a lot of large contracts that are always trying to keep food or keep pricing in our communities.
1:24:45
I mean we consistently talk about Rethink NYC as an organization that we like to utilize and build partnerships with because they go to our local places.
1:24:54
They could also be looked at as partners and being able to help the local food network too in this way with fresh produce and fresh foods.
Kate MacKenzie
1:25:02
Yeah.
1:25:02
And I in the spirit of infrastructure, we consider that to be some of the soft infrastructure of making sure whether it's regional food hub who's supplying older adult centers with ingredients to cook meals or even rethink.
1:25:15
Right?
1:25:15
Like, part of this is, again, helping break down some of the historic silos or historic partners so that we can be doing more with some of the I think one of the best things to come from the pandemic is the emergence of food businesses and people interested in doing business with the city, and we are really trying to support and nurture that.