Small Scale is Environmentally Positive
In New Zealand small-scale food growers are a minority group, but their growing practices align closely with nature; emphasising biodiversity enhancement, responsible resource management, and minimal chemical use. They embrace diversity in fresh food production and distribution, which can significantly benefit local food security and community resilience, while lowering the environmental footprint of fresh food production. Food waste is also minimised by donating small crop excess to local needs.
Top: Small scale food growers embracing environmentally responsible local food production
Bottom: Industrial agriculture as used forfood exports; mono-culture, high energy inputs, global distribution
New Zealand’s economy heavily relies on commodity food and food component exports from its primary production sector and as such is the focus of research, economic and technology inputs. The status quo “food system” in New Zealand is usually thought of and acted upon through this lens, completley overlooking our own community food requirements. Really there are two “food systems” – our export and our local (domestic). There is a need for both, they are eqaully important but very different. Our local food system has had very little attention until very recently when the supermarket duopoly and the cost of living crisis has been heavily reported on. Add to this climatic disasters, global distribution
disruptions, NZ food insecurity – the current situation can be seen as bleak, however recent research has revealed that:
small scale food growers hold a key to local food security and community resilience while enhancing the natural enviroment
To request a summary report of the research:
mailto:alison@tikiterefarm.co.nz
For the full academic report go to:
https://ruralleaders.co.nz/small-scale-food-growers-and-their-role-in-new-zealands-sustainable-food-future/