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geog 361 Assignment 2 Part 1 1. Identify one of your favourite foods (or a food you'd like to know more about). It could be a single item or a multi-ingredient dish; the latter is a bit more complicated to analyze, but you could focus on just a few ingredients. What can you find out about the food supply chain of this food? Consider how you obtained the food, what you know about where it came from (its geographic origins? mode of transportation?) and its ingredients, what you know about how it was produced, under what conditions (e.g., labour, workers’ conditions), and by whom (gender, race, class?). See Figure 1 below for some ideas to incorporate into your analysis. For this question, you are encouraged to draw on 'grey literature' (such as reports from government agencies, NGOs, or think tanks), news stories, or industry websites, such as the Ontario Fruit and Vegetable Growers' Association. Some foods, such as shrimp, chocolate, and fruit and vegetables, have a particularly poor reputation in terms of labour rights, so there may be more news stories or reports to draw upon. [make 8 points] Part 2 You have learned about the seven principles of food sovereignty (see Module 10 overview; also listed below). a) To what extent are these principles exemplified or absent in your food item and its associated supply chain? [ make 6 points ] b) What are the trade-offs of food sovereign supply chains (e.g., ‘alternative’, local, organic, fair trade, co-operative, living wages, 'greener', small-scale, wild harvested, among other themes...), versus more mainstream and globalized ones, in terms of your selected food? Reflect on the Module 6 Pierre Desrochers chapter about food localization for this question—e.g., do his critiques apply; do you agree with them? [ make 4 points ] c) With your food item in mind, reflect on the policy, economic, and power dynamics that hold sway over our food ‘choices’. Explain what changes in our food system would be required in order for food supply chains (such as the one for your food item) to be more socially just and/or reflect food sovereignty principles? Be as specific as possible. Guidelines ● Make reference to at least four assigned (not optional) resource materials from this course. Draw on additional sources (beyond assigned course materials) as needed. You could draw from websites or reports from a company, NGO, farm, processor, distributor, retailer, or

restaurant, and academic books or articles. ● Cite any references you use, with in-text citations and a reference list at the end. ● Because you do not have approval from the university’s ethics board, you are asked to not conduct primary research by posing questions directly to players in the supply chain of your selected food. Such information cannot be included in your assignment. But if you are passionate about this assignment, consider doing an honours thesis to go deeper! ● To support your responses, you are encouraged to include images or diagrams. ● Align the length/depth of your responses to the allotted marks per question, with an overall limit of 1400-1700 words, single-spaced, excluding your reference list . ● Indicate the word count at the end of the document. ● Prepare your responses using Word or similar software. Use a reasonable font size and margins.

Source: Christina Ciambriello, Carolyn Dimitri (2015) “The political and economic realities of food system sustainability” In Sloan, Philip, Legrand, Willy, and Hindley, Clare (eds.), Routledge handbook of sustainable food and gastronomy . London: Taylor and Francis, pp.391-407 (p.394). " Food Sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems." La Via Campesina Food sovereignty principles 1. FOCUSES ON FOOD FOR PEOPLE ○ Puts people’s need for food at the centre of policies ○ Insists that food is more than just a commodity 2. BUILDS KNOWLEDGE AND SKILLS ○ Builds on traditional knowledge ○ Uses research to support and pass this knowledge to future generations ○ Rejects technologies that undermine or contaminate local food systems 3. WORKS WITH NATURE ○ Optimizes the contributions of ecosystems ○ Improves resilience 4. VALUES FOOD PROVIDERS ○ Supports sustainable livelihoods ○ Respects the work of all food providers 5. LOCALIZES FOOD SYSTEMS ○ Reduces distance between food providers and consumers ○ Rejects dumping and inappropriate food aid ○ Resists dependency on remote and unaccountable corporations 6. PUTS CONTROL LOCALLY ○ Places control in the hands of local food providers ○ Recognizes the need to inhabit and to share territories ○ Rejects the privatization of natural resources 7. FOOD IS SACRED ○ Recognizes that food is a gift of life, and not to be squandered ○ Asserts that food cannot be commodified (from https://foodsecurecanada.org/who-we-are/what-food-sovereignty ) Rubric for Assignment 2 Criteria Pass Needs revision

Quality of written response Provides fulsome responses to each of the questions (see suggested number of points to be provided for each question) Meets learning objectives Makes reference to at least four assigned resource materials; external sources brought in to support and illustrate ideas Uses images or diagrams where appropriate Cites references, with in-text citations and a reference list at the end Appropriate referencing, spelling, and overall structure Adheres to word limit of 1400-1700 words & indicates the word count at the end of the document Includes the numbers of the questions in the response Does not meet expectations. Timeliness Submitted on time Not submitted on time