About the FJFF

ROOTS OF INEQUITY

The U.S. food system is deeply rooted in injustice. From the land stolen from Native peoples and the plantation enslavement of Black people to the exploitation of migrant farmworkers from Mexico and elsewhere in the Americas, the abuse of workers and animals in industrial slaughterhouses, and the underpayment of workers across the industry, our food system is built on inequity and oppression.

These same communities are also statistically more likely to be harmed by the environmental impacts of food production, while statistically less likely to have access to healthy, sustainable food. Climate change, environmental degradation and biodiversity loss disproportionately affect Black communities and other communities of color, which are also disproportionately harmed by exposure to health-related climate impacts, pesticides and other toxics. 

WHAT IS FOOD JUSTICE?

A just food system is one that is fair, ethical, humane and equitable for all. Many frontline organizations are leading the way to a more just, sustainable food system by fighting for workers’ rights, celebrating culturally diverse and traditional foods and advancing food sovereignty. These are all interconnected pieces of food justice and are part of the larger environmental, racial and social justice movements.

A food system based on diverse, regional and traditional knowledge and practices is a necessary part of ensuring the right to healthy food, clean air and water, and safe jobs with fair wages. 

CREATING A JUST AND SUSTAINABLE FOOD SYSTEM

We can only achieve a truly just, sustainable food system by drastically reducing meat consumption and production. The principles described above can only be realized by eradicating exploitation in industrial agricultural practices. And in addition to meat reduction, a sustainable food system must also conserve natural resources by minimizing waste and pollution and protecting both land and ocean ecosystems.

The Center works with allies from health-advocacy, animal-protection and worker-justice organizations to redefine the concept of sustainable food to encompass practices that benefit people, other animals and the planet. 

This includes:

• Holding factory farms accountable for their pollution;
• Fighting dangerous practices like line-speed waivers that are harmful to workers and increase pollution;
• Fighting to stop toxic pesticides from contaminating soil and water;
• Advocating for increased access to healthy foods, especially in public schools;
• Calling for a shift in government funds, from agribusiness to marginalized farmers;
• Building public awareness and advocating for policies that reduce food waste, including seafood waste, harmful fishing practices and pollution of our oceans that further endanger marine wildlife.