In the United States today, nearly 50% of all American adults have one or more diet-related chronic diseases such as type 2 diabetes, obesity, and cardiovascular disease.¹ People of color and low-income status make up a majority of this population due to a lack of access to healthy foods.³ Our current food policies pave the way for large-scale, pesticide-infused, fossil-fuel guzzling monoculture farms, factories, and corporations to thrive financially, while their consumers’ health plummets due to environmental and human health hazards. In addition, our industrialized food system illuminates the deeper racial and class-based structural inequalities that consume United States culture. In California alone, 4.9 million people face food insecurity, despite the state producing nearly 50% of the entire nation’s fruits and vegetables. 20.6% of California residents are poverty-stricken, the highest rate of poverty in the nation, and 24.2% of California adults are obese.² Food insecurity and obesity are often associated due to lack of access to fresh, healthy, and affordable foods, circling back to the overarching problem of inadequate food policies. This is a problem of both access and affordability; the former pertaining to inequalities in the distribution of grocery stores providing healthy food, and the latter in regards to governmental subsidies disproportionately given to corporate growers and food manufacturing companies. And this is where Fresh Approach comes in!
On one of the last days of my internship, I was reloading the Freshest Cargo mobile farmers market truck to end the day when a woman came up to the back on the truck and asked for just one more bunch of kale. I walked back into the truck to pull out a bunch of kale from the built-in fridge, and when I returned, she was chatting with another woman, who then also asked me for a bunch of kale. Slightly annoyed this time, I went back again and brought out some more kale. Without much thought I continued packing up the boxes of greens and crates of oranges. The women were still standing there chatting, and I quickly realized that they were trading recipes on how to best cook with kale. That moment, though small, felt like the perfect culmination of the entire semesters worth of work– two people meeting and trading knowledge over food, forming a connection and learning from each other’s’ experiences.