About REAP

Research, Education, Action and Policy on Food Group (REAP) is building a regional food system that is healthful, just, and both environmentally and economically sustainable. REAP connects producers, consumers, policy makers, educators, businesses and organizations to nourish the links between land and table. REAP is committed to projects that shorten the distance from farm to table, support small family farmers, encourage sustainable agricultural practices, preserve the diversity and safety of our food supply and address the food security of everyone in our community.

A "healthful, just and both environmentally and economically sustainable" food system is one that provides:

• Nutritious, safe, and affordable food to all segments of society,
• Fair compensation and safe, healthful working conditions for family farmers and food producers,
• Support for agricultural and processing practices that protect our soil, water, and genetic diversity,
• Access to a variety of regional foods that come to our table with minimal energy-consuming transportation or packaging,
• Public policies that promote a secure and sustainable regional "foodshed."

Terms

Food System: refers to food-related processes, transactions, and policies that connect agricultural production, food processing, trade, transportation, marketing, preparation, consumption, and waste management.

Foodshed: Borrowed from the concept of a watershed, the term was coined as early as 1929 to describe the flow of food from the area where it is grown into the place where it is consumed. Recently, the term has been revived as a way of looking at and thinking about local, sustainable food systems.  

Healthful: refers to the promotion of the health and well-being of all participants in the food system as well as the system as a whole. This includes ensuring that foods are nutritionally sound, that foods are free of or have safe levels of pesticides, bacteria, or other toxic residues, and that food production techniques minimize exposure to health-related risks.

Just: All consumers in the food system should have access to an adequate amount of food that is nutritionally sound, culturally appropriate, and affordable.  People who work in the food system - including family farmers; agricultural farm workers; and owners, managers, and wage laborers in production, distribution, and sales - should receive adequate remuneration and have safe working conditions.

Sustainable: refers to general styles of production, processing, and distribution that protect the environment and economic viability for future generations and support a high quality of life in the communities in which food is produced, processed, and distributed.