What is "Just" Food?
A truly sustainable food system is racially equitable, farm to fork. Structural racism impacts our current food system in many ways—affecting who is able to afford and farm land; the quality and kinds of food distributed to different neighborhoods; and the ability people have to afford the food they want and need. Discussion is growing, both within Kentucky and nationwide, about sustainable food system development—it is important that questions of racial equity are centered in these conversations.
Just Food is funded with a UK Sustainability Challenge grant, and spearheaded by the following organizers:
Dr. Chhaya Kolavalli (UK Center for Equality and Social Justice)
Dr. Christia Spears Brown (UK Center for Equality and Social Justice; Professor and Associate Chair, Psychology)
Dr. Sarah Lyon (Associate Professor, Anthropology)
Dr. Lilian Brislen (Executive Director, The Food Connection)
Dr. Rosalind Harris (Associate Professor, Community & Leadership Development)
Dr. Priscilla McCutcheon (Assistant Professor, Geography)
Mia Farrell (Interim Director of Diversity and Cooperative Extension Human Resources Specialist, College of Agriculture, Food, and Environment)
Ashley Holt, M.S. (Assistant Director of Diversity, College of Agriculture, Food, and Environment
Dr. Karen Rignall (Assistant Professor, Community & Leadership Development)