Key Findings
- Only 34 per cent of British Columbia’s food supply is grown within the province, with the majority coming from the United States.
- In Canada, between 61 to 80 per cent of our vegetables come from the United States.
The Importance of Food Resilience
Food issues – what we eat, how it’s grown, and where it comes from – raise complex questions. The Bowen Island Food Resilience Society (BIFS), in partnership with the Bowen Island Public Library, organized a series of four talks by Bowen Island food experts to explore these issues. The talks, titled “Food Matters,” brought together experts to discuss the current state of the food system and potential solutions.
Dr. Phil Gregory: Food’s Future – Nature or Technology?
On November 3, 2024, Dr. Phil Gregory presented his perspective on the future of food production. He compared the Industrial Agriculture approach to an Organic Regenerative Agriculture approach. The latter has emerged from a revolution in our understanding of nature’s synergy between plants, microbes, soil, and animals, and their beneficial connections with soil health, human health, and climate change.
| Key Points | Unsustainable Industrial Agriculture approach |
| Implications | Unintended consequences of technological innovations |
| Solutions | Herbivores as a solution to environmental crises |
According to Dr. Gregory, de-corporatization of government agencies and regulators is an essential next step to address the environmental crises. Hasan Hutchinson: Making the Canada Food Guide – Behind the Scenes
On November 17, 2024, Dr. Hasan Hutchinson spoke about the making of the Canada Food Guide, a decade-long project that culminated in 2019. He discussed the behind-the-scenes pressures, difficulties, and science involved in creating the guide. The process resisted lobbying attempts and relied on current science, resulting in a significantly different guide from earlier versions.
- Behind-the-scenes pressures and difficulties
- Reliance on current science
- Significant differences from earlier versions
Dr. Hutchinson emphasized the importance of the current guide, highlighting available resources to guide families’ food choices. Charles McNeill: Innovative Solutions to the Global Food System
On January 12, 2025, Dr. Charles McNeill presented innovative solutions to the global food system. He identified the Earth’s triple environmental crises: climate emergency, nature and biodiversity loss, and pollution and waste. Based on his 32-year career with the United Nations, he argued that livestock production and consumption contribute to all three emergencies.
| Key Points | Livestock production and consumption |
| Recommendations | Developing policies and regulations |
| Solutions | Protecting natural habitats |
Dr. McNeill offered recommendations, including developing policies and regulations, investing in research, and shifting to a more plant-based diet. Hyunjoo Lee: Your Everyday Meal – A Recipe for Health and the Environment
On February 9, 2025, Dr. Hyunjoo Lee presented the importance of individual action in addressing global crises. She argued that today’s food system not only contributes to global crises but also threatens our health. Dr. Lee became a vegetarian in 2003 and founded “Meat Free Monday Korea” in 2010 to address the climate crisis.
- Individual action for the planet and personal health
- Importance of selecting and preparing food with ecological values
Dr. Lee’s slides beautifully illustrated the connection between food choices and ecological values, providing insights for individuals to make conscious decisions.
Conclusion
The “Food Matters” series brought together experts to explore the complexities of our food system. The talks highlighted the need for a more sustainable approach to food production and consumption. Individuals, governments, and policy-makers must work together to address the environmental crises and promote healthy eating habits. The Bowen Island Food Resilience Society invites volunteers to join their garden and special projects. By working together, we can create a more resilient food system for the future.
