Global warming looms over society, but we have innovative agriculture technologies that adapt to the effects of climate change. Dr. Stefania Pizzirani, associate director of the Food and Agriculture Institute (FAI) and Assistant Professor of Planning, Geography, and Environmental Studies, spoke to The Cascade about their newly funded four-year venture into the depths of fluctuating food systems and the necessity to adjust.
“We are looking at all of the ways our food systems are changing; for better or for worse, the food system is changing. A lot of that is outside of our control. Things like climate change and demographics and globalization and politics … We just have to adapt at times.”
In the Fraser Valley, the impact of the climatic situation is witnessed and felt first-hand. Pizzirani explained how nature’s dramatic changes put farmers in a challenging position as they deal with constant crises.
“There’s a realization that farmers, in particular, are really on the front lines when they feel and first see these impacts … no project can control climate change at this point. But what we can acknowledge is that it’s here and that we are seeing real effects.”
Acknowledging these issues was what gave birth to this idea, mentioned Pizzirani, as they were attempting to create a “sense of pause” to take the time to contemplate possible solutions. This also gave them the space to include Indigenous people, migrants, and other marginalized communities to collaborate in expanding these innovative approaches.
“We are really advocating for space for our local communities … we hope to include their perspectives, language if possible, protocols, other guidance, and policies, so that we can co-develop strategies and pathways forward together.”
FAI’s research is being funded by Genome Canada and Genome BC, with a $2.5 million-dollar budget. They are mainly focusing on three new technologies: vertical agriculture, cellular agriculture, and alternative proteins. Pizzirani acknowledges the daunting situation but has an optimistic vision of what the research could do for the community.
“I am hopeful because we are funded … [Genome Canada and Genome BC] really are embracing it, and I want to pay respect to their vision because they really understand the role of social and cultural impacts in these technologies.”
Vertical agriculture, which explores growing food in a controlled environment — specifically with LED lights — is already venturing into the market, as is the case with some lettuce sold at Costco. However, the research emphasizes that the practice of vertical agriculture isn’t seeking to replace industries or leave farmers behind; instead, it is trying to join forces and work in unison and by being mindful of any potentially detrimental inadvertent consequences these new technologies could have while diversifying food system options.
Pizzirani encourages people to be more curious about the food they consume, what it tells people about its journey, and to be conscious of its influence.
“I teach a course on sustainable fashion, and something we talked about in that class was, ‘How many pairs of hands touched your item of clothing before it came to you?’ to really understand the full story. And that’s the concept I want to bring to the food system as well, [which] is to not just think of it all as products, but to think of it all as a story that you are, [that] each of us is.”
She added that there’s agency to the choices people make regarding consumerism.
“As all stories go, we all play a role. We’re all characters, and we all can affect the storyline. If we accept high prices, abuses to migrant farmers, if we accept that as characters in the story — then that’s how the story will continue.”
Interviews have been edited for length and clarity.
