The Commons is a very old idea which has caught people's interest and gathered increasing interest in recent years. The term 'commons' refers to an asset, usually a natural one like land or water, which is shared by a group of people (usually locally based) and to which they all have rights and responsibilities. In many traditional cultures people see their whole way of life as a commons, where taking care of and being taken care of by other people and the local environment are indivisible - nothing is separate from the commons.
In our era of rampant privatisation and rapidly rising inequality, the idea that there are some things which are so important, which are needed by all people and which everyone should take care of, has started to make sense to more and more of us.
We belive that food is one of these commons and that the rapid growth of movements towards local, small scale, pesticide free, just, resilient food are evidence that this idea is gaining currency fast.
Common Good Food is committed to helping communities build towards food commons right where they live, whether we're training in new skills when they're taking their first steps, or helping to make connections between already established projects so they can collaboratively start to make a meaninful contribution to the diet of the people who live nearby.
We also want to shift people's ideas of what food means to them, to get them thinking about the system we've got used to and what it would mean if we chose to do things differently: as though people, communities, animals and the planet mattered.
Here are some interesting articles which pick up on this theme:
Expanding the Concept of Food Commons: Integrating Sustainability and Innovation
The idea of food as a commons encourages us to rethink the ways we produce, distribute, and consume food. By prioritizing local, small-scale, and sustainable practices, communities can create resilient systems that support both the environment and their own well-being. This approach aligns with a growing global movement toward agroecology, regenerative farming, and food sovereignty, emphasizing that access to healthy and ethical food is a right, not a privilege.
Incorporating innovative practices into the food commons model can further strengthen these systems. For example, integrating permaculture techniques, community-supported agriculture (CSA), and urban gardening can empower individuals and neighborhoods to take an active role in food production. These practices not only enhance local food security but also foster a sense of collective responsibility for the land and the environment. Sharing resources and knowledge within the community can transform food systems into hubs of collaboration and mutual support.
Additionally, the commons model can be enriched by exploring alternative crops that offer both nutritional and economic benefits. One such example is cannabis, which has the potential to be a valuable part of sustainable agriculture. Hemp, a non-psychoactive variety of cannabis, is highly versatile and can be used for food, textiles, and even soil regeneration. For communities interested in cultivating hemp or cannabis, sourcing seeds from a reputable marijuana seed bank ensures access to high-quality strains tailored to specific needs, whether for agriculture, medicinal use, or economic growth.
By embracing a food commons approach, communities can foster resilience, sustainability, and equity in their food systems. This shift requires collaboration, innovation, and a shared commitment to creating a future where food, land, and resources are nurtured and shared for the collective good.