Vivid Picture Goals

A sustainable California food system ...

1. Promotes food choices that lead to healthy eating


2. Provides easy access to healthy food from retail outlets for all eaters in California


3. Provides affordable food for all eaters in California*


4. Provides eaters with foods produced and processed as close to home as possible


5. Supports and increases biodiversity in plant and animal products (including marine species)


6. Encourages eaters to know where, how, and by whom their food is produced


7. Supports deepening regional identities through food


8. Conducts farming, ranching, and fishing activities so that water, air, forests, and soil resources are enhanced and biodiversity and wildlife habitat are increased so that food production continues into perpetuity


9. Provides incentives for waste recycling, reduction of petroleum and other non-renewable inputs


10. Employs humane practices in animal care


11. a) Rewards farmers, fishers, and ranchers for conservation services
    
    b) Provides opportunities for revenue from on-farm energy production, tourism, education, and other value added services (in addition to food production)


12. Provides for meaningful livelihoods and opportunities for all food and farming workers


13. Provides opportunities for food, fishing, and farming operations to be profitable


14. Is characterized by many locally owned and operated food and farming businesses.


15. a) Facilitates continuous entry for beginning farmers, fishers, foresters, processors, retailers, restaurateurs and ranchers
    
    b) Allows fishers, farmers, foresters(*), ranchers, processors, retailers and restaurateurs to retire from their business while maintaining there business as a family or locally owned asset


16. Preserves farmland, forests, and oceans


17. Promote efficient markets that share information and proceeds equitably among all players in the food chain


18. Allows businesses of all sizes to participate in the system as long as they are abiding by sustainable practices and principles


19. Encourages capitalization and business structures that provide investment and ownership opportunities to workers and community members


20. Honors and draws on the diversity and richness of different food cultures

Revised May 11, 2005
Goals 15b-20 were added after the April 2005 ROC Council meeting. All goals were reviewed and endorsed by the Roots of Change Council.

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