Aloma Dew, a Kentucky Disciple and an organizer for the Sierra Club, led “The Table: A look at our relationship to food” as part of the learning track “It Isn’t Easy Being Green.”

“If people of faith don’t save the planet, I don’t know who will,” Dew opened with. She believes that Christians have a moral imperative to treat our planet with care, and that centers on food production.

An overview of the US food industry reveals surprising facts about the food we eat. Only four corporations control nearly all the food Americans eat, the average meal travels between 1,500 and 2,000 miles before it is consumed, and one fifth of U.S. petroleum use is dedicated to the production and transportation of food.

By eating food that is grown and produced locally, Americans can improve their health, local economy, and the global climate. Making responsible food choices can have a resounding impact on your local community and the nation as a whole. “How we eat determines how the world is used,” Dew said.

Dew believes that faith communities bring hope for fixing the food industry crisis. She gave practical ways that churches can contribute to a sustainable food culture in their community. They can support local farmers’ markets or start local food groups. Churches should also be responsible for educating their members through Sunday school lessons, youth groups, and workshops.

Central Christian Church in Lebanon, Ind. has a community garden at its church. Plots in the garden are given for free, with the agreement that leftover food be donated to the local food pantry. Carol Drumwright, a member at Central Christian Church, says their program has been successful.

Students at Texas Christian University organized an Oxfam dinner, where guests are assigned a class status and are served different meals according to their class. “It raises awareness of the struggles of the lower classes” said Caroline Hamilton, a student at TCU.

The challenge that Dew issued at the end of the session is to be aware of the foods that you consume. Where was it grown? What animals and plants are being consumed? How far did it travel and how many hands have touched it? The choice to go local is hard and requires effort, but Dew insists it’s something you won’t regret.

By: Katie Johnson