Food Resiliency Project
Probing key law and policy issues to ensure resilient, sustainable food systems.
The Food Resiliency Project will address key environmental and policy issues relating to all stages of the food system, including production, transportation, packaging, and consumption. These issues are examined through both a local and a transnational perspective. Local resilience to natural disaster and climate change is a key theme driving communities to develop self-sufficiency in their food systems. Important issues include patents related to modified seeds, land use reform to promote urban and household food production, use of public parks and spaces as “foodscapes,” use of conservation easements to secure urban farms, impacts from genetic modification of food and genetic pollution, transition from pesticides and herbicides, legal incentives to promote carbon sequestration in farming practices, global food trade, and international frameworks to ensure food sovereignty, security, and justice, among many more.
Amanda Martino is a second year law student interested in sustainable food systems. She graduated from Siena Heights University with a Bachelor of Science in environmental science and a Bachelor of Arts in Spanish. Prior to attending Oregon Law, she spent several summers working for an organic farm in Michigan, where she became interested in the vital role the law plays in sustainable food systems, pesticide and herbicide restrictions, and food accessibility. Outside of law school, Amanda enjoys hiking with her dog, gardening, cooking, and playing soccer.
Emily Knobbe is a 3L from St. Louis, Missouri. Her biology background spurred her interest in protecting ecosystems. has Emily is participating in the Food Resiliency Project in hopes that food processes can grow to be more sustainable for animals, the environment, and consumers.
Katie Carey hails from Pasadena, CA. She received her Bachelors in Environmental Studies from Seattle University. Afterwards, she spent a year volunteering with Jesuit Volunteer Corps in Spokane, WA, managing a women's shelter community garden. Katie then spent three years working as an environmental educator on Catalina Island. And she has come to law school to pursue a carrier in food law and will be working on the Food Resiliency Project.
Kristen Sabo was drawn to the food resiliency project with the hope of exploring a specific question: how can we can structure a food system that strikes a harmonious, fair balance between the needs of human health and livelihood, and the needs of a healthy earth? Her experiences cultivating the land alongside small scale farmers and gardeners in Puerto Rico, Peru, and Uruguay, working at farmers markets in North Carolina and Washington, and participating in a seed-to-table initiative in the San Juan Islands, all helped her understand the importance of finding such a balance. She hopes to explore the food systems at play in Oregon, working on the beautiful, complex, and at times troubled relationship between communities and the food that sustains them!