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.
Zach Baker: Prior to attending law school, Zach spent more than four years in Washington, DC working to gain federal support for sustainable and organic agriculture, including lobbying and organizing on the 2008 Farm Bill. Zach also managed a number of farmers markets while he was in Washington, DC, including the inaugural market in front of the White House. Zach has continued to work for a more sustainable food system as a law student and Oregonian. He currently serves as a Board Member of the Willamette Valley Sustainable Foods Alliance and is working with a group in Benton County, Oregon to establish a right to a sustainable food system in that County. Zach enjoys the Willamette Valley’s vibrant local food scene and loves riding his bike around the Valley – even in the rain.
Elizabeth Berg is a third year law student interested a wide-range of land-use and water quality issues. Prior to coming to law school, Liz worked with the Northern Rhode Island Conservation District assisting farmers with improving natural resources on their farm and protecting water quality. Liz also served with AmeriCorps at the Roger Williams Park Zoo in Providence, RI and taught environmental education to local public school students. Liz received a dual-degree in Environmental Studies and Theatre/Dance at Santa Clara University, and spent a summer abroad in Trinidad & Tobago studying neo-tropical biology. Liz also enjoys hiking, camping, swimming, cooking, and modern dance.
Anastasya Raichart is a second year law passionate about food justice, whether it’s nutrition and accessibility, farmer worker’s rights, the biodiversity of plant life, or the environmental impact of farming. Raised in rural Oregon, Anastasya cultivated a deep respect and love for the wilderness and all that it provides us. Anastasya received a B.S. in Political Science and Community Development from Portland State University, and used educational opportunities to advance her food-inspired aspirations, including studying agriculture and climate issues in Nicaragua. This past summer Anastasya worked with the Lane Coalition for Healthy Active Youth, where she explored the legal feasibility of nutrition policy for the Eugene area. Anastasya is Co-Chair for the Good Food Group, a UO Law student group dedicated to food issues. A vegan, Anastasya enjoys challenging herself by expanding her knowledge of cooking, gardening, and food preservation in her free time.