The squishiness of the term sustainability also offers people pick of what they choose to think about and what kinds of changes they want to make in their lives. I return this week from a week of thinking about spaces of sustainability during the American Assocation of Geographers conference, where the series of sessions entitled “food alterity” was standing room only. One of the speakers started off her talk with the question “why are we all so obsessed with food, what it is about food that gets people excited where we really should be excited about energy”. She went on to give a fascinating talk about who gets to write the grower’s manual for organic strawberries (literally, it’s apparently a power struggle over legitimate knowledge). But her first question really stuck with me.
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