Food Resilience Index

Level

Awareness

Consumption Rate

Diversity

Secondary Effects

0: Dependency

Many residents still have no idea where their food comes from or how it is produced. 

Many residents are too poor to pay higher prices for locally grown sustainably-grown foods.

Most of the food eaten in WNC is imported from places using monoculture and non-sustainable methods.

The population is currently increasing faster than local food production.

Diversity of "options" is high, while the diversity of nutrients and ingredients is low.  Most processed and pre-packaged foods are made from corn, wheat, meat, sugar, and/or dairy products.  Residents are dependent upon a few supermarket chains for their food supply.  If supply lines are cut, access to food would last only 2-3 days before the shelves become bare.

Nutrition is low, especially in low-income households.  Local food production is less successful because price competition with big agribusiness is steep.

1: Pre-Transition

Residents are increasing the desire for local foods.  Tailgate markets are becoming common, stores are selling local foods.

Various clubs are promoting local foods and permaculture and whole-systems approaches to food production.

Local government is supporting a Food Security Committee and a Food Policy Council.

Estimates vary, but residents are sourcing about 5% of their food locally (mostly produce, some meat and dairy, very little staple foods).  Many restaurants are sourcing some of their ingredients locally.

Very few local grains or staple foods are available. Vegetable produce, meat, dairy, fruit, and some nuts are available at local markets.    Local farms provide most of these options, with community and/or home gardens providing a little to a few people.

Fresh and nutritious food is available, though often at a higher price than many can afford.

2: Early Transition

Some schools and churches are starting community gardens.

3: Transitioning

4: Highly Resilient

WNC has one of the most diverse climates in America offering the opportunity to grow a wide range of foods, from figs to winter greens.

Resilience Index Estimates