Skip to main content

Sustainable Food Getting

Sustainable food getting uses scale-appropriate and place-specific practices to ensure the environmental, social, and economic well-being of producers, communities, and landscapes without compromising the needs of future generations. It also prioritizes the lived experiences of food producers and looks to traditional and Indigenous knowledge holders for guidance. Sustainable food getting methods that incorporate the principles of food sovereignty and the right to food create resilience while conserving biodiversity in rural, peri-urban, and urban spaces.

The UNESCO Chair on Food, Biodiversity and Sustainability Studies is uniquely positioned to engage in sustainable food getting research, advocacy, and education by building on its longstanding relationships with food producers using agroecological and ecological methods in Canada and around the world.

Through community-led research and knowledge sharing, the Chair will foster innovative and place-based solutions to improve resilience in regional food systems and create opportunities for robust engagement of BIPOC communities, women, youth, elders, and persons with disabilities in sustainable food getting initiatives.

Contact Us:

Alison Blay-Palmer, Chairholder


Andrew Spring, Executive Director of Research


Jane Clause, Director of Programming, Education, and Communications