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Theory of change Farm to Table 2

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The Perennial Farming Initiative is creating a Circular Economy to establish a Renewable Food System that directly funds Healthy Soil as a Climate Solution.

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Theory of change Farm to Table 2

  1. 1. Farm to table 2.0 Healthy soil reverses climate change through A circular economy
  2. 2. Non-food Related emissions: 43-56% Deforestation: 15-18% Waste:2-4% The food system accounts for about half of global GHG emissions AtmosphericGreenhouseGases Year John Deere Invents Steel Plow WWII ends. Bomb production converted to fertilizer production the bad news about food (all on one slide) Source: IPCC Globally, farming and land management are responsible for major climate impacts Source: UN FAO
  3. 3. #CIAFQAM Scientists are charting climate solutions and 11 of the top 24 solutions come from FOOD Food/Soil = best opportunity to do more than slow climate change but actually DRAW DOWN atmospheric carbon into soil and REVERSE climate change. Like planting trees, increasing soil microbiology can amount to hundreds of tons of GHG capture per acre. the good News (the first of a few slides!)
  4. 4. New science and news! May 2017 Carbon Ranching protocol approved on the American Carbon Registry April 2018 - NY Times Magazine cover story on soil as a climate solution August 2018 - Peer-reviewed scientific paper proves global potential to reverse climate change using NASA modeling, the work of UC Berkeley Bio-Geo-Chemists and carbon ranchers
  5. 5. FARM to TABLE 2.0: Theory of Change Opportunity to build a circular economy In support of climate, health, and profit + Healthy Soil Carbon Credits + Scaling new modes of farming + Carbon Neutral Restaurants = Renewable Food System Current consumer market mechanisms and carbon markets are not enabling food & farming to counteract climate change within the necessary time frame.
  6. 6. •  After 40 years, the organic movement covers ~1% of U.S. acreage, some of which is not even building soil. •  Subsidies and externalities create a wide price gap between good farming and bad farming. •  “Voting with dollars” does not directly fund soil restoration. The sustainable consumer spending trickles down slowly and may not even benefit the soil. •  Even if there were suddenly overwhelming demand to pay a premium for regeneratively produced ingredients, there would be insufficient supply. •  The existing farm-to-table movement is not engaged with the voluntary carbon market Farm-to-table is ripe for disruption Fresh and local is nice, But won’t save the world
  7. 7. Improving on Carbon Offsets •  Approved protocols are lagging behind current soil science •  High verification costs (20-50% of the cost for common protocols, never mind for emerging projects!) •  Slow capital flows because carbon offsets are only released annually/ upon verification healthy soil carbon credits vs. the Status quo Healthy Soil Carbon Credits (HSCC) •  Low/no verification cost! HSCCs utilize the existing work of the CA Healthy Soils Initiative in which 100 producers have already completed their carbon farm plans and will be undergoing verification at 3 and 5 year benchmarks. •  Respected environmental consultancy, 3 Degrees Inc., will underwrite, provide up front funding, and backstop HSCCs with food related carbon offsets in the event of discrepancy upon verification (as is common practice in forestry offsets). •  Modeling based: The COMET Farm Planning tool offers scientific calculations of CO2e sequestration levels; it is accepted by CA ARB, CDFA, USDA, etc.
  8. 8. California Department of Food and Agriculture  2017 Healthy Soils Program (HSP) Incentives Program ‐  Second Solicitation  Projects Selected for an Award of Funds (Updated as of June 2018) Recipient Organization Project Description Amount Awarded Estimated Cost Sharing County GHG Reduction Estimation (Tonnes CO2 eq/yr) Thomas D. Donati The Recipient will compost in the Buttes of Sutter County and investigate the local benefits of the conservation practice. The multi-generational ranch uses the project site seasonally as part of a rotational livestock grazing system. The Recipient will apply compost in the fall to rangeland to improve soil health. The project reduces emissions by sequestering carbon in the soil, while supporting a local company who manufacturers compost from municipal green waste. This project studies the limited number of compost applications occurring in Northern California’s Central Valley. A partnership has established between the ranching community, UC Cooperative Extension, Point Blue Conservation Science and Natural Resources Conservation Service (NRCS) to investigate and share the economic and ecological outcomes from the project. Results of the project will be shared with local ranchers and stakeholders though a variety of avenues such as feature articles and project presentations. $49,400.00 $26,425.00 Sutter 630.0 Treborce Vineyards The Recipient will install cover crops and compost to increase the bio-diversity of the parcel and attract beneficial insects, pollinators and birds to control unwanted insects. The Recipient will perform soil and moisture testing to increase vine health and the biodiversity of the area. $6,651.20 $9,145.00 Sonoma 50.0 Wallace Brothers This project provides funding for compost application to fields intended for organic tomato production. The fields have been converted to row crop production with drip irrigation and are in process of being certified for organic production of tomatoes. Addition of compost is expected to provide soil organic matter as well as needed soil nutrients. $50,000.00 $69,240.00 Colusa 1252.0 X-Line Farms, LLC The recipient will implement soil management practices on 82.5 acres of wine grapes. Certified compost will be banded and hydraulically ripped into the root zone of the vines. Soil samples will be taken annually to monitor soil health and changes due to management losses from harvesting. This project is expected to reduce greenhouse gas (GHG) emissions by 128.2 tons of CO2 equivalent per acres. $16,897.50 $27,030.00 San Luis Obispo 130.1 10 of 10 These producers are receiving some money from the Healthy soils initiative but still cost- sharing out of pocket. Snapshot: the CA Healthy soils initiative carbon farm planning and assessment work is complete and soil will be tested again in 3 & 5 years. California’s healthy soils initiative creates an opportunity to develop a market by paying farmers for the carbon they are removing. But who will buy these credits? (spoiler alert: Restaurants)
  9. 9. Case Study: Stemple Creek Ranch 350 acre pilot on a 3600 acre ranch •  Compost applied 5 years ago •  Livestock Grazing managed to optimize carbon sequestration •  Drawdown ~ 1,000,000+ gallons of gasoline past 5 years and expected for another 30+ years. •  Compost application costs $500-$1000/acre: high up front costs that need HSCCs to support •  Delicious and Nutritious grass fed beef as a bonus! •  760 million acres of pasture being grazed in the US on land that’s not suitable for crops. •  50-70 lbs of manure/cow/day •  Fewer pounds of livestock in US today than when bison roamed à beef is not the problem, though mismanagement of manure is. •  Carbon Ranching protocol is approved on the ACR—but not yet cost-competitive as a standard “carbon offset.” Carbon Ranching: Scaling up to draw down
  10. 10. Kernza Bread & Housemade butter at The Perennial in San Francisco Farming with nature Drawdown hails Perennial grains as a “coming attraction -- an opportunity to return millions of acres to perennial polyculture
  11. 11. healthy soil guide: Effective Mass marketing For Regenerative Farming Example data Engaging consumers in an era of short attention spans and misleading claims •  Consumers have label fatigue; simple visual metrics can drive consumer choice better than costly, imperfect certifications, and farming terminology. •  Soil Organic Matter offers single data point that aligns incentives with best practices (reduce chemical fertilizer and tillage, increase cover cropping and compost, etc.) •  SOM % data is included in basic soil tests—the archival data is already on record and can be compiled and presented at scale across the entre supply chain not just at the tip-top. •  Highly motivated consumers can click for more details, mass market can just look for the green icons
  12. 12. Marketability •  Lyft just went carbon neutral. •  CA has pledged to go carbon neutral by 2045. Cities, states, and regions are setting carbon standards that create new opportunities. •  For a restaurant, going carbon neutral typically involves only ~10 or 20 cents per diner (less than 1% of revenue). Capital •  To make real progress, we need to close the loop and allow capital from the food system to drive the transition from bad farming to good farming, and therefore build healthy soil. •  The Restaurant Industry represents $799 Billion in the U.S. (more than the retail food or agriculture sector) Cultural Capital •  One in ten members of the US workforce •  Half of the population has worked in the food industry at some point Agility •  5 celebrity chefs could mainstream Farm to Table 2.0 in 12 months The Restaurant industry lever for change & Delicious revolution
  13. 13. Process •  Restaurant conducts Life Cycle Assessment with 3 Degrees Inc. •  Implements best practices •  Offsets remaining GHG emissions as shown by LCA with contributions to food-related emission mitigation projects—in the future, including HSCCs Pros: Practical, Legible, Impactful, Scalable, Marketable, Monetizable Cons: People don’t currently think about think about global warming and dinner. Carbon Neutral Restaurants noma, Copenhagen Mission Chinese Food, SF benu, San Francisco Pistola y Corazón, Lisbon Monsieur Benjamin, SF in situ, San Francisco Amass, Copenhagen The Perennial, San Francisco Lord Stanley, San Francisco flour + water, San Francisco Metta, Brooklyn SHED, Healdsburg State Bird Provisions, SF The Progress, San Francisco Namu Gaji, San Francisco Cala, San Francisco Atelier Crenn, San Francisco Bresca, Washington D.C. Commonwealth, San Francisco
  14. 14. Non-food Related emissions: 43-56% •  “Good Sourcing” credo has not improved 99% of U.S. acres. •  Renewable energy is scaling rapidly and has achieved price parity with extractive energy because of systemic efforts. Solar energy is finally a convenient truth—we can improve the whole grid incrementally by simply paying a bit more, rather than having to climb onto our own roofs. •  The key to systems change is being able to improve the food system incrementally whether or not individuals buy the best products. Renewable food
  15. 15. •  A “Carbon Neutral” filter on Yelp along the lines of “good for kids” or a category on Open Table or a different colored pin drop on Google—green for carbon neutral restaurants. •  •  After 100 or 1000 great chefs are carbon neutral, a corporation like Sweetgreen (discussion underway) or Chipotle or Shake Shack decides to start making specific locations carbon neutral by sending 10 cents per diner towards carbon ranching in their supply chain. •  A city initiative in San Francisco, Portland, Seattle, Copenhagen, etc. akin to soda taxes, plastic bag charges, etc. recognizing carbon neutral restaurants or maybe even requiring a 1% surcharge at restaurants that would go towards healthy soil carbon credits. Zero Foodprint has proven the concept of Carbon Neutral Restaurants and we are firmly underway on Healthy Soil Carbon Credits. We are seeking funding and strategic partnerships to scale these solutions. Next steps
  16. 16. Renewable food restoring, Nourishing and Investing in the future

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