Most plants grown for food require significant amounts of water - water that Los Angeles doesn't have. How does one identify the point at which local isn't sustainable?
I spotted this poster at a weekend cheesemaking class a couple of weeks ago. Later that week, a policymaker from Los Angeles with expertise in food, water, and sustainability talked about the food advocates' desire to plant food along medians in that city. The difficulty, from the policymaker's perspective, was that officials had spent years transitioning those medians to drought-tolerant native plantings. Most plants grown for food require significant amounts of water - water that Los Angeles doesn't have. How does one identify the point at which local isn't sustainable? Is it a bright line? Or is it a very long, slippery slope?
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Planetizen Federal Action Tracker
A weekly monitor of how Trump’s orders and actions are impacting planners and planning in America.
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Texas may pay Israeli company billions to ease water woes
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The course focuses on the opportunities and imperatives that shape reinvention of mall sites.
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