True Cost Accounting for Food

Barbara Gemmill-Herren, until she retired in 2015, was Delivery Manager, for the Major Area of Work on Ecosystem Services and Biodiversity at the UN Food and Agriculture Organization (FAO). She was previously Executive Director of Environment Liaison Centre International, an international environmental non-governmental organization based in Nairobi, Kenya. She is an Associate Faculty in the Masters of Sustainable Food Systems Program at Prescott College in Arizona, USA, and a Senior Associate of the World Agroforestry Centre, Kenya. Lauren Baker is Senior Director of Programs with the Global Alliance for the Future of Food, where she focuses on the intersections between food systems and health, climate change, agroecology and true cost accounting. Previously, Lauren led the Toronto Food Policy Council, and was the Founding Director of Sustain Ontario. Lauren teaches in the Global Food Equity program at the University of Toronto, and at Ryerson University, Canada. Paula Daniels is Co-founder and Chair of the Center for Good Food Purchasing. She is a lawyer and public policy leader in environmental, food, and water policy, and has extensive experience in government through several appointed positions, including as Senior Advisor on Food Policy to Mayor Villairagosa of Los Angeles. She has been a faculty member at UCLA, Vermont Law School, and UC Berkeley.

Section One: The Power and Potential of True Cost Accounting 1. From Practice to Policy: New Metrics for the 21st Century 2. Cotton in Egypt: Assisting Decision-Makers to Understand Costs and Benefits 3. Upstream, Downstream: Accounting for the Environmental and Social Value of Water in the Andes Section Two: Thinking Systemically 4. Methods and Frameworks: The Tools to Assess Externalities 5. Health Impacts: The Hidden Costs of Industrial Food Systems Section Three: From the Field 6. Harmonizing the Measurement of On-Farm Impacts 7. Incentives to Change: The Experience of the Organic Sector 8. Transforming the Maize Treadmill: Understanding Social, Economic, and Ecological Impacts 9. Fostering Healthy Soils in California: Farmer Motivations and Barriers Section Four: For the Public Good 10. The Real Cost of Unhealthy Diets 11. True Cost Principles in Public Policy: How Schools and Local Government Bring Value to Procurement 12. Embedding TCA Within U.S. Regulatory Decision-Making 13. International Policy Opportunities for True Cost Accounting in Food and Agriculture Section Five: Through the Value Chain 14. The Business of TCA: Assessing Risks and Dependencies Along the Supply Chain 15. Investing in the True Value of Sustainable Food Systems Section Six: To the Table 16. Trade-Offs: Comparing Meat and the Alternatives 17. Dining Out: The True Cost of Poor Wages 18. True Price Store: Guiding Consumers