For Hardy, it started with him getting fed up with buses that continuously broke down or were late. One night, he took to Facebook Live and asked: “Why is this acceptable?” That led him to being invited on a bus ride with Metro’s then-CEO. After learning about how policy affected the bus system and joining forces with other riders, Hardy officially formed the coalition in 2017.
“We looked at it as a way to take ownership and have some pride about our transportation system because we weren’t seeing that from anywhere else,” Hardy said. It’s a volunteer gig for Hardy and other coalition members.
Hardy said buses lacked investment because bus ridership was looked down on as a poverty issue. But transit should be seen broader than that. As Hardy described: “It’s not just about moving poor people around. It’s for the greater good."
Looking forward, part of their advocacy includes adding cleaner, more fuel-efficient buses to Metro’s fleet. For Hardy, a stronger Metro is integral to a more sustainable Cincinnati. He hopes that, as the city recovers from COVID-19, transit can be a part of the rebuild by giving citizens a safer, more effective means of returning to work.
More food, less waste
Rebuilding efforts after COVID-19 will reach far beyond just transportation. The pandemic also highlighted and exacerbated existing stressors on the national and global food system.
Despite as many as 1 in 6 Americans experiencing hunger, according to Feeding America, an estimated 30% to 40% of food produced in the US is thrown away. Back in 2017, Cincinnati-based supermarket retailer Kroger launched its Zero Hunger | Zero Waste social impact plan that aims to address this absurdity in the US food system. In line with that mission to help create communities free of hunger and waste, The Kroger Co. Zero Hunger | Zero Waste Foundation is a supporter of WWF’s Food Waste Warriors conservation curriculum.
Last year, the program audited school cafeteria plate waste in 46 schools across nine US cities, including Cincinnati. WWF’s Amanda Stone, director of engagement and communications for markets and food issues, noted that there are multiple ways climate change is tied to food waste. For one, all of the water, land, and resources that go into producing food are wasted when food is tossed. From the farm and all the way through the supply chain to the point it arrives to the consumer, any given product comes with its share of emissions. “If the product is wasted, the emissions are for naught, and then methane, another climate change pollutant occurs as food rots in landfill,” Stone said.
The pandemic has had an enormous impact on schools writ large. As Stone said, that also means food in schools. As districts move between in-person and remote schooling, Food Waste Warriors’ primary focus has been finding ways to support schools through initiatives like redeveloping their virtual curriculum and making it accessible to teachers.
“The most important part for the school nutrition directors and educators is getting nutritious school meals into the hands of students through a variety of superhero strategies—from more packaged in-classroom meals, to curbside pickup and bus-based delivery routes—all of which might need to change on a day-to-day basis,” Stone said. “Our work with The Kroger Co. Zero Hunger | Zero Waste Foundation and the Food Waste Warrior program has shifted to support teachers and education groups on the ground that want to integrate these concepts into their virtual learning environments. We’ve found teachers are eager to help kids explore how food and nature are connected, and how the need to address waste is more important than ever, even from the space of their kitchens at home.”
Ryan Mooney-Bullock, the executive director of Green Umbrella, the regional sustainability alliance of Greater Cincinnati, said that the pandemic has, in many ways, increased a sense of urgency around addressing local food system security.
“People are seeing how important it is to have a diverse and flexible food supply chain that includes farms and processing operations of many scales,” Mooney-Bullock said. “In 2020, local farmers struggled to get their excess produce to the consumers who needed it most, while food banks struggled to meet increased demand for food. By working to solve disconnections in the food system, we can make sure our region is prepared for future disruptions, whether they are caused by pandemics, disasters or the effects of climate change.”
There are multiple programs that are attempting to make better use of the food available and get it to the plates of people who need it. But it’s an area where the city is still learning.
Mooney-Bullock said that if 10% of the region’s population shifted their food budget to local foods, $67 million would go back into the local economy.
But many areas may lack access to a grocery, more so a reliable place to buy local food.
Mooney-Bullock said one of Green Umbrella’s current projects—Community Voices for Food Movement—is aimed at incorporating the perspectives of the population that experiences food insecurity in designing solutions to food access and nutrition education.
“We are also looking at how we can create better access to local food, and just healthy food in general, in communities that are currently underserved by a full-service supermarket,” Mooney-Bullock said. “That might look like increased farmer's markets in those places, or some way to effectively distribute fresh food to the corner store or other hubs where people could pick it up.”