Projects and Initiatives

  1. Survey higher academic institutions (colleges, universities) to determine prevalence of
    1. Sustainability policy
    2. Inclusion of food into the policy
    3. Proper definitions and management of food choice and production systems
    4. Inclusion of the role of food choice and sustainability in education.

    This survey will be to identify (IMPLEMENTATION AND EDUCATION) the percent of universities that have a written, monitored, and enforceable sustainability policy in place; the percent of those policies that include food into the program; percent of those policies that have food included properly defining its role (i.e. do those who drafted the document really understand what food is “sustainable?”)

  1. Survey organizations and corporations (beginning with the Fortune 500 and most prominent) in the same manner as #1 above
  2. Compile data, create a definitive report, and disseminate the results
  3. Develop a rating system based on the results of survey findings and apply that system to rate all entities that were surveyed as well as any others that will be surveyed
  4. Develop a program to assist entities in improving their sustainability rating as it applies to food, essentially assisting corporations and organizations with proper inclusion of food choice into their CRS protocols and statements
  5. Evaluate and rate other “rating” and “certification” organizations such as MSC, various cities’ or counties’ “green business” programs, Green Seal’s Restaurants and Food Services Operations certification program, Green Restaurant Association certification program
  6. Develop community and regional food production and distribution centers
  7. Construct protocols to transition conventional meat and dairy farming operations to organic, plant based systems—including education, training, funding/assistance programs
  8. Create marketing strategies and protocols for farmers once transitioned
  9. Assist leaders of developing countries to create sustainable plant based agriculture systems and education for farmers and consumers
  10. Provide assistance for women farmers in African countries with education and funding
  11. Provide assistance for underprivileged and disadvantaged farmers worldwide
  12. Develop and provide education and advocacy programs for rainforest preservation, land and water use conservation, and reduction of biodiversity loss and pursuing alternative use programs within a sustainable framework including restoration of previously deforested land
  13. In the U.S., increase job opportunities and education for youth, underprivileged, and the unemployed
  14. Implement education and advocacy protocols for developed countries and their leaders to emphasize the importance of their role in sustainability
  15. Establish a voice and respected role within all relevant world summits regarding sustainability such as the United Nations Climate Change Conferences, Convention on Biodiversity, and others.
  16. Establish IAN as a research center and primary source of information and guidance regarding food production systems as they relate to sustainability. Striving for a just and sustainable world but based on more accurate and proper definitions such as “sustainable”, “healthy”, and “humane.” Promoting global/planet wellness by way of increased awareness and then social change.