Food self-provisioning (FSP) is the growing of one's own food, especially fruits and vegetables. ~~Also labelled as household food production, is a traditional activity persisting in the countries of the Global North~~. ~~It is studied in sustainability science and in ecofeminism on reason of its social, health and environmental outcomes.~~

Removed sentence as FSP doesn't only pertain to countries of the Global North.

Removed sentence due to the fact that ecofeminism isn't particularly relevant to FSP.

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Food Self-Provisioning (FSP), also known as household food production, is a sustainable food system in which local food is grown or gathered for one's own consumption. This approach enhances self-sufficiency, reducing dependence on commercial food systems and ensuring a more stable, local food supply. FSP not only strengthens food security by providing direct access to fresh, nutritious food, but also supports environmental sustainability by lowering the carbon footprint associated with food transportation and industrial agriculture. FSP fosters community resilience by fostering local food systems, empowering individuals to adapt to build greater independence in the face of economic challenges like inflation and supply chain disruptions, as well as environmental stressors, such as climate change, droughts, or natural disasters.

History

The practice of food self-provisioning has deep historical roots, tracing back to the earliest days of humanity. During the Paleolithic era, humans were primarily hunter-gatherers, relying on a combination of hunting wild animals and foraging edible plants to meet their nutritional needs. Hunter-gatherers lived in small mobile groups, often following the migration of game or the seasonal availability of plants. Their survival depended on an expansive understanding of the land around them, allowing them to identify and harvest a diverse range of food sources. Hunting and foraging were often collective efforts, with each group member contributing their unique skills and knowledge. This communal approach to food procurement not only ensured survival but also fostered a strong sense of community and shared purpose. Food self-provisioning became more than a necessity; it was integral to shaping social roles, family relationships, and cultural traditions, as the processes of obtaining, preparing, and sharing food were all central to daily life.

As human societies progressed, particularly with the emergence of agriculture, food self-provisioning evolved dramatically. The transition from a nomadic hunter-gatherer lifestyle to settled farming communities in 10,000 BCE during the Neolithic Revolution fundamentally changed how humans sourced and produced food. New advancements in agriculture allowed people to begin cultivating stable crops like wheat, barley, and rice, as well as domesticate animals such as cattle and goats. The emerging farming practices that involved complex methods such as crop rotation, irrigation, and animal husbandry, gave rise to more reliable, year-round food production and allowed communities to be more self-sufficient. During this time, barter systems emerged, where surplus food could be traded with neighboring communities for other goods or services. However, despite these partnerships between communities, most food production remained a personal or familial undertaking, and food self-provisioning was still considered an essential skill.

Urbanization in ancient civilizations such Mesopotamia, Egypt, and the Indus Valley shifted the dynamics of food self-provisioning yet again. As cities grew larger, the demand for food increased exponentially, prompting the move from subsistence farming to large-scale, specialized agricultural production. To meet demands, these societies developed complex systems for food distribution, including government-managed storage and trade networks, to ensure urban areas had steady food supply. While rural communities continued to produce the bulk of the food, cities relied more on these centralized systems, which diminished the need for individual self-provisioning in urban areas.

During the medieval period of the Middle Ages, food self-provisioning saw a resurgence, especially in rural communities. The falling of empires and decline of centralized governments, left areas in Europe without large-scale infrastructure or governance. The absence of strong rulers, combined with the instability brought on by frequent invasions and localized conflicts, meant that many small villages and towns had to manage their own resources and become more self-sufficient for survival. They cultivated their own crops, raised livestock, and relied on a range of skills, such as food preservation and seasonal foraging, to meet their dietary needs. While some urban areas maintained trade networks and access to food produced in surrounding regions, rural communities, cut off from these distance markets and vulnerable to supply disruptions, had to ensure they could feed themselves without heavy reliance on external sources.

The Industrial Revolution in the late 18^th century brought sweeping changes that would ultimately alter the landscape of food production once more. The introduction of new technologies, such as the steam engine and mechanized farming equipment, allowed for food to be produced on an unprecedented scale. This mechanization enabled farms to operate more efficiently and with greater output, significantly increasing the volume of food available for consumption. At the same time, advancements in transportation, including steamships and railroads, helped link the distant agriculture areas with urban centers, creating more expansive food networks. This shift toward mass production and global trade led to the gradual decline of food self-provisioning, as industrialization created a system where food could be mass produced, processed, and distributed far beyond local communities.

Though less common, food self-provisioning has experienced a recent comeback in the last couple decades driven in part by concerns about food security, environmental sustainability, and the desire for healthy, locally raised food. As urban populations have become increasingly disconnected from the origins of their food, community gardens and urban farming have gained momentum. These initiatives seek to reduce reliance on the global food supply chain, promote sustainable agricultural practices, and reconnect people with the process of growing their own food.

Types

Gardening – Gardening involves growing a variety of plants such as fruits, vegetables, herbs, and even flowers, either in personal backyard spaces or through community gardens. Gardening can range from small container gardens on apartment balconies to large-scale vegetable plots, and can include methods like organic gardening, raised beds, or hydroponics.

Mushroom Cultivation – Growing edible mushrooms, such as shiitake, oyster, or button mushrooms, either indoors or outdoors, is a specialized form of gardening that requires knowledge of mycology and fungi growth conditions. Mushrooms can be cultivated indoors in controlled environments like basements or garages, or outdoors on logs, straw, or sawdust. The type of self-provisioning is highly efficient, as mushroom grow quickly and can provide a substantial yield in a short amount of time.

Animal Husbandry – Animal husbandry refers to the breeding and care of animals for food or other resources they provide. Commonly raised animals include chickens for eggs and meat, goats and cows for milk and meat, and pigs for pork. Animal husbandry can also involve raising livestock for wool, leather, and hides. Animal husbandry often requires a knowledge of animal care, breeding, and health management, as well as an understanding of ethical and sustainable practices to ensure the well-being of the animals.

Hunting – Hunting involves killing wild animals including game such as deer, elk, turkey, or smaller animals like duck and rabbits, for food. Hunting can provide a sustainable source of protein, particularly in rural or large areas of wilderness. It supports self-sufficiency by supplementing other food sources like gardening and fishing. Ethical hunting practices contribute to the health of ecosystems by preventing overpopulation of certain specials and maintaining biodiversity.

Fishing – Fishing involves catching fish and other aquatic organisms from rivers, lakes, ponds, or the ocean. This practice provides an abundant and sustainable source of protein, omega-3 fatty acids, and other essential nutrients. Fishing can be done using various methods, such as tradition rod fishing, net fishing, or trapping. To avoid overfishing and protect local biodiversity, those who fish as part of FSP should be informed on the responsible management of aquatic ecosystems. For individuals living near water sources, fishing can be an efficient and low-cost way to supplement their diet with fresh seafood.

Beekeeping – Beekeeping, or apiculture, involves the management of bee colonies for the production of honey, beeswax, and other hive products, Beekeeping has the ecological benefit of supporting pollination for gardens and surrounding ecosystems.

Foraging – Foraging is the practice of collecting wild plants, fungi, berries, and herbs from their natural environments. If offers an opportunity to gather nutrient-rich food that are often overlooked in mainstream agriculture, such as wild garlic, dandelion green, chanterelle mushrooms, or crab apples. Foragers must be knowledgeable about local species, as some plants or mushrooms can be toxic if misidentified. Sustainable foraging are important to avoid damaging ecosystems or depleting wild resources.

Canning and Preserving – While not a primary food production method, preserving food through canning, pickling, drying, or fermenting allows individuals to extend the shelf life of homegrown or foraged foods, helping to ensure a steady food supply throughout the year, especially during off-seasons or times of scarcity.

References