Ecological Checklist 2

2. Food Availability, Production & Distribution:

available locally (3)easily accessible (3)affordable (3)

B. Food is - estimated % (points) - (If less than the lowest %, count as 0 points)

produced within community

12% (1)13-25% (3)26-40% or more (5)

obtained from local/bioregional food producers, outside of the community

25% (1)40% (3)55% (5)

organically grown:

25% (1)50% (3)65% or more (5)

from bioregional/traditional/indigenous crops:

25% (1)50% (3)65% or more (5)

C. Surplus food is produced: Check as many as apply -

within the community (12)within bioregion (6)No surplus is produced (0)

Food must be brought in from outside the bioregion for adequate nutrition. (-1 )

Surplus food is: Check as many as apply -

stored for future use (1)sold (1) donated (1)

fed to animals (1) composted (1)discarded as trash (-3)

D. Food scraps are: Check as many as apply -

donated (2)fed to animals (2)composted (2)discarded as trash (-3)

E. The extent to which greenhouse and/or roof or window gardens are used for year round food production:

great (6)some (3)little (2)none (0)

not needed - outdoor food production is sufficient (4)

F. Pesticides, herbicides, chemical fertilizers are used in the community's food production:

commonly (-3)some (-1)minimally (1)never (6)

G. Seeds used in food production are: Check as many as apply -

open pollinated seeds (6) (varieties that produce seed and preserve biodiversity, locally cultivated and exchanged)

hybrid seeds (-2) (seeds sold by commercial corporations which will not breed true and therefore cannot be saved for next year's crops)

2. Food Availability, Production & Distribution Total:_____

	50+	Indicates excellent progress toward sustainability
	25-49	Indicates a good start toward sustainability
	0-24	Indicates actions are needed to undertake sustainability