RISKS TO FOOD AVAILABILITY AND ACCESS FROM CLIMATE POLICIES: AN INTEGRATED ASSESSMENT OF REGIONAL FOOD AVAILABILITY AND ACCESS WITH ALTERNATIVE CLIMATE MITIGATION STRATEGIES TO 2050

Although mitigating GHG emissions is necessary to reduce the overall negative climate change impacts on crop yields and agricultural production, certain mitigation measures may generate unintended consequences to food availability and access due to land use competition and economic burden of mitigation. Prior studies have examined the co-impacts on food availability and global producer prices caused by alternative climate policies. More recent studies have looked at the reduction in total caloric intake driven by both changing income and changing food prices under one specific climate policy. However, due to inelastic calorie demand, consumers’ well-being are likely further reduced by increased food expenditures. Built upon existing literature, my dissertation explores how alternative climate policy designs might adversely affect both caloric intake and staple food budget share to 2050, by using the Global Change Assessment Model (GCAM) and a post-estimated metric of food availability and access (FAA). My dissertation first develop a set of new metrics and methods to explore new perspectives of food availability and access under new conditions. The FAA metric consists of two components, the fraction of GDP per capita spent on five categories of staple food and total caloric intake relative to a reference level. By testing the metric against alternate expectations of the future, it shows consistent results with previous studies that economic growth dominates the improvement of FAA. As we increase our ambition to achieve stringent climate targets, two policy conditions tend to have large impacts on FAA driven by competing land use and increasing food prices. Strict conservation policies leave the competition between bioenergy and agriculture production on existing commercial land, while pricing terrestrial carbon encourages large-scale afforestation. To avoid unintended outcomes to food availability and access for the poor, pricing land emissions in frontier forests has the advantage of selecting more productive land for agricultural activities compared to the full conservation approach, but the land carbon price should not be linked to the price of energy system emissions. These results are highly relevant to effective policy-making to reduce land use change emissions, such as the Reduced Emissions from Deforestation and Forest Degradation (REDD).

Nervous Kitchens: Critical Readings of Black Women's Food Practices in The Soul Food Imaginary

Nervous Kitchens intervenes in the story of soul food by treating the kitchen as a central site of instability. These kitchens reveal and critique their importance to constructions of Black womanhood. Utilizing close readings of Black women’s culinary practices in popular televisual kitchens and archival analysis of USDA domestic reforms, the project locates sites that challenge how we oversimplify soul food as a Black cultural product. These oversimplifications come through what I term the soul food imaginary. This term underscores how the cuisine is tangible (i.e., how dishes are made) but also the ways that histories of enslavement, migration, and domesticity are disseminated through fictionalized representations of Black women in the kitchen offering comfort through food. The project explores how images of these kitchens adhere to and diverge from the imaginary's four conventions: (1) Soul food originates in enslavement where master’s scraps became mama’s meal time; (2) Soul food is not healthy food; (3) Soul food moves South to North uninterrupted during the Great Migration and is evidence of and fuel for struggle, survival, and transformation; and 4) Black women cook it the best, naturally, and alone in the kitchen.