Influential food writers, advocates, and celebrity restaurant owners are repeating the mantra that "sustainable food" in the future must be organic, local, and slow. But guess what: Rural Africa already has such a system, and it doesn't work. Few smallholder farmers in Africa use any synthetic chemicals, so their food is de facto organic. High transportation costs force them to purchase and sell almost all of their food locally. And food preparation is painfully slow. The result is nothing to celebrate: average income levels of only $1 a day and a one-in-three chance of being malnourished.
Given that there are at least 850 million people who subsist on less than 2,100 calories a day, I find this argument compelling. I also think this is unrelated to what we do with our own food in the U.S. and that we should continue to try to be as sustainable as possible here.