Food Resiliency Project

The Food Resiliency Project addresses key environmental and policy issues relating to all stages of the food system, including production, transportation, packaging, and consumption. These issues are examined through both a local and a transnational perspective. Local resilience to natural disaster and climate change is a key theme driving communities to develop self-sufficiency in their food systems. Important issues include patents related to modified seeds, land use reform to promote urban and household food production, use of public parks and spaces as “foodscapes,” use of conservation easements to secure urban farms, impacts from genetic modification of food and genetic pollution, transition from pesticides and herbicides, legal incentives to promote carbon sequestration in farming practices, global food trade, and international frameworks to ensure food sovereignty, security, and justice, among many more.

Recent Publications

In the News

Faculty

FRP Fellows 2023-2024

Clark Barlowe - 3L

Clark Barlowe, 3L

Clark grew up in the mountains of North Carolina, where his parents and grandparents taught him about the native plants, fungi, and wildlife. These experiences shaped and solidified Clark's appreciation for mother nature. Throughout seventeen years in the restaurant industry--which saw him travel the world and culminated with his ownership of Heirloom, a locally sourced eatery in Charlotte--Clark continued to learn about and develop a thirst to know more about our environment. In 2019, Clark and his wife sold Heirloom and moved to Springfield, Oregon, where they live on eight acres and maintain an active farm with fruits, vegetables, ducks, and snails. 

During his first two years at Oregon Law, among other activities, Clark was very active with the local Native American Law Student Association (NALSA) Chapter, competing in the national NALSA moot court competition. As a 2L, Clark served as an Environmental and Natural Resources Law Center (ENR) Fellow with the Native Environmental Sovereignty Project. Now entering his last year of law school, Clark is excited to continue working as an ENR Fellow and learning with Professor Fakhri about how to better serve our communities through food systems.