The Economics of Free Food

Economists say there’s no such thing as a free lunch. Yet Vermonters self-report obtaining 14% of their food in ways other than purchasing it: gardening, hunting, fishing, foraging, food pantries, soup kitchens, backyard chickens, or neighborly gifts. How have these non-market practices persisted in today’s market-dominated food system of commercial farms, wholesalers, retailers, and restaurants? What shifts when food is not for sale? In this course we will understand the history and present of non-market food, in Vermont and beyond, from texts, practitioner guests, and students’ own experiences. Using food systems as an example, we will assess when markets do and do not serve the public good. We will also visit non-market food institutions such as Addison Food Hub.



Sam Bliss raises, shares, and studies food that's not for sale. He holds a Ph.D. in Natural Resources from the University of Vermont, where he is currently a postdoctoral fellow at the Gund Institute for Environment.