‘Pretty Dutty Food’ to tackle pesticide use and food system reform

“The Jamaica Organic Agricultural Movement (JOAM) is a national organisation committed to the development and support of organic agriculture in Jamaica. Through education, advocacy, and community engagement, JOAM promotes food sovereignty, environmental stewardship, and a health-first approach to agriculture rooted in ecological balance.”

And on Thursday, May 15, JOAM is hosting a webinar called ‘Pretty Dutty Food’, to tackle pesticide use and food system reform.

“This timely virtual event will address the widespread overuse of pesticides in Jamaican agriculture and examine their impact on public health, organic farming, and the wider food service industry. The panel will bring together leading voices in science, agriculture, and the culinary arts for a national dialogue on what is truly in our food and how Jamaica can move toward a healthier, more transparent, and regenerative food system,” JOAM said.

The featured panellists include Dr Dwight Robinson, entomologist at The University of the West Indies and lead researcher of Jamaica’s Islandwide Pesticide Study; Liz Solms, organic farming consultant and co-lead on the national pesticide research; Christopher Binns, co-owner and farmer at Stush in the Bush, and a pioneer in organic agritourism; and Brian Lumley, award-winning Jamaican chef and advocate for clean, locally sourced food. The discussion will be moderated by Althea McKenzie.

The webinar will explore findings from the recent national pesticide study, the relationship between pesticide-free food and public health outcomes, the role of chefs and food service providers in promoting organic ingredients, and actionable steps toward food system reform in Jamaica. It lasts from 10 a.m. to noon via Cari-Flo Free – https://rb.gy/bhzje3.

“‘Pretty Dutty Food’ refers to food that looks appealing on the outside – clean, fresh, and vibrant – but is in fact contaminated with harmful substances such as pesticides, herbicides, fungicides, and insecticides. The term emerged during a conversation with Chef Brian Lumley at the Ujima Natural Farmers Market, where we discussed the importance of clean food and the need for more natural markets across Jamaica,” Nicola Shirley-Phillips, head of projects (JOAM), told The Gleaner recently.

“The issue is that while the food may appear ‘pretty’, it is actually ‘dutty’ (dirty) due to the overuse and misuse of toxic agricultural chemicals. These substances are not always applied according to safety standards and are showing up in the health problems that many Jamaicans are now experiencing. We want to start this conversation with chefs and food service professionals so they can begin asking where their food comes from and understand the level of toxicity in what they serve.

And what exactly is going on with “pretty dutty food” in Jamaica? “A national study, currently ongoing, is examining the heavy use of pesticides across Jamaica, from major hubs like Coronation Market to farming communities in places like St Elizabeth. The research is revealing high levels of chemical use that raise significant public health concerns.

“Through this webinar, we want to use the ‘pretty dutty food’ conversation to educate people about the findings of this study and highlight what consumers and chefs need to know when purchasing or preparing food. The goal is to raise awareness and encourage chefs to ask questions about their food sources. Many may be serving dishes that look beautiful, but are actually filled with harmful residues, and we want to change that narrative,” Shirley-Phillips said.

JOAM is working in partnership with the JENESYS Project to address this issue by actively promoting soil health education across the island. As they teach in various communities, they encourage farmers to adopt practices, such as composting and other methods that restore and protect the soil.

“This is part of a broader push to move away from chemical-heavy cultivation and toward safer, more sustainable farming. The ‘Pretty Dutty Food’ issue is not isolated; it reflects a widespread pattern of overuse and dependency on toxic inputs that we are actively trying to reverse through training and education,” Shirley-Phillips also told The Gleaner.