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Fostering Sustainability and Innovation in Agriculture
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food access

Q&A: Robert Egger on Food Security and the Aging Population

December 14, 2014 |
Photo courtesy of Robert Egger.

Photo courtesy of Robert Egger.

Robert Egger is the Founder and President of L.A. Kitchen, a culinary arts job training program for people coming out of foster care and incarceration. He also launched D.C. Central Kitchen, a similar effort, in 1989. L.A. Kitchen is currently in pilot phase and will launch in a new space in 2015. Read more about L.A. Kitchen in Seedstock here.

At the Seedstock Reintegrating Agriculture conference in November, Egger delivered a keynote in which he talked about waste, both in terms of food and human potential, and opportunity, in existing community resources and in the impending wave of older people who will be hungry in coming years. Read More

Women in Food: Maine Activist Connects the Dots Between Food and Human Rights

November 20, 2014 |
Community activist Lillian Lake sees food at the center of numerous social issues, including the environment, sustainability, and human trafficking. (photo courtesy of Lillian Lake)

Community activist Lillian Lake sees food at the center of numerous social issues, including the environment, sustainability, and human trafficking. (photo courtesy of Lillian Lake)

Human trafficking, justice, the environment and sustainability all have one thing in common, says community visionary Lillian Lake of East Wilton, Maine: food.

“Everything comes back to food,” says Lake, who writes, consults and engages in policy development toward a goal of affordable and just sustainability. Realizing that people, industries, institutions and ideas are all interrelated, she works hard at making connections that will help the world be a better place for all.

The food industry, she says, has a tremendous impact on the local, national and international economy, but this impact is not always a good one.

For example, why are Americans able to buy shrimp for $9.99 per pound? Because one of the world’s largest shrimp producing nations, Thailand, uses forced labor on its shrimp boats, Lake says. And around the world, migrant farm workers are forced to provide labor whether they want to or not. This is a direct result of human trafficking. Read More

Local Food Hub Works on Getting Beyond Commodity Corn in The Hoosier State

October 22, 2014 |
Image courtesy of Husk

Image courtesy of Husk

That sweet corn at your nearest supermarket chain probably was not grown locally. In all likelihood, neither were the green beans, lettuce or apples.

Husk is trying to change that. With headquarters in Greenfield, Indiana the startup is aiming to make sure locally-produced food at supermarkets and not just farmers’ markets.

Founded in 2013 by Nick Carter, Adam Moody and Chris Baggott, Husk is is creating a local foods system, complete with farming partners, a processing and distribution facility, and store. Only local farmers grow produce for Husk, and Husk products only sell at local and regional markets. Read More

Sustainable Food Toolkit Targets Next Generation of Community Food Advocates

October 16, 2014 |
Credit: Melanie McLean

Credit: Melanie McLean

Since children are the future, it is important to teach them about issues that matter, and sustainable food is at the top of that list. The sustainable food movement has gained a lot of momentum in recent years, but despite its growth there are still more than six million children in the U.S. living in communities that lack access to healthy, sustainable food. Often, these children (and other children across the country) know very little about where food comes from, which foods are healthy, and which foods are good for the environment. Read More

Missouri Program Brings Fresh Food to Regional Pantries, One Seed Pack at a Time

September 23, 2014 |
Photo by Kyle Spradley

Photo by Kyle Spradley

Grow Well Missouri has taken a simple concept – distributing seeds to people who visit a local food pantry – and started a mini-fresh food revolution. 

The program originated at the Interdisciplinary Center for Food Security at the University of Missouri. The program had its “soft opening” after a research group surveyed food pantry clients and discovered some interesting data.  Read More