local and regional distribution
What makes a local food system?
That’s what the Ozarks Regional Food Policy Council set out to discover through their food system assessment for the 20 counties surrounding Springfield, Missouri.
Their findings show the strengths and weaknesses of the local food economy. The process also, brought together stakeholders from across the state to move the local food system forward. They determined a need to build more food hub facilities, while giving small growers the business resources to move their company forward.
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.
As the sustainable agriculture movement has flourished in the United States, so has the need to support the local food movement in concrete and productive ways. Hopeful Harvest Foods, an offshoot of the influential Forgotten Harvest of metro Detroit, is coming up with practical solutions to do just that.
Chris Nemeth, senior director of social enterprise for Forgotten Harvest and his partner Michael Szymanski, have developed several strategies to solidify the small food business infrastructure in Detroit while creating a template the rest of the country can follow.
How do you create a thriving, sustainable local food system?
According to Charlie Jackson, the executive director of the Asheville, NC based Appalachian Sustainable Agriculture Project “you’ve got to jump in and start doing it.”
This is precisely what Jackson and a group of fellow volunteers did in 1999, when they began to develop community programs aimed at protecting the farming economies of their western North Carolina communities. Their efforts were so successful that now, 15 years later, ASAP has developed into an model for communities across the United States looking to invigorate their farming economies and improve public health and vitality.
The Riverside Food Co-op is not only increasing access to locally-produced foods in Riverside, California, but the organization is also bringing other entities together toward this cause.
Riverside was hit hard by the Great Recession, and according to Nick Melquiades, a member of the Co-op’s CORE (Community of Outstanding and Resourceful Entrepreneurs) Team, the Riverside Food Co-op was borne from those difficult times.
“The Co-op formed in response to the recession in Riverside, including real estate foreclosures and a bad economic climate,” Melquiades says. “We needed something more independent.”
The City of Lexington, Kentucky has initiated a new local foods program as part of its economic development efforts.
Tapped to manage this new initiative is Lexington native Ashton Potter Wright, who has served as local food coordinator for Mayor Jim Gray’s office since the first week of June.
Wright previously served as operations manager of First Lady Michelle Obama’s Let’s Move Child Care campaign, where she was able to network with people from around the country. She holds a doctorate in public health from the University of Kentucky and worked at the Centers for Disease Control and Prevention. She also serves as president of the board for Lexington-based Tweens Nutrition and Fitness Coalition.
“The position was in the works for three years or so,” says Wright. “It’s modeled after a similar position in Louisville, Kentucky.” Her territory includes not only Lexington, but also Lexington’s county, Fayette County.
“The reality is that there is just less water available for agriculture than there’s ever been. As you look to the future, the amount of food production that’s needed and the amount of water we’ll have to do it, is going to require that we grow the food with less water than we do today.”–Matt Liotta, PodPonics
Selling their tubs of mixed greens wholesale to major retailers such as Krogers, Whole Foods and The Fresh Market, PodPonics has become a name to know in the world of commercial-scale hydroponic produce.
San Francisco Startup Reboots, Partners with Meat Producers to Bring Healthy Products Directly to ConsumersApril 29, 2014 | Marianne Peters
Naithan Jones started San Francisco-based AgLocal in 2011 with the idea to create a web application linking consumers directly to small-to-medium-sized farmers producing sustainably grown meat. After a brief detour selling meat mostly to chefs and distributors, Jones steered his company back to its original mission, direct-to-consumer sales, and re-launched the website last Wednesday, to achieve that end.
AgLocal “2.0” connects consumers with sustainably grown meats and educate them about the benefits of such products to their health, the animals, and the environment. The smartphone app will not be developed for a while, and the website launch is in a “first phase” for customers along the west coast and regions close by.