local and regional distribution
Growing produce isn’t a cakewalk—and selling greens? That’s not easy, either. That’s why Local Line wants to simplify communication between growers and sellers.
The idea for this streamlined company that bills itself as “a commerce platform to build your brightest future in food” was sparked in October 2013. That’s when Cole Jones met the company’s other co-founder, Cole McLay, at a pitch competition. McClay and Jones were both undergrads at the time—McLay was a fourth-year environmental studies student at the University of Waterloo, and Jones was a third year philosophy student at Wilfrid Laurier University. The original concept behind Local Line was to distribute local food from farmers to consumers, but the young, budding business partners soon changed their focus to supplying chefs.
In January 2014, Local Line was accepted to the Laurier Launchpad program. “The program taught us to talk to potential customers before trying to build or sell anything,” Jones says.
Whether you are new to the local food scene, or you’ve been buying from your neighborhood farmers market for years, you’re making a big difference in the lives of small farmers and food distributors. But the food system is complicated. It’s not always clear how to spend your resources—whether to invest time or money—to best support your local food system.
So we’ve compiled six tips to make it even easier for you to support local food producers.
Agriculture Key to California Economic Summit’s ‘One Million Challenge’ for Workers, Water and HomesFebruary 18, 2016 | AJ Hughes
In November 2015, the fourth California Economic Summit took place in Ontario, located in Southern California’s Inland Empire. Agriculture was a key component of the vision outlined at the event, which is designed to spur economic growth in the Golden State.
“The first economic summit did not include agriculture, which was a large frustration,” says Glenda Humiston, Working Landscapes Action Team co-lead and vice president of University of California Agriculture and Natural Resources (along with co-lead A.G. Kawamura, an urban farmer from Orange County). “The following year, we advocated for a Working Landscapes action team.”
The rich Cajun and Creole food tradition of southern Louisiana’s French-speaking region of Acadiana is the target of preservation efforts by a new local food alliance.
Until recently, efforts to bolster local foods in the Acadiana region were disparate and disjointed, according to Christopher Adams, executive director of the Cultural Research Institute of Acadiana. The Acadiana Food Alliance is trying to change that.
“There’s been a fair amount of movement in the area for local food, including an upsurge in farmers’ markets and lots of restaurants featuring local food on menus,” says Adams. “These have been independent and scattered efforts, with lots of individual potentials. Our hope is to bring together an effective collaboration.”
The journey toward the new food alliance began in February 2014 when about 30 interested people began meeting regularly. The group applied for technical assistance from the U.S. EPA’s Local Foods, Local Places program, and were one of 26 recipients (out of 300 applicants) nationwide. The Local Foods, Local Places program seeks to enhance economic opportunities for locally based farmers and businesses by improving access to healthy local food and supporting food hubs, farmers’ markets, and community gardens and kitchens.
A popular new restaurant proclaims that it serves only local food and drink. But how do its customers know if the restaurant’s food is truly local? A new website looks to answer this question.
Local Local, founded by Reed Shelger in 2014, provides an online directory of restaurants and other food retailers that procure and sell local foods.
Shelger, who worked as a consultant in the commercial food industry after earning an undergraduate degree in managerial economics from the University of California, Davis and a master’s in business administration from Rice University, saw firsthand how grocery stores and restaurants “local-wash.” “Local-washing” is defined as exaggerating or fabricating the extent to which food comes from local sources.
On August 31, the University of Maine (UMaine) System released a formal request for proposals (RFP) designed to significantly increase sourcing of locally grown foods across its six campuses.
A contract between UMaine and corporate food vendor Aramark will conclude on June 30, 2016, ending a 10-year relationship. The move comes after a coalition of activist groups had lobbied the UMaine system to source more of its food locally.
The Maine Food for the UMaine System project is a coalition of 20 organizations, 170 farmers and more than 1,500 students, faculty and staff within the UMaine system. It’s spearheaded by Farm to Institution New England, Maine Farmland Trust, Real Food Challenge and Environment Maine.
Just north of San Francisco, Mendocino and Lake counties in California are full of small to medium-sized farmers. Many of them sell at local farmers’ markets.
But John Bailey noticed that the time and money many farmers spend just getting their crops to market can make a substantial dent in profits.
“They spend lots of money going to farmers’ markets, but do not earn a profit from farmers’ markets,” says Bailey. “Lots of farmers have no idea how to sell wholesale.”
The Alaska Marine Conservation Council (AMCC) addresses infrastructure and population challenges in the nation’s last frontier in an effort to localize Alaska’s food system.
Founded in 1994, the AMCC works hard to ensure the economics of Alaska’s most bountiful natural resources, its marine life and coastal communities.