local and regional distribution
As a traveling salesman, Luke Saunders knew first hand just how hard it can be to find fresh food on the go.
“I was the person who would pick up prepared food for the road because I knew that when I got there, there wouldn’t be good options,” he says. “If I ever got to a place and I had forgotten to plan ahead, the options were limited for healthy food.”
His solution? Farmer’s Fridge: vending machines stocked with fresh, healthy salads and snacks.
Increasingly, food service directors and purchasing officers in schools, hospitals, and other institutions are being tasked with the mission of finding local producers of the food items they buy on a regular basis. They are doing this to support regional food systems, local economies, and the health of their constituents.
Across the country, small-scale local and sustainable food enterprises are emerging: urban farms, food hubs, community gardens, and more. All of these operations, however small, help create a new, more localized agricultural paradigm. But in order to overhaul our entire food system, President and Co-founder of The Food Commons Larry Yee says we need to think much bigger.
“Our overall objective is to demonstrate a whole new food system for local and regional food,” said Yee. “I don’t know of anyone else who is actually trying to create a whole system with all the necessary infrastructure for a highly effective, efficient local food system. There are people who are working on pieces of it, but we were crazy enough to try to tackle the whole thing.”
From new farmers, aquaponicists and sustainable agriculture entrepreneurs to urban farming pioneers, microloan providers and crowdfunding evangelists, yesterday’s 2nd Annual Seedstock Sustainable Agriculture Innovation conference at UCLA Anderson School of Management provided clear evidence pointing to the desire, will and motivation to develop economically viable and sustainable farming solutions to insure that the food system of the future not only survives, but thrives.
The two-day event, which drew an audience of nearly 250 from as far afield as New Zealand, Mexico and Korea, kicked off on November 5 with a sustainable farm field trip to Houweling’s Tomatoes in Camarillo where attendees were treated to an in-depth tour of the company’s sustainable 125-acre hydroponic greenhouse. Following the tour of Houweling’s, attendees headed over to McGrath Family Farms for a farm-to-table lunch provided by Chef/farmer Adam Navidi of Green2GO Restaurant Market. Following the lunch, farmer Phil McGrath gave the attendees a tour of his 5th generation organic farm and explained how he has used sustainable growing practices and direct marketing to remain economically viable. One of McGrath’s keys to farming successfully: “Grow a huge diversity of things and grow in season.”
At Urban Rural Nexus, Food Distributor in Colorado Makes Connections that Grow the Local Food MarketplaceSeptember 24, 2013 | Melonie Magruder
Back when she was running the Lyric Cinema Café, she made a conscious choice to make sure her café was stocked with the same kinds of foods she would pack for her children’s lunches – something fresh, healthful and, most importantly, local.
“We were sort of a glorified concession stand,” Mozer said. “But we believe in supporting our local farmers. And where we’re located, somewhere between urban and rural, you can find a lot of farms.”
Circle Fresh Farms Ties Network of Hydroponic Farms Together to Grow Local Food Movement in ColoradoAugust 20, 2013 | Melonie Magruder
Circle Fresh Farms, in Colorado, likes to say they were born from a vision of founder Buck Adams based around sustainability, local foods and greenhouse farms, which pretty much describes the seven-year-old company.
But that amiable description leaves out the extended version, which illustrates Circle Fresh’s efforts to transform an industry towards more locally produced foods, in ways that sustain and restore the health of the land and local communities, with a business model that increases opportunities for participants, while benefiting local retail stores.
Anyone who has visited a Chipotle Mexican Grill knows their business model: pretty, tasty tacos and burritos prepared to order in an assembly line of tortillas, savory shredded meats, beans and an array of salsas to fit your heat tolerance.
What you might not know is that Chipotle is leading the way for “fast food” chains to transform their food sourcing to a more environmentally responsible model that taps local farmers, patronizes humanely-raised meat farms and gives customers a more healthful mouthful. Or, as Chipotle puts it, “Food With Integrity”.
Awareness of Environmental Impact, Embrace of Sustainability, Defines 4th Generation Deardorff Family FarmsAugust 5, 2013 | Noelle Swan
The Deardorff family has been in the produce business since 1937, helping local farmers in Venice, Hollywood, and Los Angeles distribute their produce. As the city of Los Angeles swelled in the early 1960’s, the Deardorffs followed many of their growers north to Ventura County and began to work the land themselves on their own 50-acre ranch. Since then Deardorff Family Farms has passed through four generations and grown immensely. Today, cousins Scott Deardorff, and Tom Deardorff II farm 2,000 acres of sustainably grown celery, tomatoes, greens, and mixed vegetables throughout Ventura County. They market their produce through wholesale distributors, at local markets, and directly to consumers.