local food sourcing
News Release – DURHAM, N.H. – Eating local is not just for foodies and high-end restaurants: in New Hampshire, school kids are increasingly getting into the act. A new survey from New Hampshire Farm to School found that the number of New Hampshire farmers providing food to local schools has tripled in the past three years and the variety of food they’re offering has increased.
The report, released today, highlights trends and findings from three years (2009, 2010, 2011) of surveys of New Hampshire farmers and school food service directors conducted by New Hampshire Farm to School (NHFTS).
“For the farmers, this provides another market for them to sell their produce,” says Stacey Purslow, program coordinator for NHFTS, a statewide organization that is housed within the University of New Hampshire’s Sustainability Institute. “And for the schools, it’s an opportunity to get fresh and local produce. Buying directly from the farmer, there’s a freshness and flavor difference. The food tastes better.” Purslow adds that better tasting fruits and vegetables are more likely to pass muster with students.
In addition to providing a haven for economical foodies in southern California, quick casual restaurant Tender Greens is working to play another important role in the community through its Sustainable Life Project (SLP). Starting in just a couple of weeks, SLP will train groups of young adults transitioning out of foster care in fields ranging from agriculture to culinary arts. The program aims to cultivate in them an “appreciation not only for the taste of organic produce, but also in its potential as a career path,” by helping participants develop the interest, skills and confidence to successfully pursue higher education or careers related to sustainable food.
Emphasizing Local Farm Ingredients, Craft of Cooking, Fast-Growing SoCal Restaurant Chain Stays True to RootsSeptember 9, 2012 | Melinda Clark
For Erik Oberholtzer, cooking and eating high quality, local, sustainably produced foods is “part of his DNA.” Oberholtzer co-founded Tender Greens, a rapidly-growing “slow food done fast” restaurant chain that serves affordable, sustainable, delicious meals across southern California. With big plans for growth in the works, Tender Greens faces the difficult, but exciting challenge of staying true to its roots while expanding across the state.
After culinary school and an impressive career as an executive chef at luxury resorts in Hawaii and San Francisco, Oberholtzer ended up in Los Angeles, where he met business partners Matt Lyman and David Dressler. The three of them decided it was time to venture out on their own – and they were very aware of a niche that needed filling.
“Tender Greens was a reaction to the lack of really good affordable causal options in Santa Monica,” says Oberholtzer.