local food systems
Nick Carter, Adam Moody and Chris Baggott came together a couple of years ago to invest in a processing facility in Greenfield, Indiana. Their goal: to launch a value-added sustainable company to place local foods in grocery stores.
Husk grows market share in the local frozen food market through a combination of entrepreneurial know-how and the power of social media. At the close of their second growing season, the company has established market share for local farmers in a grocery store world dominated by multinational wholesalers.
Nick Carter, president of Husk, has a family background in farming and discovered a niche market for meat rabbits in his native Indiana. His company Meat the Rabbit allowed him to use his farming background while learning the ins-and-out of the wholesale sustainable agriculture market. Co-founders Moody and Baggott, with successful technology startup and food processing backgrounds, were ideal bedfellows when Carter decided to branch out from game meats into the world of locally grown, flash-frozen foods.
Grow Riverside Conference to Examine Economic, Community Benefits of Local Sustainable Agriculture in Urban AreasJanuary 14, 2015 | Robert Puro
This year’s conference at the Riverside Convention Center sets its focus on “The Future of Local Food” with the goal of sharing vital lessons and information with many municipalities.
Using Riverside’s significant accomplishments over the past 12 months as a model, the conference will examine the City’s initial steps to build and strengthen its local food system as well as explore solutions to help other cities and local governments establish and bolster their own similar initiatives.
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.”
It might seem that to purchase locally-produced foods, one must take a two-lane county road to the nearest farm stand or visit the local farmers’ market. Even though it may seem that the big-box grocery store is an embedded part of modern life, modern technology increasingly is empowering the buying and selling of local foods on an larger-than-ever scale. From radio frequency identification tags to online food hubs to mobile phone apps, technology is taking agriculture “back” to the future.
The following are nine cutting-edge examples.
This piece is the part of a Seedstock series profiling women who are leading change in sustainable agriculture and local food. Read more profiles here.
You might call Erika Block something of a web weaver for the local foods economy. As CEO of Local Orbit, a company dedicated to providing sales and business management software and services to entrepreneurs, farmers, food hubs and others involved with local foods, she’s intricately familiar with the logistics that make the movement possible. With clients in 16 states and Canada, her 8-person team provides local food producers and aggregators with cloud-based tech tools and coaching so they can sell their products more efficiently to restaurants, grocers, and institutional buyers.