Stanford’s FEED Collaborative: Academics and the Food System Collide

Matt Rother, co-founder of FEED Collaborative. Photo Credit: Feed Collaborative.

Currently, the world’s food system is in a state of flux. Small growers across the globe attempt to impact their local communities by producing organic food that challenges traditional food production. The students of Stanford University’s FEED (Food Education Entrepreneurship Design) Collaborative intend to impact the food system in another way: human centered design.

Matthew Rothe of Stanford’s Hasso Plattner Institute of Design explains the FEED Collaborative’s approach to fixing the global food system. “We believe that human centered design is a powerful process for uncovering the unmet needs of people and for unlocking the creative problem solving potential of its practitioners. Coupled with the domain knowledge of our collaborators and opportunities for social entrepreneurship, we believe human centered design is the most compelling opportunity we have for driving the level of innovation needed to transform our food system.” Read More

Shared Interest Between Friends Helps Regional Grain Movement Gain Ground

Artist and wheat farmer, Michael O’Malley. Photo Credit: Michael O’Malley.

Lucky Dog Organics harvested 7200 bushels of Arapahoe wheat last season. Though the farm is in the Catskills, the crop has roots across the country, in the frustrations of one particular eater.

“I was living in Pasadena, and I couldn’t buy a decent loaf of bread without an effort,” said Michael O’Malley, an artist who teaches in California and has a farm near Lucky Dog. To answer the bread problem, he decided to teach himself to bake. A sculptor, his interest in bread bled into his art, and some installations that involved baking bread.

“I always bake two loaves and give one away so it serves as this kind of bridge between myself and the people who are part of my life,” said O’Malley. This bridge stretched to Lucky Dog while he was on sabbatical a couple of years ago, when realized he needed to learn more about wheat. He bought a combine on Craig’s List, and started talking to his friend, farmer Richard Giles. Read More

Los Angeles-Based Farm to Table Delivery Service Finds Ready Market Sustainable Produce

Jennifer Piette said the idea for her Out of the Box Collective was born from the European food culture in which she lived for more than 20 years, working as a screenwriter and film producer.

“Where I lived (in France, Portugal and England), there were fresh markets right around the corner,” Piette said. “You cooked. Here in America, we have a completely different relationship with our food.”

Piette was referring to modern-day proclivities for processed and packaged meals (Piette calls it “phony food”), and produce and meat sourced from factory farms. The volume is impressive, but the quality dubious. Read More

Hospital Pledge May Mean New Income Source for Small Farmers

A nationwide initiative to encourage hospitals to provide patients and employees with healthier food choices may benefit independent growers. The Healthy Food in Health Care (HFHC) program encourages hospitals across the country to pledge to a more sustainable food program in their facilities with a focus on buying local and encouraging preventative healthcare.

The Healthy Food in Health Care (HFHC) program is the brainchild of the folks at Health Care Without Harm (HCWH) and is just one of their many initiatives to encourage hospitals to use their purchasing power to promote preventative healthcare through healthy food. HCWH began in 1996 in response to the discovery that the burning of medical waste was one of the largest sources of the carcinogen dioxin on the planet. HCWH is comprised of 28 separate organizations in 52 countries. The group is a privately funded 501 c3 with several green program successes already under their belt. Read More

Part II: Larry Jacobs of Del Cabo Discusses Lessons Learned in Sustainable Farming

Larry Jacobs, founder of the Del Cabo Cooperative.

In Part II of a two-part interview with Seedstock.com, Larry Jacobs, NRDC’s 2013 Growing Green Award winner, offers his insights in what can be gained by working in tandem with nature.

What larger lesson have you gleaned from your work?

The lesson is what’s out there in nature -  how does nature do it? What can we learn from that? How can we take those ideas and either manipulate them and use them in our farming systems to accomplish the same kind of things that we’ve done as we’ve short circuited [the process] with off-the-shelf chemicals? If we do it by using systems that nature has evolved, we bypass the danger zone of creating things that nature hasn’t learned how to deal with. And we’re using materials and ideas that already exist on the planet. There’s microbes that already exist and know how to metabolize the stuff. The planet knows how to deal with these things as part of the system. Read More

Beyond the Numbers: The Lure of the Family Farm

Josh and Sally Reinitz of East Henderson Farm, two farmers who have embraced the lure of the family farm.

The family farmer is making a comeback with a starring role in the new American dream.

In recent years, the number of individual farms in the United States has increased for the first time since World War II, according to the 2007 Agricultural Census, the most recent data compiled by the USDA. A new wave of beginning family farmers have headed back to the fields, driven by a desire to connect with the land, frustration with the industrialized food system, and high unemployment rates.

The majority of new farms are very small, earning less than $10,000 per year. They tend to be run by younger farmers, two thirds of whom rely on off-farm work to supplement farm income, the census revealed. As with any new business venture, it can take several years to begin to turn a profit. Read More

Washington State Food Hub Connects Small Growers to Large Buyers, Satisfying Demand for Local Food

The demand for local food continues to grow, often faster than small growers and infrastructure can keep up. That’s why the work of the Northwest Agriculture Business Center (NABC) is vital in connecting small farmers to big business in Northwest Washington State.

Founded in 2006, NABC is the brainchild of a group of farmers and politicians who noticed a gap in the small business assistance market. Independent growers running small farms are first and foremost farmers. Brand development, marketing, establishing a customer base and utilizing accounting technology are often unfamiliar and time consuming aspects of the small farm business. NABC provides assistance in these and other areas helping to keep small farms viable. Read More