When 1 in 7 people are going hungry in a country that throws out half the food it produces, there isn’t a supply problem; there’s a distribution problem. This was part of the hypothesis tested in a 2011 study conducted by former University of Colorado students Caleb Phillips and Becky Higbee. By looking at data collected through a local food rescue organization, the study found that large volumes of food were going to waste in northern Colorado because there wasn’t a well-coordinated effort capable of catching that food before it became completely unusable. The research team showed that, with funding and adequate labor, organized food rescue and redistribution efforts were not only possible at small and large scales, they could also capture enough potentially wasted food in Boulder and Broomfield Counties to feed everyone in that area.
On the wings of this information, Phillips and Higbee joined with friends Nora Lecesse, Helen Katich, and Hana Dansky to form Boulder Food Rescue. The project began with the same systems-minded approach as the study. The BFR crew met with local grocery store officials, whose stores were trashing unsold food, and asked why they wouldn’t choose to donate it instead. Some blamed the rules of local food banks, which prohibited donations of produce outside of its original packaging. Many more grocery managers lamented that food gone past a supermarket’s saleable standards is too perishable to survive the extended journey from store to food bank to plate. As the study had already shown, timing was key.
Photographer, food stylist, cook, and author Melina Hammer is on a mission to change the way people treat and think about food. In her debut cookbook, “Kid Chef: The Foodie Kids Cookbook: Healthy Recipes and Culinary Skills for the New Cook in the Kitchen,” aimed at aspiring eight to 13 year old chefs, Hammer offers more than 70 recipes, drool-worthy photographs, and helpful tips. Seedstock recently caught up with Hammer during a visit to her hometown of Detroit to discuss her inspirations, her strategies for changing the food system through teaching, and the challenge of eating healthily in an area with limited access to fresh food.
Seedstock: What is your goal with this cookbook?
Melina Hammer: The current landscape of seduction in food advertising makes it more important than ever to clarify what good eating really is. Creating a book with the skills to empower kids seemed like the perfect place to begin. My goal is to provide the tools and confidence for kids to take the reigns in the kitchen. I want to empower kids – and adults! – to make good food: from developing a discerning eye in sourcing quality ingredients, to refining and mastering various culinary skills.
Jesse Adkins was working a landscape design and installation job in Pelzer, South Carolina when he saw a sign by the side of the road that read, “Hydroponic Tomatoes.” His curiosity piqued, Adkins sought out the grower, Paul Lee. Lee entertained questions about his operation and hydroponic growing that provided Adkins, a 35 year landscape design and nursery industry veteran, with the impetus to take on a new career challenge.
“It seemed to be a profitable way to grow and offered a way to use marginal land to grow a large amount of clean, healthy produce on a small footprint,” Adkins says.
Under Lee’s tutelage and after taking a short course in hydroponic growing from Mississippi State University, his confidence grew. When Lee retired, Adkins took the plunge and bought his greenhouse and growing equipment. He also procured a USDA loan to buy a second, larger greenhouse to accompany the one built by Lee, and by 2006 his fledgling hydroponic venture Hurricane Creek Farms was up and running.
Sponsored Story – The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University is accepting applications to the Sustainable Agriculture and Food Systems online graduate certificate program.
Students in this 3-course program earn graduate credit while gaining a 360-degree perspective on the food system – from farms to supply chains to the consumer. Courses include:
- Sustainability on the Farm (fall semester)
- Supply Chains and Food Markets (spring semester)
- Sustainability and the Food Consumer (spring semester)
This program, in its third year, is ideal for professionals engaged in a variety of food-related businesses and organizations, as well as others interested in implementing sustainable practices for their organizations, partners, and communities.
Gateway Greening has been taking a holistic approach to urban agriculture, gardening, and education in St. Louis for more than three decades.
“Our mission is to educate and empower individuals to strengthen their communities through gardening and urban agriculture,” Gateway Greening’s Communications Manager Jenna Davis says.
While the group started out as a gardening club focused on ornamental, native, and perennial plants, Davis says it has since blossomed into a three-pronged catalyst for grassroots community building.
Excerpt: Innovation is making pricey and complicated indoor agriculture a more viable means of growing organic crops.
Excerpt: Anticipation is building for the opening of seasonal farmers markets in communities across the country—especially in Takoma Park, MD, at the Crossroads Farmers Market.
Excerpt: When fresh food sprouts on urban rooftops, floating barges, and in once-abandoned buildings and schoolyards, people take notice. “Spaces that have gardens have a different atmosphere than vacant lots,” notes Anne Palmer, program director for Johns Hopkins Center for a Livable Future.