Food hubs are financially viable forces for good in their communities providing locally grown to institutions, wholesale buyers, grocery stores, restaurants and other retail outlets. They also offer much needed infrastructure, aggregation, and marketing to enable small and mid-sized farms to achieve and maintain economic sustainability.
These conclusions were among the results of the 2015 National Food Hub Survey of more than 150 food hubs across the U.S. The report was released on May 12 by the Michigan State University Center for Regional Food Systems. Seedstock recently spoke with the center’s director, Rich Pirog, to learn more about the report’s findings and the future of food hubs.
A national study suggests that intensive farming is perhaps the greatest danger to wild bee survival.
Led by University of Vermont scientist Dr. Insu Koh, the research team is the first to compare the species’ population over time with the location of pollinator-dependent crops. The researchers found that between 2008 and 2013, the abundance of wild bees dropped in almost a quarter of the contiguous United States.
The study suggests that conversion of grassland and pasture to row crops is the driving force behind the disappearance of bees–not pesticides, climate change, or disease.
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.”
Nearly 1 billion people around the world are hungry. Another billion people are obese. At the same time, one third of the food produced for human consumption spoils or goes to waste. These problems have become pervasive throughout the globe. They affect industrialized and developing nations alike. Danielle Nierenberg and Ellen Gustafson of Chicago, Illinois saw these statistics from the United Nations Food and Agriculture Organization as symptoms of a failed global food system. In response, they launched Food Tank: The Food Think Tank as a platform for anyone with a stake in the global food system to contribute to a solution. According to the non-profit’s website, “Food Tank: The Food Think Tank is for the 7 billion people who have to eat every day.”
USDA Reports Synthesize Literature on Climate Change Effects and Adaptation Strategies for U.S. Agriculture and ForestsFebruary 11, 2013 | USDA
News Release – WASHINGTON – The U.S. Department of Agriculture (USDA) released two comprehensive reports today that synthesize the scientific literature on climate change effects and adaptation strategies for U.S. agriculture and forests. The reports, entitled Climate Change and Agriculture: Effects and Adaptation and the Effects of Climate Variability and Change on Forest Ecosystems: A Comprehensive Science Synthesis for the U.S. Forest Sector, were created as inputs to the National Climate Assessment. Scientists from the federal service, universities, non-governmental organizations, industry, tribal lands and the private sector contributed to the peer-reviewed studies.