By Wayne Roberts, Medium
In today’s world, we can choose what I’ll call the neo-local choice. For the first time in history, it really is a choice. It’s not imposed by old technologies that offered no alternatives but the food at hand.
By Elisabeth Winkler, Sustainable Food Trust
I prefer to spend my money with food enterprises operating with sustainability in mind, that minimise waste, are transparent about their supply chains, take an ethical approach to animal welfare and the environment, and produce food for health and flavour, not shelf life.
By Peter Ruddock, Green Omnivore
It’s estimated that at least 50,000 people in California at least occasionally sell meals that they cook at home. Most of them have no idea that what they are doing is illegal. The Homemade Food Operations Act (AB 626), would change this, making it legal to sell certain meals made in a home kitchen in California.
By Sean Alexander, Food Tank
Located in the South on Main (SoMa) district of Arkansas’ capital city, The Root Café has served locally sourced breakfast, lunch, and dinner to an often-packed house since 2011. Whenever possible, the restaurant maximizes their cabinet contents by incorporating food scraps, and what would otherwise be considered food waste, into their dishes. Much of the rest goes to a local farmer who uses the scraps to feed the farm’s pigs.
By Steph Wetherell, Sustainable Food Trust
One of the most encouraging things about the local food movement in Bristol is the strong networks that have been created across the city. From city-wide groups working to bring about policy-level change, to small collectives of growers working together, these are the people and projects working to produce good food in and around the city.
By Erin L. McCoy, YES! magazine
Local food is nothing new in Appalachia...but the tradition of self-sufficiency has nearly died out
By Brie Mazurek, Center for Urban Education about Sustainable Agriculture
While the demand for local, organic, grass-fed, and humanely raised meat has grown in recent years, dwindling access to regional slaughtering and processing facilities has created a bottleneck for bringing such meats to market.