By Sam Leach, Going for Gold
Times of turbulence usually precipitate great change, and we are certainly on the brink of great change. Which direction we go in is entirely down to us – how we spend our money, how we vote, how we engage with our community. I hope the opportunity isn’t wasted.
By Sara Venn, Going for Gold
We must look at how we can push forwards to strengthen our local food system, increasing resilience and ensuring sustainability while continuing to support those struggling, fighting for food justice, and prioritise our local farmers and producers.
By Michael Brownlee, Lynette Marie Hanthorn, Transition US
For the local food movement to grow exponentially in your community, you must take your place on the front lines. To ignite a new level of impact, effectiveness, and scale, you must master the seven revolutionary steps of building a regional foodshed...
By Wayne Roberts, Resilience.org
If we grew the oats we should eat for breakfast or baking, we would plant 25000 more hectares in oats that would generate 241 new jobs and $3.8 million in taxes...but it might cause a decline in sales of laxatives...
By Wayne Roberts, Resilience.org
We usually think of geologists as going deep, but when it comes to working through the layers of meaning behind local food, geographer Terry Marsden knows how to dig very deep.
By Wayne Roberts, Resilience.org
At a time when huge debates are raging over all the subsidies required by the 1 per cent of the business elite, Michael Shuman is working to shift public attention to the other, ultimately more positive, side of the picture...
By Wayne Roberts, Wayne Roberts blog
One of many problems caused by global warming is that fewer people know what it means to say something “snowballs.” How will people understand how food works?
By Wayne Roberts, Resilience.org
For the last few months, I’ve been working closely with three very different groups, each keen to hitch their wagon to a regional food system.
By Michael W. Hamm, Food and Climate Change Network
I think many of those in both the ‘small and organic is beautiful’ and the ‘large and conventional farms should supply the food’ sides are unnecessarily strident and unrealistic in their thinking.
By Erin L. McCoy, YES! magazine
Restaurants like Knife and Fork didn't use to exist in places like Spruce Pine, a town of just 2,200 people nestled in the Blue Ridge Mountains of Western North Carolina.
By Kurt Michael Friese, Real Food For All
For years people and organizations from Frances Moore Lappé to Slow Food have sought to repair and restore our broken food system, making noticeable but still negligible progress. Surely more people today are aware that there’s a problem, and admitting that is the first step, as they say.
By Erik Andrus, Sail Transport Network
How a group of farmers, high school students, and community volunteers are launching a little ship with a big message.