According to Worldwatch Institute, only 1-2% of America’s food is ‘locally grown’, meaning the vast majority of it gets shipped and average of 1,500 miles to the dinner plate. There are obvious environmental consequences to this, as well as preasures on small farmers. The idea of ‘Sustainable Food’ means shortening the supply chain, buying local, enaging a relationship between farmer and the end buyer, either through community markets or involved restaurants. It’s slowly gaining steam, as outlined in the LA Times recently. Check it out. (Requires registration)
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‘Sustainable Food’ Slowly Going Mainstream
Where we’re going
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