As great as it is to eat local, in most of the U.S. there are certain months of the year when it is difficult, if not impossible, to eat local food fresh from the field. Thankfully, a new crop of food hub entrepreneurs are thinking beyond the growing season by freezing fresh summer produce to sell locally in the winter.
Food hubs are a crucial, but often invisible, part of the local food system. They help small farms grow by offering a combination of production, distribution, and marketing services. There are now 236 food hubs in the U.S., with more popping up all the time.
Now that the five winners of the Mayors Challenge have been announced, we would like to check in on some of the runners-up. Hillsboro, Oregon; Milwaukee, Wisconsin; and Knoxville, Tennessee all proposed programs addressing fuel and food issues in their communities.
The Local Food Lab, a Silicon Valley based start-up incubator, is focused on helping new social entrepreneurs get their local food business ideas up and running…
“The China Study” purports simple, straightforward advice for healthy eating – eat more plants and less animal protein. Turns out these words of wisdom are also beneficial for the environment and for reducing our energy and water use within the national food systems.
Sustainable America spoke on the phone with farmer Tim Huth, of LotFotL (pronounced like “hot bottle”) Farm in Elkhorn, Wisconsin, about the drought of 2012, and how the farm’s CSA has helped them weather the heat.