Locavore News — World

 

Energy efficiency of local food distribution can match globalised systems

Some scientists have suggested that, when all potential inefficiencies are accounted for, local food distribution systems may be less sustainable than globalised systems. However, new research examining the behaviour of participants in local food networks in France suggests that they can be as energy efficient as globalised systems. European Commission research report.

 

The Local Food Revolution in Brazil’s Schools

Changes in public sector food procurement in Brazil have improved not just the quality of school meals; they have led to a reduced ecological footprint and a more engaged civil society driving the green economy. In this article, Kei Otsuki explores the processes of decentralization and localization that have taken place in Brazil since 1997 through the lens of food procurement. The case demonstrates how an active civil society can lead to change for better, more sustainable, and locally supportive practices. Resilience post.

 

Locavore’s Delight: Tasty summit focuses on getting local foods in schools

But before they could experience a meal that would make any locavore’s stomach rumble with anticipation, the approximately 40 participants at Thursday’s Columbia County Farm to School Summit spent the morning learning about the logistics of including more local foods in school lunches. The Columbia County Local Foods Coalition recently received a $160,000 Transform Wisconsin Impact Grant, which for two years will help fund an effort not only to connect local food producers with school food service directors, but also promote the safe, flavorful and creative use of local foods in school lunches. Portage Daily Register story.

 

Whatcom Locavore: ‘Indecision Basket’ leads to a savory cream of mushroom soup

The item I chose that inspired the recipe below was the Indecision Basket from Cascadia Mushrooms. Cascadia has many varieties of mushrooms available, but their Indecision Basket makes the choice easier. It typically includes three to four different varieties. This time it contained oyster mushrooms, shiitakes, lion’s mane, and the aptly named cinnamon caps with their beautiful cinnamon color. The luscious cream of mushroom soup I cooked with them literally makes canned soup pale in comparison. I hope you’ll give it a try. Bellingham Herald

post.

 

Tawlet: Lebanese Locavore Love

The restaurant is an emporium of fresh, organic, and very local food from all over Lebanon. It is set up essentially as a farmers table. Different individual chefs or cooperatives host the buffet every day, working with a few permanent kitchen support staff. The result is essentially home-cooked food that reaches a clientele far wider than most home-cooked food tends to do. The presence of different chefs means that every lunch is different. (I didn’t think twice about returning for a second lunch the day following my discovery.) Gadling.com post.

 

Staunton to launch food task force

The city is launching a Food Policy task force and will shortly invite about a dozen people to a summit meeting this fall to launch a community effort to develop ways to link local food producers with local consumers. The initiative was sparked by City Council member Erik Curren, who was inspired in part by Staunton’s historic role as a center for the local food economy. News Leader story.

 

Incubator farm gives young farmers a start without the risk

Lowcountry Local First, which advocates the benefits of local living and economy, has teamed with a number of local businesses to cultivate an incubator farm on Johns Island. “The incubator farm is very similar to business incubation. Instead of giving someone an office and a computer, we’re giving them land and a tractor and a packing shed,” said Nikki Seibert, Director of Sustainable Agriculture for Lowcountry Local First. ABC News Charleston story.

 

Get a Taste of Boston’s Food Policy at Congress of Cities

When Boston Mayor Tom Menino first ran for his office, one of his pledges was to dramatically increase the number of new supermarkets, particularly in inner-city neighborhoods. The Stop and Shop chain’s willingness to locate in several of these communities was instrumental, as well as successful, as they generated some of their strongest sales in the region. Other chains and independents followed, bringing a wave of new shopping opportunities and jobs to our neighborhoods. New supermarkets were necessary, but they were not sufficient to guarantee that Bostonians were eating healthier, so we have also launched a series of efforts to get more fresh and local foods into our neighborhoods, particularly for people of limited incomes. National League of Cities post.

 

Try a tasty locavore resolution for 2013

In all instances, by “more” I am referring to more of these products that are grown in Saskatchewan so that, as the year progresses, I am also delving deeper into the local food economy. These resolutions may seem frivolous compared to more serious pledges for personal self-improvement, but I have the satisfaction of having never failed to meet my goals. Gain without pain. In that spirit, here is a list of delicious, achievable and painless New Year’s resolutions that may spice up your year. Star Phoenix post by Amy Jo Ehman.

 

Animal Husbandry Regained: The Place of Farm Animals in Sustainable Agriculture

A new book by John Webster, Professor Emeritus at the University of Bristol, seeks to identify and explain the causes and contributors to current problems in animal husbandry, especially those related to ‘factory farming’, and advance arguments that may contribute to its successful re-orientation. Food Climate Research Network post.

 

AND IF YOU HAVE TIME

 

Out to Lunch: Eating Occasions on the Menu

Who can keep track of America’s ever-changing and evolving eating habits? Millennials and Gen-X consumers are more likely to snack today than eat meals. Consumers define eating occasions as much as “when” something is eaten as ‘how much” they consume to decide whether something is a meal or a snack. Four in ten of all adult meals (not just snacks) are eaten alone. Snacking accounts for more than half of all adult eating occasions. About one-third of adult alone-eating is about savoring, a higher-quality food experience. Seven in ten U.S. households have no children under 18 and more than one-fourth of U.S. households are single-person households. Whew, and we’re just warming up. Hartbeat Newsletter post.

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