Locavore movement takes to deer hunting across USA
Decades-long national decline in the number of hunters has prompted states to tap into a new group of hunters — people who demand locally produced food, but don’t know the first thing about bagging a deer. Books and blogs on the topic are numerous, and state wildlife departments are offering introductory deer hunting classes in urban areas to recruit newbies who want to kill their own local, sustainable and wild meat in what some say is an ecologically friendly way. The Trentonian story.
200 Small Food Producers To Secure Listings With SuperValu Through Food Academy
The Minister for Agriculture, Food and the Marine Simon Coveney TD today welcomed the announcement that 200 small food producers will secure retail listings with SuperValu worth €10 million, through the Food Academy programme in 2015. In addition, 30 high performing small food companies will graduate to Food Academy Advance, the next stage of the programme. The Food Academy programme is a joint initiative between Bord Bia, the Local Enterprise Office Network and SuperValu to support local food companies in Ireland. The initiative will provide these companies with expertise in branding, market research, business development and distribution to allow scaling to secure national listings with the supermarket chain. Checkout Magazine story.
SPC Ardmona local food push gains momentum
Representatives from the Victorian food industry have increased their efforts to lobby the government to buy locally grown foods for government-run institutions. In the lead-up to the Victorian election, the Pro-Local Supply Working Group developed the Full Value for Victorian Food Procurement Policy, a proposal that urges members of parliament to put locally sourced food on the agenda to support the Victorian food industry. The Australian public is also backing the policy move, showing their support for locally sourced foods via the social media campaign #demandlocalsupply. Sparked by an initial post on Facebook by SPC Ardmona, a member of the Pro-Local Supply Working Group, thousands have now pledged their support for the campaign, sharing the post and signing the online petition at www.demandlocalsupply.com.au.
Heritage Radio Network grows in Bushwick
On a recent rainy afternoon in Bushwick, Erin Fairbanks was interviewing Will Harris of the Georgia farm White Oak Pastures for her radio show “The Farm Report.” Fairbanks is the executive director of Heritage Radio Network, a nonprofit, Web-based station that covers food and everything the subject touches. As she and Harris discussed the synergies of multispecies production systems, family farms and vertical integration, hungry people devoured Roberta’s pizza topped with speck, broccoli rabe and Calabrian chilies just beyond the glass that separates the restaurant from the station. AM New York story.
Sydney to feature Eyre Peninsula products
EYRE Peninsula products will be showcased at a group of high end Sydney restaurants early next year in an effort to keep building the Eyre Peninsula brand. The campaign is part of the Regional Development Australia Whyalla and Eyre Peninsula’s Food and Beverage Ambassador program, which recently received funding from Primary Industries and Regions SA to allow it to be rolled out over the next two years. The ambassador program includes in-market and in-region marketing and promotional activity for the Eyre Peninsula Brand program and participating businesses. Port Lincoln Times story.
Dublin Foodie Caroline Byrne is appointed new Secretary General of Euro-Toques Ireland
Euro-toques – the European Community of Chefs – was established in Brussels in 1986 by the top chefs in the region. Their purpose was to form a network of chefs committed to quality local food sourcing and to be a voice for the industry to protect Europe’s traditional foods and culinary heritage. Irish Food Guide Blog post.
Unilever commits to sourcing sustainable palm oil
From the first quarter of 2015, Unilever’s local food factories will begin using traceable and certified (RSPO segregated) palm oil, with the transition expected to be complete by the end of 2015. The announcement comes three years after Unilever ANZ confirmed all of its local palm oil use was covered through Green Palm certificates. Clive Stiff, chairman and CEO of Unilever ANZ, said “The move to RSPO segregated palm oil for our locally produced foods products is an important step on our journey towards achieving full traceability and sustainability across our supply chain. FOOD Magazine – Australia story.
From pumpkins to policies: engaging in sustainable food behaviour
Pumpkin Rescue was the first public campaign run by my charity Hubbub, using Halloween as a way of raising awareness and provoking a debate around food waste. The focal point for the campaign was a Pumpkin Festival in Oxford, England, where we worked with a coalition of local food groups lead by Good Food Oxford and Oxford City Council on activities to bring the campaign to life. The Guardian story.
Burleigh Court first to achieve Gold with Green Tourism’s new assessment criteria
imago’s four star hotel Burleigh Court has been recognised for its comprehensive monitoring of energy, water and wastage across all areas of the business to ensure annual targets are achieved. The hotel also strives to support the community and encourage sustainability by sourcing local produce and supporting local producers and suppliers. It is the third time in a row Burleigh Court has achieved the Gold standard. The latest assessment was marked against the new Green Tourism Version 5 Criteria making Burleigh Court the first hotel in England to achieve the accolade. Travel Daily News International story.
Australia’s Food Processing Sector Committee Report
I rise tonight to speak on the report from the Senate Select Committee on Australia’s Food Processing Sector, for which the government’s response was handed down this week. It is 12 months since we have came into government, and of the 35 recommendations of this report the government has noted all 35 of them. Importantly, we are a government of action and we have actually started dealing with many of these recommendations. We are not only dealing with them but putting them into action. I want to speak about that a little bit tonight. Open Australia Senate debates, Bridget McKenzie, November 27, 2014.
AND IF YOU HAVE TIME
The Third Plate: Field Notes on the Future of Food
It is hard to avoid the question of the future of food these days. Filmmakers, scholars, activists and book authors are fretting over what is to be done. Joining the fray is Dan Barber, ‘chef activist’ at Blue Hill Restaurant at the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York, and at Blue Hill New York City. His book, The Third Plate offers a culinary vision of the future where “the entirety of the landscape, and how it fits together” is served on a dinner plate (8). Barber has famously been a practitioner of the farm to table cooking, a cooking that is reliant on a host of farmers and chefs who work together to produce good food while also trying to make a living in two enterprises—farming and restaurants—that are famously money-losers. Book review.