Local Food News — World

Scottish Community Food Fund

The Community Food Fund is financed by The Scottish Government and has been created to promote local food and drink. In relation to Scotland’s National Food and Drink Policy, the Community Food Fund will focus on two main outcomes: supporting development of food trails and networks and establish local food and drink event, including farmers’ markets, that celebrate and promote food and drink throughout the year. Scotland’s Rural College post.

 

Wall-to-table: Grand Rapids chefs experiment with produce from a 700 square foot edible wall

The summer of 2014 was exciting for patrons of the BOB (Big Old Building), an entertainment complex in Grand Rapids, Michigan. For the first time, fresh herbs and vegetables hand picked from a vertical garden installed on the exterior of the building were being used by chefs for seasonings, dressings, salads and garnishes. Living Architecture Monitor story.

 

Sustain: Alliance for Better Food and Farming (Scotland)

The alliance for better food and farming advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, enrich society and culture and promote equity. We represent around 100 national public interest organisations working at international, national, regional and local level. Website.

 

Butchering Pigs on a Family Farm in France

While living for 8 months in France last year I learned a great deal about French cuisine. I spent some time on vegetable and dairy farms, and one weekend I visited an organic farm that had dedicated their weekend to butchering two of their pigs. Here’s my account of that weekend, written in January 2014. I just returned from a weekend made excellent by the mist of the early sunny morning, the company of the frolicking puppies, the unusually warm weather, the hospitality of my new friends, the exciting farm-life discoveries, and the delicious food. Sustainable Local Food Systems Research Group story.

 

Pitch Up & Eat Local!

To research her new book, Pitch Up, Eat Local, food and travel writer Ali Ray spent five years travelling across the UK in her beloved campervan ‘Custard’. During her travels, Ali, who is a camping devotee, met the UK’s most dedicated and passionate local producers, learning first-hand how to cook regional dishes and where to source the best local ingredients. Letting local food tell the story of the UK’s most beautiful areas, Ali’s colourful introduction to each area affirms that eating locally is not only the most memorable part of a camping holiday, it is central to fully understanding and exploring a place. From fish-smoking sheds on the northeast coast of Scotland, to the huge “cheese stones” strewn in Lancashire fields, local food visually impacts an area’s landscape and defines its history. The Scots Magazine story.

 

Driving business though provenance

Welcome to the latest Quarterly Update from Experiencing Scotland, the initiative which supports tourism companies to provide and promote the high quality food and drink produce Scotland offers. Culinary tourism is an integral part of the travel experience for many visitors to Scotland and with 2015 designated as the Year of Food and Drink, there’s never been a better time to review your food and drink offer to make sure it delights rather than disappoints! Experiencing Scotland quarterly update.

 

Grey to Green: Exploring the Economics of Urban Agriculture & Resilience

How many ways can a building grow food? Can a city feed itself? Join us at Grey to Green on June 1st-2nd in Toronto and hear from inspiring leaders in urban design, green infrastructure and sustainable architecture about how we can integrate food production into the built environment for healthier and more resilient cities. Registration.

 

Reflections on a Wild Foods Weekend in North Carolina

Foraging, the oldest form of food procurement, has mostly gone by the wayside in the modern era. Eating wild plants, however, provides a slew of benefits to those who are keen on learning how to find them. Besides the obvious draw of free food, foraging provides an exciting way to reconnect with the earth and spend time outdoors. For those of us who enjoy cooking, a whole new realm of ingredients becomes available, many of which cannot be found at the farmers’ market or grocery store. Sustainable Local Food Systems Research Group story.

 

Food project calls for applications

Small-Scale food producers are being invited to take part in a new rural initiative. The Growing Livelihoods is looking to support five new groups taking an innovation and co-operation approach to creating viable livelihoods in farming. The initiative involves the Carnegie UK Trust, Plunkett Foundation and the Land Settlement Association Charitable Trust. It is working to create, test and promote new opportunities in smaller-scale food growing for those new to the sector – including young people or those seeking a new direction. The programme has a particular focus on the use of co-operation and innovation to help create viable livelihoods in this sector. Rural Services Network (UK) post.

 

Advancing Local Food Policy in a Changing Political Climate: Cabarrus County, North Carolina

Between 2008 and 2014, the county government took important steps towards institutionalizing and funding local food systems policy and programmatic work by establishing a food policy council and creating a local food system program coordinator position. In June 2014, due to significant and unexpected budget cuts, the county government cut financial support for this work and eliminated the local food system program coordinator position. The following feature highlights these successes and setbacks and provides a summary of how the community is moving forward in light of its current struggles with maintaining ongoing political support for local food system work. Growing Food Connections post.

 

AND IF YOU HAVE TIME

 

Parliamentary sketch: Food debate

Devolution has had a number of side effects, and it will be for future historians to debate how transferring control of issues like health and education has changed Scotland. One benefit is that the Parliament is now able to debate the food industry. In fact they seem to do it all the time, with remarkable results. Next, he extolled the virtues of eating local food, in order to mitigate what he referred to as, “the curse of carbon”. Holyrood story.

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