Chef Clayton Chapman provides ample inspiration for creating local, sustainable, handcrafted food in the dead of the Nebraska winter.
In cities, farmers are looking to rooftops to provide fresh food for urban populations. One of the major environmental and aesthetic problems with urbanization is the lack of available open space and the distinctive absence of greenery in lieu of concrete and asphalt. One of the solutions that urban farmers have started to pursue is […]
If you’re looking for the freshest local food on a budget, CSA and subscription schemes save time and money.
Here are some pros and cons of eating local and tips on how to include more local foods in season in your diet. Most supermarket shoppers find themselves chained to the same short list of produce all year. We have mistakenly come to believe that having the same standardized foods delivered to us year around […]
JP and Michelle MacFadyen are dedicated to sustainable practices in their restaurant and to sharing the bounty of their bakery with others through local food donations to feed the hungry. By now we’re all familiar with the locavore ideal: buy food from local producers, family farms and businesses. In the pursuit of this ideal, sometimes […]
Sometimes sustainability is equated with upscale restaurants that specifically market their local and sustainable credentials. But what about your favorite pizza joint, or the place where you pick up a quick salad on the way home from work, or the bakery that supplies your daily bread? To really make a difference, sustainability has to take […]
The best fruit and veg is local, seasonal and organically grown…but that doesn’t mean it’s going to be sporting an organic label.
Caroline Gray is a New Orleans native and local food activist who wholeheartedly believes that “a better world can be delicious.” In under 2 years, she has helped Good Eggs more than double its operations, connecting over 200 local food producers to communities through its online green market, or “foodhub”. We talk with her about […]
Grow Dat On our farm we work collaboratively to produce healthy food for local residents and to inspire youth and adults to create personal, social and environmental change in their own communities. Grow Dat is a place where people from different backgrounds and disciplines come together in research and practice to support public health, local […]
At Grazin’, a 1950s-style diner in Hudson, N.Y., owners Dan and Susan Gibson, together with their daughter and son-in-law, serve only the best. For them, that means delicious burgers, fries, shakes and sodas made from local, seasonal, organic and biodynamic ingredients. The restaurant uses only 100 percent grass-fed and finished black angus beef raised a […]
While EBT is widely accepted at supermarkets, families relying on EBT have not been able to buy local, sustainably grown food at farmers markets, since the markets have had no way to accept them. That is beginning to change.
Are you debating whether local, responsibly produced food is worth the extra expense and effort? Here’s what farmers, producers and restauranteurs want you to know.
Farmers, restaurant owners and food producers reflect on 2012 and share the changes and challenges last year brought for sustainable food.
Dai Due, based in Austin, Texas, has a lot of figurative irons in the fire. They’re a farmer’s market stand. They’re an educational organization. They’re a butcher shop. And sometimes, they’re a supper club.
When it comes to its holiday menu, co-owner Helen Cameron is careful to emphasize that it’s really business as usual in the kitchen. “That’s actually the mission of our restaurant,” she says “that year round, we source as much as we can locally.”
Local food movements all over the world reconnect people with their local foodshed. But what makes a local foodshed, local?
Meet farm manager Richard Stewart, garden manager Kate Cook, and native plant specialist Abby Artemisia of Carriage House Farm. In a recent interview with EthicalFoods.com, they discuss the reasoning behind switching from conventional farming to using no pesticides or chemical fertilizers, why they are not certified organic, and how large agricultural corporations try to gain advantages over small independent farms.
Simon Richard talks about building relationships with local farmers, the cost of organic and the pleasure of growing your own food. Simon Richard is the produce buyer and in-house farmer for Bi-Rite Market in San Francisco’s trendy Mission district. Bi-Rite offers a variety of local, sustainable, and organic produce sourced through its relationships with local […]
Buying organic, local and sustainably raised food can wreck your grocery budget. Joining a Community Supported Agriculture scheme can help keep costs down, while providing you with an abundance of clean, locally produced food.
Some restaurants are taking the next step in local, sustainable food by creating their own gardens and small farms. Whether their gardens contribute significantly to the daily menu or simply provide herbs and a few vegetables, restaurant owners and chefs are using them as a source of culinary creativity and unparalleled fresh quality.
On all sides farmers, produce distributors, and restaurants are gathering around the concept of local, seasonal food. Find out what it takes to get local food on your restaurant plate.
Where does the cost of a meal intersect with the value of eating clean, sustainable food? Do we bring our values with us when we eat out? We examine attitudes of diners and the challenges of getting more local and sustainable food on your plate.
Long before it was fashionable to do so, Piper cultivated strong ties with small regional farmers and their products, from heirloom vegetables and sustainably raised meats to local cheeses, nuts and other artisan products.
Waterhouse restaurant in London is anything but a one-dimensional concept. Not only does it offer a menu that emphasizes local and seasonal food; it also runs on renewable energy and offers a training program for locals to learn the nuts and bolts of the restaurant business.