Farm to Fork- The “Eat Local” Challenge

I first began to learn about food sustainability in earnest, in November 2010 when I attended the sustainability conference in Colorado Springs. Food sustainability was only one of the various sustainability issues addressed, but I was able to hear a talk by Fedele Bauccio, founder of Bon Appetit Management Company, who coined the term “Farm to Fork” and who worked to eradicate the near slave-labor conditions of the Immokalee farm workers in Florida.

I had also been thinking about such terms as locavore– used to describe someone who intentionally consumes food that does not have to be brought from far away. From a sustainability standpoint, foods which do not require a long trip on a fossil fuel-powered truck generally have potential energy savings in addition to being fresher. I had learned about such local providers as Grant Family Farms, which has 2,000 acres planted near Wellington, Colorado and allows consumers to directly purchase a share of the harvest, thus providing one more alternative to growing one’s own food or visiting the farmer’s market. I also became familiar with Callicrate Beef/Ranch Foods Direct, and Mike Callicrate’s unflagging support for his community. I learned of the “Good Food Project in Colorado Springs School District 11, designed to remove highly processed food from school lunches by January 2012.

And there is so much more. Hydroponics are an alternative to soil-based cultivation. The diversity supplied by smaller local farms growing many crops, closer to consumers, addresses many of the environmental concerns associated with large monoculture-style industrialized agriculture operations.

As these resources become more commonly known in communities around the country, perhaps inspiring their own versions in other communities, the opportunity to enjoy the highest quality food raised in the most sustainable fashion will hopefully become the norm rather than the exception. Increased consumer support for such “early adopters” of sustainability practices have the chance to shape the food offerings in their own communities. I imagine such models becoming implemented all over the world, with countries currently struggling with food security finding new ways to move beyond simply getting enough calories.

I encourage you to check out the resources below to learn more. Note that the array of resources here does not promote a particular diet, but rather focuses on making higher quality, nutrient-dense foods a priority for both individuals and communities, which naturally promotes conservation and reduces the need for large portions. Enjoy!