Cardiff has been selected as one of just six cities in the UK to share in one million pounds of funding to be invested in improving food culture and support its efforts to become a Sustainable Food City. Read more…
For the first time, the European Commission is working towards a Communication on Sustainable Food. An important milestone in the move towards a more resource-efficient food system; Slow Food is actively encouraging the initiative, as well as the efforts of the Commission to open up the debate on this topic. Read more…
Foodlink Grey Bruce, Dec 10 2013
In the spirit of solving the terrible problem of hunger in our communities it’s vital to explore underlying issues. When we see headlines like: Food costs eating up limited incomes about the annual Ontario Nutritious Food Basket survey that measures regional costs of basic healthy food, the real issues can get obscured. One could also say that “rent costs are eating up incomes” or any number of other causes; see Open meeting this Friday to discuss poverty … It’s a good opportunity to say a few important things that relate to local food. Read more…
Many budding entrepreneurs start off by making their products in their kitchens at home, but depending on the type of product it is, they might have to make it in an inspected commercial kitchen facility, or quite often to take the next step up, they have to purchase equipment they just don’t have the capital for. This is where the Island Chefs Collaborative has stepped in… with a commercial microloan system. Read more…
The Environmental Studies Program at the University of Montana is pleased to announce that a new report is available titled “Local is Delicious” But It’s Not Always Easy: A Case Study of the Western Montana Growers Cooperative.
The research presented not only answers questions of interest to the Cooperative and its partners, but also contributes to a general understanding of small-scale cooperatives operating as food hubs, values-based supply chains, and the possibilities and challenges associated with building a more democratic, regional food system in a large rural area.
To access the report, go to: http://www.lakecountycdc.org/_Resources_%26_Case_Studies
“If you’ve seen one food hub, you’ve seen one food hub.”
– Rich Pirog
It took 18 months and $650,000 to turn the Kalamazoo Street warehouse into a food hub, with the help of dozens of business and artisans who discounted their services or worked for free. Along the way, two layers of ugly ceiling tile were torn away to reveal a pleasant surprise: the graceful arched ceiling of the building’s first tenant, Kircher Grocery Store. Read more…
