Foodshed
The “farm-to-table” movement is focused on producing food locally within a foodshed, and delivering it to local consumers. Direct farm-to-table in the United States tends to comprise only a very minor segment of the food distribution system in terms of size and importance, but is growing in popularity.Nearly 5 percent of all farmers engage in some form of direct food marketing. Estimates of all farm-to-table sales within a foodshed range from roughly $550 million to $2 billion. Many local farms are family-run farms that are successful and do survive through poor economic conditions. Ecologists consider to be more adaptive and more likely to “reproduce” in highly variable and uncertain environments.
Adrian Grenier
In 2014, Grenier and Glatzer partnered with Stone Barns Center for Food and Agriculture to create the SHFT Mobile Kitchen Classroom – a high school program that empowers and engages students through connecting food to issues they care about; culture, the environment, and power. Currently operating in the five boroughs of New York City, the curriculum pairs academic lessons with hands on cooking classes. Through this holistic approach, the course is designed to help teenagers understand how their food choices relate to broader issues of personal and environmental health.http://www.westchestermagazine.com/Blogs/Eat-Drink-Post/February-2016/Cooking-For-A-Cause-Stone-Barns-Mobile-Kitchen-Classroom-Expands-To-The-Bronx/