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Why Community Based Foods?
Cheap food prices and overflowing store shelves are hiding the true environmental and social costs of our food and agriculture system: rapid erosion and degradation of soil, the chemical contamination and depletion of our water, the loss of genetic diversity, the poisoning of wildlife and destruction of habitat, the loss of family farmers and impoverishment of rural communities.
The good news is that we now have an alternative. A growing number of farmers are choosing to work with nature, and are adopting farming practices that build up the soil, reduce runoff, create habitat for wildlife, treat livestock humanely and best of all, produce safe, wholesome food. Of course, the most environmentally sound farming practices in the world mean little if they don't provide a good income for the farmer. But the other good news is that an increasing number of eaters are demanding food that is produced in their community utilizing good stewardship methods.
And the other goods news is that there is mounting evidence showing that when food is processed and consumed close to where it was produced, more wealth is maintained in local communities. That's why an increasing number of local governments are taking a serious look at community based food systems as sources of sustainable economic development. Such efforts are providing beginning farmers strong motivation to get involved with production agriculture in unprecedented numbers and to seek out viable markets via farmers' markets, Community Supported Agriculture, relationship marketing, certified organic labeling and various other venues that connect producers and eaters more directly.
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