This article is written by guest contributor, Holly Fowler, Co-founder and Managing Director of Northbound Ventures, a sustainability consulting firm based in Somerville, MA and focused on developing sustainable communities, regional food systems, and institutional procurement practices. Directly or indirectly, …
Last month, Noelle and I had the pleasure of attending the SBN Local Food Trade Show. Fifty vendors and hundreds of other food producers and buyers were in attendance for a lively day of networking and discussions focused on buying and …
If you’re already producing food in a licensed environment, such as a restaurant or catering business, becoming a wholesale producer could be the next step for you to increase revenue by adding a new sales channel. You’ve already got the …
by Lisa Sebesta How can we finance a sustainable food system in New England? In late January, 125 people gathered for a one-day session to tackle this question. Obviously, it’s difficult, if not impossible, to answer this in a single day. …
I’ve been hearing a lot about food hubs lately, but it wasn’t until Iattended a workshop at NESAWG this past February that I fully understood what they are. What I’ve been calling aggregators (companies like Farmers to You and Boston Organics) are, in fact, …
Already at the forefront of the local food movement, Boston continues to become a better city for restauranteurs committed to sourcing foods locally and sustainably. The Boston Redevelopment Authority (BRA), in conjunction with the Mayor’s Food Council and Office of Food Initiatives, is hard at work developing plans to modify the city’s zoning regulations to permit and even encourage urban agriculture.
Last week I attended a farmer to farmer conference put on by the New Entry Sustainable Farming Project. During the lunch break, I listened in on a conversation between two farmers discussing the challenges of selling to restaurants.