I know that many of you share my passion for teaching students the sustainable farming practices that are shaping the foodservice industry for the better. I read a great article today that I wanted to share. The essence of the article is found in the following quote:
The sustainable farming movement, which shares some roots with the local-food movement and the organic farming trends, is gaining momentum around the country. Concerns about food safety — spawned by nationwide recalls due to salmonella or other food-borne diseases — rising food prices and the environmental impact of large-scale, corporate farming have pushed it forward. Some just see it as sensible business: Shipping food across the country and the world isn’t cost-effective, and buying local produce supports a community’s economy by keeping farmers in business and keeps dollars circulating regionally rather than sending them across country or overseas.
As such, many communities around the country are finding that developing sustainable farming in their county are producing tremendous economic benefits in the effort to meet the greening of consumer demand. The article is worth having students read and available at:
http://www.thetimesnews.com/articles/green-32775-farms-span.html
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