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A Plan to Improve Campus Food Quality

docsconz

By docsconz
in Food Traditions & Culture

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docsconz

docsconz

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Any way you slice it local farms would be supported, local economies strengthened, food quality and freshness improved, open space preserved and the carbon footprint reduced.  A disruptive innovation in the processing and distribution systems is needed to change the status quo. 

Wendy Littlefield, a very intelligent woman with a head for business (she built Ommegang Brewery) and a heart for sustainable agriculture, has formulated an idea to bring more local, sustainable agriculture to regional higher education institutions. She outlines it in her blog.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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