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Buying Local Organic Food Nourishes The Central Valley
April 3, 2008
Issues of sustainable farming and healthy food systems are becoming more apparent in California's Central Valley - as seen in this recent opinion piece from The Fresno Bee .
 
Harvard of Organic Farming
March 31, 2008
Califoria Farmer Magazine did an article on the UCSC Agroecology Program in the specialty crop section of their March issue.  The article highlights the 40 years of accomplishments by CASFS. 
Click here to read the full article.



 
Good Food Guide Release
March 28, 2008
The Sustainable Food Laboratory Business Coalition recently announced  the publication of the food guide entitled “The Changing Vocabulary of Food Purchasing:  A Guide for Foodservice Professionals”.  The guide is an overview of approximately thirty big picture terms and concepts used in food purchasing today and will be a great sales and training tool for food related work for all kinds of companies. 
Click here for  a downloadable version of the Food Guide on the SFL web site.


 
 
Good News - More Young People Choosing to Become Farmers
March 17, 2008
This article from the Sunday March 16 New York Times , captures the growing trend of young urban people choosing to become farmers.  While the article is focused on how this trend is unfolding on the East Coast, it is equally true in California. On average, the national age for organic farmers is  46 years old, compared with an average of 52 for all farmers - the article explains this trend in the following way: "The numbers seem to reflect what experts say they see in the field: the demand from consumers for food produced on a small scale, bought directly from farmers, has allowed a younger generation to enter farming, even as global markets drive many conventional farmers off the land."
Read the full article here.
 
Assessing Energy Use and Greenhouse Gas Emissions in the Food System
March 17, 2008
The UC Davis Agricuture Sustainability Institute is currently undertaking an initiative is to study energy intensity and greenhouse gas emissions throughout the food system, from "farm to fork" in order to identify technologies, methods, and consumer food choices that can reduce energy and carbon emissions of the food system. Learn more about this work here.

 
 
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