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Farm to table presentation

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  • 1. FARM TO TABLE: why we want to eat this way Casey Miller, R.D.
  • 2. Before the mid 20th century, weate this way without thinkingabout it or calling it anything
  • 3. One of the many things that happenedduring this time was that we moved awayfrom rural areas and in to the city
  • 4. We slowly became more and more disconnected from our food
  • 5. ALICE WATERS“Food tastes naturally delicious when ithas been grown with care, harvested atthe right moment, and brought to usimmediately, direct from the producer.”
  • 6. Freshness enhances taste and increases nutrient content
  • 7. versus
  • 8. “It wasn’t that the food that Iate there was so fancy, butrather that it was so alive.”Alice Waters
  • 9. Environmental Impact
  • 10. THE MATH• According to Leopold Center for Sustainable Agriculture, in a study of 16 common fruits and vegetables, the average one travelled just under 1500 miles—many being imported from other countries.• The average 18 wheeler gets about 5 miles to the gallon of gas – so to move produce 1500 miles would take 500 gallons of gas.
  • 11. Small scale farms don’t use asmuch energy and resourcesLess used in:• Growing and Harvesting(tractor fuel, pesticides andfertilizers, water)• Processing (poweringbuildings and machinery)• Packaging (plastic)• Transporting (gas)• Retail (lights/refrigerators)
  • 12. Economic Impact
  • 13. Investing in LOCAL economy
  • 14. Community Health Improvement Impact on Acute & Chronic Health
  • 15. New Orleans…catching on to the trendHollygrove Market & Farm supplies to:• Maurepas Foods (3200 Burgundy)• Sylvain (625 Chartres)• Root (200 Julia)• High Hat (4500 Freret)• Iris (321 N. Peters)
  • 16. HOLLYGROVE FARM & MARKET “Hollygrove Market and Farm exists to increase access of fresh, local produce to residents of New Orleans.” HM&F has developed and operates a CSA-style cooperative and retail market. Community Supported Agriculture (CSA) is a way to buy local, seasonal food directly from a farmer. What makes us different is that we bring the farm to the table by making fresh produce available to the consumer without the consumer being required to buy shares in a farm.
  • 17. Crescent City Farmers’ Market TUESDAYS (9 AM TO 1 PM) 200 BROADWAY THURSDAYS (3 PM TO 7 PM) 3700 ORLEANS SATURDAYS (8 AM TO 12 PM) 700 MAGAZINE
  • 18. GROW DAT YOUTH FARM “NURTURING A DIVERSE GROUP OF YOUNG LEADERS THROUGH THE MEANINGFUL WORK OF GROWING FOOD”
  • 19. SUPPORT LOCAL FARMERS• FEELING OF BELONGING TO YOUR COMMUNITY• KNOW WHAT YOU’RE EATING
  • 20. REFERENCES• http://growdatyouthfarm.org/• http://hollygrovemarket.com/• http://www.crescentcityfarmersmarket.org/• http://www.entrepreneur.com/article/220357#ixzz2OWA9sR7B• http://ageconsearch.umn.edu/bitstream/59390/2/eib3.pdf• THE ART OF SIMPLE COOKING BY ALICE WATERS• http://www.greenlearningstation.org/foodsystem_environmental_i mpact.aspx• http://www.leopold.iastate.edu/• http://source.southuniversity.edu/farm-to-table-and-the-local- food-movement-49961.aspx• www.vmi.edu/• http://earlygirleatery.com/farm-to-table/