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Increasing the Capacity for Place-based Food Systems

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  • Feenstra, Gail

Abstract

First paragraph: Communities across North America are respond­ing to environmental, economic, and social chal­lenges in our food and agricultural systems by cre­ating and nurturing “place-based food systems.” Some distinguishing features of place-based, regional food systems are that: They are deeply connected to the environ­ment and to caring for it in a particular place; There are relationships of trust within supply chains from farmers and ranchers to processors to distributors to retailers or other institutions to consumers; Community food security and food sover­eignty are important goals and rights; The health of individuals and communities is paramount; There are infrastructures in place to support healthy place-based food systems; and All members of the food system have an opportunity to participate meaningfully in its development. See the press release for this article.

Suggested Citation

  • Feenstra, Gail, 2019. "Increasing the Capacity for Place-based Food Systems," Journal of Agriculture, Food Systems, and Community Development, Center for Transformative Action, Cornell University, vol. 9(1).
    • Handle: RePEc:ags:joafsc:360073
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