Promoting Local Food Systems and Economical Alternatives

The speaker discusses the importance of promoting local food systems and the challenges faced in transitioning from relying on big truck deliveries to serving locally grown produce in schools and restaurants. Despite the economics of high volume food deliveries, a study showed that local products like potatoes, mushrooms, onions, squash, apples, carrots, garlic, and winter squash were actually cheaper or of similar cost. By educating food service directors and stakeholders about these economical alternatives, there is potential to shift towards serving more locally sourced, high-quality food.