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Farm to table presentation
- 1. FARM TO TABLE:why we want to eat this way Casey Miller, R.D.
- 2. Before the mid20th century, we ate this way without thinking about it or calling it anything
- 3. One of themany things that happened during this time was that we moved away from rural areas and in to the city
- 4. We slowly becamemore and more disconnected from our food
- 5. ALICE WATERS “Food tastesnaturally delicious when it has been grown with care, harvested at the right moment, and brought to us immediately, direct from the producer.”
- 6. Freshness enhances tasteand increases nutrient content
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- 8. “It wasn’t thatthe food that I ate there was so fancy, but rather that it was so alive.” Alice Waters
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- 10. THE MATH • Accordingto 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 farmsdon’t use as much energy and resources Less used in: • Growing and Harvesting (tractor fuel, pesticides and fertilizers, water) • Processing (powering buildings and machinery) • Packaging (plastic) • Transporting (gas) • Retail (lights/refrigerators)
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- 13. Investing in LOCALeconomy
- 14. Community Health Improvement Impact on Acute & Chronic Health
- 15. New Orleans…catching onto the trend Hollygrove 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 YOUTHFARM “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/