“Food Inc.” — a withering critique of agribusiness and industrially produced food
Farm policy — and federal dollars — should instead encourage farmers to grow more diverse crops, reward conservation practices and promote local food networks that rely less on fossil fuels for such things as fertilizer and transportation. - New York Times
NVDL: One of the best ways to start changing the way we consume and becoming part of the solution is eating differently. Eat less meat, less convenience food and less sweets - eat more locally grown fruits and vegetables, and grow your own.
In mid-February, Tom Vilsack, the new secretary of agriculture, took a jackhammer to a patch of pavement outside his headquarters to create his own organic “people’s garden.” Two weeks later, the Obama administration named Kathleen Merrigan, an assistant professor at Tufts University and a longtime champion of sustainable agriculture and healthy food, as Mr. Vilsack’s top deputy.
Mr. Hirshberg and other sustainable-food activists are hoping that such actions are precursors to major changes in the way the federal government oversees the nation’s food supply and farms, changes that could significantly bolster demand for fresh, local and organic products. Already, they have offered plenty of ambitious ideas.
AT the heart of the sustainable-food movement is a belief that America has become efficient at producing cheap, abundant food that profits corporations and agribusiness, but is unhealthy and bad for the environment.