This tag was created by Maria Frank.

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Field Guides to Food Main Menu How to Use the Field Guides to Food Introduction page to a series of subpaths offering guidance on how to understand, interact with, and edit this project Urban Farming Learning Module This page is a starting point for the Urban Farming Learning Module Real Food Challenge Module main "How to Make Food Good" Module Based on the "How to Make Food Good" diagram found at http://sefpi.umn.edu/archive/2013/good-food.html Food Access: Linking Geography, Poverty, and Hunger in the U.S. What can maps tell us about food access and how might they be useful in improving access in underserved communities? Food Justice: The People between Farm-to-Fork. Raising consumer awareness of those who fall in between producer to consumer supply chain. FoodWords Glossary FoodShed Technical Instructions on How to Add or Edit Modules/Pathways, Media, Pages, etc. first page of the how to guide pathway of technical instructions on how to use the Scalar book to create pages, upload media and other resources, and pathways or learning modules

Local Food

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If an item suggests that food should be both produced and consumed in the same place, its employs the value of “local food". Alternatively, items that call into question the conceptual limitations of “place” may fit into this category.

Food produced within X miles of its purchase and/or consumption (e.g. 100-mile diet)
Food purchased and/or consumed within the county, state, or region of its production
Food produced under the control of the area community, does not simply take place there

See the Real Food Challenge

Used as shorthand for other qualities (e.g. grown without chemicals, grown on a small family farm, taste, freshness, supporting the 'local' economy)

In "Use of Local Markets by Organic Producers," C. Dimitri treats the sometimes synonymous use of local and organic: "The organic label addresses how food is produced, processed and distributed while the local label provides information about the distance between production and point of sale. An active discussion about the differences between 'local' and 'organic' has emerged in the media and popular literature, with some suggesting that locally grown food trumps organically produced food, and others debating the converse. Despite this popular line of discussion, many long-time participants in the organic market perceive organic and local agriculture as 'two sides of the same coin' (Lipson 2008)."

As observed in the CURA 2013 food narrative, "It is important to note that local is defined in context: there is not one agreed-upon definition. In some efforts and to some people, it may encompass food that is produced, processed, and consumed within a city or county, while in another effort, local may include food systems contained within a multi-state region. In addition, the goal may not be complete independence from non-local systems. As David Syring says, 'Current interest in local food, and calls for public support for local food, emerge as means of democratizing the playing field for food production. The idea is not to replace all industrial-scale food production, but to enhance the range of options for policies that support diverse approaches to food production.' (2012, p. 12)"

Within the tag family "Values, Justifications, & Motivations."

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Values, Justifications, and Motivations for Action Maria Frank
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This page references:

Real Food Challenge "Real Food Guide"