The long-term health of a community's food system is an important indicator of its vitality and sustainability. A logical and appropriate way to revitalize a community is by the development of a local food economy. People throughout the United States are designing and implementing sustainable, local food systems that are rooted in particular places, aim to be economically viable for farmers and consumers, use ecologically sound production and distribution practices, and enhance social equity and democracy for all members of the community. This paper reviews the existing literature on local food systems, examines a variety of strategies and initiatives that are currently underway, and identifies steps that community kaders and citizens can use to develop their own local food systems. Finally, I suggest what research is needed to support these community efforts.

JAFSCD: Journal of Agriculture, Food Systems, and Community Development. Publication of the Thomas A. Lyson Center for Civic Agriculture and Food Systems

This article provides an historical review of the evolution of the Farm to School movement within the larger context of school food in the United States. The Farm to School movement emerged amidst the growing public concern about childhood health and obesity, as well as increasing awareness about environmental and economic challenges in our food and agricultural system. It offered America’s small and midsized farmers an alternative market while potentially improving student health and public awareness of healthy eating. We discuss the role of key stakeholders in contributing to innovative strategies, programs, and policies related to School Food and Farm to School. The growing involvement of larger school districts has helped focus attention and efforts on the persistent challenges related to procurement and distribution. As the Farm to School movement has matured and moved onto the national arena, policy, research, and evaluation have helped define and shape new directions. Finally, we reflect on what it will take to strengthen Farm to School so that it can better contribute to human and community health.

Consumers are increasingly interested in the “values” associated with the food they eat and are often willing to pay more for food for which there is a “story” that links farm to fork. The “values” associated with these foods may be that they are locally produced, by small or mid-scale farms, or use production practices that enhance the environment. Wholesale channels that provide marketing options for small and mid-scale producers and support these values are referred to as “values-based supply chains” (VBSCs). Goals of VBSCs are to: (1) provide greater economic stability for producers and others along the supply chain; and (2) provide high quality, regional food to consumers. After a brief overview of VBSCs, we then describe three cases—a specialty food manufacturer, a natural food cooperative and a regional “food hub”—representing different entry points along the food supply chain. We analyze them regarding the common benefits of VBSCs: transparency, fair prices to farmers and ease of purchasing from small and mid-scale producers. We conclude with common themes that emerge for VBSCs of the future and what it will take to strengthen them within regional food systems.