The Local Motive: Our vast, globalized industrial food system has provided for a more diversified diet and a great deal of cheap food. Lost, however, is the connection between consumers and the
people who produce their food. This program explores six aspects of Vermont’s local food system. Topics include Production, Processing, Distribution, Farm to Institution, The Consumer and
Episode 4 - Institutions such as schools, universities, camps, hospitals and prisons are places where the food consumer often doesn't have much choice. This is food intended to feed large volumes, and has to do so with typically small per capita budgets, USDA nutritional requirements and limited labor and equipment resources. To reach Farm to Plate goals in increasing local consumption, these institutions need to choose local food for their consumer. We?ll look at the paths to bringing local food into institutions and the passionate individuals committed to making Farm to Institution a reality.
Learn more at vermontpbs.org/localmotive
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