Think of it as the Match.com for the locavore movement: FoodHub connects small and regional producers with food buyers for restaurants, corporate cafeterias, public schools—even state prisons. We spoke with Deborah Kane, VP of food and farms at the nonprofit Ecotrust, about bringing farm-to-table eating beyond high-end restaurants and to the masses.
San Francisco startup Cityscape Farms turns vacant urban lots and rooftops into hydroponic greenhouses, producing fresh food for local buyers that tastes better, and is better for them. Mike Yohay, Cityscape Farms CEO, hopes the system, which produces better-tasting produce and helps make cities cleaner, will spread the word about the value of sustainable food.
Fast Company: What’s your definition of sustainable food?
Roger Doiron is the founder of Kitchen Gardeners International, a nonprofit that works to relocalize our food supply. Most notably, Doiron and Kitchen Gardeners organized Eat the View, the successful campaign that brought gardening to the lawn of the White House.
Founded in 1916 as a small family grocer, Wegmans has grown into a $4.8 billion company with 75 stores spread across the mid-Atlantic. Wegmans has long worked with local growers to provide fresh, locally grown produce to its shoppers. And in 2007, the company started an organic research farm, experimenting and learning about organic produce, and sharing their findings with their network of farmers.