This column is a follow-up to my last one (September/October), which you can check out on our website if you wish. The basic message of the previous column was that the social movement in which we are all participating – sometimes called the Good Food Movement – benefits greatly from its diversity, but faces great adversity if we cannot overcome internal fragmentation. In this column I wish to take that theme a step farther in being more specific.
There are many different attributes that can be and have been assigned to food to make it more interesting to consumers and, at the same time, more profitable for farmers to produce. We seem to be coming up with new ones all the time, some of which are based on credible criteria and others less so. But the “big three,” if you will, are organic, sustainable and local, which have been developed over the years in approximately that same chronological order, at least in the perceptions of consumers. Continue reading