The Michigan State University Center for Regional Food Systems has recently released
The Local Food Movement: Setting the State for Good Food, now
available on the CRFS website. This publication provides history on the local food movement in the United States and its link to “good food”
– food
that is healthy, affordable, fair, and green
– within
the contexts of food access and health, food justice and sovereignty, the environment, and racial equity. The publication also contains a stand-alone timeline highlighting a sampling of events, policies, and statistics over the past 70 years that chronicle
the growth of local food in the U.S. through the lens of the four elements of good food.
Support for this work comes from the W.K. Kellogg Foundation. For more information about the publication and timeline, contact the lead author:
