The most recent dietary guidelines recommend most Americans eat about .21 pounds of meat per day. Most Americans average about .36 pounds of meat per day.
As farmers diversify how and where they sell their produce, more and more customers access local food without face-to-face interactions with growers.
After facing community opposition, plans for a massive new food hub in Louisville will no longer include a composting facility to turn food waste into energy.
Indiana's food banks are starting a new Farm to Food Banks program that aims to get more fresh produce to low-income Hoosiers.
Project manager David King says the program can help farmers, producers and consumers. He says the state needs Indiana people buying Indiana products.
Green BEAN Delivery dropped off one ton of fresh produce to the Hoosier Hills Food Bank.
Finding enough farmers is a challenge for chefs who want to go local, but the infrastructure is growing and more restaurants are overcoming those barriers.
Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
A "locavore" advocacy group has released this year’s index ranking states in order of their best access to local food.
Planners are hammering out the details of an ambitious food hub in Louisville, Kentucky aimed at fertilizing a budding local food system.
Some sheep ranchers have taken advantage of the local food movement to sell wool to customers at farmers markets.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
Farmers will need to continue to adapt to meet the demand of a new market that increasingly wants local food.
Agriculture industry advocates plan to make recommendations to the legislature about how to label goods that are grown and produced locally.
At the seventh annual UpCup Homebrewing Competition, homebrewers compete for a chance to have their beer produced and sold by Upland Brewing Company.
Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
Increasingly, farm businesses are starting as operations intended to provide produce for schools and other institutional markets in the local area.
We’re following these game-changers to get informed, inspired and engaged on issues of sustainable food and agriculture.