Farmers aren't producing enough to keep up with the number of smaller markets that keep popping up, often in close proximity to others. This results in fewer customers, unsold food and maybe closure.
In a town the size of Bloomington, it would be difficult to fake local food sourcing at a farm-to-table restaurant. Word gets around. In Tampa Bay Florida, it took an investigation from a food critic to keep some chefs honest.
The state is about to offer bargain basement prices on something that's become increasingly unaffordable: real estate. But the land must be used for farming only.
Before Hurricane Maria hit in September, the island imported most of its food. The storm sparked a movement to rely on local crops, and highlighted a complicated relationship with the U.S. government.
From the Earth Eats archive, Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants.
The locavore food movement has embraced the "Indiana Banana."
Researchers at the University of Illinois trained a neural network to substitute a recipe's ingredients based on what’s available in your part of the world.
Despite Kansas’s place as a prime farm state, just a tiny fraction of the produce consumed there is produced locally. That represents opportunity for farmers.
Increasing demand for upscale, local foods has created a market for on-farm cheesemakers. Profit is not guaranteed and the up-front investment is significant.
The largest chunk of sales in 2015 were made to local schools, hospitals and wholesalers.
Commercial kitchen space can be hard to come by and expensive to build. One tech startup is trying to fix that, using concepts from the sharing economy.
U.S. Secretary of Agriculture Tom Vilsack is the only remaining member of President Obama’s original cabinet, and has been at the helm of USDA since 2009.
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.