Welcome to Week 7 of the Open Classroom on Food Systems: Sustainability, Health, and Equity. This week we continue our discussion on leveraging regional and local foods by looking at the opportunities and challenges in creating and sustaining local food sources and ventures, particularly those directed at serving populations without easy access to affordable healthy foods. Our panelists reflect widely on varied experiences, and populations:
1. What are options when a neighborhood is not well served by the retail food system? Darnell Adams, executive director of the Dorchester Food Coop, will reflect on the challenge of bringing a new food venture to her neighborhood.
2. How can we better connect local farmers to the underserved? Erica Satin-Hernandez, coordinator of Shape Up Somerville, will describe how the Somerville Mobile Farmers Market brings local foods to residents in a low-income housing development.
3. And what about those who are more dispersed? Josh Trautwein, co-founder of The Fresh Truck, will discuss how a converted school bus connects with Boston’s neighborhood health centers to get fresh produce to Boston’s underserved.
4. Finally, can you build a business around locally sourced, culturally grounded, and affordable food? Cassandria Campbell, co-founder of Fresh Food Generation, will talk about how her food truck, café, and catering service tries to do all that.
Can we have local, affordable, and economically sustainable? Come onFebruary 22 to find out.Free and open to the public. Follow our live tweets on Twitter using#OCNEU.