NAFSN features nominated food systems practitioners each month by newsletter

We are honored to share their stories as they develop the food systems profession ... from the ground up.

First published in NAFSN NEWS

At first glance, Vacation Vittles is a simple, savvy twist on the standard CSA business model. Beach vacationers staying on the shores of Wilmington, NC, order farm-fresh bags of seasonal produce grown by local farmers and delivered by youth. It's a sunny story of short-value-chain economic development on the seashore. But Randolph Keaton—the drivi

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When Chef Dave Smoke McCluskey tells you that moose nose and beaver tail are similar in flavor, he's not just talking about taste. As a chef, he wants you to enjoy your meal, of course. As an Indigenous foods educator and member of the Mohawk Nation, Chef Dave also wants you to think about the history of the ingredients in your meal, including thos

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The Michigan State University Center for Regional Food Systems (CRFS) works across local, national, and international spheres to support just, sustainable, and regionally integrated food systems. Since its founding in 2012, the Center for Regional Food Systems has employed a combination of applied research and outreach to advance collaborative, com

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Working at the sensitive crossroads where human dietary behaviors intersect with food security and food waste, you will find Virginia Tech PhD candidate Susan Chen knee-deep in research.The questions she poses are simple yet daunting. Almost philosophical. "If a child sucks the juice from an orange slice," she asks, "but doesn't actually eat the or

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