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Achieving goal of Mainers eating 30% locally sourced foods will require fundamental changes to food system

The Great Recession gave rise to an innovative model for meeting Maine’s food needs with local resources. The number of residents experiencing hunger had grown markedly by 2010 just as donations of shelf-stable foods declined due to increased efficiencies in the grocery trade. After importing travel-weary produce from farms out West, Good Shepherd Food Bank attempted to meet the growing demand with supply from struggling Maine farmers. Kristen Miale, who now leads Good Shepherd, recalled th...
United States University Of Maine Jonah Fertig Burd Chellie Pingree Heather Spalding Amanda Beal

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