cultivate.eat.sustain

@cultivEat

Fairer fare: How to turn food system kinks into win-wins for growers and eaters

Grist

This is part of a series in which we’re asking what pragmatic steps we can take to make regional food systems more sustainable. We previously spoke with organic farmer Tom Willey, the people at Veritable Vegetable,  a Slow Money guy, and the folks trying to improve school lunches.

As I read Oran Hesterman’s book, Fair Food, I realized he may be one of the people alive today who is most experienced at trying to figure out how to make food more sustainable.

00_FairFood-Cover_web_0He grew up, in part, on a cattle ranch in Northern California, then helped develop a farm at U.C. Santa Cruz that would become the Center for Agroecology and Sustainable Food Systems. In the early 1970s, he founded a successful company growing alfalfa sprouts and studied plant science, eventually earning a PhD in agronomy and plant genetics. Then he taught at Michigan State…

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