Edible Ohio Valley took a real look at what it actually takes to make local food work, not just in theory, but on a day‑to‑day, operational level. The piece highlights our Local Foods Connection program as part of that bridge between farms and kitchens, digging into the logistics, relationships, and infrastructure it takes to consistently get regional product where it needs to go. It’s a strong reminder that supporting local isn’t just a mindset, it’s a system that has to function at scale for chefs, schools, and institutions to rely on it.
“Supporting local takes more than good intentions. It requires consistent planning between farms, customers, and distributors to get the right products in a predictable timeframe.”
If you care about where your food comes from and how it actually gets to your kitchen, this one’s worth the read. Click the image below to read the full article!
