AGRICULTURE
AMERICA’S FOOD CULTURE
What’s changed (and what hasn’t) since we first reported on the state of agriculture in the U.S. Words: Shauna L. Nosler
“Consumers don’t yet understand the full environmental benefits that come from real organic production systems.” —Jim Riddle*
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n our Spring 2017 issue we reported on the state of America’s “food culture”—how farming is (and was) changing throughout the country, and what was being done—or not—to address some of the more urgent concerns. Among those were the ever-aging American farmer and the need for more millennials to get involved; conquering food deserts by getting more local, fresh food into urban areas; and the rise of the organic farmer and compelling people to buy local goods. Three years later, there has been progress in some of those areas. For instance, while better access to local food in highly populated areas remains a big concern, the issue has evolved from simply improving access to improving our ability to farm within urban confines. In other words, while the logistics of bringing fresh food into these areas is still a big concern, the practice of urban agriculture is being explored and city dwellers are learning to actually grow and harvest fresh produce with smaller spaces (than those living in rural areas).
*Jim Riddle is the former chair of the USDA Organic Standards Board and one of two recipients of the Midwest Organic and Sustainable Education Service’s 2019 Organic Farmers of the Year award. edibleINDY.com edibleINDY.com edibleINDY .com
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