Abstract

Food systems generally include growing, processing, distributing, retailing, preparing, eating, and the disposal of food waste. A 2010 USDA study of local food systems found that local markets account for a small but growing share of total U.S. agricultural sales. Over the decade of 1997 to 2007, direct-to-consumer sales rose from $551 million to $1.2 billion. The number of farmers’ markets grew 92 percent from 1998 to 2009. Farm-to-school programs quintupled from 400 in 2004 to 2,095 in 2009. Other federal, state, and local government programs increasingly support local and regional food systems.

Publication Date

7-2015

Publication Number

FCS3-588

Notes

This is Module Two in the Sustainable Eating Curriculum.

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