Increasing globalization of the food system has led to a loss of food sovereignty and security in communities throughout the world. This globalized system has adopted industrial techniques of standardization and specialization as the solution to producing an abundant cheap food supply. Over time this system has become concentrated in the hands of a few transnational corporations that increasingly control every step of production from farm inputs, to distributing and processing. As a result, we have experienced the emergence of a counter movement to the corporate controlled and globally sourced dominant food system we have today. The rise of local food systems in industrialized countries developed to help solve the issues created by the current food system. This study provides insight into the barriers and opportunities to the development of local food systems, as well as the universality of these barriers. To achieve this, a multi-case study was conducted in Nelson, British Columbia; Lethbridge, Alberta; and Waterloo, Ontario. In each of these locations information was consolidated from food 'experts' or key informants, consumers, farmers, and supermarket owners/managers. Research methods included semi-structured interviews, a consumer survey, interpretation of government documents, and study site observation. Results from this study add to the empirical work on local food systems in Canada and offer a multi-stakeholder perspective of the barriers and opportunities to localization efforts. Findings suggest that the barriers to the development of local food systems are largely universal and are supportive of other empirical and theoretical works. Barriers included issues such as federal agricultural policy, health and safety regulations, consolidation of food retailing, and a demand for cheap food. The opportunities for a local food system, although more diverse and different between regions, can all for the most part be universally applied. While many opportunities exist for municipalities to enhance local food in their region, barriers created by government and industry will ultimately limit any notable movement toward a more localized food system without more significant policy changes from above. This study supports the idea that local food systems will require government assistance in order for changes from the grassroots to make significant strides in becoming less dependent on food imports.

Interest in local food has increased during recent years; however, the necessary infrastructure is not yet in place for farmers to fully access local markets. While consumers are becoming increasingly aware of the benefits of buying local food, farmers and producers still face many barriers to success in this market. Despite confirmed public desire and growing enthusiasm for local foods, farmers in Perth County continue to face barriers to fully benefitting from this growing market. This research has been conducted as an investigation of one aspect of sustainable communities - the potential contributions of a more local food system in the Perth County community. Using a qualitative methodological approach, this case study research examined Perth County’s food system, barriers facing producers, the potential contributions of a distribution system and culinary tourism to a healthy food system, and the overall sustainable development of a community. Key informants included farmers and producers, and local distribution companies. A vibrant local food system can make significant contributions to the sustainability of communities and, thus, should continue to be pursued within Perth County. Interviews with 18 area producers discovered that a majority found distribution to be a significant barrier to success. This research examined the potential for a local food distribution system that serves as a mechanism for area farmers to increase the consumption of local food and strengthen culinary tourism in the region Culinary tourism is the fastest growing sector of the tourism industry and can make significant contributions to strengthening a local food system. Initiatives already underway to establish Perth County as a culinary and agri-tourism destination will contribute to and provide incentives for developing a stronger local food system in the region. Considerations of sustainable development must be integral to this food systems work and, therefore, the entire realm of social, economic, and environmental impacts of Perth County agriculture must be considered. Perth County has a relatively healthy food system, yet clearly possesses the potential to create a much more localized one. Based on the findings from this study, it is recommended that a feasibility study on the most appropriate distribution model to serve Perth County producers be undertaken.

6 pp. / More and more consumers are choosing to buy locally produced foods. Health and environment conscious consumers believe locally grown foods are healthier, fresher, and are better tasting than foods that have endured many miles of transport. Buying locally also helps communities by stimulating local economies and protecting the environment. This article outlines the benefits of buying locally grown food and eating seasonally in Arizona. A recipe that is easy and affordable using local produce is included. An Arizona seasonal produce availability calendar is included in the Appendix.

Interest in local food has increased during recent years; however, the necessary infrastructure is not yet in place for farmers to fully access local markets. While consumers are becoming increasingly aware of the benefits of buying local food, farmers and producers still face many barriers to success in this market. Despite confirmed public desire and growing enthusiasm for local foods, farmers in Perth County continue to face barriers to fully benefitting from this growing market. This research has been conducted as an investigation of one aspect of sustainable communities - the potential contributions of a more local food system in the Perth County community. Using a qualitative methodological approach, this case study research examined Perth County’s food system, barriers facing producers, the potential contributions of a distribution system and culinary tourism to a healthy food system, and the overall sustainable development of a community. Key informants included farmers and producers, and local distribution companies. A vibrant local food system can make significant contributions to the sustainability of communities and, thus, should continue to be pursued within Perth County. Interviews with 18 area producers discovered that a majority found distribution to be a significant barrier to success. This research examined the potential for a local food distribution system that serves as a mechanism for area farmers to increase the consumption of local food and strengthen culinary tourism in the region Culinary tourism is the fastest growing sector of the tourism industry and can make significant contributions to strengthening a local food system. Initiatives already underway to establish Perth County as a culinary and agri-tourism destination will contribute to and provide incentives for developing a stronger local food system in the region. Considerations of sustainable development must be integral to this food systems work and, therefore, the entire realm of social, economic, and environmental impacts of Perth County agriculture must be considered. Perth County has a relatively healthy food system, yet clearly possesses the potential to create a much more localized one. Based on the findings from this study, it is recommended that a feasibility study on the most appropriate distribution model to serve Perth County producers be undertaken.

Much of the literature on ethical consumption focuses on the potential of individual actions, such as buying fair trade products, to produce large-scale change. This thesis instead examines collective actions by exploring the discourses and interactions of alternative food movements in Wolfville, Nova Scotia. Drawing on interviews with members of these networks, it argues that ethical consumption initiatives encourage the circulation of particular social and ethical values through the community. Community identity and place are made and marketed through networks of value that foster responsibility in and for the food system. Collective identity alters daily routines of consumption in order to channel benefits back into the local economy. A sense of place that includes responsibility for the food system sometimes leads to collective political action, but it also creates tension among and between different organizations and individuals who make claims to “the local” as a moral, social and geographical space.

This thesis is an investigation of the Buy Local food movement which has become a motivating factor for producers, consumers, and community organizations. The growth of this sector has taken place in the context of a differentiated food system, one in which alternative rural food economies are intertwined with industrial “placeless” agriculture. Producers operating in the food system are exploring local food economies as part of their enterprise development trajectories. Although there are many perceived benefits to a local food system, producers often face challenges in managing multiple aspects of production and marketing. Numerous organizations have stepped in to act as intermediaries, providing producers with resources and promoting local food with media campaigns, local food maps, and special events. Intermediary organizations have varying levels of capacity that often changes as the organization evolves to adapt to available funding, community support, and stakeholder involvement. This work expands the theoretical and empirical work on local food systems in two ways. First, it incorporates work by Quinn and Cameron (1983) and Jawahar and McLaughlin (2001) on organizational lifecycle stages with current work on local food organizations. This provides a unique way of understanding the capacity of an organization to meet identified goals and work well within their communities. Second, the work expands upon the notion of hybridity in the food system, introduced by Ilbery and Maye (2006), and provides empirical evidence of such activity. The research draws upon interviews with 32 producers and 18 organizing members to examine the characteristics, structure, and relations of two local food organizations and producers using the Buy Local Buy Fresh brand in Southern Ontario to examine the characteristics and relations of local food organizations and producers and further to explore the marketing and enterprise strategies of producers participating in the local food initiatives supported by the two organizations. Findings from this study indicate several key factors that are important for building a strong local food organization capable of meeting the needs of its stakeholders. Producers are showing an increased interest in garnering support from regional intermediary organizations, therefore there is a strong interest in strengthening the capacity to grow and support the diverse local food economy.

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The author employs a life story interview approach to examine how one farmer, participating in a local food system, constructs an identity as a food producer that reflects their practices, beliefs, and values. Farmers' markets have grown significantly in the past twenty years. Interest in these local food systems has shifted from the original counter-culture, back to the earth movement of the 1960's-80's to focus on issues of safe, healthy, and tasty food produced using natural methods that emphasize economic and environmental sustainability. Embedded in these issues are the social relationships that shape peoples identities. One person's particular story contributes to the understanding of the motivations and meanings involved in the various roles of individuals participating in farmers' markets. Findings from this study support the argument that people, including the food producer, and the production process are vital components that create a taste experience within a local food system.

LET’S GROWThe future of cultivation is in the city  Our urban world is growing rapidly - but are we keeping up with the pace?  The fast growth has led us to an unsustainable and ignorant relation to food and in the closest future this needs to change. If we gather local producers, knowledge, cultivation and public space under the same roof we can make the process visible in the city and change our unsustainable patterns. Re-introducing food production into the urban context is one step in the direction of a better and more sustainable future.The purpose of the project is to expose, inspire and educate our citizens by proposing a hub with intertwined public and productive spaces at the infrastructural site of Umeå Östra station.  A productive greenhouse managed by local experts and cultivators gives the visitor the opportunity to follow the whole process from sowing, cultivation, harvesting, processing, cooking, eating, recycling and composting. It’s a cyclic process that needs to be visible and easily accessible in our everyday life for us to take part in and feel a close connection to. The public greenhouse provides space for curiosity, creativity and relaxation. LET’S GROW provides the expertise, the inspiration and the tools needed for cultivation to spread in the city and to take place in the homes of the citizens. The aim of the hub is to expose the process of food production and re-establish the connection between the producers and the consumers. The hub aims to educate and raise awareness by providing space for social interaction; uniting children and grown ups, experts and beginners, with food production and urban cultivation as the common denominator. By providing space for creative learning and creative ways of urban cultivation the hub empowers the people to be more independent, involved, knowledgeable and aware.  So LET’S GROW!

Austin has residents that have health and nutrition issues that are linked to a lack of access to healthy foods. Some urban agriculture experts believe that one way to help mitigate the issue of access is to increase the amount of food that is produced locally. This report will look at planning issues involving food production, examine the amount of food that is being produce at farms located in Austin, make an inventory of available agricultural lands that have the potential for food growth, and make a basic calculation of how many people food from those lands could feed. / text