Location: Jeni’s Splendid Ice creams, Granville, Ohio
Accountability is the obligation of an individual or organization to transparently disclose, account for, and accept responsibility for its activities.
Eight corporations work together with one unifying goal: to redefine success and business. Being environmentally friendly, Jeni’s uses biodegradable spoons & bowls. The products are completely “home”-made. There are no preservatives or artificial flavors. Plus, the flavors are seasonal. Jeni’s team bakes, peels, chops, purees, slices, and pulverizes exquisite grass-grazed Ohio cream, Ohio wild-flower honey, biodynamic yogurt, whole fruits, vegetables, and herbs from Columbus and from around the world to make the ice creams Time called “the best in America”.
SUPPORT THE LOCAL ECONOMY! SUPPORT THE LOCAL COMMNITY! ENCOURAGE PRIDE IN THE COMMUNITY!
Jeni started in art school, but dropped out and discovered her true passion—ice cream!
Jeni’s has 15 shops in 6 different states and continues expanding!
Jeni’s Seasonal Flavors
Jeni’s uses only organic, grass-raised milk
B Certified! This means that Jeni’s meets standards of social and environmental performances in accountability and transparency!
Location: Greener Grocer, Columbus, Ohio
Featuring: Michael Jones, Owner
A value-driven system will aid the sustainable food movement by providing a guideline to follow.
Set of values: Nutrient Dense, Organic, Affordable
If a community works together to follow a value-drive system, it can make a difference in the future of sustainable agriculture for future generations to come. A community is not only a group of people living in the same vicinity, but a feeling of fellowship with others, as a result of sharing common attitudes, interests, and goals.
“The Greener Grocer focuses on helping to grow Ohio’s vibrant local-food system by offering local Ohio-grown, and sustainably-produced products.”
“Our sources are all small family farms no more than 50-60 miles from Columbus.”
LUNCH BOX HEROES
Location: PS 20 Anna Silver School, New York, NY
Featuring: Chef Bill Telepan and Sara, a culinary school graduate World renowned chef and restauranteur, Bill Telepan, joined Wellness in the schools in 2008 believing healthier bodies make healthier minds, WITS partners chefs like Telepan with culinary school graduates, like Sara, to help public school cafeteria staff create healthy and tasty lunch options. Thus, children can establish good eating habits in school that they can practice in the future.
78% of NYC kids get free or reduced lunch. Why can’t they have access to healthy food?
Wellness in the Schools(WITS) inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools. It is crucial to young students’ health that the good habits established in school are carried through at home so WITS created Family Cooking & Fitness Nights. With national accolades from first lady Michelle Obama, WITS has grown from one NYC classroom to serving 30,000 students in over 60 schools across three states. Chefs can use their creative expertise to work within the constraints of the National School Lunch Program Nutrition Standards to design menus kids will enjoy.
“(WITS) Labs are cool because we make the food from scratch and then we eat it. We het to ho throught the whole process first so we know everything that the food is made of,” –Nazareth, 4th grade
WINNER OF “BEST NEW LEXICON TERM” AWARD
Location: Marksbury Farm Market, Lancaster, KY
Featuring: Richard, the butcher
What local means to our butcher, Richard: “No Antibiotics. No Steroids. No Hormones. By partnering with local farmers who share our commitment to sustainable humane and natural production methods, we can produce high quality, healthy and fresh products.”
There are so many benefits to eating local meat products that are antibiotic, steroid and hormone free. Richard is committed to providing a safe product that you can feel better serving to your family. This local connection decreases the distance between the producer and the consumer, limiting food miles & keeping money in the local economy. By, eating local, consumers also have access to knowing how their food was produced. Know your farmer, know your food.
Student Artwork by Boyle County High School in Kentucky
Location: Marksbury Farm Market, Gerrard County, KY
Honest marketing is building consumer relationships through trustworthy dialogue and unbiased information.
This market sells locally grown fresh and value added products from farms in less than a 50 mile radius. Consumers are made aware of where each product comes from in the store. Signs are put up throughout the store with the farm name of the meat products and labels are on all other products. These signs also let consumers know they are supporting our local producers. These local products travel less miles to get to you, so food is often fresher. And local produce is full of flavor because fruits and vegetables can be picked at peak of ripeness. When you shop local, you are eating in season.
Location: Gary & Miss Kay’s Place, Danville, KY
Rabbit manure can greatly benefit the effectiveness of your soil
Rabbits are Gary’s life. He raised most of them from babies all the way up to adults. “The rabbit manure help provide a good source of nutrients to my plants in my greenhouse. They are the best source of organic matter that I have experienced in all my years.”
Gary believes that a person should use the resources that they have. Rabbit manure is easy to handle and is a by-product from raising rabbits that can be added to the garden or compost pile to return to the soil.
“Its a relationship – between people on both ends of the carrot, who are passionate about what they do and how they approach the simple things” – Chef Kevin
Location: Growing Harmony Farm & The Cafe in Ames, Iowa
Featuring: Gary Guthrie, the Carrot King, & Chef Kevin and Tristan, sous-chef
“Almost all civilizations that collapsed ran out of quality soil. That’s why we need to work at preserving our soil,” says farmer Gary.
Each teaspoon of healthy soil has 100 million to 1 billion microbes.
“As long as Gary’s got carrots, I don’t want to see any other carrots come through the door,” says Chef Kevin.
Kevin sources vegetables from local farms like Lee’s Greens and Growing Harmony Farm, both less than 20 miles from his restaurant, The Cafe. When these sweet carrots reach The Cafe, customers love to recognize the name of the farm on their menu. Kevin says, “We’re out for happy people here, and nothing gets people more excied than this local stuff. For Kevin local food means helping the local economy and cutting down on food miles. The freshness, flavor and safety of the vegetables are Kevin’s favorite parts about sourcing from Gary. Gary attributes this to his healthy soil. The organic matter in Gary’s soil helps retain water through the growing season, plus he has less disease, and stronger plants.
Student Artwork by Ames High School
STEWARD OF THE LAND
Location: Cue Restaurant & organic farm, Danville, KY
By practicing organic farming methods, we can take care of the land so the land, in turn, can take care of us.
Sharon believes we have a responsibility to the earth to protect it. She is the organic farming coach at Cue Restaurant’s new organic farm in Boyle County where she teaches all ages how to grow healthy food for their family, friends, and neighbors.
The stewardship practices of the Cue farm are grass buffer zones between crops to prevent soil erosion, drip irrigation to conserve water and a flower garden to attract pollinators.
Location: Boyle County High School, Danville, KY
A garden run by students to help families in the community
“Our school gardens provide backpacks full of food for low-income families each weekend. Students and families love the fresh, home grown fruits and vegetables theta they receive”, says high school student Kelsey. Students from the school club Future Farmers of America (FFFA) grow food for the Weekend Backpack Program that feeds fellow students and their families. The goal od the club and the school garden is to make a positive difference in the lives of students by developing their potential for leadership, personal growth & career success through agriculture education.
Over 800 pounds of food were given to families in need in 2014.
The beds are built by students, managed by students, and worked by students.
Location: Gibson Farms, Perryville, KY
The process of passing down the art and science of production to each successive generation so they can carry on the work and traditions from the past.
“I always enjoyed farming, especially now with my niece Amelia who is getting old enough to help. She loves the eggs, that was one of her first words! I’m looking forward to teacher her how to sell the eggs and become a good marketer. It will be a lot of fun for me to see her discover her passion for agriculture as she grows up!,” says Jenny.
Passing on farming traditions to new generations is important now that the principle operator of a farm has increased from 54 in 1997 to 57 in 2007.
Location: Smiling with Hope Bakery, Newark, Ohio
The ability of a community to develop processes and structures which not only meet the needs of its current members but also support the ability of future members.
Smiling With Hope Bakery uses experiential learning and natural conclusion to create social sustainability. Experiential learning teaches students life skills to benefit their future by finding jobs and expanding independence. Students are prepared for their future in safe environments through furthering their education and creating smiles and hope.
Location: Moore Street Market, Bushwick, Brooklyn
Public markets connect rural and urban economies, provide business opportunities for local vendors, and increase access to healthy and sustainable food. Perhaps most importantly, they can provide a safe gathering place for the residents of the neighborhood to eat good food and celebrate their cultures. The Market is an incubator for potential businesses. It helps them develop more revenue by connecting them with consumers.
“A middle man is someone you can do without.”
The Moore St. Market is one of only four indoor public markets in New York City and has served East Williamsburg, Bushwick and them surrounding neighborhoods for the past 10 years. The Merchant Association is partnering with the New York City Economic Development Corporation to modernize the building and fill currently-empty stalls with food vendors and purveyors that work with regional ingredients, making it a destination not only for the people in the neighborhood, but for all New York City residents. Neighborhoods in Brooklyn are gentrifying and this market seeks to preserve the local and diverse cultures while accommodating new residents and visitors.
Arturo is the owner of the shop, Tories’ Treasures, and he is the president of the Merchants’ Association.
Adam is spearheading the revitalization of the market by building Tiberio Custom Meats where he will butcher sustainably-raised meats in the USDA-inspected Farmers’ Public Meat Market. He hopes his stall will increase the availability and affordability of local meat in the surrounding community and beyond.
WINNER OF “MOST ARTISTIC ARTWORK” AWARD
Location: The HSMSE Gastronomy classroom, New York, NY
Gastronomy is a serious discipline best explored through thoughtful discussion, pleasure and experience, and should be a valued part of the high school curriculum. Teenagers are at a ripe age to weigh the consequences pf their choice and intellectually grapple with the political, ethical, environmental and health implications. Through challenging readings, tastings, and filed trips we should engage students to (re)consider their food.
Gastronomy brings both the students academic and cultural experiences to the proverbial table. Their study of the science, economics, anthropology, and engineering can be applied to the farming, trade, preparation, taste and disposal of food. We’re passing many environmental problems and potential food crisis to our kids. But what are we doing to prepare them to design creative solutions? We need to include them in the conversation now so they are better prepared to cope, and hopefully thrive, in the future.
Kids don’t want to hear rules and statistics. Let’s face it, they can’t eat data. But they can eat cheese, honey and oysters. Taste Workshops offer kids the chance to taste artisanal foods. And they’re more open to try new food with their friends.
Don’t yuck someone’s yum!
Student Artwork by High School for Math, Science and Engineering in New York City.
SNAPSHOTS OF SUSTAINABILITY
Location: Snapshots Restaurant
Sustainability: able to last or continue for a long time.
Just a snapshot of the big picture, Lucas and Drew have teamed up to lower the price of food without lowering its quality by using nearby food sources.
All food served is sourced within a 30-mile radius of Licking County as part of the “30 mile meal movement”.
“Hiring a new chef has given me more of an opportunity to do things like expanding our space and doing more for the community. He’s really on board with the 30 mile meal movement that we’re involved with and advertise for. We come up with local dishes so that people can come here and get involved with the 30 mile meal movement. All of our food is sourced no more than 30 miles from Licking County, making the 30 mile radius…The best way to eat healthy and clean is to get food from are as using clean growing and raising methods. We have a farm out in the country about 13 miles north of our shop. We have about 12 acres and monthly harvest about 1-2 acres of it.”
Location: Charlie’s Apples, Fredonia, Ohio
Featuring: Farmer Charlie
Resilience means having the capacity to recover quickly from difficulties: toughness.
Charlie faces a challenge; because he chooses to be organic his apples have no protection from the wildlife. He looses many apples to insects. However, he keeps going. “One woman asked me why she should buy my more expensive cider instead of a supermarket’s. I brought her a glass of my cider. She ordered two gallons!”-Farmer Charlie
The apples may look dirty, but they taste better than anything at the store. Charlie uses no harmful chemicals in his apples. All natural. Charlie planted a large patch of wildflowers. That way special bees will come to the orchard and help pollinate. This is a very important process for the apples. Charlie shows resilience by having a good product that is disease-resistant. Taste matters. People don’t always like the apples’ imperfections, but they don’t affect the quality or flavor.
“People don’t always like the apples because they have imperfections, but they don’t affect they quality or flavor. I would rather clean the marks off my apples then use herbicides and pesticides.”
Chemicals are put on some trees to prevent imperfections, fast decay, and insects. However this can bring harmful diseases to the apples, which will harm us. Organic apples don’t have any harmful chemicals, they are natural.
When we asked Charlie why he grows the only organic apple tree farm in Ohio, he said, “people love a product full of flavor and quality.”
Location: Going Green Store & River Road Coffee House, Granville, Ohio
The Going Green Store was founded by life and business partners Mike Bauer and Terresa Peters. Terresa was deemed Ohio Environmental Watchdog in 2012. Unfortunately, Terresa passed away due to cancer traced back to toxins found in her food sources and environment. This inspired the creation of the store in April of 2011. They offer a variety of products ranging from organic to locally sourced foods, garden tools and seeds, and recycled merchandise.
Provides environmentally friendly service ware to:
Coffee cups are made from recycled materials that are provided to local coffee houses. All of the products are made from corn and bagasse, which is a byproduct from the sugar cane manufacturing process. The U.S. is the largest producer of this.
WINNER OF “MOST INFORMATIVE ARTWORK” AWARD
Location: Lee’s Green Farm in Ames, Iowa
Featuring: Farmer Lee Matteson
Lee Matteson had a goal to do what some people didn’t even know had existed, he started the first four season harvest in Iowa, in 2013. He and Rose Schuck what out on their own and bought three acres of land. In which they built their greenhouses. One of their biggest challenges is getting people to use different kinds of vegetable and lettuces. They grow predominantly leaf lettuces and sweet turnips. The sweet turnips are a favorite of Lee’s children. He has to shoo them out of the rows before they eat up his profits.
They use a process called drip irrigation, which allows water to be able to be conserved and nutrients to be delivered to the crops.
“When I was growing up, we grew produce and everything outside. And we did do some tomatoes in the greenhouse, but now, here we are doing greens in the middle of winter which is kinda unheard of,”
“The plastic is there to help protect the crops from the falling condensation that condenses on the roof of the greenhouse. In which falls t the ground splashing soil onto the leaves, dirtying them.”
The greenhouses are heated using propane. With the price of fuel fluctuating, that can affect Lee’s bottom line profit.
Student Artwork by Ames High School in Iowa.
Featuring: Tom Wal and Kathy Dice
Location: Red Fern Farm – Wapello, Iowa
Tom and Kathy bought their land to be wilderness, but they realized there was a way to make money while supporting wildlife. After learning about holistic resource management, they decided to grow a polyculture of perennials including chestnuts, persimmons, pawpaws, and aronias. The variety of plants, all bordered by a forest, contributes to the diversity of animals they see on their land. They love to see zebra swallowtails, snakes, blue birds, meadowlarks, turkeys, bobcats, and coyotes alongside their crops.
Red Fern Farms Goals:
1) Keep the land a beautiful place to live
2) Earn a comfortable living
3) Practice sustainable management
Student Artwork by Ames High School in Iowa
Location: Weber Farms, Salvisa, Kentucky
Featuring: Grass Farmer Joe, age 30
By using and managing livestock correctly, we are able to add organic matter to the soil, and in turn, increase the amount of grass and nutrients for our livestock to harvest.
Fescue grass is hardy and has a good root system, which helps with water and nutrient retention in the soil.
“I’m not really raising livestock, I’m raising grass. We shouldn’t be fighting nature. We should be working with it. Nature knows what is best,” says Joe Weber. In addition to raising his poultry on pasture, Joe Weber also chooses to use non-GMO feed because he feels there are health benefits despite how difficult it can be to find. People are willing to pay extra for their food if they know where it comes from. Weber sells fresh farm eggs, poultry, beef, lamb, pork and turkey. “ If you’re not making the world better, what are you doing?”
WINNER OF “BEST STORYTELLING” AWARD
Location: Madani Halal, Ozone Park, NY
Featuring: Imran, who likes Star Wars (his ringtone is R2-D2)
At Madani Halal they believe consumers must be “re-sensitized” to the sourcing and processing of their meat. Imran establishes relationships with farmers to ensure that the animals are raised humanely. Once they arrive at Madani, the poultry, lambs, abd goats are slaughtered in an open setting where the customers fully appreciate the lives that are given for their sustenance and gustatory pleasure. Halal: adjective ho’lal selling food ritually fit according to Islamic law. For Imran, halal practices are not just guidelines for animal slaughter, but for conducting business and fir bus way of life. He says, “I would never give anything to my customers that I wouldn’t consume myself.” Madani Halal serves one of the most diverse communities in New York City. Many people left their homelands to achieve dreams here. Purchasing meat is an intimate experience and Imran even allows some to slaughter their own poultry. It connects them back to their origins. It is a part of who they are.
“Everybody talks about farm to table, but nobody talks about the step in between. And that’s what we do here.”
“Believe it or not, not all of our customers are halal. They use us because they like our practices.”
“Still to this day it’s very emotional for me. When one becomes immune, it is that day they have lost the essence of what makes us human.”
They sell both commercial and heirloom breeds, including the New Hampshire Barred Gray, and most of the animals are pasture-raised.
Imran pays respect to the animals by slaughtering them one at a time, never sharpening the knives in front of them, using every body part and saying a prayer “to thank God for allowing us to take a life to continue our own.”
LOCAL SOURCE TO STORE
Location: Five Acre Farms’ partnership with Samascott Orchards, Kinderhook, NY
Featuring: Gemma & Jake, a 4th generation farmer
Five Acre Farms partners with farmers like Jake Samascott to help them access new markets that would be difficult for them to tap on their own. Whenever consumers see the Five Acre Farms label, they know they can trust the quality of the product.
According to the USDA 2.5% of all farms account for 59% of total farm income. Five Acre Farms Links smaller farmers to regional consumers, helps them compete and stimulates the local economy. Five Acre Farms develops, distributes, and markets local products, allowing its farmers to focus on high quality production. The process is transparent and the farmers profit directly from the sales. The company vets its farmers to ensure sustainable farming practices.
KNOW YOUR FARM
New York’s terroir produces crisp, flavorful fruit. Samascott grows 72 apple varities! Jake uses integrated pest management (IPM) to support tree health
KNOW YOUR INGREDIENTS
“We make clean food we want to eat ourselves, so we don’t add anything to our cider.” Ingredient: Apples
KNOW THE PROCESS
UV light eliminates pathogens, but maintains flavor and nutrients. Samascott bottles its cider on site.
KNOW YOUR BRAND
The tag on each product shares the stories of the farmers who produce the food. Five Acre Farms products are sold within 275 miles of the source
FOOD MILES: <1
Location: Granville High School, Granville, Ohio
Food miles is the concept of how far your food travels before it reaches your plate. What’s unique about our garden is that it provides fresh meals and ingredients for our school lunches. Students eat the school lunches because they are healthy and their peers are producing and harvesting the food.
“Students deserve to know where their food is coming from.” – Teacher Jim Reding
“The only way a school garden can feed students is through season extension. It reduces food miles and we can grow and eat it here during all the seasons,” says Reding. “The garden at our school has been running for nine years and we are in the middle of the tenth. It was created by students and is still run by students. More students eat the food in the lunchroom because they know where it is coming from and who is harvesting it. Our garden is a year round operation and we hope it continues to provide food for our lunch room for many years to come.”
“Student led and Student fed” – Teacher Jim Reding
Students designed an aquaponics system. The tilapia fish are raised for future dishes in the lunchroom. Everything is utilized, nothing is thrown away. Sends a great message to the community.
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