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The Full Circle of Local Food Systems  

By Maura Henn [1], NCAT Local Food Systems Specialist 

What do farmers markets, locally owned grocery stores, and community compost centers have in common?   

If you answered they are all part of a functioning local food system, you would be right. If you had asked me that question six years ago, I may have been able to make the connection that they had something to do with food, but my answer would have ended there! Even though I had managed a farmers market, worked at cooperative grocery store, and regularly sought out and enjoyed locally produced food, it wasn’t until I started working at NCAT that I realized that I had been participating in local food systems my entire life.  

A local food system refers to the network that connects local producers and consumers, promoting the consumption of locally-grown food. A local food system includes the overlap and collaboration of five key sectors: production, processing, distribution, consumption, and waste management and food recovery. Though there is not a federally established definition of local food, it is generally accepted that local food is food that travels the entire supply chain, from production to waste management in the same locality.   

Buying local foods strengthens local economies and helps keep family farmers farming. It also creates a connection between consumers and local farmers that enhances both individual and community health. Efforts such as urban farms, community gardens, farmers markets, locally-owned small grocers, and composting programs all contribute to local food systems.  

Here is a breakdown of what makes up the local food system: 

Of all the processes of local food systems, food recovery is the one I think has the most opportunity for expansion within communities, which can help deliver safe and edible food to people who need it. Gleaning programs [2] allow for unsold food to be donated to food pantries, food access programs such as community fridges, or even directly to consumers. When I was a full-time college student who also needed to work full time to cover rent and living expenses, I relied heavily on the “red tagged” food that was made available to staff at the local food cooperative where I was employed. The red tagged food was available to take home free of charge because it had met its sell-by date. I look back now and realize I had been a recipient of a gleaning program. Without that supplemental source of food I would have had a hard time managing all that was required in both schoolwork and my job. 

As with all aspects of local food systems, one vital ingredient is present in each sector: people. Without people growing, preparing, selling, eating, and mindfully disposing of food byproducts, local food systems would not exist. Some are called to the profession of farming and ranching and choose to market their products locally—a vital part of the local food system. Those of us who aren’t farmers or ranchers still have essential roles to play in the system. We all participate in our local food system in one way or another. Those of us who are able can choose to invest in these local systems by supporting local farmers, sharing our garden yields with neighbors, installing a compost system in our backyard, or countless other actions we can take as members of a local food community. Local food systems are for everyone, and everyone has a place within them.  

ATTRA Resources: 

Episode 376: Talking ‘Health in the Hood’ with Asha Walker – ATTRA – Sustainable Agriculture [3] 

Episode 337. ATTRA and SARE: Building Local Food Systems in Montana – ATTRA – Sustainable Agriculture [4] 

Start a Farm in the City – ATTRA – Sustainable Agriculture [5] 

Composting: The Basics – ATTRA – Sustainable Agriculture [6] 

NCAT Marketing Tip Sheet Series – ATTRA – Sustainable Agriculture [7] 

Additional Resources: 

Local and Regional Food Systems Resource Guide | Agricultural Marketing Service [8] 

National Gleaning Project [9]