Articles
Sustaining local food systems in a globalizing environment: Regional project NE-1012
This is a 5-year project involving
researchers from 15 states who are interested in the development of
local/regional food systems. Wisconsin
work has focused on specialty cheese, pastured poultry, and the sourcing
of locally grown food by public schools. An edited book, The Remaking
of the American Food System, is the product of the first five years
of the project. One chapter will apply the French “red label” poultry
system to emerging alternative poultry enterprises in the