Outlines best practices for developing local and regional food systems in the state. First-hand information came from interviews we conducted with individuals, organizations, and institutions involved in the production, marketing, and usage of local food. They are docmented through nine case studies.
For purposes of this survey, “local food” was defined as food and food products that are produced or processed locally and are not brought in from outside the state. “Regional food systems” was defined as efforts to build more locally-based, self-reliant food economies so Nebraskans don’t send 90% of their food dollars out of state.
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