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Willy Street Co-op's Eat Local Challenge - How Local Will You Go?
The Eat Local Challenge has begun! (It runs Aug. 15th–Sept. 15th.)
Even if you haven't signed up for it, you can still check out the resources farther down the page for ideas and help in finding local products. You can also join the Eat Local Challenge Facebook group to share locations for hard-to-find local foods, photos and recipes.
What is the Eat Local Challenge?
We’re challenging YOU to eat more local foods, whether they’re from farmers’ markets, CSAs (Community Supported Agriculture), your garden or our store. The Challenge runs Aug. 15th–Sept. 15th.
Why eat local?
Local foods tend to be fresher than those shipped from across the country or farther away, and fresh food has more nutrients. Transporting food long distances requires more fossil fuels and packaging than those grown and prepared closer to home. You’re also supporting your local farmers and keeping the agricultural viability of their communities alive.
Not quite ready for the Challenge?
See the recipes online, buy some local products. Try it for a week, a day or even a meal. You’ll see how easy – and delicious – it is to eat local.
Willy Street Co-op defines “local” as within 150 miles of the State Capitol building or anywhere in Wisconsin.
How Local Will You Go?Toe in the Water Locavore: at least one local ingredient in each meal Relaxed Locavore: at least 50% of what you eat is locally grown or locally prepared Loophole Locavore: all of what you eat is either locally grown or locally prepared Extreme Locavore: everything you eat is locally grown, with a few exceptions Hardcore Locavore: everything you eat is locally grown (except salt) Choose-Your-Own-Adventure Locavore: anything in between, maybe different each day
| Other ResourcesSample Weeklong Menu and PDFs of Recipes Inspirational Blogs
Co-op Newsletter Articles
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Our PartnersREAP Food Group - Research, Education, Action and Policy on Food Group (REAP) is building a regional food system that is healthful, just, and both environmentally and economically sustainable. REAP connects producers, consumers, policy makers, educators, businesses and organizations to nourish the links between land and table. REAP is committed to projects that shorten the distance from farm to table, support small family farmers, encourage sustainable agricultural practices, preserve the diversity and safety of our food supply and address the food security of everyone in our community. Check out the online version of their 2010 Farm Fresh Atlas, a great resource.
If you don't own a copy of From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce,it's an invaluable cookbook, especially if you are interested in eating local! | |
Posted - June 7, 2010
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