The Santa Maria Times details a recent study about the impact of the pandemic on California farmworkers for their "What You Need To Know" Series. The study, undertaken on short notice by a consortium of groups, led to a series of…
Does your business generate four or more cubic yards of solid waste per week? If so, then you are required to establish an organic waste recycling program. Donation of surplus food is one way to comply.
As one of the original partners, the role of SBCFAN is to connect current and additional partners, align the project with new funding opportunities, and co-facilitate the community garden project. The global pandemic and economic crisis have negatively impacted the…
Housing for Harvest is a new program that offers temporary hotel housing for farm and food processing workers who need to isolate due to COVID-19. Self isolation in a hotel will help COVID-19 positive or exposed worker protect…
Information provided by the Farmers Market Coalition. The majority of farmers selling local foods have suffered severe market disruptions due to COVID-19. U.S. Representative Alma Adams (NC-12) introduced the Local and Regional Farmer and Market Support Act (HR 8096) in the House of…
The article, written by Jessica Stewart, shares the work of photographer Gregg Segal as he set out to discover the diets of children around the world. Stewart writes "Segal's photographs speak to themes of nutrition, class, and culture --Segal’s work…
An article from Santa Barbara Independent, written by Brad Smith, considers how healthy lives can be achieved through food security, social justice, and climate adaptation. The article sheds light on how structural racism oppresses marginalized groups economically, socially, and health-wise…
Brooke Holland of Noozhawk writes about the difficulties the local Food-Service industry has had to face due to the pandemic. Local business owners of bars, restaurants, and breweries share details on the many hurdles they've had to face.
An article written by Marisa Iati explores how the 'ghost hall' concept might be the answer. The concept allows for multiple restaurants/chefs to operate in one huge kitchen to deliver food out to their customers. As the pandemic continues this…
An open letter was written to Food System Funders to move towards regenerative practices and to meet the moment for change. This letter was written by amazing BIPOC leaders in Food and Agriculture, to name a few organizations Soul Fire…
