We just joined Slow Food USA in support of building a local food-system here in San Francisco and the Bay Area. We've been thinking a lot about what mo foods' role is, what it means to be local and eat seasonally (and how lucky we are that we can), how our choices and great local resources allow us to be locavores, and how we can contribute or not to the recent headlines about the ongoing problems with mass-produced eggs and chickens and spinach and genetically modified salmon.
In a nutshell, slow food is the opposite of fast food. But what does that mean? Slow Food USA "envisions a world in which all people can eat food that is good for them, good for the people who grow it, and good for the planet." These are values we can definitely get behind.
We've also been thinking quite a bit about food going to waste, and are heartened by the efforts of Jonathan Bloom and Alex (Saul) Goldman to study, articulate and address solutions. Take a look at their websites to see how you fit into the equation and what you can do.
We at mo foods are doing our part to minimize wasted produce in our own backyards, to provide delicious food that is good for our customers, and to connect our community to their local resources.
Join us!
What's in your backyard
... and could be made delicious?
