Philadelphia’s Local Food Economy to be Addressed at Upcoming Sustainability Panel Wed., April 14

Concerned about your diet’s carbon footprint? Interested in the advantages of locally grown food? These topics and more will be addressed in a panel discussion, “From Farm to City: Building Philadelphia’s Local Food Economy,” on Wednesday, April 14, from 7 to 8:30 p.m. in The Tuttleman Center Auditorium.

Presented by the School of Liberal Arts and the Environmental Sustainability Program, this sustainable-food panel discussion will explore the benefits and challenges of bringing fresh, local, sustainable food to Philadelphia consumers.

“Students are all food consumers and eating local food is a great way to reduce your personal carbon footprint, while also supporting local farmers and businesses, along with providing a healthy, nutritious diet,” said Tom Schrand, professor and director of the environmental sustainability program and moderator of the discussion.

Expert guest panelists will include Glenn Bergman, general manager at Weavers Way Food Cooperative; Marshall Green, local chef and owner Café Estelle; and Ann Karlen, executive director of Fair Food. Each panelist is a local food activist and represents a different part in Philadelphia’s food chain.

Weavers Way Food Cooperative is Philadelphia’s largest, member-owned food store, which features a large selection of organic and local food. Weavers Way has also established several farming operations in the city and has created a community supported agriculture (CSA) program in conjunction with Saul High School.

Green serves sustainable food of seasonal and local produce and meat at Café Estelle, which is located between Callowhill and Spring Garden on North 4th Street in Philadelphia.

Fair Food helps connect local farmers with farmers’ markets and other customers in the city. This benefits both the farmers and residents of Philadelphia.

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