The term “local food system”  is used to describe a method of food production and distribution that is geographically localized, rather than national and/or international. We grow and harvest close to consumers' homes, then distribute over much shorter distances than is common in the conventional global industrial food system. This method has a positive impact on the enviroment by reducing the need to waste fuel transporting products long distances to reach the end consumers.

Organic farming promotes the sustainable health and productivity of the ecosystem – soil, plants, animals and people. Organic foods are farmed in an environmentally sustainable and socially responsible way, focusing on soil regeneration, water conservation and animal welfare.

Simply removing agri-chemicals is not enough to turn a conventional farm into an organic farm. Organic farming is an active, labour-intensive process.

 

 

Naturally-raised poultry, cattle and other animals are fed a diet, free of hormones, or animal by-products. Rather than relying on antibiotics to reduce disease, we prevent disease by ensuring that animals have a healthy lifestyle, with lots of pasture, comfortable and spacious shelter, and opportunity for natural socialization. The result? Meat that tastes better and consumers that feel better about what they are eating on many levels.