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Posts tagged ‘Eat Local Week’

Eat Local Week 2019

Whether you are a hardcore “locavore” or you just want to try eating a little more sustainably, taking the Eat Local Week Challenge will help you support the local economy, reduce your carbon footprint, and eat some delicious and nutritious food.

Eat Local logo on image of beets.

What is Eat Local Week?

Eat Local Week Utah challenges you to eat as locally as possible from September 7th to 14th. “Local” typically qualifies as food grown and produced within a 250 mile radius. While it may seem daunting to go without coffee for a week, thanks to the local farmers markets and the events throughout Eat Local Week, there are many ways to participate!

The week’s events include a roster of fun for the whole family starting with Wasatch Community Garden’s Tomato Sandwich Party in the Grateful Tomato Garden. The event serves up free and absolutely fresh pesto and tomato sandwiches. This week you can also support Wasatch Community Gardens and eat fresh, locally grown tomatoes at local restaurants participating in the 2019 Tomato Days.

Other festivities include the Punk Rock Farm to Taco Truck, a Local Spirit Tasting at the Downtown Caputos, and a week-long recipe contest.

Eat Local Week Schedule.
Eat Local Week schedule provided by the Urban Food Connections of Utah.
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Urban Food Connections of Utah Brings Local Fare to our City and our Plates

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Welcome to SLCgreen Connections, an occasional series highlighting SLCgreen’s fantastic local partners—the people and organizations with whom we work closely to make Salt Lake City a greener, more vibrant, and sustainable city!

 

by Ardyn Ford, SLCgreen intern and Sophia Nicholas

Salt Lake’s historic Rio Grande Depot houses the Winter Market, an event that brings the city to life every Saturday from November to April. If you haven’t been yet, make a beeline there this week! The market is open through April 21.

Once there, you’ll find tables lined with colorful, fresh produce filling the large hall, while locals bustle around, creating a vivacious energy that stands out against the backdrop of gray days. Read more

Eat Local Week is Back!

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Eat Local Week is back! This fun week, sponsored by a variety of groups including Salt Lake City, is dedicated to helping you eat more local food.

This year there are a number of events that will get you into the local food spirit including lectures, workshops, and even a challenge: Can you eat every meal with food grown or produced in Utah this week?

Food that is produced locally is inherently more sustainable and this event series is a good reminder to take a look at your food habits and consider where your food comes from.

Here’s why it matters: Read more

Eat Local Week

Eat Local Week is quickly approaching!  The week of September 12th-19th will be filled with local food events where your participation is strongly encouraged!  A significant part of Eat Local week is the Eat Local Challenge, a fun and exciting way to get a better understanding of where your food comes from. The Challenge is simple, eat as local as you can.

What is local? Try for food within 250 miles from your home. Why?  There are a myriad of reasons.  Eating locally enhances the local economy. Every dollar spent at a locally generates $2.80 of economic activity for our community.  Supporting local farmers has a multiplier effect throughout the local economy as a whole. Local farms generate jobs for the community, farmers’ markets bring customers to surrounding businesses, and they support farmers who are likely to spend money locally on agricultural supplies. (1)  In our conventional food system, farmers receive an average of 20 cents of each dollar spent on food. In a direct-to-consumer market like a farmers’ market or CSA (community supported agriculture share), the farmer receives the direct profit. (2)

Smaller family farms are often more sustainably run than large industrial or factory farms.  “Industrial farming negatively impacts the environment in myriad ways (e.g., by polluting the air, surface water, and groundwater, over-consuming fossil fuel and water resources, degrading soil quality, inducing erosion, and accelerating the loss of biodiversity).  Many small-scale, local farms attempt to ameliorate the environmental damage done via industrial farming by focusing on sustainable practices, such as minimized pesticide use, no-till agriculture and composting, minimized transport to consumers, and minimal to no packaging for their farm products.” (1) Small farms typically grow a variety of crops, adding variation to protect biodiversity and preserve a larger agricultural gene pool. (2)  Local growers can tell you how the food was grown. There is an accountability piece with buying locally produced food, where you can talk directly to farmers and ask about sustainable practices used to grow and harvest the crops.

Fresh food and food that is in season tastes better!  Local food is often more fresh and harvested closer to peak ripeness, with packing, shipping, and shelf-life stages removed.  This contributes to quality and flavor.  On average, in the United States, food travels about 1500 miles from farm to plate.  “Fresh food tends to have more nutrients than food that was picked days or weeks ago,” says Michael Pollan, author of “Food Rules: An Eater’s Manual.” (1) Enjoy Utah’s local food this Eat Local Week!

To learn more about eating locally, visit Eat Local Week Utah’s website.

(1) Grace Communications Foundation.  Local and Regional Food Systems. http://www.sustainabletable.org/254/local-regional-food-systems Accessed Sept. 2, 2015.

(2) Project Open Hand. The Benefits of Eating Locally Grown Foods. http://www.openhand.org/2011/07/20/the-benefits-of-eating-locally-grown-foods/ July 20, 2011.

Challenge Yourself to Eat Local!

Get ready to eat local! Eat Local Week returns to Utah on September 6 and runs through September 13.

Eat Local Week celebrates the regional harvest, promotes local agriculture and the preservation of Utah’s agricultural heritage, and bringing people together.

Take the Pledge

The Challenge is simple — eat as local as you can! There are three levels to choose from:

Hardcore: This level will be a challenge-eating only food grown, produced or caught within 250 miles from where you live. This means cutting out some vices that might seem difficult to most. You may have to leave behind your coffee, chocolate, olive oil, booze and fine French cheeses, and you will have to do a little more label reading and research. But finding a deeper connection with your local food resources will make it all worth the effort.

Easy-Does-It: This challenge suggests selecting three vices – maybe coffee, chocolate, and olive oil (or French cheese, Spanish cheese and Vermont cheese), whatever it is you feel you can’t live without, but isn’t produced locally. We also suggest giving yourself a break at this level. We suggest three not-totally-local meal allowances in the week. Maybe you are out with friends or have a business lunch that you can’t skip, allow yourself a little more leniency so you can remain successful.

DIY: For newbies we suggest trying to eat one entirely local meal a day, or consider trying to use one or more local ingredient in every meal you eat for the week. Find something you eat a lot, maybe milk or tomatoes or a grain like wheat and replace your usual brand with a locally made product. Even small changes in your habits can have a huge impact on the producer, environment, economy, flavor, nutrients and you.

Take the pledge now!

Share

Update us on Facebook, Instagram and Twitter using the #eatlocalutah hashtag.

Find an Event

There are a lot of great events taking place during Eat Local Week. Here are a few highlights:

  • Taste Local Utah – Utah State Fair: Join Utah’s Own in celebration of more than 30 locally grown, processed and manufactured products, Sept. 4, noon to 8 p.m., in the Specialty Events Tent at the Utah State Fair.
  • 21st Annual Tomato Sandwich Party: Help us kick-off Eat Local Week, and start you Eat Local Challenge off right at the Tomato Sandwich Party. Enjoy an afternoon at the Grateful Tomato Garden with friends and neighbors and sample our amazing heirloom tomato harvest. We will be serving unique varieties of heirloom tomatoes grown in our Youth Gardens, with pesto made from our homegrown basil, and fresh locally made bread. There will also be live music and fun activities for kids, so bring the whole family. Sept. 6, 11 a.m. to 2 p.m.
  • Eating Alabama @ Brewvies: In search of a simpler life, a young couple returns home to Alabama where they set out to eat the way their grandparents did – locally and seasonally. But as they navigate the agro-industrial gastronomical complex, they soon realize that nearly everything about the food system has changed since farmers once populated their family histories. A thoughtful and often funny essay on community, the South and sustainability. Sept. 8, 7 p.m.
  • Quickle (Quick Pickle) at the Tuesday Harvest Market. Come make a quick batch of pickles that will taste like summer in a jar! Refrigerator pickles are a fast and easy way to preserve some of the abundant harvest to enjoy in the weeks ahead. We’ll help you make your creation at our booth after you’ve chosen your ingredients from the market. Jars and supplies provided.

Explore all events during Eat Local Week.

Sponsors

Eat Local Week is hosted by Slow Food Utah, Downtown Farmers Market, Utah’s Own, and Wasatch Community Gardens. Learn more at EatLocalWeek.org.

Are you up for a challenge?

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October 5-12, 2013 is Eat Local Week in Salt Lake City, and there are many events taking place to celebrate our community of local-foodists.

Eat Local Week aims to increase awareness of our foodshed, provide information and resources for eating locally, and build a community hungry for local food–making Utah a more nourishing place.

Eat Local Week also introduces the Eat Local Challenge! The Challenge is simple, eat as local as you can. The standard challenge is only eating food that comes from within a 250 mile radius. Not ready for that? Come up with a challenge that works for you! Choose a couple of food groups to get locally and stay true to them. Be creative, challenge yourself, and have fun!

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