As we look to scale up the amount of healthy, fair and sustainable local and regional food in our food system, it becomes increasingly important to have storage and delivery mechanisms capable of getting the food to consumers. This infrastructure is very expensive, and the logistics required for efficient use of the resources is very complex.
Food banks across the country have trucks and warehouse space, including cold storage, and have been solving the logistics problem for decades, however traditionally with commodity food, often processed. This is beginning to change.
Several food banks across the country are acutely aware of the benefits of fresh, local food to their consumers, and their community, and are leveraging their resources to support local/regional food systems in innovative ways. Presentations from FoodLink in New York and the Sacramento Food Bank and the Sacramento Area Council of Governments.
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