Blog : Notes from the Boston Green Fest

By Scott | Aug 24, 2010 | in

I had the pleasure of attending the Boston Green Fest last week, including the Green Jobs Forum on Thursday at the Massachusetts State House. I thought there were some tidbits that apply to the Seacoast region, and the Green Alliance community.

The Green Jobs Forum actually focused on several problems facing Boston. It’s densely populated, with a lack of “green” space for its residents to farm in, and its children to play in. As a result, one of its biggest challenges revolves around the issue of food: how can the city increase its residents’ access to fresh, locally grown food?

Granted, New Hampshire doesn’t have a city that is as space-constrained and densely populated as Boston, but the fact remains: despite the abundance of farms in New Hampshire and Maine, we are awash in cheap, heavily-processed food that comes from factory farms and agribusinesses that have little or no connection to our area. Just walk down the aisles of any large supermarket: the products are dominated by foods that have been shipped here from hundreds, if not thousands of miles away.
Moreover, when our food comes from a handful of giant corporations, quality suffers, health and safety corners are cut, and disease outbreaks are rampant. The latest fiascos, involving recalls of 380 million eggs and 380,000 pounds of deli meats potentially infected with a deadly bacteria, underscore the inherent dangers of concentrated food production.
Localizing our food production would provide immediate health and economic benefits for all residents of New England, including:
  • improved health, as locally grown meats, poultry, and produce have more nutrients than their industrially-produced counterparts
  • less use of pesticides and fertilizers. Even small farms that aren’t organic use considerably less chemically-based inputs than large-scale farms and concentrated animal feeding operations
  • a reduced carbon footprint due to less vehicle miles from long-distance transportation of food
  • MORE JOBS LOCALLY!!
While we can’t grow everything in our Northern climate, we can still produce an abundance of fresh, healthy food that nourishes our body and sustains our economy. Several Green Alliance business partners actively source local food, including:
  • Beach Pea Bakery, which sources local meats without nitrates, dried fruits without sulfites, and hormone-free dairy.
  • Bob’s Clam Hut, which serves in-season local fish and NH-made ice cream.
  • Clay Hill Restaurant offers local meat and produce, and are proud members of Seacoast East Local.
  • Redhook Brewery’s “spent grains” are sent to local farms, helping to reduce those farmers’ feed costs.
  • Robert’s Maine Grill and Market incorporates a large amount of locally-grown & produced products into their menu
  • The Portsmouth Brewery is a member of the Slow Food Movement, sources food from as many local suppliers as possible, and donates used hops, oats, and other waste products to pig farmers for feed.
  • Poco's Bow Street Cantina and Two Ceres Street actively try to purchase as much local food as possible, and is expanding its gluten-free offerings.
  • The UNH Dairy Bar brings a wide variety of local foods (as much as 75% of their food!) into three student dining halls and retail locations, including chicken, eggs, bagels, coffee, granola, yogurt, gelato, and ice cream.
  • Young’s Restaurant purchases all its eggs locally, and partners with the UNH compost facility in order to recycle all organic waste.
Please consider patronizing businesses that buy local, and visit one of the area’s vibrant Farmer’s Markets – a perfect combination of great food and great people!