Green market, home-made butter and studies in sustainability and food policy

There is so much happening in food nowadays that when you hear the latest cool idea, it’s hard to resist the urge to feel you should up sticks and move wherever it is. Halifax is one such place, where the new farmers market has made a little history by greening its power supply: after recent winds here in Victoria I am green with envy over their new wind turbines.

Rick passed along this nice article about making butter from scratch.

My alma mater is offering a very cool course of study in sustainability and food policies with instructors who include some of the food world’s demi-gods: Tim Lang, Vandana Shiva and Carlo Petrini. Partly online, it concludes with face-to-face time at Terra Madre, in Turin this October. Applications are being taken until May 31.

This course of study is designed as no ordinary learning opportunity, where you walk away with fond memories and a bit of paper to frame, but in true ambitious Slow Food style, aims

“to produce a guideline document per area addressed to stakeholders (governments, companies, NGOs, institutions) keen to adopt food policies encompassing the latest analyses on ecological, economic, social and sensory sustainability.”

The coursework builds on the contributions of the subject matter experts, and they aim to have a document completed by the end of Terra Madre, October 25, ready to present to policy-makers worldwide after final publication in time for Terra Madre day on December 10.

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