Increasing the Capacity for Place-based Food Systems




Values-based Supply Chains, Agriculture of the Middle, Small and Medium-sized Farms, Food System Infrastructure, Food System Distribution


First paragraph:

Communities across North America are respond­ing to environmental, economic, and social chal­lenges in our food and agricultural systems by cre­ating and nurturing “place-based food systems.” Some distinguishing features of place-based, regional food systems are that:

  • They are deeply connected to the environ­ment and to caring for it in a particular place;
  • There are relationships of trust within supply chains from farmers and ranchers to processors to distributors to retailers or other institutions to consumers;
  • Community food security and food sover­eignty are important goals and rights;
  • The health of individuals and communities is paramount;
  • There are infrastructures in place to support healthy place-based food systems; and
  • All members of the food system have an opportunity to participate meaningfully in its development.

See the press release for this article. 


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Author Biography

Gail Feenstra, University of California, Davis

Deputy Director and Food and Society Coordinator at the UC Sustainable Agriculture Research and Education Program (SAREP)

Logo for the Place-Based Food Systems conference



How to Cite

Feenstra, G. (2019). Increasing the Capacity for Place-based Food Systems. Journal of Agriculture, Food Systems, and Community Development, 9(A), 61–66.