THIS CONTENT IS BROUGHT TO YOU BY the Norwegian University of Life Sciences (NMBU) - read more

Locally produced food reduces dependence on fragile global supply chains, cuts waste, and builds more resilient systems that are tailored to local needs.

Regional food is the way forward

Regional Food Networks reduce waste, strengthen communities, and create resilient, sustainable food systems.

COMMUNICATIONS ADVISER
Presented by: NMBU, Norwegian University of Life Sciences
Published

Experts warn that the need for sustainable food systems is now urgent as we grapple with climate change, biodiversity, and growing populations. 

The International Panel of Experts on Sustainable Food Systems 2045 states that up to 50 per cent of our food needs should come from local or regional sources.

Locally produced food reduces dependence on vulnerable global supply chains, cuts waste, and builds more resilient systems that are tailored to local needs. It supports sustainable practices, strengthens local economies, and empowers communities to ensure food access.

To understand what makes local food systems succeed, researcher Christy Anderson Brekken looked into Regional Food Networks (RFNs).

But how do we get there?

To understand what makes local food systems succeed, researcher Christy Anderson Brekken looked into how Regional Food Networks (RFNs) have developed in the US states of Oregon and Vermont. Both are leaders in the production and distribution of local and regional food.

What are RFNs?

Regional Food Networks (RFNs) are interconnected webs of farmers, distributors, policymakers, and consumers all working together to produce and distribute food within a specific region. 

By maximising local strengths and advantages – such as climate, soil quality, or culture – RFNs encourage sustainable food practices, whilst at the same time supporting the broader economy.

Local food in Oregon and Vermont

Both Oregon and Vermont have strong local food systems with engaged producers and consumers. 

Brekken found that in both states, there is a strong preference for locally produced food, with many willing to pay a premium for it.

“The reasons people in both states give for buying locally produced food include support for local farmers, better taste, environmental concerns, and to preserve local agricultural landscapes,” explains Brekken.

The local food producers in both states use a mix of conventional and alternative production practices, with a significant use of organic methods. The producers say they are motivated both by environmental values and community support.

Both Oregon and Vermont report economic benefits for local and regional farmers and positive impacts on the local rural communities. 

Differences between the two states include younger, more educated and gender-balanced food producers in Oregon, with 60 per cent being new or beginner farmers. Vermont has a slightly older average age of producers, smaller average farm size, and a focus on diversified farming operations.

Both states demonstrate an overall strong commitment to local food systems.

Making use of local resources and conditions

A key finding of this research is how the elements that make up a regional food network (farmers, distributors, and policymakers) can weave together threads from different traditions to create entirely new food practices. 

Brekken calls this process institutional bricolage. 

“Local areas with their particular strengths and advantages are nested within regional food systems, so the focus is on how many local places come together to create a stronger network at a regional scale,” she explains. 

This process can create food practices that are still rooted in local contexts and more likely to succeed in the long term.

“The local food movement, though currently small in market share, continues to punch above its weight, shaping consumer preferences and influencing policy,” says Brekken. 

She adds that with the right support, RFNs can amplify these trends, transforming food systems from the ground up.

Policy plays a crucial role

A commitment to RFNs at both the state and local level can provide the institutional backing needed to grow these networks. 

Investments in infrastructure, education, and incentives for sustainable practices can help RFNs thrive, creating self-reinforcing systems that benefit farmers, consumers - and the planet.

Brekken recommends the development of policies that support regional infrastructure, protect agricultural land, and encourage community involvement.

“RFNs exemplify how communities can harness local strengths to create sustainable food systems that are both robust and adaptable. By supporting RFNs, we invest in a future where food is not just a commodity but a cornerstone of thriving, resilient communities,” says Brekken.

Reference:

Brekken, C.M.A. 'Institutional Bricolage in Regional Food Networks: New Institutional Context for Agro-Food Sustainability Transitions', Doctoral dissertation at the Norwegian University of Life Sciences, 2024. (About the dissertation)

More content from NMBU:

partner sustainability food nmbu society and culture
Powered by Labrador CMS