Lapland’s local food culture depends on better promotion of its wild ingredients, including berries that visitors may not know how to pick, according to a food tourism expert quoted by Yle. Growing tourism is bringing new restaurants and international flavours to the region. Menus range from pizz…

Thanks to eligibility changes and budget cuts, about 5 million fewer people are enrolled in the Supplemental Nutrition Assistance Program (SNAP) in 2026 than they were in 2025. In fact, participation has dropped to its lowest point in nearly two decades. Combined with other cuts to emergency nutrition assistance programs and rising food costs thanks to tariffs and war, that means food insecurity is now more prevalent than it was in the early days of the COVID-19 pandemic. Those cuts also impact farmers. Food assistance programs like SNAP have long been a lifeline for small and midsize growers, while federally backed programs like farm-to-school have helped them find a market close to home. With so many of these supports for local food systems suddenly off the table, it’s harder than ever for farmers to feed hungry people in their own communities. And while overstressed food pantries serve whatever they can get their hands on, high-quality locally produced food is an increasingly rare luxury. Grown with fewer or no chemical inputs or antibiotics, locally grown produce and livestock are harvested or slaughtered at their peak for best flavor and nutrients, which are preserved by a shorter journey to the table. One...

Parker Ranch is supplying beef to schools across Kohala, Waikoloa, Waimea, the Hāmākua Coast and Hilo.

Students and faculty members gathered on Oct. 22 for a community dinner and panel hosted by the Wisconsin Alumni Student Board (WASB) and Slow Food UW about the political, economic and social forces shaping the food on their plates. Three University of Wisconsin-Madison professors discussed challenges for local and global food systems, ranging from consolidation and agricultural labor to the role of institutions in supporting sustainable agriculture at the “Food for Thought” event. Panelists included Jennifer Gaddis, a professor in the department of Civil Society and Community Studies whose work focuses on school food systems, labor and the politics of food; Michaela Hoffelmeyer, an assistant professor of Community and Environmental Sociology who studies agricultural labor and inequality; and Irwin Goldman, a professor of Plant Sciences specializing in plant breeding and genetics. The event allowed students to engage with local food systems over a free community meal of lentil bolognese, focaccia and apple crumble prepared by Slow Food UW, a student organization connecting students with local agriculture and serving accessible, sustainably produced food to the campus community. “We’re literally making a meal for community members to eat, so they can understand where food comes from and why that should matter to...

Students and faculty members gathered on Oct. 22 for a community dinner and panel hosted by the Wisconsin Alumni Student Board (WASB) and Slow Food UW about the political, economic and social forces shaping the food on their plates. Three University of Wisconsin-Madison professors discussed challenges for local and global food systems, ranging from consolidation and agricultural labor to the role of institutions in supporting sustainable agriculture at the “Food for Thought” event. Panelists included Jennifer Gaddis, a professor in the department of Civil Society and Community Studies whose work focuses on school food systems, labor and the politics of food; Michaela Hoffelmeyer, an assistant professor of Community and Environmental Sociology who studies agricultural labor and inequality; and Irwin Goldman, a professor of Plant Sciences specializing in plant breeding and genetics. The event allowed students to engage with local food systems over a free community meal of lentil bolognese, focaccia and apple crumble prepared by Slow Food UW, a student organization connecting students with local agriculture and serving accessible, sustainably produced food to the campus community. “We’re literally making a meal for community members to eat, so they can understand where food comes from and why that should matter to...

Here at the Derwen Farm Shop, we are working harder than ever before to make this year our best Christmas yet!

The new hospitality space in Prata di Pordenone offers tastings, events, local food centered on Le Monde, La Ponca