A community food system, also known as a local food system, “is a collaborative effort to integrate agricultural production with food distribution to enhance the economic, environmental, and social well-being of a particular place (i.e. a neighborhood, city, county or region).” [Gail Feenstra and Dave Campbell, “Steps for Developing a Sustainable Community Food System,” Pacific Northwest Sustainable Agriculture: Farming for Profit & Stewardship (Winter 1996-97) 8(4): pp. 1,6]

“One of the primary assumptions underlying the sustainable diet concept is that foods are produced, processed, and distributed as locally as possible. This approach supports a food system that preserves local farmland and fosters community economic viability, requires less energy for transportation, and offers consumers the freshest foods.” [Jeanne Peters, “Community Food Systems: Working Toward a Sustainable Future,” Journal of the American Dietetic Association (Sept. 1997) 97(9): pp. 955-956. NAL Call # 389.8 Am34]. See also: Community Supported Agriculture (CSA) in this listing.