For some, run of the mill organic food isn’t quite sustainable enough. During a recent excursion to San Francisco, we talked with some cutting edge eco-conscious foodies, who are making Bay area diets “greener” every day. San Francisco has long been a leader in conscious eating, from slow food, biodynamic wines to city-wide composting, and now they are taking the “farmer’s market concept” to the next level.
Iso Rabin, founder of Forage SF, talks about his mission:
“to push people out of the supermarket, to get them trying new foods harvested sustainably and fairly by neighbors. As part of our community focused philosophy, 50% of the profit from the sale of any product we purchase from a forager goes straight to that individual. That is, to the person who collected it.”
Foraging looks at eating local in a different way, adding another degree of both sustainability and community. Where locavores eat food with in a 100 mile radius, foraging happens right within your city. Local parks and trees become your supermarket.
San Francisco is also home to the underground market, which features budding entrepreneurs that can’t afford the costs of farmers’ markets or organic certifications, but strive to offer sustainable food. Although its not entirely legal, this is a unique opportunity for more people to put their passion for eco-conscious food to the test.
The more people involved in creating food, the greater the possibility of local eating. Foragers are spurring dialogue between consumers and food sources and ultimately, pushing forward the frontier of greening food; we are what we eat, after all.
This article was originally posted on the PSFK website.
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