Locally produced food could pave way to sustainability
By Sandy Barnes
Tuesday, April 9, 2013 at 1:58 pm
Returning to a simpler time when people grew the food they ate is a dream of those involved in community gardening efforts.
During his presentation, Rusty Collins, Denver director for the Colorado State University Extension Service, said that only 1 percent of the food consumed in the state is grown locally. Shifting that percentage to 20 by the year 2020 is a goal of his organization, he said.
“Urban agriculture is a whole lot more than chickens,” Collins told a group at the Evergreen Fire/Rescue auditorium on Sunday.
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