5. ALICE WATERS
“Food tastes naturally delicious when it
has been grown with care, harvested at
the right moment, and brought to us
immediately, direct from the producer.”
10. THE MATH
• According to Leopold Center for Sustainable
Agriculture, in a study of 16 common fruits
and vegetables, the average one travelled just
under 1500 miles—many being imported from
other countries.
• The average 18 wheeler gets about 5 miles to
the gallon of gas – so to move produce 1500
miles would take 500 gallons of gas.
11. Small scale farms don’t use as
much energy and resources
Less used in:
• Growing and Harvesting
(tractor fuel, pesticides and
fertilizers, water)
• Processing (powering
buildings and machinery)
• Packaging (plastic)
• Transporting (gas)
• Retail (lights/refrigerators)
15. New Orleans…catching on to the trend
Hollygrove Market & Farm
supplies to:
• Maurepas Foods (3200 Burgundy)
• Sylvain (625 Chartres)
• Root (200 Julia)
• High Hat (4500 Freret)
• Iris (321 N. Peters)
16. HOLLYGROVE FARM & MARKET
“Hollygrove Market and Farm
exists to increase access of
fresh, local produce to
residents of New Orleans.”
HM&F has developed and operates a
CSA-style cooperative and retail
market. Community Supported
Agriculture (CSA) is a way to buy local,
seasonal food directly from a
farmer. What makes us different is that
we bring the farm to the table by making
fresh produce available to the consumer
without the consumer being required to
buy shares in a farm.
17. Crescent City Farmers’ Market
TUESDAYS (9 AM TO 1 PM)
200 BROADWAY
THURSDAYS (3 PM TO 7 PM)
3700 ORLEANS
SATURDAYS (8 AM TO 12 PM)
700 MAGAZINE
18. GROW DAT YOUTH FARM
“NURTURING A DIVERSE
GROUP OF YOUNG
LEADERS THROUGH THE
MEANINGFUL WORK OF
GROWING FOOD”
