New England in the fall was the backdrop for the U.S. Sustainability Alliance’s recent press trip – a collaboration with Food Export-Northeast, one of our founding members. Eight journalists from the UK and Europe traveled to Maine and Massachusetts for a behind-the-scenes look at sustainable farming, fisheries and food production across the states. Hauling in lobster traps on a working lobster boat, wading into cranberry bogs during harvest season and enjoying oysters and craft beer at their source were just some of the highlights.
The visit was also an opportunity for journalists to interact with the businesses, academics and entrepreneurs at the forefront of U.S. sustainable production. This included cookie and cracker manufacturers, oyster and mussel farmers, a non-profit supporting minority food businesses and the school training tomorrow’s leaders in sustainability, climate, food and nutrition.
Commissioner Amanda Beal of the Maine Department of Agriculture, Conservation and Forestry (DACF) and Commissioner Ashley Randle of the Massachusetts Department of Agricultural Resources (MDAR) accompanied the group, providing insights into agriculture and food production in their respective states.
Throughout the visit, the message was clear: innovation and social, environmental and economic sustainability are being prioritized at the local and state levels, helping to create a responsible and resilient food system.
As reiterated by Dr Tim Griffin, Associate Professor, Agriculture, Food & Environment at the Friedman School of Nutrition Science and Policy, Tufts University, the innovations that are going to matter 10 years from now are likely to come from “regions, states and then communities within states. And that is really interesting and fun to watch.”