Farm to Hub to Table

CHARLOTTESVILLE -- Dick Proutt is a small farmer. A very small one. At Down Branch Farm, he raises chickens and quails and grows lettuce, squash, melons and tomatoes on about an acre. In high summer, his weekly haul might include just five dozen quail eggs, 40 pounds of tomatoes and 20 pounds of squash.

The Jefferson Area Board of Aging wants exactly that kind of food for the more than 3,000 meals it serves each week. But it needs 100 pounds of tomatoes. And that's for one day's worth of salads at its 11 area senior citizen centers. Until now, JABA had only two options: Cobble together an order by making weekly pickups at several local farms, or call a one-stop national distributor.

A sustainable life is not that difficult. Whether it is your room, your hotel or your B&B you can choose to arrange it in an ecological way while enjoying various advantages. On the one hand, you are doing good for the environment by reducing the impact on the planet. On the other hand, you will reduce your waste, minimize consumption… and save money!

This waste pollutes our environment and above all prevents the reuse of waste and reduces the abundance of resources as well. Make a commitment to create a place to sort your waste: perhaps outside or on a balcony and to better avoid unwanted odours, dispose of it regularly. Also be careful with the cooking oil used at home! If you dispose of them in the sewers, it can cause serious damage to the environment: it must be carried out at the appropriate collection points on the territory.