A new food business incubator is ready to accept tenants. The 20,000-square-foot building in Portland’s Central Eastside is part of a larger project by Ecotrust, a regional nonprofit that focuses on environmental and food issues.
A group of leading foundations and NGOs, including the Rockefeller Foundation, Oxfam and the Skoll Foundation have launched a peer-to-peer platform to make solving pressing social issues easier.
PORTLAND, Ore. (AP) — At Oregon Health & Science University recently, the lunch offerings included sandwiches made with organic chicken breast — locally sourced — on focaccia bread, baked locally and delivered daily. Plus salad made from local greens. Not a pre-packaged, mass-produced item in sight.
PORTLAND, Ore. (AP) — At Oregon Health & Science University recently, the lunch offerings included sandwiches made with organic chicken breast — locally sourced — on focaccia bread, baked locally and delivered daily. Plus salad made from local greens. Not a pre-packaged, mass-produced item in sight.
WASHINGTON, August 13, 2015 – Agriculture Secretary Tom Vilsack today announced the 2015 USDA Forest Service’s National Urban and Community Forestry Challenge grant recipients.
Because of their buying power and the millions of meals they serve, institutions such as hospitals, prisons and retirement centers could have a dramatic ripple effect on Oregon food growers and processors if they bought local products.
WASHINGTON – Agriculture Secretary Tom Vilsack today announced the 2015 USDA Forest Service’s National Urban and Community Forestry Challenge grant recipients.
Stacey Sobell joins KBOO Community Radio to talk about latest legislation (HB 2721-1) to support farm to school purchasing and activities across the state.
CHIMACUM— An 850-acre parcel that was slated for clearcutting is now protected in a partnership that includes the Jefferson Land Trust, which plans to explore its recreational and economic potential.
At Oregon Health & Science University recently, the lunch offerings included sandwiches made with organic chicken breast — locally sourced — on focaccia bread, baked locally and delivered daily. Plus salad made from local greens. Not a pre-packaged, mass-produced item in sight.
The Coquille Indian Tribe has regained another piece of its ancestral heritage with a significant purchase of culturally-rich forestland in Curry County
