A year after opening, the Oregon food hub and business incubator is building connections and helping small and medium food producers grow their businesses.
Because pasture-raised and grass-fed meat from small farms is in increasingly high demand from consumers who want to know where their food comes from, including how it was raised, slaughtered and processed, it’s critical to the health and vibrancy of Oregon’s food system that small processors survive to serve them.
Food and beverage startups in Oregon are proliferating, and making money, bringing in $1B in financing in 2015 alone. So, where are the returns across the food value chain?
In 2014, Ecotrust launched a free web application, Forest Planner, to enable landowners in Oregon and Washington to visualize and compare trade-offs of different forest management approaches customized to their property, including carbon sequestration, timber production and economics, fire hazards, and more.
Should schools be required to serve meals low in sodium, rich in whole grains, and with fat-free milk? The U.S. Department of Agriculture under the Trump administration doesn’t think so.
The Portland Green Loop project is a proposed six-mile pedestrian and bike promenade linking the city’s east and west sides. This exhibit is inviting the community to come together to learn, react and discuss the project’s potential.
The Redd on Salmon Street—located in the Central Eastside industrial district of Portland-Oregon—is a food project of an entirely different order, with a much more inclusive and wildly ambitious mission: to make regeneratively produced, locally sourced food a mainstay of the regional diet.
In November 2016 North Coast Land Conservancy took the first steps toward the acquisition of approximately 3,500 acres of timberland between Arch Cape and Manzanita, Oregon, marking the single largest conservation initiative in the Conservancy’s history.
The Redd on Salmon Street is a food project unlike any other, with a much more inclusive and wildly ambitious mission: to make regeneratively produced, locally sourced food a mainstay of the regional diet.
