We are what we eat

For some, food isn’t quite green enough. In our recent excursion to San Francisco, we talked with some cutting edge eco-conscious foodies. San Francisco has long been a leader in conscious eating, from slow food, biodynamic wines to composting. Lately, California foodies have been pushing the envelope and adding a new way to eat locally.
Iso Rabin, founder of Forage SF San Francisco’s underground food market is taking eco-friendly food to the next level. Forage SF’s misson is:

Our goal is to push people out of the supermarket, to get them trying new foods harvested sustainably and fairly by their neighbors. As part of our community focused philosophy, 50% of the profit from the sale of any product we purchase from a forager goes straight to that individual . That is, to the person who collected it.

Foraging adds a new layer to eating local adding more sustainability and community. Where locavores, eat food with in a 100 mile radius, foraging happens right within your city. Local parks and trees become the shopping market. This might spur dialogue between consumers and their food sources.
Iso rabin’s created the underground market which features budding entrepreneurs that cant afford the costs of farmers markets or organic certifications, but strive to offer a sustainable food as well. This is a unique opportunity for those to take their passion and put them to the challenge before they quit their day jobs. The more people that are involved in creating their own food the more chance local eating can become a possibility. Foragers are pushing forward the frontier of greening food; we are what we eat, after all.