With a large selection of “locavore” restaurants and a nationally known Farmers Market that stretches across the entire mall parking lot, it’s no secret that Athens knows a thing or two about living off the land.
And a new $13,900 grant from the Central Appalachian Network will allow Athenians to spread their unique 30-Mile Meal brand to other regions throughout Ohio and West Virginia.
“You can pretty much live on food (grown and produced) within 30 miles of Athens and eat well,” said Natalie Woodroofe, project manager and communications manager at the Athens County Visitor’s Bureau.
Local restaurants, farms, eateries, not-for-profits, festivals and microbreweries all participate in the project by pledging to sell and serve food made with ingredients grown and produced within a 30-mile radius of Athens.
The Visitor’s Bureau, with two regional Central Appalachian Network partners, ACEnet and Rural Action, has planned a Discovery Day for April 25, when Appalachian community representatives will have an opportunity to mingle with Athens farmers, entrepreneurs and local-foods supporters.
The Athens County Visitor’s Bureau will choose three regions that are well equipped for a local-foods movement to pass along its successful tips for sustainability.
With 60 regional partners on board, Athens launched its 30-Mile Meal three years ago. Today, 147 Athens farms, events and entrepreneurs are participating in the movement.
“The benefit to this across the region is that it provides a toolkit with which others can replicate the brand,” said Leslie Schaller, director of programs at ACEnet who will be assisting in future training. “We’ve been doing a lot of work for 40 years to develop a good food system in the nation.”
The annual 30-Mile Meal Restaurant Week, Woodroofe said, has proven to be especially advantageous to food producers.
“Athens is a leader in this local food movement,” said Chris Chmiel, owner of Integration Acres Ltd. and a 30-Mile Meal partner. “A lot of the restaurants here are sourcing local products and that’s part of our success.”
Last year, most of the 20 participating restaurants kept partnerships with area producers and spread the word to their consumers about local brands.
“Many consumers are becoming more concerned about where their food is coming from,” Schaller said. “People are looking to buy healthier foods, so why not buy a tomato from your neighbor down the road rather than one that’s traveled 3,000 miles?”
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