Most any foodstuff sells faster these days, often at a premium, when it’s tagged as being “locally grown.” Christy Bratcher, associate professor of Animal Sciences at Auburn University, wondered what that designation really meant to consumers, and how that understanding differed from what they were getting. In her ongoing research, “A Systems Approach to Improving the Production and Distribution of Local and Regional Foods for a More Secure Food System,” Bratcher and her team researched meat production facilities of all sizes, federally and state-inspected, across the Southeast. She is looking to catalog the processes being used and their effect on food safety, as well as compare them to consumers’ perceptions.
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