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What Did the Tastiest Pork Have for Dinner?
On Martha’s Vineyard, farmer Jo Douglas is quietly building one of the most creative small-scale food systems in the country.
Her farm, Fork to Pork, begins with a problem that defines the modern food system: nearly 40 percent of food produced is never eaten. Instead of letting that food become waste (and greenhouse gas emissions), Jo collects hundreds of gallons of surplus ingredients each day from restaurants, bakeries, hospitals, and dining halls across the island. Those scraps become feed for her pigs.
The result is a remarkable loop.
Restaurants help feed the animals. The animals grow on…
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