04/29/2026
We are often asked how food became so inexpensive?
Answer: Current low costs largely result from industrialization, which prioritizes economies of scale and maximum efficiency. This brings genetic engineering and harmful applications used to keep up with demand, instead of letting nature take its course.
This makes up the majority of our grocery store-bought food, even USDA-certified organic, which is now valued at $50 billion.
This approach prevents building a resilient community food system and also results in nutrient-poor food and environmental degradation.
In contrast, the Bone-In Community uses environmentally friendly and sustainable methods to produce and provide food from multiple small scale farms, rather than 1 large scale operation.
Our team and farming partners work every day throughout the season to maintain these standards.
We remain committed to these practices as we continue our work.
This does not produce “cheap food,”
…but, is that food actually “cheap”?
…or are we choosing to ignore several externalities???
