Manufacturing has developed some principles that can be applied to local food systems.  The point is not that we're interested in producing more food widgets, its that efficiency (energy, water, nutrients, etc.) is very important in the design, operation and ultimate success.  Here's an example of application of these principles from the OSU Fisher College of Business.  And kudos to Thom Stevenson and Chef Mark Newton for bringing this expertise to the table.  An excerpt:

"Greg Leach's project could help farmers across Ohio.

"We want to buy local," said Leach, an operations manager with Ohio State's Campus Dining
Services.

But setting up the system to make this happen won't be easy, given the university's complicated
purchasing process, which can be intimidating to farmers unfamiliar with it.

"The challenge is how to locate and identify the people in Ohio with the products we need and
help them become part of the vendor process," Leach said, adding that the goal is fresher, more
healthful food for students and a boost for the state's economy.

Leach credits Campus Dining Service Senior Director Thom Stevenson and Executive Chef Mark
Newton with the buy-local idea and for encouraging him to enroll in the program.

"I'm learning so much, and this has opened my eyes to a lot of new ideas," Leach said."