The staff at Sustainable Food News has made the decision to close down.
The decision was based on a confluence of issues stemming from the abrupt changes brought on by the pandemic’s new reality, including lack of child care, uncertainty around school opening, and an unforeseen drop in new subscriptions and renewals as well as advertising, which has made it virtually impossible to continue on.
We are very grateful to have had the opportunity to serve the organic and sustainable food industries and movement, and appreciate your business over the past 14 years.
We’ll be working over the next 90 days to come up with a plan for prorated reimbursements to subscribers, and will be reaching back out when we have figured out what to do there.
We wish all of you and your loved ones a safe and healthy rest of the summer.
Please email the editor, Dan McGovern (firstname.lastname@example.org), with any questions you may have.