Ricky Smith grew-up working on his family’s farm in Wartrace, Tennessee. After college, he moved to California and earned an MFA in Visual Anthropology and Cinema from USC. But he didn’t leave behind his intimate knowledge of agriculture and food systems. In 2001 Smith founded the Los Angeles based company, Urban Green. Urban green is an innovative, multi-faceted company, guided by the adage, “Waste not, Want not”. Urban Green includes three product lines, Urban Green Cuisine, The Sweet Spot, and Urban Green Zero-Waste Catering. Each enterprise is committed to minimizing food waste through practices such as composting, and using biodegradable packaging. Urban Green grows its own citrus and produce in local gardens, and buys from local farmers markets. Education, outreach, and community service is also a major component of Urban Green. All month its flag-ship location, named On Spring, located at 1279 North Spring Street, in downtown Los Angeles will be hosting workshops and service events. Today volunteers are needed to hand-out organic meals to LA’s hungry. On August 7th, On Spring will host workshops on urban farming and the permaculture movement. And on August 14th individuals and families are invited to a yoga workshop.