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.