This research is a brief overview of five green spaces throughout the Ashland area that involve production methods to improve the quality of the environment. Three were community gardens maintained by SOU students and Ashland residents and two were commercial operations, Upper Five vineyard and Standing Stone Brewery. The research showed that residents of the Ashland area are concerned with the quality of their food as well as what impacts they individually have on the region’s ecology. It also showed how shop owners in the area adapt their practices to acknowledge this community sentiment by incorporating socially and environmentally conscious aspects into their production methods. This research will identify the cultural trends that are present surrounding local food production in Ashland, and explore some of the motivations that go into the development of these types of sustainable programs. This paper also examined the cultural importance of green spaces, the social capital that is built among the participants in these projects and the collective movement towards utilizing sustainable methods of local food production in the Rogue Valley.