Food system pres 2 2011 7-18Presentation Transcript
Mohawk Valley Food Project local • regional • collaborative • community-driven
Mission To establish a productive and resilient regional food system and ensure equal access to affordable, healthy and nutritious food for all.
2011 The Mohawk Valley Food Project launches as a Rust to Green Utica Action Stepwith more than 30 active partners collaborating to address its mission and goals 2013 create the area’s first Food Policy Council
USDA Hunger Free Communities Grant grantees in partnership with community organizations to improve access to nutritious food through research, planning, and implementing hunger relief activities 14 grant recipients from among 200 applicants nationwide Grantees Cornell Cooperative Extension of Oneida County Resource Center for Independent Living City of Utica Rust to Green Utica Cornell University Department of Landscape Architecture
developing and strengthening Mohawk Valley’s Food System • Foster regional self-reliancewhile ensuring all citizens have access to affordable, healthy food that is locally grown using environmentally sustainable practices • Study what’s shaping and affecting the food system and food security of our community and its citizens • Work together and take actions leading to greater community food security, effective food policies and a resilient food system • Form a Food Policy Council to oversee, implement and evaluate Mohawk Valley’s Food System policies and programs Food Potentials Map: Showing different types of farmland and urbanized land extending to 10 miles from Utica Data from Cornell Foodshed Mapping calculates Utica’s capacity to produce all of its cropland foods within 10 miles and all of its grassland foods within 31miles
What’s a Food Policy Council? COALITIONof local residents and business people, educational and government institutions and not-for profit organizantions who come together to examine how a food system is operating and to develop recommendations on how to improve it. FOOD POLICY COUNCIL addresses food insecurity, nutrition and agricultural sustainabilty with the goal of connecting the regional food system.
What makes a SUSTAINABLE FOOD SYSTEM?
Mohawk Valley Food System snaphot January 2011
Food Production A community’s sustainability depends on its food system and its ability to provide its food needs A sustainable food system builds ties between agriculture community and the food consuming community. A stable local agricultural base is key to a community-responsive food system
Food ProcessingandPackaging The process of converting what is produced to what is purchased at grocery stores, convenience shops, restuarants, bakeries, etc. Examples include canning vegetables, making beer, packaging... Many are employed while contributing along the way.
Food Distribution How food is delivered to consumers in response to the community’s needs Includes supermarkets, farmers’ markets, food pantries, restaurants, school and hospital cafeterias, convenient stores, etc.
Food Access Making healthy, nutritious and affordable food available contributes to individual and community well-being and resilience What programs are available to those in need? Are these SNAP and WIC authorized vendors? Are emergency food programs, school meal programs and food banks meeting the need? Are food deserts preventing access to healthy food? What travel routes and transport options are available? What distances?
Food Consumption What we eat matters to our health! Diets high in fats, carbohydrates and processed foods negatively impacts ones overall health and well-being Such diets are linked to obesity, diabetes, heart disease, cancer
Food Waste The ways people handle the byproducts and wastes produced throughout the food system. This includes everything from cow manure to orange peels. Best management practices, like composting, can close the loop and turn food “waste” into fertile soil.