Indiana Flavor: Creating Local & Regional Food Systems

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Indiana Flavor: Creating Local & Regional Food Systems

  1. 1. Indiana APA Fall Conference October 21, 2011 The development of Indiana Flavor resources was supported by the Indiana State Department of Agriculture
  2. 2.   Understand what a local/regional food system really is  Discuss the state of local/regional foods movement  Look at a network-based approach to developing local and regional food systems  Generate ideas for integrated local/regional food systems into the planning practices
  3. 3.   The Grocery Store Food System   Keeps cash-register prices low   Provides a diverse food supply  The Local/Regional Food System   Connects us more directly with our food   Connects us to the people who grow our food   Provides an opportunity for economic growth, especially in rural areas
  4. 4.   Overnight, Wal-Mart became the world’s largest organic foods retailer.  Whole Foods carrying local products.   Stand-alone Whole Foods have parking-lot farmer’s markets.  “Consumers are increasingly….going to Wal- Mart, Costco or other discount retailers for rock-bottom prices, and to places like Whole Foods and Farmers Markets for specialized quality and service.” – New York Times, Oct. 6, 2005.
  5. 5. Nearly a quarter of Americanshoppers now buy organicproducts once a week, up from17% in 2000. But for food purists,"local" is the new "organic," thenew ideal that promises healthierbodies and a healthier planet.Many chefs, food writers andpolitically minded eaters areoutraged that "Big Organic" firmsnow use the same industrial-sizefarming and long-distance-shipping methods as conventionalagribusiness.
  6. 6.   Jamison Farm Lamb Loin with Kohlrabi, White Polenta and Spiced Dates – Charlie Trotters, Chicago  Fischer Farms Natural Black Angus Beef Burger, Nick’s English Hut, Bloomington, IN  Housemade Nicono made with Green Walnuts from Sunny Hill Farms - The Libertine, Indianapolis
  7. 7. Ecolabel Value Assessment: Consumer andFood Business Perceptions of Local Foods,Iowa State University, 2003.
  8. 8. Responses IN IL IA KS MNGrown in my state 39% 40% 29% 45% 40%Grown in the Midwest 24% 26% 27% 18% 24%Grown 25 miles of less 21% 15% 20% 18% 40%from purchaseGrown 100 miles or 12% 17% 20% 14% 19%less from purchase
  9. 9. Factors IN IL IA KS MNFreshness 38% 48% 31% 27% 34%Price 19% 13% 9% 16% 9%Support local farms 17% 10% 24% 26% 26%Quality 16% 13% 17% 16% 18%Environmental 3% 2.5% 1% 1% 0%concernsHelps local economy 3% 10% 9% 15% 7%
  10. 10. Responses IN IL IA KS MNNo more 23% 56% 9% 23% 15%1-5% more 46% 7% 61% 47% 45%6-10% more 20% 21% 21% 22% 19%11-15% more 5% 7% 2% 3% 7%
  11. 11.   A community (local or regional) is really a network of connections.  Better connections usually mean better opportunities.  How do we build connected communities that can take advantage of opportunities?
  12. 12. A non-growing network results in small and dense clusters with little or no diversity. Thelack of outside information, and dense cohesion within the network removes all possibility for new ideas and innovations.
  13. 13. ACEnet provides a wide range ofassistance to food, wood, andtechnology entrepreneurs in 29counties of Appalachian Ohio
  14. 14. Had a hunch that there was the potential for a network oftomato producers. Mapped the network by asking existingand emerging food professionals three questions:  From whom do you get new ideas that benefit your work?  From whom do you access expertise that improves your operations?  With whom do you collaborate?
  15. 15. Kitchen Incubator became ahub for restaurateurs andfarmers
  16. 16.   Farmers Market  Outdoor Café  Restaurant Association
  17. 17.   Identification of assets  Linking and leveraging assets into a network  Launching and sustaining initiatives with Strategic Doing
  18. 18.   Jackson County had stalled in plans for a large food distribution center  ISDA asked Purdue to assist  Applied this network-based approach + + =
  19. 19. The National Maple Syrup Festival is now in its 4th year and in 2011 over5,000 visitors attended the festival, top chefs from around the U.S. serveas guest judges at the Sweet Victory Challenge sponsored by Vermont-based King Arthur Flour and Medora syrup is on the menu of some ofthe nation’s finest restaurants and in up-scale retailers across the U.S.
  20. 20. http://www.insideindianabusiness.com/newsitem.asp?ID=50238
  21. 21.   Presentation on Understanding the Local Food Economy  Stakeholder Matrix Tool  Sample Survey Questions  Inventory of Best-Practice Community Food Projects  Effectiveness versus Complexity Matrix Tool Available at - http://pcrd.typepad.com/ecd/indiana-flavor/
  22. 22.   If we perceived ourselves as “network weavers” would it change the way we do what we do?  What are our infrastructure and other place-based assets and how could we link and leverage them?  What sort of network hubs or “hot spots” can we develop?  Other questions to consider???
  23. 23. Scott Hutcheson Purdue University 1201 W. State Street West Lafayette, Indiana 47907-2057 hutcheson@purdue.edu http://www.pcrd.purdue.edu/http://www.facebook.com/PurdueCRD www.twitter.com/pcrd 765-479-7704

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