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Getting to Know the Food System - Abby Gold

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Getting to Know the Food System - Abby Gold

  1. 1. GETTING TO KNOWTHE FOOD SYSTEMAn Overview of Food Production and DistributionAbby Gold, PhD, MPH, RDNutrition and Wellness Specialist/Assistant ProfessorUniversity of Minnesota ExtensionNorth Dakota State University Extension Service
  2. 2. Global Food System Edibles Advocate Alliance
  3. 3. Local Food System vs. Global Food System Margaret Adamek • Achieve a local food system • Global food system • Increase diversity • One-sided • Multiple, simultaneous • Undiversified innovations • Based on • Target production and web/networking distribution
  4. 4. Distribution Farmer-to-consumer • Simplest form • Fresher products • Possibly lower prices • More profit for farmers • Inconvenient Farmer-wholesaler-retail- consumer • Increase convenience • Value chain • Different parties between farmer and consumer addLars Perner value to the product
  5. 5. Energy Flow in the U.S. Food System Center for Sustainable Food Systems
  6. 6. Minnesota Agriculture Data obtained from the USDA, National Agriculture Statistics Service
  7. 7. Red River Valley Food Assessment By adjusting eating patterns to resemble the Red River Valley Health Diet, this region would have enough land to grow all the food needed to feed its own population (491,999 people) plus enough land to export throughout the region. David Abasz
  8. 8. Regional Food Hubs (USDA)• Definitions vary from narrow market efficiency functions to those related to visions of building a diversified food cultureWorking Definition• A centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.
  9. 9. Core Components of Food Hubs1) Aggregation/Distribution-WholesaleDrop off point for multiple farmers and a pick up point for distribution firmsand customers that want to buy source-verified local and regional food2) Active CoordinationHub business management team that actively coordinates supply chainlogistics , including seeking market for producers, and coordinating effortswith distributors, processors, and buyers.3) Permanent FacilitiesProvide the space and equipment for food to be stored, lightly processed,packed, palletized and possibly even sold under a Hub’s regional labelOther Possible Services: Provide wholesale and retail vending space,offer space for health and social service programs, community kitchens,community meetings, etc.
  10. 10. Existing and Potential Food HubsUSDA
  11. 11. Links• Globalized Food System Map http://www.ediblesadvocatealliance.org/sustainable-learning-journey- blog/bid/44295/Understanding-the-Global-Food-System• Distribution Channels http://www.consumerpsychologist.com/food_marketing.html• A Revised and Expanded Food Dollar Series, A Better Understanding of Our Food Costs. http://www.ers.usda.gov/publications/ERR114/• Center for Sustainable Food Systems http://css.snre.umich.edu/css_doc/CSS01-06.pdf
  12. 12. CONTACT:abby.gold@ndsu.edu701-231-7478
  13. 13. Food Production and Distribution QuestionsHow do you see the current food system impacting foodaccess in your community?Where are opportunities that would result in improvedaccess in food systems and distribution?

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