The document discusses food systems planning for the Erie-Niagara region. It addresses supporting local food producers and consumers and linking the two. Goals include telling the story of food from farm to table. The document also discusses Good Agricultural Practices (GAP) certification which demonstrates food safety practices on farms and throughout the supply chain. Food processing and wholesale businesses of different sizes in the region are outlined. Challenges and opportunities for corner stores, farmers markets, community supported agriculture, and institutional purchasing of local food are also addressed. The final sections define food hubs and their potential benefits for connecting local food producers to buyers.
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The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Jim Slama of Familyfarmed.org keynote presentation on Good Food = Good Business.
A Presentation on Sandhills Farm to Table Case StudyMatson Consulting
This PowerPoint was presented by James Matson at the 16th Annual National Value-Added Agricultural Conference in Baltimore, Maryland on May 13th. This is a presentation on the article written by James Matson and Jessica Shaw for the National Agricultural & Rural Development Policy Center. The presentation highlights the research and commentary on the operations of Sandhills Farm to Table.
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Jim Slama of Familyfarmed.org keynote presentation on Good Food = Good Business.
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James Matson with Matson Consulting along with Micaela Fischer with Michigan State University presented on Food Hub Viability at the 2014 National Good Food Network Food Hub Collaboration Conference. The presentation was part of a plenary session on March 27, 2014 in which presenters take a look at the operating strategies of different food hubs around the country, and explore how increasing financial viability can make their desired community impact become a reality that can be sustained in the coming years.
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each coming from slightly different perspectves about the marketing of local food. Sandra Jones with Foodland will talk about the food trends, statistics and provide meaningful
insight and interpretation. This will help to provide context as to what the local food movement means to
those involved in the industry.
Grab and go trends how to enhance your offer 2017Rachael Sawtell
Grab and go is a fast paced, ever changing and growing sector. From the disturbance of delivery through technology to changing consumer eating habits. This presentation reveals some of the key trends to watch for 2017.
James Matson with Matson Consulting along with Micaela Fischer with Michigan State University presented on Food Hub Viability at the 2014 National Good Food Network Food Hub Collaboration Conference. The presentation was part of a plenary session on March 27, 2014 in which presenters take a look at the operating strategies of different food hubs around the country, and explore how increasing financial viability can make their desired community impact become a reality that can be sustained in the coming years.
Presentation given by Loren LaCorte and Jaclyn Kupcha of the USDA Farm to School Team - used during the workshop titled "Procuring Food for the School Meals Programs 101"
Sustainable Local Food Systems And Food Safety[1]crockerae
Presentation by Dr. Susan Barefoot with Clemson University, related to her proposed SC SAFE (Sustainable Agriculture Food Economy) program, as well as food safety issues related to SC Local Food Systems.
What Can Big Grocery Learn from Farmers' Markets Using Social Data?Networked Insights
Networked Insights analyzed one million social conversations to understand the consumer appeal of farmers' markets and provide recommendations for traditional grocery stores striving to compete.
Hub or not to hub - Alison Blay-Palmer & Philip MountLocal Food
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
Grab and go trends: how to enhance your offer (Menu Directions Culinary Works...Rachael Sawtell
As the world gets busier the demand for food on-the-go is set to grow and thrive. This presentation covers everything you need to know about this increasingly important sector; providing key market insight to demonstrate how operators can maximize grab and go opportunities by staying ahead of the trends, right though to packaging material options and waste management issues.
New and Experienced Local Food Marketng Approaches— Understanding What it means
Something experienced and something new…it takes all kinds. This session heard from three speakers
each coming from slightly different perspectves about the marketing of local food. Sandra Jones with Foodland will talk about the food trends, statistics and provide meaningful
insight and interpretation. This will help to provide context as to what the local food movement means to
those involved in the industry.
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More presentations at http://www.trufflemedia.com/agmedia/conference/2012-aaa-real-farmers-real-food
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http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
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Linking food producers and consumers
1. Planning for food in a
sustainable Erie-Niagara
region
Growing Together
2. • Support food producers
• Support food consumers
• Link food producers and
consumers
Goals
3. One tomato’s story
• Wholesaler
• Processor
• Distributor
SCALE AND CONSOLIDATION
4. What is GAP Certification?
• GAP certifications demonstrate
that a food handling agency has
identified and reduced risks of
food contamination in:
• Farm Production
• Field Harvesting & Field
Packing
• House Packing Facility
• Storage & Transportation
• Wholesale Distribution
Center/Terminal Warehouse
• Terrorism prevention
5. Why is GAP Certification important?
• Reduces the possibility of food
contamination
• Consumer demand
• 1 in 6 Americans suffered from a food-
borne illness in 2011.
• Private sector demand
• Increasingly requiring GAP certification
• Food Safety Modernization Act of
2011
• Establishes mandatory minimum
standards, based on known safety risks,
for produce growers to implement and
document.
6. GAP Certification Process
• Develop a Food Safety Program
• Risk assessment
• Water, soil amendments,
animals/livestock/wildlife, land use
history.
• Manual of Standard Operating Procedures
(SOP’s)
• Audit
• By USDA, NYS Department or Third Party
• Follow-Up Audit
• If initial audit found violations
• Unannounced Verification Audit
• Compliance audit conducted during the
growing season
7. Challenges and Opportunities?
• “Onerous government mandated
regulations that don’t seem to apply
to small diversified operations”
• Downsides
• Time and effort to become
certified
• Cost to implement and to
maintain certification
• Detailed record keeping is time
consuming and costs more money
8. One Farmer’s Experience With
GAP Certification
• Certified one crop on a farm that
grows over 40 crops and has
produce sales over 1 million
dollars.
• Total First Year Cost - $5,162
• Capital Costs - $2,560
• Annual Costs - $2,602
16. Corner stores
• No laws prevent corner stores from
selling fresh and nutritious foods.
• Face same regulations as any store
type with same food services.
17. Corner stores
Challenges to store owners:
• Procurement
• What to purchase, and where?
• Shelf life
• Highly perishable products
• Marketing
• Little experience marketing
specialized products.
• Nutrition education
• Consumers need education
about healthy food and
preparation.
18. Farmers markets
• 25 in the region
• Some accept EBT (Senior
Farmers Market Nutrition
Program, SNAP) and WIC
• Sell a range of products, from
eggs to veggies to baked goods
and cheese
Direct Marketing
Source: USDA National Farmers Market Directory,
maintained by Agricultural Marketing Services. Accessed
from http://search.ams.usda.gov/farmersmarkets on
4/9/2013
19. Farmers markets
• Provide direct connection between farmers and consumers on a
periodic basis at a temporary location, such as in a public park or
municipal parking lot.
Opportunities
• Cuts out the middleman, allows farmer initiative
• Farmer-consumer contact increases public awareness
• Can be tied with public food assistance to increase affordability
and access to healthy food
Challenges
• Transport and other marketing costs high for farmer
• No guarantee of sales
• Infrequent – not a stable source of food for most
Direct Marketing
20. CSAs
• Farmers sell shares, or memberships, at the beginning of a
growing season. In return, shareholders receive weekly supplies of
fresh food throughout the year or the growing season.
• Drop-offs at designated places – farm stands, grocery stores,
community centers, etc.
Opportunities
• Farmers can tailor growing to shares, demonstrated demand.
• Strong connection between farmer and consumer.
• Shares can be distributed creatively, as part of food assistance or
to institutions.
Direct Marketing
Source: USDA Office of Community Development, ‘Technote 20: Community Supported
Agriculture,’ 2001. http://www.rurdev.usda.gov/rbs/CDP-TN20.PDF, LocalHarvest.org
21. Institutional purchasing
• 200,000 students in school and college eat
at educational institutions each year.
• At UB, Campus Dining and Shops spends
$5.8 million on food (of $6.3 million on
total food services, 2011-2012).
• 28%, or $1.6 million, went to local food
sources (49% of this to Desiderio’s).
• Most non-local spending through Sysco
and US Foods.
• Meat demand cannot be met locally - $1
million.
22. University at Buffalo Food Purchasing:
Campus Dining and Shops
Does a State
preferred
source carry
the food at
less than 15%
more than
market price?
Does a CCC offer
the food at the
lowest price?
Did the CCC
match the
lowest quoted
price?
Yes?
Purchase.
No? Check
State’s
Centralized
Commodity
Contracts (CCC).
Yes?
Purchase.
No? Get
another quote
and give CCC
two days to
match it.
Yes? Purchase from CCC.
No? Solicit bids
or RFPs for
purchases over
threshold
amount.
23. Source: Barham,James, Debra Tropp, Kathleen Enterline,Jeff Farbman,John Fisk, and Stacia
Kiraly. Regional Food HubResource Guide. 2012. U.S. Department of Agriculture, Agricultural
Marketing Service. Washington, D.C. 2012
USDA Definition:
"A business or organization that actively
manages the aggregation, distribution, and
marketing of source-identified food products
primarily from local and regional producers
to strengthen their ability to satisfy
wholesale, retail, and institutional demand."
Food Hubs
24. Source: Barham,James, Debra Tropp, Kathleen Enterline,Jeff Farbman,John Fisk, and Stacia
Kiraly. Regional Food HubResource Guide. 2012. U.S. Department of Agriculture, Agricultural
Marketing Service. Washington, D.C. 2012
Benefits might include, but aren’t limited to:
• Opening new markets for local producers
• Increasing consumer access to and knowledge of
local products
• Brokering fairer prices for farmers and matching
farmers with buyers
• Streamlining transportation and distribution,
lowering cost
• Providing storage and processing facilities
• Bring food to underserved communities
Food Hubs
25. Source: Barham,James, Debra Tropp, Kathleen Enterline,Jeff Farbman,John Fisk, and Stacia
Kiraly. Regional Food HubResource Guide. 2012. U.S. Department of Agriculture, Agricultural
Marketing Service. Washington, D.C. 2012
Food hubs can:
• Be both virtual (online) and physical
• Broker sales to restaurants, institutions, and
consumers
• Operate as nonprofits, farmer-owned
cooperatives, or private companies
• Specialize or carry a wide range of goods
Food hubs meet the needs of the local food
economy by giving farmers the benefits of scale
without sacrificing the local connection.
Food Hubs