Farm to Institution Purchasing - Tri State Local Food Summit 2017 Carolyn Scherf
Trends in Local and Regional Food Systems as well as information about institutional local food purchasing, and potential barriers including with regards to rebates. Background on Dubuque's involvement in the Community Food Systems Initiative. Introduction of Dubuque Eats Well Farm to Institution Working Group.
Creating a Food Oasis - Allison Mitchell - Tri State Local Food Summit 2017Carolyn Scherf
In 2016 Allison Mitchell, a student at the University of Dubuque created a pop up food stand in one of Dubuque's Food Desert Neighborhoods. Her research explored resident's response to increased availability of fresh produce at a subsidized cost and the how encouraging neighborhood input on desired produce selection at the food stands impacted consumer participation.
Andy Larson - Why Eat Local? Science-based answers to a not-so-simple questionCarolyn Scherf
What does Local mean? Why are people buying local? What does "certified organic" mean? What is genetic engineering and more! by Andy Larson - Local Foods Educator with University of Illinois Extension
Food Insecurity, Community and Donation Gardens Carolyn Scherf
From the 2017 Tri State Local Food Summit at Sinsinawa Mound
with Carolyn Scherf, Local Food Coordinator & Laura Klavitter, Horticulture Educator
ISU Extension & Outreach - Dubuque County
Food Insecurity in Dubuque, IA, United States
Community & Donation Gardens
www.DBQCommunityGardens.com
Farm to Institution Purchasing - Tri State Local Food Summit 2017 Carolyn Scherf
Trends in Local and Regional Food Systems as well as information about institutional local food purchasing, and potential barriers including with regards to rebates. Background on Dubuque's involvement in the Community Food Systems Initiative. Introduction of Dubuque Eats Well Farm to Institution Working Group.
Creating a Food Oasis - Allison Mitchell - Tri State Local Food Summit 2017Carolyn Scherf
In 2016 Allison Mitchell, a student at the University of Dubuque created a pop up food stand in one of Dubuque's Food Desert Neighborhoods. Her research explored resident's response to increased availability of fresh produce at a subsidized cost and the how encouraging neighborhood input on desired produce selection at the food stands impacted consumer participation.
Andy Larson - Why Eat Local? Science-based answers to a not-so-simple questionCarolyn Scherf
What does Local mean? Why are people buying local? What does "certified organic" mean? What is genetic engineering and more! by Andy Larson - Local Foods Educator with University of Illinois Extension
Food Insecurity, Community and Donation Gardens Carolyn Scherf
From the 2017 Tri State Local Food Summit at Sinsinawa Mound
with Carolyn Scherf, Local Food Coordinator & Laura Klavitter, Horticulture Educator
ISU Extension & Outreach - Dubuque County
Food Insecurity in Dubuque, IA, United States
Community & Donation Gardens
www.DBQCommunityGardens.com
“FARM BILL of Health” was produced as part of the Farm Bill Hackathon. Designed by Jamie Leo, Henry Lau, Illya Bomash, Peter Krohmer and Trey Shelton, the presentation compares “My Plate” recommendations with government support to farms.
9th International Public Markets Conference - Gus SchumacherPPSPublicMarkets
Session - Get Healthy: Innovative Public Market Strategies and Programs to Increase Access to Fresh, Healthy Food
Gus Schumacher is Vice President of Wholesome Wave in Bridgeport, Connecticut.
Range is a mobile app that identifies the nearest place in time and location for a youth to get a summer meal.
We want to put Range on the phones of trusted adults -- park service employees, librarians. volunteers at summer youth workshops -- so that they can provide information to youth about available meals.
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
“FARM BILL of Health” was produced as part of the Farm Bill Hackathon. Designed by Jamie Leo, Henry Lau, Illya Bomash, Peter Krohmer and Trey Shelton, the presentation compares “My Plate” recommendations with government support to farms.
9th International Public Markets Conference - Gus SchumacherPPSPublicMarkets
Session - Get Healthy: Innovative Public Market Strategies and Programs to Increase Access to Fresh, Healthy Food
Gus Schumacher is Vice President of Wholesome Wave in Bridgeport, Connecticut.
Range is a mobile app that identifies the nearest place in time and location for a youth to get a summer meal.
We want to put Range on the phones of trusted adults -- park service employees, librarians. volunteers at summer youth workshops -- so that they can provide information to youth about available meals.
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
Dashboard for Extracting Regional Insights and Ranking Food Deserts in Northe...Karthikeyan Umapathy
2019 Florida Data Science for Social Good (FL-DSSG) Feeding Northeast Florida project results presented as a poster at the University of North Florida (UNF) Digital Humanities Initiative (DHI) Digital Projects Showcase event on November, 15, 2019.
62414, 643 AMLocal Foods From Fad To Force And What It Mea.docxalinainglis
6/24/14, 6:43 AMLocal Foods: From Fad To Force And What It Means For The Food Industry | Michael Zacka
Page 1 of 2http://www.huffingtonpost.com/michael-zacka/local-foods-from-fad-to-f_b_5502757.html?page_version=legacy&view=print&comm_ref=false
Local Foods: From Fad To Force And What It Means For The
Food Industry
Across the country, farmers markets with local purveyors plying dirt-dusted produce and artisanal cheeses are a routine and
revered part of life during the spring-to-fall growing season. Their regulars advocate eating food produced closer to home, as it
tends to be fresher, healthier, tastier and easier on the environment than the shipped equivalents. And buying this way also
makes consumers feel good about supporting producers they know, who in turn invest in the local economy.
Not surprisingly, the number of farmers markets rose from 1,755 in 1994 to 8,144 last year, or more than 350 percent,
according to the U.S. Department of Agriculture (USDA). And the trend has gone viral, as consumers are voting 'local' with their
dollars and having a profound influence on the nation's food systems. Their enthusiasm has led suppliers, grocers and
restaurants to change and adapt by adding locally produced goods to their offerings year-round.
Yet as the local foods movement grows, is it really better for us--and the environment?
A lot of U.S. consumers think so: 52
percent said buying locally grown produce
is more important than buying organics in a
2012 study by Mintel. They're also willing
to pay more for locally grown and
produced foods, notes research in
Ecological Economics, reported in Food
Navigator.
So retailers are giving consumers what
they want. Now placards that once listed
produce by price-per-pound boast detailed
descriptions of when, where and how the
item was grown. Even Wal-Mart, which
had food sales of $150 billion last fiscal
year and is the nation's largest fresh
produce retailer, according to CNBC, is
also going local. In spring 2013, the retailer
committed to double its local produce stock
by December 2015.
Restaurants are also subject to the trend.
The National Restaurant Association found
the lust for local foods dominated its 2014 "Top Food Trends" survey as "locally sourced meats and seafood" and "locally
sourced produce" earned the top two spots on the list. "'Hyper-local' food," including herbs and vegetables garden-grown by
restaurants onsite and "farm/estate-branded foods" came in at Nos. 6 and 10 respectively, while "environmental sustainability"
and "sustainable seafood" ranked third and eighth respectively, which fits the trend since food production methodology is part
and parcel of the local foods movement. And national chain restaurants, such as Chipotle and Subway, are committing to
buying local.
June 24, 2014
Posted: 06/17/2014 3:33 pm
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http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersM.
1. For Immediate Release:
New study shows West Virginia’s food economy has ample room to grow
Contact: Savanna Lyons, s.lyons@wvhub.org, 304.673.0053
Famous for its rugged hills, West Virginia has enough fertile farmland to supply its own residents with
all their fresh fruit and vegetable needs during the growing season – and to stimulate new jobs and
millions of dollars in local sales.
According to a groundbreaking study recently released by Downstream Strategies, LLC, West Virginia
University and the West Virginia Food & Farm Coalition, if West Virginia farmers grew enough fruits
and vegetables to meet the in-season fresh produce needs of all state residents, such a shift would also
generate 1,723 new jobs and contribute an additional $ 35.7 million in local sales.
The study, “West Virginia Food System Assessment: Seasonal Production and its Impacts” also finds
that growing the produce would require less than 10% of West Virginia’s undeveloped prime farmland.
“According to our study, if West Virginians bought their fruits and vegetables from local farmers during
the growing season, about $190 million would stay in the state instead of flowing beyond its borders,”
explains explained Downstream Strategies President Evan Hansen. “These locally spent dollars would
circulate in the economy as farmers spend more at supply stores and on other goods and services.”
Support in growing West Virginia’s food economy is evidenced by the rapid growth in statewide
farmers markets, which has more than doubled in the past decade.
“By understanding the revenue-generating potential of meeting our own produce needs during the
growing season, we hope this study will stimulate conversation about further supporting West Virginia
agriculture,” said Savanna Lyons, Program Manager for the WV Food & Farm Coalition. “Many people
think our state doesn’t have enough farmland to grow a significant portion of its own food, but we are
very agriculturally productive, and have plenty of room to grow.” The study’s authors also emphasize
the importance of protecting the state’s existing prime farmland from non-agricultural uses, and the
importance of encouraging new produce farmers as well as the growth of existing farms.
The study was released at the recent “Road Map for the Food Economy” event in Bridgeport and
provides a research base for the West Virginia Food Charter to help focus and measure West Virginia’s
2. progress towards a stronger local food system.
This is the first study in a multi-part series funded through the West Virginia Food & Farm Coalition by
the blue moon fund. The next phase of the study will address, among other things, local distribution of
fruits, vegetables and meats to WV consumers.
To read the complete report please visit:
http://www.downstreamstrategies.com/documents/reports_publication/ds_food_system_report_final.pdf