Thinking ‘Outside the Box’ for Justice-Centered Food Security Work: Considerations for Cooperative Extension

By:

Heather Hyden,Department of Community, Leadership and Development, University of Kentucky
Shorlette Ammons,Center for Environmental Farming Systems Small Farms Unit, North Carolina A&T State University, 
Jannety Mosley,Cooperative Extension Program,North Carolina A&T State University

 

Introduction

The aim of this article is to discuss major takeaways from the 2014 Community, Local and Regional Food System (CLRFS) Extension Community of Practice (eCoP) Food Security Conference centered on addressing the root causes of food insecurity such as institutional racism, income inequality and the exclusion …

Implementing Equity in our Food Systems Work: Considerations for Cooperative Extension

By:

Jannety Mosley,Cooperative Extension Program,North Carolina A&T State University
Shorlette Ammons,Center for Environmental Farming Systems Small Farms Unit, North Carolina A&T State University, 
Heather Hyden,Department of Community, Leadership and Development, University of Kentucky

 

Introduction

The 2014 CLRFS CoP Food Security Conference was focused on the question, “How do Land Grant Universities (LGUs) and Cooperative Extension address issues of racial equity and food insecurity?” In this article we will provide LGU and Cooperative Extension Educators (CEEs) seeking ways to frame the …

A Useful Framework for Planning Comprehensive Social Media Initiatives for Food Systems Projects

By:

Sarah Misyak, Virginia Tech, Department of Human Nutrition, Foods and Exercise
Meredith Ledlie Johnson, Virginia Cooperative Extension, Family Nutrition Program
Austin Brooks, Virginia Cooperative Extension, Family Nutrition Program,
Mary McFerren, Virginia Cooperative Extension, Family Nutrition Program,
Elena Serrano
, Virginia Tech, Department of Human Nutrition, Foods and Exercise

 

Abstract

There is a growing interest in Extension to use social media to increase awareness and support changes within local food systems. In this article, we present an example of the …

Choosing Wholesale Markets for Local Food Products

Authors:

  • Dave Lamie, Clemson University
  • Matt Ernst, University of Kentucky, Dept. of Agricultural Economics
  • Tim Woods, University of Kentucky, Dept. of Agricultural Economics
  • Gary Bullen, North Carolina State University, Cooperative Extension
  • Blake Lanford, Clemson University, Cooperative Extension

Introduction

Enterprising producers may find market opportunities in selling local food products, as some evidence indicates sustained market growth for local food. This publication will outline the main types of higher-volume (wholesale) market opportunities for local foods, including restaurants, food hubs, co-ops, groceries,

Hungry for Change: Partnering with Small Food Retailers to Increase Healthy Food Access

By Kara Lubischer, University of Missouri Extension and Kay Gasen, University of Missouri – St. Louis

 For many Americans, buying healthy foods is as simple as driving a short distance or walking a few blocks to the neighborhood grocery store. For others, especially those in low-income communities, accessing a food retailer with healthful food choices is not so easy. Without supermarkets nearby, residents are dependent on corner stores, gas stations or convenience stores that often lack fresh fruits and

Jill Clark, John Glenn School of Public Affairs, Ohio State University

Jill Clark is an assistant professor in the John Glenn School of Public Affairs at Ohio State University.  Jill’s research and service centers on food and agricultural system policy, planning and economic development, along with sustainable food markets and infrastructure. She is interested in the dynamics between urban and rural, producer and consumer, alternative and conventional, and global and local aspects of food systems. Current funded research focuses on opportunities for connecting food security and agricultural economic development policy initiatives,

Urban food system projects in Extension

urban food

By Julie M. Fox, Ph.D., The Ohio State University Extension

Introduction

Extension educators set the stage for stable relationships, inter-organizational linkages, and feedback loops upon which localized food systems could be built (Dunning, et al., 2012; Gulati & Gargiulo, 1999; Ramasawmy & Fort, 2011; Sundkvist et al., 2005).  Extension’s involvement in food system development appears throughout history, illustrating various ways state and county personnel have contributed to collaborative networks that integrate sustainable food production, processing, distribution,

Agriculture and Natural Resources (ANR) Program Montgomery County Ohio working with a Dayton, Ohio Community Center to sustainably diminish a local “Food Desert”

By Suzanne Mills-Wasniak, Brad Bergefurd, &  Tony Nye – The Ohio State University Cooperative Extension

Background

Similar to other metropolitan cities in the United States, Dayton, Ohio experienced a double digit (15%) population decline from 2000 to 2010.  Accompanying the population decline was a decrease in employment opportunities, an increase in abandoned homes and businesses, and an increased need for fresh, nutritious produce availability in identified “food deserts.”  Neighborhood demographics were changing, resulting in the opportunity for neighborhood revitalization. 3