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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, …

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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 …

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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

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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, …

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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,

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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

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Using Collective Impact to Build a Local Foods System

By Kari O’Neill and Chris Zdorovtsov, South Dakota State University Extension Community Development

Collaboration is the name of the game when you really want to get things moving on a large scale with an important initiative.  Building a local foods system is such an initiative.  There are many entities with interest, resources, and education that can and should be mobilized to assist growers and consumers in developing a food system they can navigate through easily.  

Getting the right players to

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Evaluation of a Community Supported Agriculture (CSA) Rebate Program in Wisconsin

By Christie Balch, Crossroads Community Food Network

Introduction

Community Supported Agriculture (CSA) is a direct marketing strategy for small-scale vegetable farmers.  In this arrangement, customers typically purchase a share in advance, committing to the farm for that season and helping to cover the initial annual costs of the farm operation.  In return, members receive a share of the farm’s produce each week during the growing season.  Normally, both the bounty and the risks are shared between the farmer and the

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