Community, Local & Regional Food Systems
A National eXtension Project Team
In this area, find information related to the markets and marketing of local and regional foods.
If you are interested in creating an article that can contribute to this resource area, please contact Phil D’Adamo-Damery pdadamer@vt.edu…
By Brian Raison, Ohio State University
Abstract:
Do you work with young people, youth groups, 4-H clubs, or schools? Are you looking for ways to introduce the topics of food diversity and food justice to these audiences? A newly released project book from The Ohio State University Extension offers a place to explore not only food, food security, and food justice issues, but also the many other forms diversity takes in daily life.
Diversity in our Food: Activity chapter in
General description
Food policy consists of laws, regulations, decisions and actions by governments and other institutions that affect food production, distribution, consumption and disposal. Local (municipal, county, township) public policies — such as land use controls, zoning ordinances, health codes, and regulation of food processing and transport—have a great impact on community food system practice. Public policy is also critical to the development of food systems infrastructure, which it shapes through a combination
By Kendra Wills, Michigan State University Extension Community Food Systems Educator
Unique farm-to-school projects are the focus of this collection of articles from the Michigan State University (MSU) Extension Community Food Systems Workgroup. Originally published on the MSU Extension web site, these articles highlight some successful and replicable farm-to-school projects. Each article provides links to contacts and relevant resources so readers can connect with people working on farm-to-school projects on a day-to-day basis. This collection, written for the general public,
By Kendra Wills, Michigan State University Extension Community Food Systems Educator
This is a collection of six articles targeted at local food entrepreneurs. These articles, written by Michigan State University Extension educators and Michigan State University Product Center business counselors, focus on some of the frequently asked questions of local food business owners interested in expanding their markets. Topics covered in this series of articles include: wholesale sales, getting your product in the grocery store, and marketing your food product
By Allie Bauman, Colorado State University; Dave Shideler, Oklahoma State University; Dawn Thilmany, Colorado State University; Merritt Taylor, Oklahoma State University; and Blake Angelo, Colorado State University
In response to growing public interest in regionally-focused food systems, there is an increasing array of business models and innovations for small and medium-sized businesses to choose between when considering how to enter and/or expand in these markets. However, beyond case studies there exists little analysis that evaluates market performance and stakeholder welfare …
Community, local and regional food systems are increasingly important to individuals, families, and communities for a number of social, economic, environmental reasons. Interest in issues related to community, local and regional food systems has exploded of late, and government agencies, universities, Extension services, nonprofit organizations, and entrepreneurial groups are generating new information, as well as seeking information, on the wide range of topics encompassed within this community, local, and regional food systems umbrella.
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Jill Clark, Ohio State University
Kathryn Draeger, University of Minnesota
Carrie Edgar, University of Wisconsin Cooperative Extension
Mary Hendrickson, University of Missouri
Casey Hoy, Ohio State University
Sharon Lezberg, University of Wisconsin Cooperative Extension
Helene Murray, University of Minnesota
Rich Pirog, Michigan State
Samuel Pratsch, University of Wisconsin Cooperative Extension
Brian Raison, Ohio State University
Greg Schweser, University of Minnesota
Melissa Stewart, West Virginia State University
Kendra Wills, Michigan State Cooperative Extension
Molly Anderson,
Community, local and regional food systems are increasingly important to individuals, families, businesses, and communities for a number of health, economic, and educational reasons. Interest in issues related to community, local and regional food systems has therefore exploded of late, and government agencies, universities, Extension services, nonprofit organizations, and entrepreneurial groups are generating new information, as well as seeking information, on the wide range of topics encompassed within this food systems …
Carrie Edgar is Department Head & Community Food Systems Educator for Dane County UW-Extension. Her work focuses on food systems and community capacity building. Her experience includes farm to school, grower education, and school & community garden development. Carrie staffs the Dane County Food Council and is a member of the Madison Food Policy Council. Carrie started the Dane County Food Coalition to bring together food system organizations to develop a shared vision and work more collaboratively. She has a …