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2009 Summit Presentations
Session Descriptions:
A1 Buy Local, Buy Wisconsin – Program Overview and Institutional Markets Teresa Cuperus of the WI Department of Agriculture will give a brief overview of the Buy Local, Buy Wisconsin grant program. Two of the grant recipients, Pam Herdrich for Chippewa Valley Buy Local Consortium and Olivia Parry for Badgerland Produce Auction/Institutional Food Market Coalition, will give program updates of their work in selling to institutional markets.
See Presentation files attached below.
A2 2008 Farm Bill and Local Food From starting up new value-added ventures to supporting community food projects, there are many opportunities in the new Farm Bill for farmers, organizations, researchers and individuals. Bridget Holcomb from the Michael Fields Agricultural Institute will highlight programs in the new Farm Bill that can help local food systems, as well as opportunities in the Child Nutrition Reauthorization Act and state legislation in Wisconsin.
See Presentation file attached below.
A3 Information Technology Solutions for Local Food Selling and sourcing local food is a little easier when using the internet. For direct marketing and wholesale, many of the time-consuming and frustrating challenges of selling and buying local food are now simpler. GreenLeaf Market spent 2008 connecting local buyers with local growers. Heather Hilleren talks about what happened and gives a sneak peek at the new 2009 program local growers created. Molly Immendorf helps her colleagues integrate technology into their educational programs to improve student learning and communication. In this session she will tailor the discussion to ways in which local food producers, processors, promoters and consumers can use the internet and information technology to help meet their goals of networking, promotion, learning, etc.
GreenLeaf Market: http://greenleafmarket.com/
IT Solutions - Social Networking, etc.: http://www.slideshare.net/mimmendorf/it-for-local-foods-presentation
A4 WI Farm Center – Beginning and Minority Farm Program This session will introduce the services of the Wisconsin Farm Center and focus on a project that serves beginning farmers, women farmers, and minority farmers. The Wisconsin Farm Center has 4 half time outreach workers that work with Hmong and Hispanic producers. Participants will learn how this project reaches these groups, what their needs are, and how the project is attempting to meet their needs. Presenters are Kathy Schmitt and Jack Chang.
See Presentation file attached below.
A5 Highlighting the Heart of Wisconsin Region New this year, we are highlighting the region that is hosting us for this year's Wisconsin Local Food Summit - The Heart of Wisconsin region. Michael Hittner of Family Natural Foods, Brian Ruesch of Wisconsin Rapids Area Catholic Schools, Sara and Larry Raikowski from Raikowski Farm and Nick Hylla representing Central Rivers Farmshed will work as a panel to give an overview of the local food initiatives underway in this region.
B1 Buy Local, Buy Wisconsin – Farm Cooperative Dev. and Consumer Promotion Three Buy Local, Buy Wisconsin grant recipients will give program updates of their projects. The WI Grass-fed Beef Producers (Bob Brandt) are developing a cooperative to more efficiently market, process and distribute their locally produced grass-fed beef across the state. Nourishing Northern Wisconsin (Tracey Mofle) is developing a cooperative business model to efficiently aggregate, market, and distribute local foods. The project is also providing education and outreach to consumers, in the effort to expand their market potential. The Autumn Harvest Trail (Anna Maenner) is a completed project that made stops at farms and orchards, agritourism destinations, festivals, farmers markets, and restaurants, all in the effort to increase local food sales and educate Wisconsin travelers on the diversity of Wisconsin agricultural product.
See Presentation file attached below:
B2 Nuts and Bolts of Mobile Markets In this session Joy Schelble will share models used in Ashland and Bayfield Counties to combat hunger and food insecurity with local food initiatives. Collaboration and coordination between agencies, volunteers, tribal programs, producers, and local business have brought the region several unique ways of providing more access to fresh locally produced foods. This has not happened without many challenges. This session will also include a discussion of barriers that people face when accessing locally produced foods and how these barriers can be overcome.
See Presentation file attached below:
B3 Design, Implement and Evaluate your Local Food Program Building a healthier, more equitable, and vibrant local food system will require more than individual efforts. Yet, bringing individuals together to organize for change is not easy. In this session Andrew Dane and Randy Stoecker will present a four step strategic planning framework which has been used successfully by community-based organizations to foster intelligent participatory research and action. In this session we will use participant projects to frame a discussion around how groups can 1) effectively diagnose their environment, 2) prescribe relevant solutions, 3) implement those solutions, and 4) evaluate them. Participants at this session will share, discuss, and learn how to ask the right questions that engage individuals to create group change.
See Presentation files attached below:
B4 Innovative Food Processing Regulations from Other States This session will cover examples of innovative food processing regulations from other states that allow food growers to do limited commercial food processing in their homes. The Kentucky Home-Based Processing and Microprocessing program is a model that some feel would help Wisconsin growers add value to their products and extend their marketing season. Panelists Mark Kopecky, Mary Pat Carlson and Purnendu C. Vasavada will discuss the pros and cons of existing and proposed Wisconsin food processing regulations.
See Presentation files attached below.
B5 How Food Choices Affect the Environment In this session Rich Toebe, Lynn Markham and David Drake will explore how food choices affect three aspects of the environment - soil, water and wildlife - and explain how a food consumer can influence agriculture in their local area by using a set of specific food purchasing criteria when buying food. Topics will include how different agricultural practices can impact the soil and quality of food produced, what agricultural chemicals are in Wisconsin's drinking water and how they affect our health, and how to enhance wildlife habitat on the farm in order to "farm" wildlife as a crop.
See Presentation files attached below.
C1 Buy Local, Buy Wisconsin – Farm to Restaurant Two Buy Local, Buy Wisconsin grant recipients will give program updates of their work on farm to restaurant models. Buy Fresh, Buy Local Southern Wisconsin (Rachel Armstrong) provides on-the-ground assistance to over 38 restaurant and food service operations in Southern Wisconsin to create relationships and increase local food purchases from area producers. The Milwaukee area restaurant CSA (David Swanson) provides the infrastructure for local farmers to easily distribute their products to restaurants in Southeast Wisconsin.
C2 Developing a Supply Chain for Local and Regional Food Despite rising consumer demand for local food, the existing food supply and infrastructure for a local and regional food system remains very limited. Anne Pfeiffer of UW-Extension’s Agricultural Innovation Center has been working with the Center for Integrated Agricultural Systems at UW-Madison to increase affordable local food access to more mainstream markets while maintaining the values and transparency of direct farmer-consumer relationships. In order to create the necessary infrastructure, CIAS and the AIC have conducted a series of national case studies pertinent to the aggregation and distribution of local foods. Throughout this research the project has worked closely with Wisconsin-based food buyers interested in sourcing local food and farmers interested in supplying a wholesale market to develop the organizational and business capacity to meet the high-volume supply and demand. This session will present findings from a series of national case studies related to local food aggregation and distribution as well as lessons learned in working with Wisconsin based wholesale buyers and sellers of local food. Rufus Haucke of Keewaydin Organics will also share his perspectives about working in Wisconsin’s local food system.
C3 Examples of Collaborative and Creative Fundraising for Local Foods As advocates for a sustainable local food system, we all need as many tools in our toolbox as possible. Sometimes this is money; sometimes it’s developing meaningful partnerships with others who can help us succeed in our mission. In this session Miriam Grunes and Martha Davis Kipcak will explore examples of how organizations in the Madison and Milwaukee areas have developed resources and collaborations to create effective programming.
C4 Local Food and Food Security Panelists will provide a closer look at food security in Wisconsin and the role of the Wisconsin Food Security Consortium to coordinate efforts against hunger in our state. Included will be discussions of the planning and impact of the fall 2008 Hunger Forums which were held in Richland Center, Rhinelander, Racine and Rice Lake and advice for individuals from diverse communities who are interested in improving food security. Presenters include Nick Heckman, Jane Voichik, Dan Taivalkoski and Tracey Mofle.
C5 AmeriCorp Farm to School Camilla Vargas will be giving an overview of the AmeriCorp Farm to School program in Wisconsin. Romaine Hanson will focus on the nutrition education section of the AmeriCorp experience while Ruth Hilfiker will talk about the obstacles and challenges of food procurement in her community.
A1 Buy Local, Buy Wisconsin – Program Overview and Institutional Markets Teresa Cuperus of the WI Department of Agriculture will give a brief overview of the Buy Local, Buy Wisconsin grant program. Two of the grant recipients, Pam Herdrich for Chippewa Valley Buy Local Consortium and Olivia Parry for Badgerland Produce Auction/Institutional Food Market Coalition, will give program updates of their work in selling to institutional markets.
See Presentation files attached below.
A2 2008 Farm Bill and Local Food From starting up new value-added ventures to supporting community food projects, there are many opportunities in the new Farm Bill for farmers, organizations, researchers and individuals. Bridget Holcomb from the Michael Fields Agricultural Institute will highlight programs in the new Farm Bill that can help local food systems, as well as opportunities in the Child Nutrition Reauthorization Act and state legislation in Wisconsin.
See Presentation file attached below.
A3 Information Technology Solutions for Local Food Selling and sourcing local food is a little easier when using the internet. For direct marketing and wholesale, many of the time-consuming and frustrating challenges of selling and buying local food are now simpler. GreenLeaf Market spent 2008 connecting local buyers with local growers. Heather Hilleren talks about what happened and gives a sneak peek at the new 2009 program local growers created. Molly Immendorf helps her colleagues integrate technology into their educational programs to improve student learning and communication. In this session she will tailor the discussion to ways in which local food producers, processors, promoters and consumers can use the internet and information technology to help meet their goals of networking, promotion, learning, etc.
GreenLeaf Market: http://greenleafmarket.com/
IT Solutions - Social Networking, etc.: http://www.slideshare.net/mimmendorf/it-for-local-foods-presentation
A4 WI Farm Center – Beginning and Minority Farm Program This session will introduce the services of the Wisconsin Farm Center and focus on a project that serves beginning farmers, women farmers, and minority farmers. The Wisconsin Farm Center has 4 half time outreach workers that work with Hmong and Hispanic producers. Participants will learn how this project reaches these groups, what their needs are, and how the project is attempting to meet their needs. Presenters are Kathy Schmitt and Jack Chang.
See Presentation file attached below.
A5 Highlighting the Heart of Wisconsin Region New this year, we are highlighting the region that is hosting us for this year's Wisconsin Local Food Summit - The Heart of Wisconsin region. Michael Hittner of Family Natural Foods, Brian Ruesch of Wisconsin Rapids Area Catholic Schools, Sara and Larry Raikowski from Raikowski Farm and Nick Hylla representing Central Rivers Farmshed will work as a panel to give an overview of the local food initiatives underway in this region.
B1 Buy Local, Buy Wisconsin – Farm Cooperative Dev. and Consumer Promotion Three Buy Local, Buy Wisconsin grant recipients will give program updates of their projects. The WI Grass-fed Beef Producers (Bob Brandt) are developing a cooperative to more efficiently market, process and distribute their locally produced grass-fed beef across the state. Nourishing Northern Wisconsin (Tracey Mofle) is developing a cooperative business model to efficiently aggregate, market, and distribute local foods. The project is also providing education and outreach to consumers, in the effort to expand their market potential. The Autumn Harvest Trail (Anna Maenner) is a completed project that made stops at farms and orchards, agritourism destinations, festivals, farmers markets, and restaurants, all in the effort to increase local food sales and educate Wisconsin travelers on the diversity of Wisconsin agricultural product.
See Presentation file attached below:
B2 Nuts and Bolts of Mobile Markets In this session Joy Schelble will share models used in Ashland and Bayfield Counties to combat hunger and food insecurity with local food initiatives. Collaboration and coordination between agencies, volunteers, tribal programs, producers, and local business have brought the region several unique ways of providing more access to fresh locally produced foods. This has not happened without many challenges. This session will also include a discussion of barriers that people face when accessing locally produced foods and how these barriers can be overcome.
See Presentation file attached below:
B3 Design, Implement and Evaluate your Local Food Program Building a healthier, more equitable, and vibrant local food system will require more than individual efforts. Yet, bringing individuals together to organize for change is not easy. In this session Andrew Dane and Randy Stoecker will present a four step strategic planning framework which has been used successfully by community-based organizations to foster intelligent participatory research and action. In this session we will use participant projects to frame a discussion around how groups can 1) effectively diagnose their environment, 2) prescribe relevant solutions, 3) implement those solutions, and 4) evaluate them. Participants at this session will share, discuss, and learn how to ask the right questions that engage individuals to create group change.
See Presentation files attached below:
B4 Innovative Food Processing Regulations from Other States This session will cover examples of innovative food processing regulations from other states that allow food growers to do limited commercial food processing in their homes. The Kentucky Home-Based Processing and Microprocessing program is a model that some feel would help Wisconsin growers add value to their products and extend their marketing season. Panelists Mark Kopecky, Mary Pat Carlson and Purnendu C. Vasavada will discuss the pros and cons of existing and proposed Wisconsin food processing regulations.
See Presentation files attached below.
B5 How Food Choices Affect the Environment In this session Rich Toebe, Lynn Markham and David Drake will explore how food choices affect three aspects of the environment - soil, water and wildlife - and explain how a food consumer can influence agriculture in their local area by using a set of specific food purchasing criteria when buying food. Topics will include how different agricultural practices can impact the soil and quality of food produced, what agricultural chemicals are in Wisconsin's drinking water and how they affect our health, and how to enhance wildlife habitat on the farm in order to "farm" wildlife as a crop.
See Presentation files attached below.
C1 Buy Local, Buy Wisconsin – Farm to Restaurant Two Buy Local, Buy Wisconsin grant recipients will give program updates of their work on farm to restaurant models. Buy Fresh, Buy Local Southern Wisconsin (Rachel Armstrong) provides on-the-ground assistance to over 38 restaurant and food service operations in Southern Wisconsin to create relationships and increase local food purchases from area producers. The Milwaukee area restaurant CSA (David Swanson) provides the infrastructure for local farmers to easily distribute their products to restaurants in Southeast Wisconsin.
C2 Developing a Supply Chain for Local and Regional Food Despite rising consumer demand for local food, the existing food supply and infrastructure for a local and regional food system remains very limited. Anne Pfeiffer of UW-Extension’s Agricultural Innovation Center has been working with the Center for Integrated Agricultural Systems at UW-Madison to increase affordable local food access to more mainstream markets while maintaining the values and transparency of direct farmer-consumer relationships. In order to create the necessary infrastructure, CIAS and the AIC have conducted a series of national case studies pertinent to the aggregation and distribution of local foods. Throughout this research the project has worked closely with Wisconsin-based food buyers interested in sourcing local food and farmers interested in supplying a wholesale market to develop the organizational and business capacity to meet the high-volume supply and demand. This session will present findings from a series of national case studies related to local food aggregation and distribution as well as lessons learned in working with Wisconsin based wholesale buyers and sellers of local food. Rufus Haucke of Keewaydin Organics will also share his perspectives about working in Wisconsin’s local food system.
C3 Examples of Collaborative and Creative Fundraising for Local Foods As advocates for a sustainable local food system, we all need as many tools in our toolbox as possible. Sometimes this is money; sometimes it’s developing meaningful partnerships with others who can help us succeed in our mission. In this session Miriam Grunes and Martha Davis Kipcak will explore examples of how organizations in the Madison and Milwaukee areas have developed resources and collaborations to create effective programming.
C4 Local Food and Food Security Panelists will provide a closer look at food security in Wisconsin and the role of the Wisconsin Food Security Consortium to coordinate efforts against hunger in our state. Included will be discussions of the planning and impact of the fall 2008 Hunger Forums which were held in Richland Center, Rhinelander, Racine and Rice Lake and advice for individuals from diverse communities who are interested in improving food security. Presenters include Nick Heckman, Jane Voichik, Dan Taivalkoski and Tracey Mofle.
C5 AmeriCorp Farm to School Camilla Vargas will be giving an overview of the AmeriCorp Farm to School program in Wisconsin. Romaine Hanson will focus on the nutrition education section of the AmeriCorp experience while Ruth Hilfiker will talk about the obstacles and challenges of food procurement in her community.
JaneHansen |
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Attachments
(Showing the last 5 of 11 - view all)
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local food soil 2009.pdf (Adobe Portable Document Format - 738k)
posted by JaneHansen Jan 19 2009, 1:07 PM EST
B5 - Soil and Local Food presentation
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Mobile Market-1.pdf (Adobe Portable Document Format - 1,584k)
posted by JaneHansen Jan 19 2009, 1:06 PM EST
B2 - Nuts and Bolts of Mobile Markets
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BuyLocalPresentation_NNW.pdf (Adobe Portable Document Format - 670k)
posted by JaneHansen Jan 19 2009, 12:38 PM EST
B1 - Nourishing Northern Wisconsin presentation
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wi_indicators3.pdf (Adobe Portable Document Format - 183k)
posted by JaneHansen Jan 18 2009, 10:16 AM EST
B3 - WI Indicators for Design, Implement and Evaluate session
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StoeckerDiagram.pdf (Adobe Portable Document Format - 55k)
posted by JaneHansen Jan 18 2009, 10:14 AM EST
B3 - Diagram for Design, Implement and Evaluate session
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