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SUMMIT RECAP The 3rd Annual Wisconsin Local Food Summit was held January 8th and 9th at the Hotel Mead in Wisconsin Rapids. 145 were able to attend and help to make this event a success. These participants included farmers, students, government agency representatives, educators, tribal representatives, food bank managers, chefs, grocers, local food advocates and more. Much was learned, many contacts were made and many plans for continuing local food system development were established.
The summit started off with a series of breakout sessions intended to bring attendees up to date on current research and grant projects as well as on policy issues such as ways in which the 2008 Farm Bill affects local food system development, programs to assist women and minority farmers and efforts to get more local food into our schools.
New at the summit this year was a session which highlighted the producers and local food projects of the Heart of Wisconsin region, our host region for this summit. That panel included Michael Hittner of Family Natural Foods, Brian Ruesch of Ruesch Century Farm Organic Cranberries, Sara and Larry Raikowski from Raikowski Farm and Eric Olson representing Central Rivers Farmshed who worked together to give an overview of the local food initiatives underway in the region. The session was moderated by Jasia Steinmetz, also an active member of the Central Rivers Farmshed. Central Rivers Farmshed is a nonprofit community group in central Wisconsin which promotes and educates about local foods.
Following a lunch featuring local food prepared by Chef Randall Smith of Hotel Mead, the winners of an undergraduate student writing contest sponsored by Red Cedar Review, Northwest Wisconsin Regional Food Network and Wisconsin Local Food Network were introduced. Justin Ramm read his poem titled Remembrance of a Muddy Field in Maribel — Autumn 2006 and David Minett read his short story titled The Grand Slam.
Kate Clancy, local food consultant and a Senior Fellow in the School of Agriculture Endowed Chair in Agricultural Systems at the University of Minnesota provided the keynote address for the Wisconsin Local Food Summit. Clancy focused on the development and strengthening of local and regional food systems and provided many lessons from the 30+ year history of the local food movement. Clancy was also available on Friday morning to continue her discussion with this group and answer more questions.
The social hour Thursday evening was another wonderful addition to the summit schedule. Delightful music was provided by The Reverend Eddie Danger and Dangergrass. Delicious product samples were provided by Saxon Homestead Creamery, Beltie Beef and R.A.W. Catering.
Friday morning’s schedule provided the opportunity for participants in the summit to roll up their sleeves and work with collaborators to further the ongoing work in their region. Attendees divided into groups for the Northern, Western, Northeastern, Central, Southern and Southeastern regions of the state. Ongoing work participants are proud of was reported on and recorded. Ideas for continuing work were discussed and specific task lists and timelines were developed. Participants departed before noon with many ideas to further their work and many new contacts.
Helping to make the Wisconsin Local Food Summit possible were our generous sponsors. At the Benefactor level: University of Wisconsin Extension - Emerging Agricultural Markets Team;Team; Wisconsin Department of Agriculture, Trade and Consumer Protection;Protection; and St. Croix Institute for Sustainable Community Development in partnership with the College of Agriculture, Food and Environmental Sciences’ Sustainable Agriculture Grant (both at UW-RiverUW Falls). River Falls). At the Supporter level: Wisconsin Natural Food AssociationAssociates and Price County UW-Extension (in-kind staff assistance).
To learn more about the proceedings of the summit or about the local food work going on around Wisconsin visit http://wisconsinlocalfood.wetpaint.com/
Local food is important to our communities because purchase of it helps to support small and medium size farms which are diverse and therefore considered more sustainable than very large, monoculture operations. Purchasing local food keeps dollars circulating in the local economy. It also can contribute to reduced energy usage due to shortened shipping distances. By spending less time in transit, food can also be harvested when it is riper which adds to its flavor and may add to its nutritional content as well. When we are able to produce the food needed for our citizens close to home, we are better protected from shortages elsewhere or breakdowns in the national food delivery and security systems.
Agenda:
Thursday, January 8th
Registration 7:30 – 9:00
Cont. Breakfast 7:30 – 10:00
Welcome 9:00 – 9:30
Breakout A 9:45-11:00
Breakout B 11:30-12:45
B1 BLBW – Farm Cooperative Dev. and Consumer Promotion
Writing Prize 1:45-2:00
Keynote 2:00-3:00
Break 3:00-3:15
Breakout C 3:15-4:30
Breakfast 7:00-8:15
General Session 8:30-11:30 Local Experience for Wisconsin Local Food Systems
Exhibits 7:30-11:30
Keynote Speaker: Kate Clancy. Topic: Local Food Systems
Kate Clancy is one of the nation's leading authorities on food systems, with expertise in sustainable agriculture, food policy, food systems planning, organic food, and related topics. She is now a food systems consultant working with many organizations around the country. She has served as a Senior Scientist at the Union of Concerned Scientists and before that Director of the Wallace Center for Agricultural and Environmental Policy. Clancy has a Ph.D. in Nutrition Sciences from the University of California at Berkeley and taught at Cornell and Syracuse universities. She was nutritionist and policy adviser at the Federal Trade Commission and a resident fellow at the National Center for Food and Agriculture Policy. She has served on numerous boards and committees, and is presently on the board of the Accokeek Foundation. She is also a Senior Fellow in the School of Agriculture Endowed Chair in Agricultural Systems at the University of Minnesota. She was a member of the Board on Agriculture panel that produced the groundbreaking report "Alternative Agriculture" and has published and spoken widely on sustainable agriculture and food systems. Her present interests include the development of regional food systems, the research needed to advance sustainable agriculture policy, the complementary issues of farmland preservation and farm viability, policies and policy research that support the grazing sector, and the misperceptions regarding nutritional qualities of organic food.
Carpooling: We encourage you to carpool from your community to Wisconsin Rapids and back. Follow this link to a wiki where you can list your rideshare options: http://summitcarpooling.pbwiki.com/FrontPage
Friday Session Local Experience for Wisconsin Local Food Systems--When it comes to creating local food systems we are the experts we have been waiting for. You are the leaders in building local food systems across WI and this summit is a once a year opportunity to build our regional and statewide capacity for our work. This is our chance to build on our practical experience in making Wisconsin local food systems stronger. We need you engaged in our structured process:
8:40 - 9:20 Kate Clancy Questions and Comments
11:00 – 11:30 Groups organize around actions and identify who will do what by when.
Facilitators will assist with this process. Our Keynote speaker, Kate Clancy, will also stay with us throughout the summit and will offer her reflections as a participant in this session.
The summit started off with a series of breakout sessions intended to bring attendees up to date on current research and grant projects as well as on policy issues such as ways in which the 2008 Farm Bill affects local food system development, programs to assist women and minority farmers and efforts to get more local food into our schools.
New at the summit this year was a session which highlighted the producers and local food projects of the Heart of Wisconsin region, our host region for this summit. That panel included Michael Hittner of Family Natural Foods, Brian Ruesch of Ruesch Century Farm Organic Cranberries, Sara and Larry Raikowski from Raikowski Farm and Eric Olson representing Central Rivers Farmshed who worked together to give an overview of the local food initiatives underway in the region. The session was moderated by Jasia Steinmetz, also an active member of the Central Rivers Farmshed. Central Rivers Farmshed is a nonprofit community group in central Wisconsin which promotes and educates about local foods.
Following a lunch featuring local food prepared by Chef Randall Smith of Hotel Mead, the winners of an undergraduate student writing contest sponsored by Red Cedar Review, Northwest Wisconsin Regional Food Network and Wisconsin Local Food Network were introduced. Justin Ramm read his poem titled Remembrance of a Muddy Field in Maribel — Autumn 2006 and David Minett read his short story titled The Grand Slam.
Kate Clancy, local food consultant and a Senior Fellow in the School of Agriculture Endowed Chair in Agricultural Systems at the University of Minnesota provided the keynote address for the Wisconsin Local Food Summit. Clancy focused on the development and strengthening of local and regional food systems and provided many lessons from the 30+ year history of the local food movement. Clancy was also available on Friday morning to continue her discussion with this group and answer more questions.
The social hour Thursday evening was another wonderful addition to the summit schedule. Delightful music was provided by The Reverend Eddie Danger and Dangergrass. Delicious product samples were provided by Saxon Homestead Creamery, Beltie Beef and R.A.W. Catering.
Friday morning’s schedule provided the opportunity for participants in the summit to roll up their sleeves and work with collaborators to further the ongoing work in their region. Attendees divided into groups for the Northern, Western, Northeastern, Central, Southern and Southeastern regions of the state. Ongoing work participants are proud of was reported on and recorded. Ideas for continuing work were discussed and specific task lists and timelines were developed. Participants departed before noon with many ideas to further their work and many new contacts.
Helping to make the Wisconsin Local Food Summit possible were our generous sponsors. At the Benefactor level: University of Wisconsin Extension - Emerging Agricultural Markets Team;Team; Wisconsin Department of Agriculture, Trade and Consumer Protection;Protection; and St. Croix Institute for Sustainable Community Development in partnership with the College of Agriculture, Food and Environmental Sciences’ Sustainable Agriculture Grant (both at UW-RiverUW Falls). River Falls). At the Supporter level: Wisconsin Natural Food AssociationAssociates and Price County UW-Extension (in-kind staff assistance).
To learn more about the proceedings of the summit or about the local food work going on around Wisconsin visit http://wisconsinlocalfood.wetpaint.com/
Local food is important to our communities because purchase of it helps to support small and medium size farms which are diverse and therefore considered more sustainable than very large, monoculture operations. Purchasing local food keeps dollars circulating in the local economy. It also can contribute to reduced energy usage due to shortened shipping distances. By spending less time in transit, food can also be harvested when it is riper which adds to its flavor and may add to its nutritional content as well. When we are able to produce the food needed for our citizens close to home, we are better protected from shortages elsewhere or breakdowns in the national food delivery and security systems.
Agenda:
Thursday, January 8th
Registration 7:30 – 9:00
Cont. Breakfast 7:30 – 10:00
Welcome 9:00 – 9:30
Breakout A 9:45-11:00
A1 BLBW – Program Overview and Institutional MarketsExhibits/Break 11:00-11:30
A2 2008 Farm Bill and Local Food
A3 IT Solutions for Local Food
A4 WI Farm Center – Beginning and Minority Farm Program
A5 Highlighting the Heart of Wisconsin Region
Breakout B 11:30-12:45
B1 BLBW – Farm Cooperative Dev. and Consumer Promotion
B2 Nuts and Bolts of Mobile MarketsLunch 12:45-1:45
B3 Design, Implement and Evaluate your Local Food Program
B4 Innovative Food Processing Regulations from Other States
B5 How Food Choices Affect the Environment
Writing Prize 1:45-2:00
Keynote 2:00-3:00
Break 3:00-3:15
Breakout C 3:15-4:30
C1 BLBW – Farm to RestaurantSocial Hour 4:30-6:30
C2 Developing a Supply Chain for Local and Regional Foods
C3 Examples of Collab. and Creative Fundraising for Local Foods
C4 Local Food and Food Security
C5 AmeriCorp Farm to School
Local Food sampling, Exhibit viewing, Student poster presentation Music by The Reverend Eddie Danger and Dangergrass, http://www.reverendeddiedanger.com/ Cosmic Folk with a Tribal Twist of JazzFriday, January 9th
Breakfast 7:00-8:15
General Session 8:30-11:30 Local Experience for Wisconsin Local Food Systems
Exhibits 7:30-11:30
Keynote Speaker: Kate Clancy. Topic: Local Food Systems
Kate Clancy is one of the nation's leading authorities on food systems, with expertise in sustainable agriculture, food policy, food systems planning, organic food, and related topics. She is now a food systems consultant working with many organizations around the country. She has served as a Senior Scientist at the Union of Concerned Scientists and before that Director of the Wallace Center for Agricultural and Environmental Policy. Clancy has a Ph.D. in Nutrition Sciences from the University of California at Berkeley and taught at Cornell and Syracuse universities. She was nutritionist and policy adviser at the Federal Trade Commission and a resident fellow at the National Center for Food and Agriculture Policy. She has served on numerous boards and committees, and is presently on the board of the Accokeek Foundation. She is also a Senior Fellow in the School of Agriculture Endowed Chair in Agricultural Systems at the University of Minnesota. She was a member of the Board on Agriculture panel that produced the groundbreaking report "Alternative Agriculture" and has published and spoken widely on sustainable agriculture and food systems. Her present interests include the development of regional food systems, the research needed to advance sustainable agriculture policy, the complementary issues of farmland preservation and farm viability, policies and policy research that support the grazing sector, and the misperceptions regarding nutritional qualities of organic food.
Carpooling: We encourage you to carpool from your community to Wisconsin Rapids and back. Follow this link to a wiki where you can list your rideshare options: http://summitcarpooling.pbwiki.com/FrontPage
Friday Session Local Experience for Wisconsin Local Food Systems--When it comes to creating local food systems we are the experts we have been waiting for. You are the leaders in building local food systems across WI and this summit is a once a year opportunity to build our regional and statewide capacity for our work. This is our chance to build on our practical experience in making Wisconsin local food systems stronger. We need you engaged in our structured process:
8:30 - 8:40 Intro and overview - Gerry Campbell, Dane County Food Council
8:40 - 9:20 Kate Clancy Questions and Comments
Guidelines for conversation
- Listen as if each person was truly wise, and sharing some truth that you may have heard before but do not yet fully grasp.
- Listen with an openness to be influenced by the speaker.
- Listen to support the speaker in fully expressing themselves.
- Listen for deeper questions, patterns, insights and emerging perspectives.
- Listen for what is not being spoken along with what is being shared.
- Keep a record on news print pads.
Initiatives, Opportunities and Challenges Identify as quickly and concisely as possible. The idea is to get information on the table, then prioritize.9:50 - 10:05 A quick review of all the opportunities and challenges.
Remix tables so there is a broad multi-region representation in each group.10:05 – 10:45 Possibilities for collaboration on opportunities or challenges.
Identify and prioritize the between region and across state possibilities. The key is to ask what we can do together in the next 12 months.10:45 – 11:00 Whole group review of possibilities for action.
11:00 – 11:30 Groups organize around actions and identify who will do what by when.
Put the information on easel tablets so people can see the actions and they can be recorded.
Facilitators will assist with this process. Our Keynote speaker, Kate Clancy, will also stay with us throughout the summit and will offer her reflections as a participant in this session.
