The Natural Kitchen: Your Guide to the Sustainable Food Revolution (Process Self-reliance Series)
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Moreover, employees have a sense of confidence, each knowing their jobs, and the workings of the business they need to attend to. This webinar will introduce how one might incorporate systems to bring your food business to the next level of sophistication, and efficiency. Following an introduction to systems, systems thinking, and its application to business, we will hear two very different case studies to get you thinking of the wide variety of applications. One case study explores achieving third-party food safety certification, the other dives deeply into systematizing employee training.
Michael Shuman, author of The Local Economy Solution Chelsea Green, , argues that these enterprises are the keystone of sustainable economic development. The current mainstream means to community economic development is to attract large corporate chains to build and stay. Shuman argues that this paradigm is fundamentally misguided, because it overlooks the power and efficiency of locally owned small business. A growing body of evidence underscores that locally owned business can deliver far more economic-development impact—jobs, income, wealth, taxes—than global corporations at a lower cost.
Pollinators carry out all of the basic functions of economic development that are taken on by typical, taxpayer-funded programs, including planning, entrepreneurship training, business partnerships, local purchasing, and local investing. The book illustrates the clout of pollinators through 28 case studies, many of which focus on development of local food businesses. In this webinar, Shuman will delve deep into this transformational idea on sustainable economic development through food and other businesses, sharing some of the best models of food-related pollinators.
Linda Best, founder of FarmWorks, a local-food investment fund in Nova Scotia, will present an in-depth case study of one of these models. Crop insurance is a critical part of a comprehensive risk management strategy. Matching operations with crop insurance options is important. In addition, identifying and matching a farm's overall business goals to other insurance tools is an important step in the growth and sustainability of the operation. Learn about crop insurance options, what it means to be in an insurance contract, how to think about the best options for your farm, or the farms that you advise and work with.
Hear farmers from different regions of the country talk about their experiences - the good and bad - of selling through their local food hub. Learn how they chose to start selling to the hub, why, what the hub demands of them, what they get in return, how they are managing risks, and how their business' bottom line has been affected. March 19, The Million Dollar Question: What is break-even and viability for different food hub models? How much volume does it take for a food hub to be a viable business? Food hub managers, funders, support organizations, economic development commissions, planners, and investors are all asking this same question!
On one hand, this is an impossible question to answer with a single number since there are diverse food hub models and management structures. And context matters: the region of the country, urban vs. This webinar gives you the tools to do your own analysis for your particular hub. By using an approach based on hypothetical hubs, we can see how the finances change as we adjust certain parameters.
Two of the best respected thinkers on US food hubs will give you the tools to do your own analysis of food hub viability. It grew to nearly one million dollars in annual sales of local farm products, before closing its doors in December of Grasshoppers underwent many transitions within its lifetime including changes in business model and leadership. They were true pioneers in promoting and providing regionally produced foods in Kentucky. They opened their doors just before the onset of the Great Recession, and adapted to new challenges and opportunities as public interest in local food expanded.
Grasshoppers forged a new path to the unique opportunities and challenges in regional food system development. Facilitating value chain development without costly new infrastructure. Let's face it: food hubs are sexy! So are other Good Food infrastructure projects, such as region-scaled meat processing plants. And for good reason: these businesses are often filling gaps or bottlenecks in regional and local food systems.
However, sometimes it's not a LACK of infrastructure that leads to bottlenecks; it is incomplete or inefficient USE of the infrastructure that stymies the system. They ensure the right people, goods and resources connect with each other. Most often value chain coordinators work outside day-to-day business operations, a vantage point that offers a unique perspective on the optimal solutions in a regional market. This expanded webinar dives deep into the approaches people across the country are taking to improve the food system without costly new infrastructure.
Food Hubs are delivering on their promise of enabling identity-preserved, primarily local and regional food to enter the wholesale market, enabling small and mid-sized farms access to buyers that would otherwise be unattainable. But aggregation and distribution of food is a very thin-margin business, and hubs take on additional expense working with smaller farmers, providing technical assistance, and other grower and community services. Are food hubs able to support themselves with their operations?
What are industry-standard financial and operational benchmarks for food hub businesses? The pilot study showed good promise for our methodology, and this year's study has several times the number of participants, giving us a much better picture of how food hubs operate. This webinar describes the lessons learned from the recent benchmarking study of food hub financial and operational characteristics.
The presentation highlights how successful food hubs across the nation have achieved their mission and goals through financial and business metrics.
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Several institutional cafeterias and mid-priced restaurants are using clever techniques to source substantial amounts of local food, while maintaining their own affordability and profitability. Prioritizing local food while keeping costs reasonable is part art, and part science. This webinar honors that by illustrating some of the art with case studies, while presenting the 'science' in the form of a new tool.
We will step you through how and why to use this tool. One major expense of food hubs and many other Good Food businesses, including farms is vehicles. How do you decide whether to lease or own? There are many expenses including repair, resale value, potential lost business due to malfunction, typical delivery miles, frequency of delivery, garage fees, etc How do you weigh all of the financials in a clear way?
Farm Credit of the Virginias and Farm Credit Council will present their tool that will give you a definitive financial answer to that question. Though it may seem counter intuitive, there are many cases where this option is the most reliable, and the most cost effective solution. Dennis Derryck of Corbin Hill Food Project, relates their story of trying all three options, and found great efficiencies, including monetary, using a third-party logistics company.
This webinar takes you through theory and practice of making the right decision for your business. Good Food businesses are complicated. There are many types of exchanges that a business must track accurately, including money, food, plans, etc.
And there are a large number of constituents that need to these goods or information - growers, buyers, consumers, drivers, and warehouse personnel to name a few. In the 21st century, we must use software to ensure all pieces of our business are accurately served. But how do you choose the right technology to help run your business? A solution that does not fit your business could well cost a lot of money, and worse, lost productivity.
The first step in choosing the right solution is a deep understanding of your own business. With the right analysis you can make technology choices with greater speed, and with confidence. This webinar gives you the tools to perform an accurate analysis of your business technology needs.
Although the presentation focuses on food hubs arguably one of the more complicated Good Food businesses, as a "middle man" interacting with all pieces of the food system , the same theories apply to ALL businesses. In Austin, Texas a group of folks hungry for local food have cracked the code to access capital — looking to the community.
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Using a cooperative model they are continuing to innovate. Starting with the knowledge gained from such ventures as a co-op grocer, their success led them to experiment with opening a co-op brew pub. This venture has been another striking success, and are now working to open a cooperative food hub. By leveraging the dollars from the community, they have been able to finance the start-up and beginning operations of innovative co-ops. Hear what the organizers of these businesses believe to be the secrets to their success, and some suggestions on how you might consider financing your planned operation in this way.
As a fisherman, business as usual means heading out to sea, battling the elements, catching as much as you can, and heading back inland to sell what you caught on auction. You do not know what will sell, and you do not know what price it will fetch. As an institutional, retail or other mid-scale buyer you are also at the mercy of the auction. Budgeting is difficult, and there is generally no means to assure that the fish you are buying has the attributes you value, such as being sustainably caught, allowable bycatch, etc.
Open Ocean Trading created an innovative online marketplace, called FYSH-X, that allows buyers and sellers to trade commercially harvested and farmed seafood products in forward time. This value chain approach means that fishermen can leave the docks secure in the profitability of their trips by locking into a price and selling all or a portion of a catch in advance. And buyers are empowered by having prices they can budget for, and by being able to negotiate directly with vessels for any attributes that are important to them. In this webinar hear the history and context of the fish trading business, and how the Open Ocean Trading marketplace works.
A seller a fisherman and an institutional buyer speak from their perspectives about how FYSH-X has changed their businesses. And as always, we end with questions and answers. In this webinar, we introduce the Food Hub Business Assessment Toolkit, which provides a framework for assessing the strengths and weaknesses of food hubs in the areas of business model and strategy, impact potential, market overview, marketing and sales, operations, organization and management, risk mitigation, technology and systems, and finance.
The webinar provides an overview of the business assessment process and explore certain areas in depth, presenting Farm Fresh Rhode Island as a case study. As we look to scale up the amount of healthy, fair and sustainable local and regional food in our food system, it becomes increasingly important to have storage and delivery mechanisms capable of getting the food to consumers. This infrastructure is very expensive, and the logistics required for efficient use of the resources is very complex.
Food banks across the country have trucks and warehouse space, including cold storage, and have been solving the logistics problem for decades, however traditionally with commodity food, often processed. This is beginning to change. Farming is a business, but many farmers are not familiar with many of the tools available to manage their farm finances.
The first crucial step to intelligent financial decisions is assessing your current situation, and understanding your historical trends. This webinar focuses on three assessment-centered tools and programs. Second, how Annie's Project, a highly successful program for women farmers, integrates such an assessment tool as a part of the curriculum. And third, an entry level training tool that walks farmers through farm business cash flow analysis in an approachable way. Assessment is not the end goal of beginning farmer training. However, assessment is fundamental to the success of financial skills education by providing a measurable feedback loop for improvement, adjustment, and documentation of effectiveness.
Almost all food hubs are subject to new oversight under the FDA's proposed food safety regulations. The means for affecting change is through comments to the FDA. The rules are complicated, and well-reasoned comments will be given more weight as FDA edits the rules. This webinar is intended to give you the information you need to make a good comment so that regulations meet the need of keeping food safe, but do not seriously negatively affect your business.
October 17, Food Hubs and Farm to School. Farm to school programs have been very successful at getting good, healthy, local, whole foods to our nation's students. However, some schools and districts find that their school food service professionals, who already have so many responsibilities, have limited time and resources for managing food aggregation logistics. Food hubs hold great promise to help. In Chicago, Gourmet Gorilla focuses its operations on the school market. With convenient online ordering for schools either on a monthly or daily basis, Gourmet Gorilla offers healthy, sustainable, local food sourced from many different area suppliers.
And because Gourmet Gorilla is founded on providing food with values, there is assurance that what is served to the kids is wholesome and good. In Michigan, Cherry Capital Foods, a food hub with diverse markets, counts schools as an important one. They have had excellent successes, such as a large contract with traditional foodservice provider Chartwells, becoming a USDA approved vendor, and a partnership with a local nonprofit in a farm to school project. These examples of food hubs enabling farm to school are sure to inspire you to consider working with your area food hubs for your work.
Food hubs - businesses or organizations that actively manage the aggregation, distribution, and marketing of source-identified food products primarily from local and regional producers to strengthen their ability to satisfy wholesale, retail, and institutional demand — hold incredible promise for positive impacts. Join us for this webinar as we present the State of the Food Hub. Food Hubs strengthen regional food systems by supplying local foods to schools, hospitals, restaurants and other institutions, as well as directly to consumers.
Their aggregation, sales, and distribution activity increases farm-gate demand for local foods, creating new markets for small producers. Understanding this landmark study will benefit all manner of people interested in regional food systems. Local governments are increasingly interested in developing their local food systems to realize both local economic and job creation benefits and also public health, environmental and social benefits. But where and how to invest are often challenging questions for cities to answer.
The Roadmap outlines steps to establish a local vision, inventory and map their food assets and gaps, evaluate investment options and manage financial risk, as well as select municipal policies and initiatives that can improve the success of local food entrepreneurs and local businesses. June 20, Raising Dough for Food Businesses. Is lack of access to capital really a problem for food businesses that are solving social and environmental problems? There are more types of capital than ever before to support food businesses Her presentation is designed primarily for organizations that work with socially responsible food businesses, such as people who work for nonprofits, government offices, economic development companies, consulting firms, lenders, foundations, family offices.
Of course the same principles apply to fundraising entrepreneurs themselves, who will leave with lots of tools to work with in their quest to raise money. Gray Harris , of Coastal Enterprises Inc. CEI , a community development finance institution CDFI in Maine, will give some detailed, illustrative examples of their investments, and investment strategies in regional food systems. Food hubs hold great promise for a myriad of positive community impacts - economic development and job creation, farmland preservation, environmental sustainability This webinar brings together the stories of the formation and first year of three different, successful food hubs.
Our presenters share some of the best decisions they made … and some of the worst. What types of contacts did they feel really helped their business to thrive? How much money did they need, and how did they get it? Why did they choose their incorporation status? And more If you are an emerging hub - in the planning stages - or work with groups who are considering forming a food hub, please listen to this webinar for inspiration and instruction.
Are you a for-profit business, a nonprofit, or a state, local or tribal government looking to finance a local or regional food system project? USDA Rural Development can provide significant funding and technical assistance for local and regional food system infrastructure — and applications are being accepted now. Learn from USDA program experts and recipients who have successfully used these programs on this webinar. So how can local meat processing survive Lauren Gwin and Arion Thiboumery, co-founders and co-coordinators of the national Niche Meat Processor Assistance Network, will share the results of their research on this topic, featuring innovations and lessons learned from successful processors around the country.
The full research report will be released the day of the webinar - be among the first to ask your questions of the investigators! You probably know that business and financial planning can increase the financial performance of your farm, help you understand your business by being able to compare it to similar businesses, reduce your financial risk, increase your time efficiency, and improve your operation in other ways. This webinar gives you three powerful, yet simple tools to begin the planning process for your farm.
Each tool is just one page, but employing them will clarify your vision of your business, enable you to make well-considered financial decisions, and cut through confusion of what to do next when presented with day-to-day challenges. This webinar explains the theory and take you through how one farm might use these tools to focus and succeed in farming.
On-farm food safety is on the mind of those looking to support the success of small and mid-sized, sustainable producers. We dig into two cutting edge issues:. More and more wholesale and institutional buyers are requiring on-farm food safety certification, making these markets extremely difficult to participate in for smaller farmers due to the expense of GAP auditing.
Instead of the current "one farm, one audit" protocol, participants in a group GAP audit have their shared food safety system audited, and are audited as one body. This method opens markets to producers who would otherwise be priced out. These two rules, along with existing food safety regimes, create a maze of challenges for the development and growth of local and regional food systems.
Learn about the new proposed rules, models for addressing food safety, and how to get involved in supporting sustainable food systems and safe food. Both will benefit food hubs' profitability, and provide funders and investors with valuable information for effective capital infusion.
Participating in the national food hub survey helps to ensure your voice is heard so that funders, policy makers, and lenders understand your needs, and better understand the benefits food hubs provide to our communities.
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Your responses also help us to discover paths to efficiency and profitability, and prove to investors that food hubs are solid triple-bottom line businesses. By participating in the national food hub survey you also enter yourself into a drawing for free consulting or gift cards! A benchmarking study allows a glimpse into the books of similar businesses. As a food hub, once the benchmarking study is complete, you will be able to compare the inner financial workings of your hub with your peers' hubs.
You will get a sense, for instance, for if your payroll expenses are above average, or if your infrastructure is less expensive than the average. One benefit producers find working with food hubs is the long-term, transparent relationship characteristic of a value chain.
Transparency can increase market efficiency by making an effort to find that inscrutable balance between supply and demand. The key to that process is production planning. A food hub has the valuable position of being in the middle of the transaction, so they have an understanding of what the buyers want, and the adjustments that producers can reasonably make to meet that demand. Two food hubs will present their very different methods for doing production planning. We'll also hear from a farmer to share his perspective - what is it like to cede some of the decision making for what to plant to your buyer?
There are increasingly more non-traditional food enterprises across the U. The Wallace Center is compiling what has been learned by working with thirty food enterprises from across the country which are focused on food access. In this webinar, program leaders share key highlights and takeaways resulting from this program, their expertise and additional research results.
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Presenters share many examples of innovative and effective strategies for moving food along the supply chain and helping consumers to ultimately purchase and consume healthy food. The webinar focuses on the elements of success and innovative strategies that are bringing businesses and products to scale to reach wider markets, that may help you develop your own innovations. Enterprising businesses are increasing their efficiency, reducing costs, addressing food equity, and engaging existing community assets to get healthy, affordable food to underserved consumers.
Lake County CDC led a community-wide multi-stakeholder strategic planning and implementation process resulting in increased access to local healthy food in Western Montana. They share specific strategies which they employ to understand their consumers, increase availability of healthy food choices, develop markets, and increase efficiency along their food supply chain. This is followed by a broader discussion of healthy food access learning across a wide range of models in the U. S to include rural, urban, and urban-rural linkages. We walk through the food supply chain giving examples of these challenges, successes and considerations for each link in the food supply chain.
We also discuss how demand data and consumer behavior ties into success, what works for consumer preferences, and innovative ways to support a more sustainable and equitable food system that is healthier for people, the environment, and the economy. Oct 18, If You Build It Will They Come? Connecting all the dots to ensure a good supply of healthy food is challenging, particularity in underserved and limited resource populations.
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Creating access to Good Food alone does not necessarily guarantee community members will purchase and eat it. Increasing food access is good, but increasing the consumption of healthy food is even better. This information, when handled in a sensitive and thoughtful way is critical to creating an effective healthy food marketplace that considers what products should be marketed, at what price and to which specific consumers.
This webinar explores, at an introductory level, how one may adapt what we know about marketing and consumer behavior to create positive social change. The concepts are illustrated using inspiring examples of success and practical advice. In this webinar we bring together conveners of food systems networks of many different sizes: very local a section of a state , to statewide, regional and even national.
Each of these networks has amplified and abetted the positive triple bottom line effects of its member businesses and organizations. Livestock production has become a source of intense controversy in the United States. As our food system evolves toward sustainability, management intensive grazing offers a triple bottom line approach to meat and dairy production.
Pasture based dairy offers a low input, environmentally friendly means of producing milk. Moreover, it can provide a sustainable income for family scale farms, economic development opportunities for rural communities, and even yield a product with some uniquely desirable characteristics. We begin the webinar with some information about the basics of dairy grazing, its environmental performance, and the growing market for pasture based dairy.
Then a replicable case study of a successful grass-based dairy business gets into some of the practical considerations of transitioning to a managed grazing operation. The Wallace Center has been conducting research into supply chain and policy constraints in the grass-fed beef industry, particularly related to production. It is clear that the domestic production of pastured beef is significantly lower than the domestic demand. This webinar will make the business case for grass based beef production, including grass fed and finished beef. We will focus on the techniques that have the potential for enhanced profitability, such as the importance of pasture management, animal genetics, aggregation, use of existing infrastructure and brand development in establishing a sustainable grass-fed business.
A case study on the Wisconsin Grassfed Beef Cooperative, which we feel is highly replicable, will be featured and discussed. The Wallace Center and the leaders of this webinar are working with partners in the Upper Midwest to pilot strategies that will increase production, keep vulnerable acres in pasture, inform producers and land owners about market opportunities and provide tools that will aid transition to pasture-based production. Learn how you can be part of these pilots, or start or participate in one in your own region.
No matter what type of farm or food enterprise you envision, a business plan will serve you well. These tools are designed to get you started on formalizing your thoughts about your enterprise, and are the first step in clearly articulating your business to partners, employees, or lenders.
We take you through the documents, including examples and hints, give you a sense of what your next steps will be after the One-Page documents, and then open the floor to questions. The basic CSA business model is now a widespread direct-to-consumer marketing strategy. As part of their strategy to serve the needs of their farmer-members, Farm Credit East has aggregated and analyzed the data from a sample of their CSA borrowers, and has established some preliminary financial benchmarks and performance standards. That data will help CSA farmers identify where they can improve business practices to increase profitability.
This webinar will illustrate what you need to measure the key evaluation factors , what expectations can be set from comparison to best practices benchmarking , and what management strategies can help move financial performance to a higher level implementation of leading edge practices.
Foundations like the idea of PRIs better than the practice. Where else can you turn? He talks about specialized bank CD programs, prepurchase deals, new-generation cooperatives, internet sponsorship sites like Kickstarter , P2P lenders like Prosper and Kiva , community lending circles, investment clubs, municipal bond schemes, local revolving loan funds, direct public offerings, and local stock exchanges.
He also reports on the latest news of a crowdfunding reform bill — sponsored by Tea-Party Republicans but endorsed by the Obama Administration — that is working its way through Congress and could literally make trillions of dollars of new capital available to local business. In this webinar, USDA senior staff will tour you through these remarkable resources and demonstrate how they might be helpful for your work in the field. The dream of the food movement is a system where all eaters, wealthy or not, have access to affordable, healthy, sustainable food, while producers earn a fair price for their product.
Can that dream become reality? Coupled with a host of other price pressures, it might appear that there is no solution outside of government or philanthropic aid. We present building blocks for real solutions, looking at the constraints in a new and different way. Our webinar presenters represent links in a functioning food value chain that discovered some answers to the price point conundrum. January 26, It's Viable Now What? From Feasibility Study to Business Plan. When considering creating a business, most often the first step is to conduct a feasibility study. Designed to establish if a business opportunity exists, a completed feasibility study does not determine how you intend to exploit that opportunity.
That process, and eventual document, is the domain of the business plan. This webinar illustrates, by examples and discussion, how to move from a positive feasibility study to a full business plan, and financing the operation. In addition to a "Wharton Business School education in 15 minutes," we present two case studies: a food hub, and a food processing center. This presentation was designed for those considering creating a new business in the food value chain, or involved in counseling those who do.
The presentation concluded with questions from the audience. This is webinar is in some ways a companion to our Sept. Time and time again we hear that amongst the biggest hurdles for beginning farmers are designing a business model which creditors will fund, and creating a comprehensive food safety plan for their farm. Each of the online tools presented on this webinar addresses one of those hurdles. Designed for farmers and those who might provide credit to farmers, this tool helps people to "speak the same language. By answering a series of questions about their operations, farmers can have this website generate all of the documentation and forms for a complete food safety plan.
This is the first tool of its kind. Learn about these amazing new tools, their background and get a sense for how they start to change the landscape for a regional food system. Food hubs hold great promise as a key component of a sustainable, regional food system. They do face challenges, however. For one, most food hub models require significant infrastructure, which can make starting or expanding operations difficult or impossible without external capital.
Fortunately, being innovative triple bottom line businesses, qualifying food hubs can have a number of opportunities to access that capital. But where specifically should a hub look?
What is available, and which are good opportunities? Under what conditions Is it wise for a hub to take out a loan? How should hubs present themselves to have the best chance for success? Does a beginning hub have different opportunites than a more mature hub? Are grants only available to nonprofit hubs or can for profit hubs and co-ops also access grants?
The National Food Hub Collaboration assembled a panel of funding experts to illustrate the many conventional and unconventional ways food hubs can secure needed capital. Three hubs from across the country, each quite different from each other, described their operation and their capital needs. Then our expert panel advised each hub in turn on how to best access grants, loans, and other creative financing sources appropriate to that hub and those similar to that hub. You will be a "fly on the wall" for these fast-paced consulting sessions.
Take good notes! See five promising new technologies that help to get more Good Food into the food system. Each of these technologies represents a different method of bolstering regional food systems. The tools focus on the needs of many different actors in the food system: producers, aggregators, and even consumers. The panelists share what their tool does, why their technology will significantly improve regional food systems, and address the question that many have - is your model sustainable as a business? It's an age-old conundrum: How do you supply all communities with Good Food - healthy, fair, affordable and green - while simultaneously ensuring that your food business will itself be sustainable?
In this webinar, we explore three of the most promising strategies and their business models for clearing away common barriers to increasing access to fresh, healthy, regionally sourced food. Taking each model in turn, we describe the model from a national perspective, including the essential features, some of the challenges and opportunities of the model, and point you to several programs using the model.
Then an innovative organization doing cutting edge work will dive deep into the details of their project to illustrate one way that theory translates into practice. In order to build a thriving local food system it takes actors from different sectors, each working to their strengths. Philadelphia is, in many ways, a national leader for innovative approaches to retail. Fair Food is a non-profit with a long history of championing local food in Philadelphia.
Their many market-based programs and services are a model and stepping stone for local food retail from very small to very large. Weaver's Way Co-op is a thriving retail cooperative with three locations in Philadelphia, including one in an underserved community. Their commitment to selling local food has supported many small farmers, and secured a loyal membership. Food hubs, or regional food aggregation and coordination facilities, offer great promise for systemic social and environmental change.
There is a growing interest in food hubs as a route to alleviating food deserts, increasing small farm viability, establishing much needed infrastructure, providing fresh and low-carbon footprint food to all communities, and revitalizing local economies. But the food system is extremely complicated, social and economic goals can seem at odds, and the variety of food hubs springing up may seem dizzying.
This webinar provides a clear illustration of the variety of models that exist, the outcomes they offer, and a sense of their viability, focusing on key elements of successful food hubs. We weave together the experiences of two innovative hubs very different from one another with the draft results of the first comprehensive US food hub study to tell this exciting story of how food hubs are a lynchpin in a regional food system.
What are some concrete, effective steps we can take NOW to make our food system more sustainable? It requires redesigning our food system. Oran Hesterman , author of FAIR FOOD and president and CEO of Fair Food Network presents some of the groundbreaking yet practical suggestions about how you can participate in collective action to precipitate big changes in our food system, from your kitchen to your community to your state house and the White House. Institutional purchasing is a significant part of the food system, and hospitals are an obvious market for Good Food.
With their focus on health as their primary function, hospitals are looking holistically, and are interested in providing healthy, local food in their cafeterias. Through an overview of the Green Guide Tool and examples from an inspiring hospital, learn how the GGHC metrics are helping support Good Food in institutions, the community and supply chain. He discusses how eating right is the key to health and vitality.
Reboot Your Life is a health and wellness company that offers support, encouragement, community, media and tools to everyday people. The company helps people change their eating habits by simply adding more fruits and vegetables into their diets. A panel of four meat value chain experts field audience questions on the economics of regional meat.
Missed the first Economics of Meat presentation? You can review the recording and slides! February 17, The Economics of Regional Meat. A truly regional food system includes proteins, and for many that means meat. What are the roadblocks to regional meat? Are the economics of meat very different from produce?
Where should one concentrate their efforts to most effectively pave the way towards regional meat? Those looking to build a sustainable regional food system must understand the tremendous economic forces that lead to this situation to succeed in their goal. This webinar is designed for attendees of all knowledge levels to increase the effectiveness of their regional efforts.
The webinar begins with a brief picture of the meat business across the country to set the context for its impacts on a regional level. Then our presenters from the Center for Agricultural Development and Entrepreneurship CADE in New York identify a few specific, strategic barriers to Northeast regional meat production, and their programs, systems and ideas on how to alleviate these barriers. Topics in this section include:. For our more experienced attendees, our presenters then present a detailed, nuts and bolts focus on slaughterhouses and the culture of beef production.
Finally our presenters will address a few specific questions. Though the presentation will focus on the Northeast and beef, we believe that whatever region you work in, you will come away with valuable, pertinent knowledge from this dynamic webinar. January 20, Want to Get Results?
You Get What You Measure! Strategic planning directs action toward measurable goals while creating a powerful framework for planning and evaluation. By developing your capacity to determine where you are and focus your energy on actions that will take you where you want to go, you can help to ensure the vitality and resilience of your community or organization. This inclusive, values-based strategic planning and evaluation process, which the National Good Food Network itself has used, identifies indicators and develops measures of progress.
Find out how this powerful tool for personal and organizational development, reflection and learning can be used to vault your Good Food work to new heights. Not much has changed in 20 years for smaller farms since bankers turned down the founders of the successful Organic Valley brand.
Lenders are still dubious of "alternative agriculture," and smaller, diversified operations still struggle to translate their business models into conventional loan applications. A national team of community-based lenders and sustainable agriculture organizations aims to change that. They are developing a tool to help lenders and smaller, diversified farms communicate. Watch this webinar for a deep look at financing sustainable food.
Parts of Europe have already banned the dangerous chemicals that threaten bees—but not the U. While millions of people are moving from fad diet to fad diet, the pounds keep piling on. The planet keeps getting sicker. And medical costs keep on rising. Hefty health care costs are forced on families to try and cure or treat diseases we should be spend more time preventing. The truth is that delicious and healthful food can help you thrive AND be good for the world, too. You get cutting edge insights to transform your life, potent breakthrough strategies to influence friends and loved ones, and tools to stand up to Monsanto and the junk food industry, and stand for your health and your planet.
I got the Empowerment Package and would play the recordings in the evenings while sitting on the couch. What I learned inspired me to go plant-strong, and for the last year I have had excellent health. He just listened and chose on his own. Now I can feel confident in our health decisions, and my husband is fully on board! Thank you for empowering us and changing the trajectory of our lives! She wound up suffering from severe malnutrition, having to undergo the most invasive procedure that can be performed on a human being, and having to stay in intensive care for over two months.
But thanks to John and Ocean and the Food Revolution Summits, when she finally got out of the hospital, we knew what my mother needed to eat to regain her health. Now she is back home, eating a more nutritious, low-GMO, whole foods-based diet. All my relatives say she looks great. I am so glad that we got my mom back! The lessons of the Food Revolution Summit have impacted my family in the most personal of ways.
It opened my eyes regarding factory farming, processed food, GMOs, and many other important issues that impact our lives and our world. The way I eat has changed dramatically. I also have a new passion for food policy. I have learned important information that I now share with clients, co-workers, friends, and family. I have enriched many lives with the terrific education that the summit gave me. Thank you so much. The effects on my health were so profound that I created The Sweet Life detox program to help others experience the joys of life without sugar.
Bless you! Wellness and Vitality at Your Fingertips for Life. However, you may not be able to attend all 25 sessions Or you might be busy when your favorite expert is going to speak Or you may even want to listen to this incredible content more than once. Find out what's actually safe to eat — and what's not. The modern industrialized diet can kill. And yet most folks are still totally confused about what the heck to eat. We hear coconut oil is practically manna from heaven, and then we hear it still causes heart disease.
In the Food Revolution Summit This is where your transformation accelerates. This is where you take back your health and your life!