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5_Connecting Local Food Producers with Institutions in DubuqueI Connecting Local Food Producerr with Institutions In Dubuque Project Presentation to Dubuque City Council May 8, 2012 � THE ME UNIVERSITY OF IOWA School of Urban & Regional Planning SUSTAINABLE L DUBUQUE IOWA STATE UNIVERSITY University Extension • Master's Degree Candidates: Evan Aprison, Scott Annis, Corey Fischer, Stephanie Lientz, Alicia Presto, Erik Sampson, and Eric Wilke Project Partners: Bill Petsche and Jason Neises, Dubuque County Extension Our Project The purpose of our project is to connect the local food producers of the Driftless Area with Dubuque colleges and universities to increase the consumption of local foods. ID University of Dubuque 1 Project Deliverables O Research O College and University Relationship Building O Foundation for Institution - Producer Relationships O Marketing and Resource Materials O Action Plan O Recommendations Benefits of Local Food Consumption Import substitution strengthens the local economy. Local food travels less distance and is often produced using methods that support land stewardship and energy conservation. Access to local food gives people more fresh food options and knowledge of where their food was produced. S31OOV ,TIAVa an Aa,uns saDupeJj sag a. Best Practices Research Primary Findings lc • r Maintain producer- institution relationship rj Identify demand and maintain student support Start with small goals Local Food Producer Sury Primary Goals 1. Identify local food producer challenges and needs in the Driftless Area 2. Gauge producer's interest in selling products to Dubuque institutions local Food Producer Sury Outreach and Response Mailed to 242 local food producers. Emailed to producers through 3 list serves. 67 respondents! local Food Producer Survey Results and Analysis Location of Farm* 25 20 15 10 5 0 i Iowa Illinois Minnesota Wisconsin *Locations were found for 55 of the 67 producers. Results and Analysis Food Producer Survey sis Grains - 2 Milk ! 3 Cheese Pork Honey Eggs Herbs Chicken Other Meats Beef Fruit Vegetables Other NNW 4 5 5 6 6 Types of Products 8 9 15 18 0 8 5 10 15 20 25 30 32 local Food Producer Survey Results and Analysis Types of Production Methods Hydroponic MI 3 Certified Organic GAP Greenhouse Free Range High Tunnel Grass Fed Hormone Free Antibiotic Free Non - certified Organic Other 5 11 12 16 16 16 19 19 24 30 0 5 10 15 20 25 30 35 local Food Producer Survey Results and Analysis States where Products are Sold 40 35 30 25 20 15 10 5 0 3 el ■ Iowa Illinois Minnesota Wisconsin Other Local Food Producer Survey Results and Analysis J, r Distance Products are Sold Other • s producers • 14 producers Regional • Driftless Area Local •46 producers • <50 miles Local Food Producer Survey Results and Analysis Interest in Selling to Colleges and Universities Maybe 13% No 21% pi Yes 66% 18 16 14 12 10 8 6 4 2 0 local Food Producer Survey Results and Analysis Producer Challenges in Selling Products fide nor `e��y �Ibe° e��` se o o� `DO I p4" V � J'`��L oa( 1 00. 'Met is EL Food and Safety Policy State and Federal regulation 0Producer and processing facilities 0lnspection requirements for farm operations and processors CResources for producers and institutions Certification and food safety planning Expert Interviews and Fi Research Practical Farmers of Iowa Iowa Network For ommunity Agriculturel I I Union i r al LEOPOLD CENTER IOWA STATE UNIVERSITY University Extension College and University Relationship Building Foundation for Institution - Producer Relationships Networking Event Local Food Solutions for Dubuque Institutions Please join Iowa State University Extension and the Iowa Initiative for Sustainable Communities to learn about institutional food purchasing and meet with institutions interested in purchasing local food products. Thursday, March 22, 2012 6PM -8PM Rose O'Toole Room Mary Josita Hall at Clarke University 1550 Clarke Drive Dubuque, Iowa Please RSVP by phone at 515.520.9314 or email at eatlocalfooddubuqueC gmail.com. If you have questions, please contact Alicia Rosman at the phone number or email address provided above. Networking Event Who attended? Local Food Producer HELLO my name is Student or Advocate Hello My name is: Institution was Organizer Networking Event Goal: Introduce our project Networking Event Goal: Demonstrate student demand Networking Event Goal: Foster institution - producer communication J Handout Example Institution Handout Contact Information: 2. Product Informati Product Offered Milk Amount Available # Gallons /Week 100 head /week Season /Mon Available Year Round Preferre Availabil ,, Price /Unit Estimate 5 /Gallon $ /head Packaging Preferr Packagi Plastic Carton Sample Provided? Yes, good! Other Different flavors available 3. Potential Concern • Safety and Packaging Producer Handout 2. Product Information Ar1 Preferred Product Lettuce Amount Preferre 100 head /week Preferre Availabil ,, Months in year Price /U it Preferr d $ /head Preferr Packagi New plastic bag Sample Provided. Was not able to provide sample Other Interested in multiple varieties of lettuce 3. Potential Conce • tie =:=F-v and Parkaaina Event Highlights Information Sharing Event Highlights Local Food Samples Success so far! i Barb's Pantry Long Grove, IA Donuts will be available at University of Dubuque sporting events. Marketing and Resource Materials Marketing and Resource Materials Compilation of marketing messages: 1. Local food facts 2. Success stories 3. Social media -ready messages mgAr Resource Map Drift less Area Processing Facilities and Resources N V It —•• E■ joorl Rapids • •Mtnneapo i,St P I • • o■ 0 • . • Eden Prairie • 03l9onli • • tLakiill • .169' • ■ jlietek • ■ Co rnei • • • • • Eau Claire i •, turd Wausau Menominee • . • • ■ 1.R. • • • Sturgeon be ■ • • SAaWarO • roof — ■ • r ■ ■ Per■1tnsUla • • • • is ii • • • soli • ■ ■ ■ f letorl ■ Neenahp • • 'Manitowoc Oshktl • • • ■ Fond4fu La� • ■• #1. 0Sheboygdr • ■ ■ ti • • • Wet Sena r ■Mannene • • • ■ $Fa Mankato • • • Red ye rig Nedlsville • Stevens Point • Grit Bay • • Nekoosa * • Owaton Altert Lea t• • Winona • Adams ■• • ®+ • • • • MMason City • j`Ig°• • ti • • Lak • • ■ bt i c h 151 X • Watertown ■ icon. •4fstii i% Milwaukee • » • yanebvili • • A Kenosha • t . • • • • cedar Falls Waterloo ■ Z obt ■ • • ■ ■ • • 30 • Ames • • • • • ■ West Des • • Moines Miles • •Marshallt wn • is • Cedar • • liwaClay• • • Dav■lmart• LC", line o • * • * • Rockford •• •• Waukeg�l R ■ Ir■ ,•• • ft • Eklh *i K,m f • ."•• • Chicago ■ �• �. Aurorag,!iyl. * Local Food Resources • State Inspected Meat and /or Poultry Processing Facilities • Federally Inspected Meat and/or Poultry Processing Facilities .s \ [� Driftless Area Created by Evan Aprison, Urban and Regional Planning, University of Iowa, 2012. FSIS inspection data is from http: / /www.fsis.usda.gov /. State inspection data is from state Department of Agriculture meat inspection program websites. Action Plan Action Plan Guide to creating and implementing a local food program at a collegiate institution plan provides nearly all the information you need to be an effective proponent or participant in a local food program. More specifically, this guide provides information in the following manner. Chapter 1- Chapter 2 - Chapter 3 - Chapter 4 - Chapter 5 - Chapter 6 - Chapter 7 - Institutions Producers Food safety and risk management Funding and educational resources Students, staff, and the general public City and county government Local outreach organization Steps and information for everyone involved Each chapter of the action plan describes the basic process that a particular type of participant can follow along with common considerations and useful information. Keep in mind that the nrnrpcc fnr parh tuna of nartirinant is not nprpccarily nrpcpntarl in the part nrrinr that/ chni drl Recommendations Recommendations 7 How city and county government can support institutional local food programs: °Facilitate annual networking event with Dubuque County Extension OLead by example and share your experience! °Provide incentives to purchase local products OBe a source of information °Take advantage of funding and educational opportunities °Support the formation of a local food policy council Recommendations II How Dubuque County Extension can support institutional local food programs: 0Facilitate annual networking event OBe a source of information and education ()Support local food coordinator position to sustain our project Questions? And also, thank you!