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.
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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
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■Mannene
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Mankato
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Red ye rig
Nedlsville
•
Stevens Point • Grit Bay
• •
Nekoosa
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Adams
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icon. •4fstii i% Milwaukee
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West Des • •
Moines
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• Cedar
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* 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!