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Local Foods A Systems Approach
Joanna Lelekacs
NC Cooperative Extension Coordinator for Local Foods
Outline
• Motivating factors for local foods efforts
• Local Food Systems A Value-Chain Approach
• Stakeholders and Partnership opportunities
•
Changing Consumer Landscape
70 percent of consumers want to know where their food comes from and would pay more for locally produced food if they could find it. (Packaged Facts, 2007)
Changing Consumer Landscape
Factors motivating local food purchases:
• Freshness
• Quality
• Healthy eating
• Food safety
• ‘Giving back to the community’
• ‘Keeping dollars in the community’
• ‘Supporting small farmers’
• ‘Farmers receiving fair returns’
(Bond et al. 2008, Grabowski 2004, Nurse & Thilmany 2010, Ostrom 2008, and Schneider & Francis 2005)
Local Foods and Healthy Eating
• One in three children are overweight or obese.
• Obese children are more likely to have asthma, type 2 diabetes,
high blood pressure and high cholesterol
• A third of the children born in 2000 or later will develop diabetes
• 25% of those going to military recruiting centers are deemed unfit to
serve due to being overweight or obese
• NC annual expenditures to treat obesity and diabetes - $5 billion
• Financial loss due to loss of productivity - $73 billion nationally
http://www.cdc.gov/healthyyouth/obesity/facts.htm
http://www.cdc.gov/obesity/childhood/basics.html
Children that grow fruits and vegetables in
school gardens recognize and choose these
foods over less healthy options. (Graham, et al, 2005)
It is important for children to have repeated
opportunities to taste and eat fruits and
vegetables. (Heim, et al, 2009)
Local Foods and Healthy Eating
Obesity Trends* Among U.S. Adults
BRFSS, 1985 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
http://www.cdc.gov/obesity/data/adult.html
Obesity Trends* Among U.S. Adults
BRFSS, 1986 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1987 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1988 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1989 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1990 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1991 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1992 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1993 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1994 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1995 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1996 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1997 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 1998 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 1999 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 2000 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 2001 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
Obesity Trends* Among U.S. Adults BRFSS, 2002
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2003 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2004 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2005 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2006 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2007 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2008 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2009 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2010 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
Local Foods and Economic Development
• We spend $35 billion per year on food in NC.
• A consumer / business commitment of 10% of their food dollars to
support local food producers, related businesses and communities.
$3.5 billion endeavor
• Tracking $54 million spent on local food. (as of 10/26/13)
Local Foods and Economic Development
Around the Country
If Iowan’s ate the recommended five servings
of fruits and vegetables per day, and Iowa
farmers supplied 25% of those servings, the
production and marketing of those additional
crops would add a net $300 million and 4,000
jobs to Iowa’s economy.
(Swenson, 2006. The Economic Impacts of Increased Fruit and Vegetable
Production and Consumption in Iowa: Phase II. ISU.
<http://www.leopold.iastate.edu/pubs-and-papers/2006-05-fruit-and-vegetable-
production-phase-two>)
And where are jobs coming from?
• All along the value chain
– Production • Inputs
– Marketing
– Distribution
– Retail outlets
• Processing Centers
• Value-Added Centers
What is a Local Food System?
Merriam-Webster Dictionary
Describing Local Food Systems
Food as a
System
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Food System
Elements
Adapted by Christy Shi, from Cornell University, Discovering the Food System; A
Primer on Community Food Systems: Linking Food, Nutrition and Agriculture.
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Food System
Elements
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Food System
Elements
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Food System
Elements
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Food System
Elements
Food Production
Supporting New & Beginning Farmers
o Farm Schools
Piedmont Farm School – Davidson and surroundings
o Incubator Farms
Breeze Farm Enterprise Incubator – Orange
Elma C. Lomax Incubator Farm – Cabarrus
Onslow County Incubator Farm – Onslow
Maverick Farms - Watauga
Food Production
Community Gardens
• 113 NC Community Gardens have self-identified through the
NCCGP website as of 5/2/13. However, members of the
NCCGP estimate the total number to be more on the order of
800-1000.
• Share the Harvest of Guilford County
Donation-focused network of community, church, school, and
individual/family gardens.
Aggregation &
Distribution
Food Hubs & Aggregation Facilities
• Madison Family Farms – Madison
• Sandhills Farm to Table – Moore
• Pilot Mountain Pride – Surry
• TRACTOR – Yancey
• SENCFS / Feast Down East – Southeastern NC
• The Produce Box – Triangle, Triad, Wilmington
• Firsthand Foods - Durham
• Eastern Carolina Organics - Durham
Food Processing
Value-Added Processing
• Blue Ridge Food Ventures
Buncombe
• Eastern Carolina Food Ventures, Incubator Kitchen
Duplin
• The Piedmont Food and Agricultural Processing Center
Orange
• Rockingham Community Kitchen
Rockingham
• Stecoah Valley Food Ventures
Graham
Working toward authenticity in ‘local’ branding
Regional Branding
• Piedmont Grown
• Appalachian Grown
• Feast Down East
• Goodness Grows in NC
Marketing
Farmers’ Markets
• NC DHHS reported in April 2013 that NC has 238
farmers’ markets, 38 of which have one or more
vendors accepting SNAP/EBT.
Purchasing
Farm to School: Farm to Cafeteria
• >75% of NC school
districts participating in
Farm to School.
• ~19% of NC school food
purchased locally
Purchasing
• Partnerships between NC Cooperative Extension,
FoodCorps, NC 10% Campaign, NC Fresh Produce
Safety Task Force, NCDA&CS and others
http://www.fns.usda.gov/farmtoschool/census#/state/nc
Preparation &
Consumption
The main goal of the program is to
promote consumption of local
vegetables and fruits as part of a
healthy lifestyle that reduces risks for
diabetes and other chronic illnesses.
Program that provides educational
resources to farmers and consumers
to encourage them to buy and
consume more NC fruits and
vegetables.
Resource &
Waste Recovery
• Composting/ Vermicomposting in
community gardens and school gardens
• Foster-Caviness – a NC-based distributor –
vermicomposting food waste
Food as a
System
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Food System
Elements
Process and Practices
• Food Safety
• Nutrition & Health
• Food & Agriculture Policy
• Food Access & Food Security
• Food Justice & Food Sovereignty
Youth, Family and Communities
• Farm to School: School Gardens
• Farm to Preschool
• Other Youth Agriculture Programs
• Youth Food System Entrepreneurs
• Youth Food Councils
• Community Gardens
Who is involved in local foods work?
• Agricultural Service Providers
• Local Government
• Service / Community Groups
• Education Community
• Funders / Potential Funders
• Local / Regional Farmers
• Community of Health
• Gardening Groups
• Local Food Groups
• Local Businesses
• Banks
• Chefs
• Grocery stores
• Hardware Stores
• Planners/Designers
Specific NC Organizations involved…
• Appalachian Sustainable Agriculture Project
• Carolina Farm Stewardship Association
• Commodity Organizations
• Conservation Fund
• Feast Down East
• NC Dept. of Agriculture & Consumer Services
• NC Dept. of Health and Human Services
• NC Farm Bureau Federation
• Rural Advancement Foundation International
• And many others
Example Project
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Goal: To create a strong base to help launch and grow new food-businesses in
the Piedmont, focusing on a 75 mile radius in all directions.
Example Project
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Where does PFAP fit in
the supply chain?
Goal: To create a strong base to help launch and grow new food-businesses in
the Piedmont, focusing on a 75 mile radius in all directions.
Example Project
What other sectors of the
supply chain were
engaged early?
Goal: To create a strong base to help launch and grow new food-businesses in
the Piedmont, focusing on a 75 mile radius in all directions.
Distribution &
Aggregation
Food
Production
Food
Processing
Marketing Purchasing
Preparation &
Consumption
Resource &
Waste Recovery
Funders:
Tobacco Trust Fund
NC ADFP Trust Fund
NCDA&CS Specialty Crops
NC Dept. of Commerce
Golden Leaf
RAFI
US HUD
Example Project
What stakeholders were
involved? Orange Co. Government land and fiscal agent
Alamance, Chatham, Durham County
Governments
NC Cooperative Extension
Breeze Farm Enterprise Incubator
Producers
Food Entrepreneurs
Weaver Street Market
Whole Foods
NCDA&CS – Concept facility planning
Others….
Contributions to
Feasibility Study
Goal: To create a strong base to help launch and grow new food-businesses in
the Piedmont, focusing on a 75 mile radius in all directions.
Have Questions? Thoughts? Comments? Catch me any time during the conference
or send me an e-mail.
joanna_lelekacs@ncsu.edu
Research-Based
Support for Local
Food Systems
rebecca.dunning@ncsu.edu
ncgrowingtogether.org
Context: The Local Food Phenomenon
Evidence: The Case for Local Food Systems
The “Local Food” Phenomenon
Local Food & Local Economics
Local Food & Local Health
Local Food & Local Economics THE GO-TO ARGUMENT = The Multiplier Effect
Local Food & Local Economics The Multiplier Effect
Local Food & Local Economics Local food => a thriving community
When John and Jane can sell at the local
farmers market or the local grocery or
restaurant, their farm operates as a small
business.
And everybody likes small businesses.
Farms = businesses, let’s promote thriving
local businesses in our own communities
Peer-reviewed evidence:
► Multiplier effect is real and documented
► CSAs and farmers markets serve as business incubators
► Farmers markets => spending at nearby businesses
► Community gardens increase neighborhood property values
Local Food & Local Health The argument you’d like to make –
Local food => improved health
The argument you can make:
Eating fruits & vegetables => improved health
Early and frequent exposure to eating fruits &
vegetables => eating fruits and vegetables
Early and frequent exposure to growing or being
in a household with someone who grows fruits &
vegetables
=> eating fruits and vegetables
Peer-reviewed evidence:
► More direct-from-farm sales = better health
► Kids in gardens = more eating of fruits and veggies
► Community garden participation = more eating of fruits and veggies
► More green space = better health, higher property values, more exercise, less vandalism
► Green space reduces city temps, absorbs pollutants, and sequesters carbon
Making it Happen
Ryan Finch, General Manager, Raleigh City Farm
Wonderful
Widgets
Noah Ranells Small Farm Agribusiness Management & Marketing
Widget
a. An element of a GUI, such as a text box or
button, that displays information or settings
that can be entered or altered by the user.
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