Organizing a Farm to Table Meal

By Megan Dunford – Virginia Farm to Table Coordinator, Virginia Cooperative Extension & Eric Bendfeldt – Extension Specialist, Community Viability, Virginia Cooperative Extension

There is no denying that the farm to table trend and its impacts have taken root in communities throughout Virginia, and across the United States. Farm to table meals have the potential to generate grassroots support for area farms, farmers markets, and local food programs. While sharing a thoughtfully prepared meal, community members have the chance to bond and reconnect over a region’s shared agriculture. If the perfect storm of local food advocates presents itself, use these suggestions as a starting point to organize a Farm to Table meal and event in your own community. Read more.

Collaboration – The key to food council/network success

By Kelli Scott, Montgomery County Agriculture and Natural Resources Extension Agent, Virginia Cooperative Extension

The conversations around agriculture, food, and community continue to bubble up in localities across the Commonwealth and the nation. County, city, and local government bodies see a benefit and overall positive impact in building a collaborative team among service providers and practitioners working to promote community, local, and regional food systems as an economic driver all while looking at improving food access, health, and nutrition options for all members of the community.  The conversations are often messy at first where multi-sectors of the community are working together that may not have done so traditionally.  These interwoven teams are often called “food councils” or “food networks” and have a much greater opportunity of success when we all work together. Read more

Virginia Market Manager Certification Course

By Meredith Ledlie Johnson, Coordinator, Food Access and Availability Initiative, Family Nutrition Program (EFNEP and SNAP-Ed), Virginia Cooperative Extension

Overview of Program

An exciting pilot farmers market manager certification program was developed in response to market managers’ stated need for continuing education. The goal of the certification program was to professionalize the role of market manager, and lessen turnover in this position.

The certification program was developed through a collaborative partnership between Virginia Farmers Market Association and Virginia Cooperative Extension, with sponsorship by the Virginia Department of Agriculture and Consumer Services. Read more

Virginia’s Family Nutrition Program is designing a comprehensive program around healthy food retail

By Liza Dobson, Healthy Food Retail Coordinator, Virginia Cooperative Extension’s Family Nutrition Program, Lynchburg

The Family Nutrition Program’s (FNP) (http://blogs.ext.vt.edu/eatsmart-movemore/) mission is to teach limited-resource families and youth to make healthier food choices and become better managers of available food resources for optimal health and growth. Our programs focus on basic nutrition, physical activity, safe food handling, and thrifty food shopping.  FNP Program Assistants conduct educational programming in schools, foodbanks, farmers markets, community gardens, and numerous other venues, contributing to the reduction of healthcare costs for 148,000 SNAP-eligible Virginians. Read more.

Food System Thinking at LEAP (Local Environmental Agriculture Project) in Roanoke, VA

By: Maureen McNamara Best, Local Environmental Agriculture Project (LEAP) (www.leapforlocalfood.org)

We all eat. So that means we all understand, value, and think about food, agriculture, and food producers, right?

As a society, our school systems and holidays still nod to our agrarian past. But for most us, our lives are not structured around soil preparation, planting time, harvest schedules, or feeding livestock. And, if at all, we only spend a couple minutes a day thinking about where our food comes—and that time is probably focused on the logistics of purchasing food from a retailer and/or consuming a prepared meal. In a complex, industrialized society— we specialize. And in that sense, the food industry is no different. But at what cost? Read more

Foodshed team learns how to establish consent instead of consensus

By Tracy Kunkler, MS – Social Work, professional facilitator, planning consultant, and principal at http://www.circleforward.us/

Members of the AFP team sitting around a table.

Image 1 – Photo of AFP team meeting.

In the blog on May 4th, Propositions for Organizing with Complexity; Learnings from the Appalachian Foodshed Project (AFP), Nikki D’Adamo-Damery described nine propositions that emerged from the work of the AFP. Proposition #2 was: “Establish Consent instead of Consensus.” The following story describes one of the experiences that led to this proposition.

This arose when the AFP management team met to award mini-grants to on-the-ground projects that addressed community food security. The team included the principal investigators, graduate students, extension agents, and representatives from community-based organizations, and so reflected some of the diversity of the system within which they were working.  The team was using a collaborative decision-making framework, and the basis for decisions was the principle of consent. Read more

Community, Local, and Regional Food Systems: A Reading List

Do you have questions about community, local, and regional food systems? Do you want to have a solid foundation of terms, concepts, perspectives, and potential practices?

Are you an educator involved in community development and change processes? Do you want to better understand localized food systems as a social movement?

Click here to see a compilation of articles and reports that can give you a sound understanding of community, local, and regional food systems. The list contains reports on recent trends in local and regional foods, discussion on the meaning of local foods, a glossary of terms, and how land-grant universities like Virginia Tech and Virginia State University can strengthen community, local and regional food systems.

Food Hubs: A Critical Food System Link

Interest in more durable farm-to-market linkages along the food value chain continues to grow.  A key component for making these market linkages is having accessible points of aggregation and distribution.  Regional food hubs have developed in Virginia and across the country to serve this purpose. Food hubs are a critical food system link and an accessible point for producers, processors, and distributors to retail, wholesale, and institutional markets.

The Local Food Hub in Charlottesville, VA serves as a critical link for regional farmers and businesses in central Virginia.

The US Department of Agriculture defines a regional food hub as a business or organization that actively manages the aggregation, distribution, and marketing of source-identified food products primarily from local and regional producers to strengthen their ability to satisfy retail, wholesale, and institutional demand. If you are interested in learning more about regional food hubs, below are some guides and informational reports in the form of an annotated bibliography to get you started. Read more

Propositions for Organizing with Complexity; Learnings from the Appalachian Foodshed Project

by Nikki D’Adamo-Damery and Phil D’Adamo-Damery, Former Deputy Director of the AFP (2011-2016), currently serving as the Community Coordinator for the Maggie Walker Community Land Trust

Image explaining the Cynefin Framework (Snowden & Boone, 2007)

How do you create a place-based food system that is resilient, accessible, affordable, and healthy for Appalachian communities? That question was at the heart of the Appalachian Foodshed Project’s (AFP) work in West Virginia, southwest Virginia, and western North Carolina. The AFP engaged nutritionists, food distributors, sustainable agriculture experts, NGO’s, funders, government agencies, educators, producers, and community activists to creatively address food security across Central Appalachia using funding from the USDA’s AFRI* program. Over the course of 5 years, we moved beyond the search for silver bullets and easy solutions, and instead focused on how we might create the conditions for long-term, dynamic change.

In order to make this shift, we had to change the way we understood food security. Community food security is not a simple, or even a complicated, problem, even though we often treat it as such. It is complex, involving ever-moving relationships between culture, economics, environment, and policy.  In order to address this complexity, we need to find new ways of working together so that we can nimbly respond to changing dynamics. (Read more)

SNAP Seeds and Seedlings Grow Home Gardens in the Shenandoah Valley

by Liz Kirchner, Virginia SARE Outreach Coordinator and Healthy Food Access Project, Virginia Cooperative Extension Service, Northern District

Home garden food production – even if that means a tomato in a bucket – is widely recognized to contribute to household nutrition and self-reliance. Garden produce strengthens ties between neighbors as those tomatoes are swapped, and maintains traditional foodways as gardening stories, seeds, and cooking skills are shared. However, not everybody realizes that SNAP benefits can be used to purchase seeds and seedlings, a caveat to the 1973 Farm Bill gauged to help people plant gardens. To raise awareness – and home gardens, too – Virginia Cooperative Extension’s Health Food Access program will host a series of seedling planting events with food pantry clients throughout the spring.

We will begin in May, after the frost-free date. The project goal is to send SNAP clients and other food pantry participants home with a planted seedling and a mapped list of nearby SNAP retailers who sell seedlings. Retailers identified using the ArcGIS, Google Maps, and the Buy Fresh Buy Local Guide include Walmart, some Food Lions, independent groceries, and the Staunton, Dayton, Waynesboro, and Harrisonburg Farmers’ Markets. (Continue reading)