Colaboração facilitada Menos digitação, tempo livre Encontre oportunidades de concessão Calendário Grants. gov Confira nosso calendário para obter as últimas atualizações sobre os próximos lançamentos, manutenção e interrupções. Grants. gov Manutenção programada: 21 a 23 de janeiro de 2017 Avisos Grants. gov Para obter mais informações sobre as próximas mudanças com os impactos dos usuários, visite a página de notícias Grants. gov para obter as informações mais recentes. Lançamentos Grants. gov Para informações sobre mudanças recentes e aprimoramentos no Grants. gov, reveja as últimas notas da versão. DATA Act Seção 5 Apresentação do Programa Piloto O Departamento de Saúde e Serviços Humanos (DHHS) recentemente organizou um webinar sobre o Programa Piloto da Secção 5 da Lei dos DADOS. Atividade fraudulenta suspeita O governo dos Estados Unidos não exige pagamento, de qualquer tipo, para receber subsídios federais. Saiba mais sobre a suspeita de atividade fraudulenta. Webinars do NGFN 15 de setembro de 2016: Peixe e tentando estimular a produção sustentável No primeiro rubor, o marisco parece bastante diferente do nosso outro alimento. A pesca é o último domínio onde a maior parte da oferta é caçada, em vez de cultivada. Além disso, nós consumimos uma variedade muito maior de espécies de animais aquáticos do que as terrestres. E, no entanto, muitas das lições que os promotores dos sistemas alimentares sustentáveis aprenderam aplicam-se também aos frutos do mar - a pequena escala tende a significar menor impacto, as cadeias de valor locais e curtas aumentam as recompensas para cuidadores administradores de recursos e questões de geografia. Este webinar examinará como a pesca em larga escala compromete o meio ambiente, o retorno aos métodos tradicionais, o valor das certificações de pesca e uma abordagem verdadeiramente inovadora e sustentável para o cultivo de frutos do mar. Ele conectará os problemas e as soluções dos alimentos para a terra com a nossa outra, muitas vezes esquecida, fonte de alimento - o mar. Junte-se a Niaz Dorry, diretor executivo da Northwest Atlantic Marine Alliance e Bren Smith da Greenwave para este seminário de abertura de olho. 28 de julho de 2016: antes de você pular: implicações ocultas do crescimento do negócio de concentradores alimentares À medida que os centros de alimentos se esforçam para atingir volumes que permitem a viabilidade financeira, eles muitas vezes precisam inovar - para arriscar novos mercados, produtos e abordagens. Este webinar apresenta três estradas que ainda não foram tomadas para que seu hub ou um hub com o qual você trabalhe possa encontrar. Cada estrada tem a possibilidade de um grande sucesso, mas tem buracos para evitar (alguns grandes o suficiente para perder todo o negócio). Tera Johnson é um empreendedor de alimentos bem sucedido e conferencista universitário que fundou o Food Finance Institute na Universidade de Wisconsin. Ela irá levá-lo a uma jornada através desses três pontos de decisão empresarial do centro arquitetônico e recomendar como gerenciar o sucesso. Com base em sua própria experiência, bem como nos principais dados da indústria, a Tera apresentará uma grande visão de imagem: adicionando uma linha de produtos congelados, adicionando um novo canal de distribuição e atendendo a um cliente muito grande. 16 de junho de 2016: sem parar: duas abordagens para entrega direta da loja para o varejo Um dos muitos interesses dos consumidores em comida local é que, sem ter que viajar 1000 milhas, a comida local pode ser mais fresca. Para obter comida mais rápida do campo para o varejo, algumas operações agora estão removendo uma parada em uma instalação de distribuição agregada - as fazendas estão levando seu produto diretamente para as lojas de varejo. Este webinar apresenta duas abordagens para resolver este enigma logístico complicado. Um programa é gerenciado por um centro de alimentos, trabalhando com um revendedor com quem construiu um relacionamento forte. O outro programa é gerenciado pela própria cadeia de varejo. Você aprenderá muitos dos detalhes desses projetos, incluindo cada companhia pensando sobre se Direct Store Delivery (DSD) vale a pena a complexidade. Você também aprenderá alguns dos desafios que esses programas superaram e alguns ainda permanecem. 18 de fevereiro de 2016: GroupGAP: USDAs Nova abordagem cooperativa para o Grupo de Certificação de Segurança Alimentar do FazendeiroGAP é um serviço (disponível na primavera de 2016) do USDA para auditar os agricultores às Boas Práticas Agrícolas (GAP). Os pequenos agricultores sentem a pressão para obter a certificação de terceiros, uma vez que mais compradores estão exigindo a certificação GAP, e como a Lei de Modernização da Segurança Alimentar (FSMA) coloca-os sob nova supervisão regulatória. No GroupGAP, um centro de alimentos, uma organização de suporte ou uma entidade comercial central colabora com os produtores para estabelecer práticas recomendadas específicas do local para cumprir um padrão de segurança alimentar. O grupo desenvolve e implementa um sistema de gerenciamento de qualidade (QMS) construído para um padrão internacional que pode ser medido, analisado, revisado e continuamente melhorado. Ouça a experiência de alguns dos pioneiros - Grupos que já receberam a certificação GroupGAP. Por que eles procuraram esta certificação? Quanto custa? Será que eles manterão sua certificação no próximo ano? O que está disponível está disponível O que faz o grupo um bom candidato para GroupGAP O que acontece se um agricultor não passar uma auditoria Respostas a estas perguntas e mais 19 de novembro, 2015: Inquérito ao Centro Nacional de Alimentos 2015 O que é o centro de estado do alimento em todo o país em 2015 Os hubs são rentáveis O mercado de alimentos locais cresce tanto quanto as pessoas dizem Quais são os impactos econômicos, sociais e ambientais dos hubs. Sobre e quais são suas barreiras percebidas para o crescimento Aprenda com uma pesquisa aprofundada que contribuiu para um número significativo de núcleos de alimentos dos EUA. Projetado, executado e analisado pelo Centro de Sistemas Ambientais Regionais de Michigan, em cooperação com a colaboração do NGFN Food Hub, esta é verdadeiramente a palavra definitiva sobre os centros de alimentos nos EUA em 2015. 22 de outubro de 2015: Beyond Beauty - The Opportunities and Challenges De Cosmetically Imperfect Produzir JoAnne Berkenkamp na Tomorrows Table e The Real Food Challenge têm explorado o mercado - de agricultor para processador para serviço de alimentação da faculdade - de produtos que são saudáveis e deliciosos, se um pouco imperfeitos. Olhando para os imperfeitos da perspectiva dos agricultores, esta primeira fase de sua pesquisa explora as realidades na fazenda e no mercado de frutas e vegetais que vão além da beleza. Junte-se a nós para ouvir suas idéias às vezes surpreendentes através de um mergulho profundo neste tópico. O webinar começa com uma declaração da questão, incluindo alguns detalhes, como porque existem imperfeições na produção, taxas de imperfeições, bem como um sentido para o que os produtores de Minnesota fazem com essa produção agora. Em seguida, examinamos a forma como podemos utilizar melhor os produtos imperfeitos, incluindo o pensamento de um céu azul e algumas conseqüências possíveis não desejadas. O webinar conclui com idéias para levar esse produto ao mercado de forma eficiente e recomendações políticas. 24 de setembro de 2015: aproveitando o financiamento de cuidados de saúde para construir comunidades mais saudáveis A Lei de Cuidados Acessíveis atualizou os requisitos legais para os hospitais sem fins lucrativos, obrigando-os a investir significativamente mais dinheiro nas comunidades para enfrentar as disparidades de saúde, promover a saúde da população e enfatizar os serviços de cuidados preventivos. Alimentos locais saudáveis, justos, verdes e acessíveis certamente se encaixam na conta. Este webinar irá ensinar-lhe sobre as disposições legais que exigem que os hospitais sem fins lucrativos invistam nas suas comunidades. Com isso como ponto de partida, você aprenderá como seu negócio de boa comida ou organização de suporte de boa comida pode aproveitar esse grande fluxo de financiamento. Os panelistas irão explicar as etapas específicas no processo em que as organizações de alimentos podem interagir com os hospitais sem fins lucrativos para trabalharem juntos para melhorar os sistemas alimentares, abordar a insegurança alimentar e promover alimentos para a saúde. Vários exemplos de comunidades que trabalharam em parceria com seus hospitais locais irão ilustrar como essa parceria funciona na prática. 20 de agosto de 2015: Ferramenta de Análise de Benefícios de Custo de uma página Descarte é uma abreviatura para fazer bons investimentos agrícolas e decisões de compra. Esta sessão fornece uma ferramenta financeira direta para tomar decisões informadas e orçamentar para o futuro. Tomar decisões que tenham bom senso financeiro é difícil. Mas as decisões difíceis tornam-se muito mais fáceis quando você tem a ferramenta certa para orientá-lo nas implicações financeiras da sua decisão. Esta sessão simplifica os conceitos de Análise de Orçamento Parcial para que você possa usar as partes com as quais você está confortável. A idéia é aumentar sua habilidade financeira definida a um ritmo que faz sentido para você, fornecer um caminho para melhorar suas habilidades, em vez de aterrorizá-lo com detalhes, índices e fórmulas secretas inteligíveis apenas para contadores. Saiba como esta ferramenta poderosa e simples pode ajudar seu negócio hoje. E treinadores e provedores de assistência técnica que trabalham com agricultores ou outros negócios, saiba como você pode adicionar isso à sua caixa de ferramentas que você pode fornecer aos seus alunos ou clientes. 23 de julho de 2015: Mudança sistêmica: como os processos de formalização aumentam a eficiência Todas as empresas possuem sistemas. Em algum momento do seu desenvolvimento, isso faz sentido comercial excelente para documentar esses sistemas - à medida que o número de funcionários cresce, a sofisticação do negócio cresce, ou mesmo quando os principais funcionários começam a pensar em seguir em frente. Embora não haja uma bala mágica para tornar o seu negócio eficiente e reduzir o risco, formalizar e documentar os trabalhos e as operações que o negócio executa foi mostrado repetidas vezes para ter esses efeitos. Do treinamento mais rápido de novas contratações, para diminuir erros caros, para aumentar a qualidade geral (garantindo clientes felizes), assumir uma abordagem de sistemas para o seu negócio, efetivamente, afeta sua linha de fundo. Além disso, os funcionários têm um senso de confiança, cada um sabendo seus empregos e o funcionamento do negócio para o qual eles precisam atender. Este webinar irá apresentar como se poderia incorporar sistemas para levar seu negócio de alimentos ao próximo nível de sofisticação e eficiência. Após uma introdução aos sistemas, ao pensamento sistêmico e à sua aplicação às empresas, ouviremos dois estudos de caso muito diferentes para que você pense na grande variedade de aplicativos. Um estudo de caso explora a obtenção de certificação de segurança alimentar de terceiros, o outro mergulha profundamente em sistematizar treinamento de funcionários. 18 de junho de 2015: empresas polinizadoras de alimentos: novos modelos criativos para iniciar, apoiar e financiar negócios locais de alimentos Um polinizador é uma empresa autofinanciada comprometida com a promoção de negócios locais. Michael Shuman, autor da The Local Economy Solution (Chelsea Green, 2015), argumenta que essas empresas são a pedra angular do desenvolvimento econômico sustentável. O principal meio atual para o desenvolvimento econômico da comunidade é atrair grandes cadeias corporativas para construir e ficar. Shuman argumenta que este paradigma é fundamentalmente equivocado, porque negligencia o poder e a eficiência das pequenas empresas de propriedade local. Um conjunto crescente de evidências sublinha que o negócio de propriedade local pode gerar muito mais impactos de desenvolvimento econômico, renda, riqueza, impostos que as corporações globais a um custo menor. Na verdade, Shuman mostra que o desenvolvimento econômico local poderia ser possível a um custo zero a longo prazo, se os planejadores aproveitassem plenamente uma gama crescente de polinizadores empresariais. Os polinizadores realizam todas as funções básicas de desenvolvimento econômico que são adotadas por programas típicos financiados por contribuintes, incluindo planejamento, capacitação em empreendedorismo, parcerias comerciais, compras locais e investimentos locais. O novo livro de Shumans mostra que os polinizadores realizam essas funções com uma eficácia muito maior e a um custo substancialmente menor. O livro ilustra a influência de polinizadores através de 28 estudos de caso, muitos dos quais se concentram no desenvolvimento de empresas locais de alimentos. Neste seminário web, Shuman irá aprofundar essa idéia de transformação sobre o desenvolvimento econômico sustentável através de alimentos (e outros) negócios, compartilhando alguns dos melhores modelos de polinizadores relacionados com alimentos. Linda Best, fundadora da FarmWorks, um fundo de investimento local em alimentos na Nova Scotia, apresentará um estudo de caso em profundidade de um desses modelos. 14 de maio de 2015: Seguro de colheita para pequenas fazendas: um curso de acidentes O seguro de colheita é uma parte crítica de uma estratégia abrangente de gerenciamento de riscos. As operações de correspondência com opções de seguro de colheita são importantes. Além disso, identificar e combinar os objetivos gerais de negócios de uma fazenda com outras ferramentas de seguros é um passo importante no crescimento e sustentabilidade da operação. Saiba mais sobre opções de seguro de colheita, o que significa estar em um contrato de seguro, como pensar sobre as melhores opções para sua fazenda ou para as fazendas que você aconselha e trabalha. 16 de abril de 2015: Paletas discernentes: Experiências dos produtores Vendendo seus cultivos através de concentradores de alimentos O que é vender em um centro de comida Ouça agricultores de diferentes regiões do país falam sobre suas experiências - o bom e o mal - de vender através de seus alimentos locais cubo. Saiba como eles optaram por começar a vender para o hub, por que, o que o hub exige deles, o que eles recebem em troca, como eles estão gerenciando os riscos e como a rentabilidade do negócio foi afetada. Considerando a venda através de um hub Aprenda com a experiência de seus pares. 19 de março de 2015: A questão do milhão de dólares: o que é equilibrado e viabilidade para diferentes modelos de concentradores de alimentos Quanto tempo leva para que um centro de alimentos seja um negócio viável Gerentes de núcleo de alimentos, financiadores, organizações de apoio, comissões de desenvolvimento econômico, Planejadores e investidores estão todos perguntando a mesma pergunta. Por um lado, esta é uma questão impossível de responder com um único número, pois existem diversos modelos de centros de alimentos e estruturas de gerenciamento. E o contexto importa: a região do país, o urbano ou o rural e outros. Este webinar dá-lhe as ferramentas para fazer sua própria análise para seu hub específico. Ao examinar as operações e os livros financeiros de vários exemplos ilustrativos de diferentes modelos de hub, provocamos os números mágicos em que cada modelo atinge a rentabilidade e a viabilidade real. Ao usar uma abordagem baseada em hubs hipotéticos, podemos ver como as finanças mudam à medida que ajustamos certos parâmetros. Dois dos melhores pensadores respeitados nos centros de alimentos dos EUA lhe darão as ferramentas para fazer sua própria análise da viabilidade do núcleo de alimentos. 19 de fevereiro de 2015: Um olhar para trás, um caminho adiante: lições aprendidas do centro da comida Vanguarda - Distribuição de gafanhotos O Grasshoppers Distribution LLC, um Centro de Estudo de Colaboração do Centro de Alimentação NGFN, foi um centro de alimentos em Louisville, Kentucky, que foi estabelecido em 2006 por Quatro agricultores do Kentucky que procuram conectar produtos regionais com mercados locais. Cresceu até quase um milhão de dólares em vendas anuais de produtos agrícolas locais, antes de fechar suas portas em dezembro de 2013. No decorrer de suas operações, a Grasshoppers trabalhou com mais de 70 produtores de alimentos diferentes e dirigiu mais de 2,25 milhões nas mãos de locais Agricultores e empresários de alimentos. Grasshoppers sofreu muitas transições dentro de sua vida, incluindo mudanças no modelo de negócios e liderança. Eles foram verdadeiros pioneiros na promoção e fornecimento de alimentos produzidos regionalmente em Kentucky. Eles abriram suas portas logo antes do início da Grande Recessão, e se adaptaram a novos desafios e oportunidades à medida que o interesse público na comida local se expandia. Grasshoppers forjou um novo caminho para as oportunidades e desafios únicos no desenvolvimento regional do sistema alimentar. Este webinar examina a história por trás da evolução de Grasshoppers e explora os principais desafios, melhores práticas, lições aprendidas e impacto duradouro das organizações na agricultura de Kentucky e no setor alimentar local. Junte-se a nós para esta valiosa oportunidade de aprender com um centro de comida na vanguarda 22 de janeiro de 2015: Talk is Cheap. E eficiente Facilitar o desenvolvimento da cadeia de valor sem novas infraestruturas dispendiosas Vamos enfrentá-lo: os hubs de alimentos são sexy. Assim, são outros projetos de infra-estrutura de boa comida, como plantas de processamento de carne com escala regional. E por uma boa razão: essas empresas estão freqüentemente preenchendo lacunas ou estrangulamentos nos sistemas alimentares regionais e locais. No entanto, às vezes não é uma falta de infra-estrutura que leva a estrangulamentos, é incompleto ou ineficiente USO da infra-estrutura que bloqueia o sistema. Os coordenadores da cadeia de valor são pessoas que trabalham para conectar os pontos em uma cadeia de valor. Eles asseguram que pessoas, bens e recursos adequados se conectem entre si. Na maioria das vezes, os coordenadores de cadeia de valor trabalham fora das operações comerciais do dia-a-dia, um ponto de vantagem que oferece uma perspectiva única sobre as soluções ótimas em um mercado regional. Este webinar expandido mergulha profundamente nas abordagens que as pessoas em todo o país estão tomando para melhorar o sistema alimentar sem uma nova infra-estrutura dispendiosa. 25 de setembro de 2014: Estudo de Benchmarking do Centro de Alimentos Os Centros de Alimentos 2014 estão entregando sua promessa de permitir que os alimentos preservados pela identidade, principalmente locais e regionais, entrem no mercado atacadista, permitindo que as pequenas e médias fazendas acessem compradores que, de outra forma, seriam inalcançáveis. Mas agregação e distribuição de alimentos é um negócio de margem muito fina, e os hubs assumem despesas adicionais trabalhando com agricultores menores, fornecendo assistência técnica e outros serviços de produtores e comunitários. Os núcleos de alimentos podem suportar-se com as suas operações. Quais são os benchmarks financeiros e operacionais padrão do setor para os negócios de centros de alimentos. A colaboração do NGFN Food Hub, através de nossos parceiros no Farm Credit East, no Conselho de Crédito Agrícola e Morse Marketing Connections, coletou e analisou recursos financeiros E dados operacionais de dezenas de centros em todo o país, criando o segundo estudo de benchmarking do núcleo de alimentos. O estudo piloto de 2013 mostrou uma boa promessa para a nossa metodologia, e este estudo de anos tem várias vezes o número de participantes, dando-nos uma imagem muito melhor de como os hubs de alimentos operam. Este webinar descreve as lições aprendidas com o recente estudo comparativo das características financeiras e operacionais do hub alimentar. A apresentação destaca a forma como os hubs de alimentos bem sucedidos em todo o país alcançaram sua missão e objetivos através de métricas financeiras e empresariais. Compreender este estudo beneficiará todos os tipos de pessoas interessadas em sistemas alimentares regionais. Por exemplo, operadores de centros de alimentos poderão identificar padrões de desempenho e estratégias de melhoria. Os agricultores que freqüentam o seminário onírico obterão uma melhor compreensão de sua capacidade de acessar novos mercados através de centros de alimentos, e pesquisadores e organizações locais de defesa da alimentação se beneficiarão com essa análise baseada em negócios das funções do centro de alimentos e questões operacionais. Os credores privados e os financiadores do setor público obterão uma visão das estratégias estratégicas de investimento para centros de alimentos que levarão a resultados econômicos e sustentáveis positivos. 4 de setembro de 2014: colocando o local no menu - Cinco melhores práticas e um treinamento de calculadora de custos Várias cafeterias institucionais e restaurantes de preço médio estão usando técnicas inteligentes para fornecer quantidades substanciais de alimentos locais, mantendo sua própria acessibilidade e rentabilidade. Este webinar, liderado por Anthony Flaccavento, apresentará os resultados da pesquisa da CSALE Inc. sobre como essas cozinhas estão colocando o local no menu, mantendo-se dentro de seus orçamentos apertados. Priorizar a comida local, mantendo os custos razoáveis é parte da arte e parte da ciência. Este webinar homenageia isso, ilustrando algumas das artes com estudos de caso, enquanto apresentava a ciência sob a forma de uma nova ferramenta. A primeira metade do webinar revela cinco melhores práticas que apareceram no estudo da SCALEs. As forças motrizes por trás do Root Caf (Little Rock, AR) e Carlton College (Northfield, MN) irão ilustrar como eles estão usando cada uma dessas técnicas para obter quantidades significativas de comida local em suas cozinhas. A segunda metade do webinar apresenta uma ferramenta, desenvolvida pela SCALE, Inc., que permite que compradores e defensores de alimentos locais determinem com precisão o custo da compra local até o nível de custos por placa ou itens de menu. Nós o diremos sobre como e por que usar essa ferramenta. 21 de agosto de 2014: Manual de Ins-TRUCK-tion: Arrendamento, Compra ou Outro. Uma despesa importante dos centros de alimentos (e muitos outros negócios de Boa Alimentação, incluindo fazendas) são veículos. Como você decide se locar ou possuir Existem muitas despesas, incluindo reparos, valor de revenda, potencial de negócios perdidos por mau funcionamento, milhas típicas de entrega, freqüência de entrega, taxas de garagem, etc. Como você pesa todas as finanças de forma clara Caminho Farm Credit do Virginias e Farm Credit Council apresentará sua ferramenta que lhe dará uma resposta financeira definitiva a essa pergunta. E então há uma terceira opção: nem arrendamento nem propriedade, mas usando uma empresa terceirizada de transporte por caminhão. Embora pareça contrário intuitivo, existem muitos casos em que esta opção é a mais confiável e a solução mais rentável. Dennis Derryck do Corbin Hill Food Project, relata sua história de tentar as três opções, e encontrou grandes eficiências, inclusive monetárias, usando uma empresa terceirizada de logística. Este webinar leva você através da teoria e prática de tomar a decisão certa para o seu negócio. 24 de julho de 2014: fazendo com que ele clique: escolha de tecnologia apropriada para executar o seu bom negócio de alimentos As empresas de alimentos são complicadas. Existem muitos tipos de trocas que uma empresa deve rastrear com precisão, incluindo dinheiro, alimentos, planos, etc. E há um grande número de componentes que precisam desses bens ou produtores de informações, compradores, consumidores, motoristas e pessoal de armazém para Cite alguns. No século 21, devemos usar o software para garantir que todas as partes do nosso negócio sejam atendidas com precisão. Mas como você escolhe a tecnologia certa para ajudar a administrar seu negócio. Uma solução que não se encaixa no seu negócio poderia custar muito dinheiro, e pior ainda, perda de produtividade. O primeiro passo para escolher a solução certa é uma compreensão profunda do seu próprio negócio. Com a análise certa, você pode fazer escolhas de tecnologia com maior velocidade e com confiança. Este webinar dá-lhe as ferramentas para realizar uma análise precisa das suas necessidades de tecnologia de negócios. Embora a apresentação se centre em núcleos alimentares (indiscutivelmente um dos negócios mais complicados da Boa Alimentação, como um homem intermediário interagindo com todas as peças do sistema alimentar), as mesmas teorias se aplicam a TODAS as empresas. 19 de junho de 2014: financiamento de alimentos com base na comunidade Em Austin, Texas, um grupo de pessoas com fome de comida local quebrou o código para acessar o capital olhando para a comunidade. Usando um modelo cooperativo, eles continuam a inovar. Começando com o conhecimento adquirido de tais empreendimentos como um supermercado cooperativo, seu sucesso levou-os a experimentar a abertura de um pub de produção cooperativa. Este empreendimento tem sido outro sucesso impressionante, e agora está trabalhando para abrir um centro cooperativo de alimentos. Este webinar começa com o básico do que é uma cooperativa, como funciona e, em seguida, discute o acesso ao capital baseado na comunidade através do que é chamado de Oferta de Participação de Participantes do Membro (MISO, também conhecida como Oferta Pública Direta ou DPO). Ao alavancar os dólares da comunidade, eles conseguiram financiar operações de inicialização e início de cooperativas inovadoras. Ouça o que os organizadores dessas empresas acreditam ser os segredos do seu sucesso e algumas sugestões sobre como você pode considerar financiar sua operação planejada dessa maneira. 17 de abril de 2014: Valor Líquido: Uma Abordagem Inovadora à Cadeia de Abastecimento de Marisco Como pescador, o negócio como de costume significa ir ao mar, lutar contra os elementos, pegar o máximo que puder e voltar para o interior para vender o que você pegou leilão. Você não sabe o que vai vender, e você não sabe o preço que vai buscar. Como comprador institucional, varejo ou de outra forma, você também está à mercê do leilão. O orçamento é difícil, e geralmente não há meios para garantir que o peixe que você está comprando tem os atributos que você valoriza, como ser capturado de forma sustentável, captura acessória permitida, etc. O Open Ocean Trading criou um mercado on-line inovador chamado FYSH-X Permite que compradores e vendedores troquem produtos de frutos do mar comercialmente colhidos e cultivados em tempo de avanço. Esta abordagem da cadeia de valor significa que os pescadores podem deixar as docas seguras na rentabilidade de suas viagens, bloqueando um preço e vendendo a totalidade ou parte da captura com antecedência. E os compradores estão capacitados por ter preços para os quais eles podem orçar, e por poder negociar diretamente com os navios para quaisquer atributos que sejam importantes para eles. Neste webinar, ouça a história e o contexto do negócio de comércio de peixe e como funciona o mercado Open Ocean Trading. Um vendedor (um pescador) e um comprador institucional falam de suas perspectivas sobre como o FYSH-X mudou seus negócios. E, como sempre, terminamos com perguntas e respostas. 20 de fevereiro de 2014: Construa, prepare, invista: avalie as empresas da Central de Alimentos para a Preparação do Investimento Se você é um investidor considerando fazer um investimento em centros de alimentos, um operador de centro de alimentos se preparando para um investimento ou um formulador de políticas buscando entender melhor o centro de alimentos Setor, o Kit de ferramentas de avaliação de negócios da Central de Alimentos Saudáveis fornece as ferramentas para avaliar a disponibilidade de negócios de um centro de alimentos para investimento. Neste webinar, apresentamos o kit de ferramentas de avaliação de negócios do Food Hub, que fornece uma estrutura para avaliar os pontos fortes e fracos dos centros de alimentos nas áreas de modelo e estratégia de negócios, potencial de impacto, visão geral do mercado, marketing e vendas, operações, organização e gerenciamento , Mitigação de riscos, tecnologia e sistemas e finanças. O seminário web fornece uma visão geral do processo de avaliação comercial e aprofunda certas áreas em profundidade, apresentando Farm Fresh Rhode Island como um estudo de caso. Woles Saudáveis Food Food Commerce divisão de investimentos direciona a assistência de desenvolvimento de capital e negócios para núcleos de alimentos, a fim de expandir os canais de alimentos locais para que as fazendas possam vender, de forma mais confiável, segura e eficiente produtos dentro de sua região para compradores e instituições por atacado como hospitais, escolas, E grandes restaurantes. 12 de dezembro de 2013: Bancos de Alimentos como Parceiros Regionais de Boa Alimentação À medida que procuramos ampliar a quantidade de alimentos locais e regionais saudáveis, justos e sustentáveis em nosso sistema alimentar, torna-se cada vez mais importante ter mecanismos de armazenamento e entrega capazes de obter o alimento Para os consumidores. Esta infra-estrutura é muito dispendiosa e a logística necessária para o uso eficiente dos recursos é muito complexa. Os bancos de alimentos em todo o país têm caminhões e espaço de armazém, incluindo armazenamento em frio, e estão resolvendo o problema de logística há décadas, no entanto, tradicionalmente com alimentos básicos, muitas vezes processados. Isso está começando a mudar. Vários bancos de alimentos em todo o país estão conscientes dos benefícios de alimentos frescos e locais para seus consumidores e sua comunidade e estão alavancando seus recursos para apoiar os sistemas locais de alimentos regionais de maneiras inovadoras. Apresentações da FoodLink em Nova York e do Sacramento Food Bank e do Sacramento Area Council of Government. 21 de novembro de 2013: ferramentas de avaliação para melhorar as habilidades financeiras do agricultor A agricultura é um negócio, mas muitos agricultores não estão familiarizados com muitas das ferramentas disponíveis para gerenciar suas finanças agrícolas. O primeiro passo crucial para decisões financeiras inteligentes é avaliar sua situação atual e entender suas tendências históricas. Este webinar concentra-se em três ferramentas e programas centrados na avaliação. Primeiro, aprenderemos sobre uma ferramenta para os próprios formadores de fazendeiros - avaliar os pontos fortes do conhecimento dos formadores e avaliar o conhecimento dos alunos no início e seu progresso subseqüente. Em segundo lugar, como o projeto Annies, um programa altamente bem sucedido para mulheres agricultoras, integra essa ferramenta de avaliação como parte do currículo. E em terceiro lugar, uma ferramenta de treinamento de nível de entrada que promove os agricultores através da análise de fluxo de caixa do negócio agrícola de forma acessível. A avaliação não é o objetivo final de iniciar o treinamento do agricultor. No entanto, a avaliação é fundamental para o sucesso da educação em habilidades financeiras, fornecendo um ciclo de feedback mensurável para melhoria, ajuste e documentação de eficácia. 23 de outubro de 2013: Comentários da FSMA para Centros de Alimentos - um seminário de colaboração do NGFN Food Hub Quase todos os centros de alimentos estão sujeitos a nova supervisão nos termos dos regulamentos de segurança alimentar propostos pela FDA. Esses regulamentos podem ser alterados para melhor se adequarem às suas operações, mas para modificações adequadas às suas necessidades, você deve informar a FDA sobre suas necessidades. O meio para afetar a mudança é através de comentários ao FDA. As regras são complicadas, e os comentários bem fundamentados receberão mais peso à medida que a FDA edita as regras. Este webinar destina-se a fornecer-lhe as informações que você precisa para fazer um bom comentário para que os regulamentos atinjam a necessidade de manter a segurança dos alimentos, mas não prejudicam seriamente o seu negócio. 17 de outubro de 2013: Os Centros de Alimentos e Farm to School Farm para programas escolares têm sido muito bem sucedidos para obter alimentos saudáveis, saudáveis, locais e integrais para estudantes de nossas nações. No entanto, algumas escolas e distritos acham que seus profissionais do serviço de alimentação escolar, que já têm tantas responsabilidades, têm tempo e recursos limitados para gerenciar logística de agregação de alimentos. Os centros de alimentos têm grande promessa de ajudar. Em Chicago, o Gourmet Gorilla concentra suas operações no mercado escolar. Com pedidos on-line convenientes para escolas, seja mensalmente ou diariamente, o Gourmet Gorilla oferece alimentos saudáveis, sustentáveis e locais provenientes de diversos fornecedores de áreas diferentes. E porque o Gourmet Gorilla é baseado em fornecer alimentos com valores, há garantia de que o que é servido para as crianças é saudável e bom. Em Michigan, Cherry Capital Foods, um centro de alimentos com diversos mercados, conta com as escolas como uma importante. Eles tiveram excelentes sucessos, como um grande contrato com o provedor de serviços tradicionais Foodwell Chartwells, tornando-se um fornecedor aprovado pelo USDA e uma parceria com uma organização sem fins lucrativos local em um projeto de fazenda para escola. Esses exemplos de núcleos de alimentos que permitem a fazenda para a escola certamente irão inspirar você a considerar trabalhar com os centros de alimentos da sua área para o seu trabalho. 19 de setembro de 2013: Centros do Estado da Alimentação - Resultados da Pesquisa Nacional Centros de alimentos - empresas ou organizações que gerenciam ativamente a agregação, distribuição e comercialização de produtos alimentares identificados pela fonte principalmente de produtores locais e regionais para fortalecer sua capacidade de satisfazer o comércio por grosso, Varejo e demanda institucional possuem incrível promessa de impactos positivos. No meio da cadeia de valor alimentar, a influência dos pólos na economia, na equidade social e no ambiente pode ser excelente. Os defensores e detratores, incluindo financiadores, acadêmicos e gerentes de centros de alimentos, estão buscando dados reais que possam explicar melhor o escopo e a escala das atividades do núcleo de alimentos e sua influência em suas regiões. No início de 2013, o Centro da Universidade Estadual de Michigan para Sistemas Alimentares Regionais, em cooperação com o Wallace Center da Winrock International, pesquisou mais de 100 centros de alimentos em todo o país para entender seus negócios, seus impactos e seus desafios. Junte-se a nós para este webinar à medida que apresentamos o Estado do Food Hub. Key findings from the report will be presented including: The operating structures that food hubs have taken on Food hubs employee and management profiles Information about food hub producers and customers Information regarding the financial status of food hubs Major challenges and barriers to growth faced by food hubs August 15, 2013: Pathways to Food Hub Success: Financial Benchmark Metrics and Measurements for Regional Food Hubs 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. But are food hubs economically sustainable Can food hubs do well by doing good 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. Understanding this landmark study will benefit all manner of people interested in regional food systems. For instance, food hub operators will be able to identify performance standards and improvement strategies. Farmers who attend the webinar will gain a better understanding of their ability to access new markets through food hubs, and researchers and local food advocacy organizations will benefit from this webinars business-based analysis of food hub functions and operational issues. Private lenders and public sector funders will gain insight on strategic investment strategies for food hubs that will lead to positive economic and sustainable outcomes. The National Good Food Network Food Hub Benchmarking Study team includes the Farm Credit Council, Farm Credit East, Morse Marketing Connections, and the Wallace Center at Winrock International. August 2, 2013: Roadmap for City Food Sector Innovation and Investment 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. This webinar explores a new set of tools developed by the Wallace Center and Changing Tastes, in partnership with the City and County of San Francisco and Cities of Minneapolis, Portland, Seattle and Vancouver. This project was funded through the Innovation Fund of the Urban Sustainability Directors Network, a Project of the Global Philanthropy Partnership through the support of the Surdna and Summit Foundations. The Roadmap and toolset provide cities with guidance for developing a local foods investment strategy and selecting the best investment opportunities to create new jobs and strengthen local businesses, while also increasing a communitys access to healthy, local and sustainably grown foods. 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. In addition to the Roadmap contents, the webinar also presents a review of the range of local economic benefits of conventional and innovative food businesses found during the projects comprehensive scan of local and national economic data on job creation and business viability in the food sector. Presenters include Diana Sokolove, Food Systems Policy Manager with the City and County of San Francisco Planning Department, and Gayle Prest, Sustainability Director for the City of Minneapolis, both of whom served as city leads on the project and are members of the Urban Sustainability Directors Network, along with Dr. John Fisk of the Wallace Center and Cynthia Pansing, CEO and Principal Partner of Changing Tastes. June 20, 2013: 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. but many dont know they exist, they can be challenging to access and even more, its hard to tell which type will be the best for each business Elizabeth . author of Raising Dough (order now ), will provide a helpful framework for thinking about appropriate financing sources for enterprises, sensitive to their unique values, priorities, and where they are in the business lifecycle. 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. Join us on this webinar to learn to Raise Dough for food businesses. May 16, 2013: Starting a Food Hub: Successful Hubs Share Their Stories Food hubs hold great promise for a myriad of positive community impacts - economic development and job creation, farmland preservation, environmental sustainability. A lista continua. But how do you start a food hub 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. April 25, 2013: Opportunity Knocks: Two Underutilized USDA Programs For Supporting Local and Regional Food Systems 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 Listen to this webinar to learn about two USDA programs you may never have heard of: the Business and Industry Loan Guarantee program and the Community Facilities Loan and Grant program. 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. Special guest: Kathleen Merrigan, outgoing Deputy Secretary of USDA and a champion of local and regional food systems. April 18, 2013: Local Meats Processing: Successes and Innovations Local meat and poultry cant get to market without a processor, but processors are pulled in many directions: Farmers would like more processing options, the kind of processing needed depends on the market the regulations are complex regulations, and even with premium-priced meats, the profit margins are slim. So how can local meat processing survive. and even thrive 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. Well also hear from several regional support efforts to improve access to local processing: Kathleen Harris, of the Northeast Livestock Processing Service Company Casey McKissick, of NC Choices and the Carolina Meat Conference and Chelsea Bardot Lewis, of the Vermont Agency of Agriculture and Vermont Meat Processing Task Force. The full research report will be released the day of the webinar - be among the first to ask your questions of the investigators March 28, 2013: One Page Risk Management Plan 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. So why arent you planning Chances are you would like to make plans for your future, but its difficult to understand where to begin. 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. February 21, 2013: On-farm Food Safety and Access to Larger Markets 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. The Wallace Center is working with USDA to identify and run several pilots at food hubs of a group GAP approach . 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. The Food and Drug Administration just released two proposed rules outlining new standards for produce safety and preventive controls for food processing and manufacturing. 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. Steve Warshawer, NGFN Food Safety Coordinator Ariane Lotti, National Sustainable Agriculture Coalition February 5, 2013: National Food Hub Studies - an NGFN Food Hub Collaboration webinar Did you know that the NGFN Food Hub Collaboration is embarking on a national survey AND a benchmarking study on food hubs 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. 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. This special mini webinar describes these studies, and how you can help improve the worlds understanding of food hubs, and improve your food hubs bottom line. January 17, 2013: Production Planning to Increase Market Efficiency: Reducing Financial Risk Through Food Hubs 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. Well 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 November 29, 2012: Market-Based Models for Increasing Access to Healthy Food: Defining What Works There are increasingly more non-traditional food enterprises across the U. S. proving that, through innovative, market-based approaches, we can address food access barriers, particularly for underserved, limited-resource consumers. 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. These enterprises are all part of Wallace Centers Healthy Urban Food Enterprise Development (HUFED) program. In this webinar, program leaders share key highlights and takeaways resulting from this program, their expertise and additional research results. 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. The webinar introduces one such business, Lake County Community Development Corporation (CDC) in Ronan, Montana . 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. Wallace Center staff share the Centers approach to understanding food access barriers, challenges, and successes. 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, 2012: If You Build It. Will They Come Consumer Behavior Concepts for Effective Marketing of Healthy Food Connecting all the dots to ensure a good supply of healthy food is challenging, particularity in underserved and limited resource populations. 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. To close the deal with the consumer, we must truly and respectfully understand several factors including, how people in the community live, the constraints they live with, and how they shop. 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. Sept 20, 2012: Food Systems Networks That Work - Accelerating Learning and Increasing Commerce 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. Rich Pirog . C. S. Mott Group for Sustainable Systems, Michigan State University Marty Gerencer . Morse Marketing Connections Corry Bregendahl . Leopold Center for Sustainable Agriculture, Iowa State University Karen Lehman . Fresh Taste July 19, 2012: Grass-Based Dairy 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. Finally we introduce you to the first in the nation Dairy Grazing Apprenticeship program designed to train beginning and transitioning dairy farmers and help them get established on their own farms. The Apprenticeship is an initiative of GrassWorks, Inc. and was developed with grant funding from USDA-NIFAs Beginning Farmer and Rancher Development Program. Panelists Laura Paine . Grazing and Organic Agriculture Specialist, WI Department of Agriculture, Trade, and Consumer Protection Joe Tomandl . Dairy Farmer and Grass Works Dairy Grazing Apprenticeship Program Director June 21, 2012: Grass-Based Beef: The Business Case 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. Panelists Allen Williams . Livestock Management Consultants, LLC Greg Nowicki . Wisconsin Grass-Fed Beef Cooperative Moderator Warren King . Wellspring, LTD May 31, 2012: The One Page Business Plan and One Page Financial Plan No matter what type of farm or food enterprise you envision, a business plan will serve you well. In this webinar, we will introduce the One-Page Business Plan and the One-Page Financial Plan that goes with it. 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. May 17, 2012: The CSA Benchmark Project: How Well Is My Operation REALLY Doing Farm Credit East, part of the nationwide Farm Credit System of lending cooperatives, has made loans to many farms that use a Community Supported Agriculture (CSA) model. Generally CSAs work by collecting up-front capital from consumers before the planting season, which buys them a weekly portion of the farms bounty during the growing months. The basic CSA business model is now a widespread direct-to-consumer marketing strategy. But how is a farmer to know if their operations financial performance is adequate, or find out how they can improve their profitability 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. With benchmarking, its as if farmers can peer into the financial results of many CSA farms in order to understand how their business financial performance compares to others. 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). March 15, 2012: Harvesting Investment Dollars from the 99 : Cutting Edge Ways to Fund Your Food Business Whether your food business is a for-profit, a co-op, or nonprofit, chances are good its way underfundedor worse. Banks wont extend loans. Wealthy accredited investors prefer big companies. Foundations like the idea of PRIs better than the practice. Where else can you turn Welltheres the other 99 of the public thats unaccredited and historically regarded as off-limits to local business Drawing from his new book, Local Dollars, Local Sense: How to Shift Your Money from Wall Street to Main Street, Michael Shuman explains a dozen, low-cost strategies local businesses are using to secure new capital from the general public. 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. March 8, 2012: USDA amp Regional Food Systems: Know Your Farmer, Know Your Food The Know Your Farmer, Know Your Food Initiative at USDA is a cross-agency effort focusing on local and regional food systems. In late February, the KYF Initiative will be releasing an in-depth report and interactive map cataloging USDAs extensive work in local and regional food system systems across the country. 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. February 16, 2012: The Price Point Conundrum - How the Sustainable Farmer Can Afford Her Own Tomato 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 A few pennies more to the producer could significantly increase a tomatos price once it has traveled through the supply chain. Coupled with a host of other price pressures, it might appear that there is no solution outside of government or philanthropic aid. As youll learn in this webinar, this is simply not the case. 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, 2012: Its 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. 30, 2010 webinar. November 17, 2011: Two Revolutionary Tools for Beginning Farmers 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. Farm Credit Council and the National Good Food Network have teamed up to create a website designed to illustrate the myriad ways that farmers have been successful in the The Field Guide to the New American Foodshed. Many different routes into many different markets are explained, and then illustrated with case studies of actual farms and other businesses using each model. Designed for farmers and those who might provide credit to farmers, this tool helps people to speak the same language. FamilyFarmed. org, with support from the Wallace Center, has developed an on-farm food safety tool. 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. October 20, 2011: Financing Food Hubs: Dozens of Ideas 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 Grants Loans PRIs Investors 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 September 15, 2011: The Farmer and the Dell: Technology for Good Food How can technology help get more healthy, fair, affordable, green food to consumers 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 A large block of time is reserved for audience questions, moderated by Food Tech Connect editor Danielle Gould . AgSquared - farm planning and management tool agsquared Top10Produce - innovative farm traceability system Local Orb. it - food hub back office system Idahos Bounty - cooperative-model food hub adapting open source software Real Time Farms - restaurant food transparency system July 21, 2011: Clearing the Roadblocks: Market-Based Strategies for Getting Good Food to All Communities Its 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 The Wallace Center, as administrator of the Healthy Urban Food Enterprise Development (HUFED) Center, has a broad, national perspective on the most innovative market based food access work in the country. 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. Learn how mobile markets, food hubs and processing cold chain facilities each have a crucial role in easing bottlenecks to widespread Good 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. Each presenter is a recipient of a Wallace HUFED grant. June 16, 2011: Local Food in Retail: Two Models, One Goal 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. Weavers 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. Learn how these two organizations with similar commitment to an idea, but very different approaches, are building Philadelphias local food economy. May 19, 2011: Food Hubs: Viable Regional Distribution Solutions 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. Food Hub Collaboration study co-leads: James Barham . USDA AMS and John Fisk . Wallace Center at Winrock International Kate Collier . Local Food Hub, Virginia Dan Carmody . Eastern Market, Detroit Scott Cullen . GRACE Communications Foundation May 5, 2011: Fair Food: Growing a Healthy, Sustainable Food System for All What are some concrete, effective steps we can take NOW to make our food system more sustainable FAIR FOOD, a book by Oran Hesterman, has answers. On this special NGFN webinar, Oran shares some of his solutions borne from years of experience. A host of books and films in recent years have documented in great detail the dangers of our current food system, but advice on what to do about it largely begins and ends with the admonition to eat local or eat organic. This advice is not helpful if, as Chicago Congressman Bobby Rush once pointed out, you can buy ketchup where you live, but no fresh tomatoes. Just as you cant impact the course of climate change by simply switching to CFL bulbs, you cant fix the broken food system by simply growing a backyard garden. It requires redesigning our food system. Enter FAIR FOOD, an inspiring guide to changing not only what we eat, but how our food is grown, packaged, delivered, marketed and sold. 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. For fifteen years, Oran Hesterman co-led the Integrated Farming Systems and Food and Society Programs for the W. K. Kellogg Foundation, during which time the Foundation seeded the local food systems movement with over 200 million. April 21, 2011: Healthy - Institutions and Consumers as Buyers of Good Food 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. The Green Guide for Health Care Food Service Credits are the nations first and only institutional sustainable food service metric. 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. And as a special bonus, NGFN partner organization Reboot Your Life Founder Joe Cross talks about the consumer side of healthy Good Food - the power of fruits and vegetables. 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. March 3, 2011: The Economics of Regional Meat - Interactive Panel Discussion A panel of four meat value chain experts field audience questions on the economics of regional meat. This webinar is a companion to the Feb 17, 2011, NGFN webinar entitled The Economics of Regional Meat. To address a wide range of questions, we assembled a stellar panel, from different: regions of the country (Northeast, Midwest and Southwest) components of the value chain (farmers and ranchers, consultants, processors) species expertise (beef, pork, poultry) Chris Harmon and Nicole Day . Center for Agricultural Development and Entrepreneurship (our presenters on the Feb 17 webinar) Arion Thiboumery . Lorentz Meats, Niche Meat Processor Assistance Network Steve Warshawer . Beef Industry Improvement Initiative (of New Mexico), National Advisory Council on Meat and Poultry Inspection, Mesa Top Farm Missed the first Economics of Meat presentation You can review the recording and slides February 17, 2011: 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 As the Wallace Center project Charting Growth: Sustainable Food Indicators reports, the concentration of the meat industry is staggering (e. g. in 2007 the 4 top beef packers controlled over 80 of the market). 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: infrastructure (slaughterhouses) HACCP requirements educational resources for producers seasonality of beef production the required skill sets for sustainable processing. 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, 2011: Want to Get Results You Get What You Measure What you measure IS what you get Strategic planning directs action toward measurable goals while creating a powerful framework for planning and evaluation. Get a taste of the acclaimed You Get What You Measure planning process in this webinar. Youll learn crucial measurement vocabulary and how to develop goals and involve stakeholders in the process of measurement. 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. You Get What You Measure is a facilitated group process developed by Yellow Wood Associates which integrates systems thinking into strategic planning, identifies key leverage indicators and aligns actions to achieve goals. 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. December 16, 2010: Getting Banks to Yes with Small, Diversified Farms 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. Susan Cocciarelli of Michigan State Universitys C. S. Mott Group for Sustainable Food Systems sets the scene, including a very brief primer on terminology. Dorothy Suput, executive director of The Carrot Project . a farm support group and microloan fund in the Northeast, then shares her successes and challenges on the ground making these loans. Denise Dukette, vice president of New England Bank . introduces a possible solution to the capital access problem for farmers: a tool, or risk assessment framework, to assist traditional lenders. Finally this team will explain their plans to build a national cohort of partners working on the ground to develop this methodology and help more lenders get to yes with credit-worthy farms. November 18, 2010: Leveraging Existing Infrastructure for Significant Food System Change: Food Hubs, Regional Distribution, Farm to School, and more Scaling up the regional food value chain for long-term change requires significant resources and infrastructure some of which already exist and are available if we ask the right questions. Large organizations like school districts, food service companies, and retailers have unprecedented demand for regionally-produced foods. Its true that often-cited obstacles like insufficient processing and distribution infrastructure and complicated specifications are challenges to narrowing the gap between large-scale demand and supply. However, if we wish to leverage this demand for improved farmer livelihoods and fresh local food in our communities, the conversation cannot stop there. In this webinar, Karen Karp provides illustrative examples of the ways in which Karp Resources has worked collaboratively with their non-profit, business, and government clients. By taking an inventory of their assets, and employing existing organizational and physical resources and infrastructure, they have worked together to overcome some of the barriers to food system change at scale. Presenters October 21, 2010: Real Food into University Cafeterias: a Billion Dollar Challenge The Real Food Challenge unites students for just and sustainable food. Harnessing the power of university purchasing budgets, RFC leaders across the country are working with universities and food service companies to shift 1 billion of existing purchases to real food by 2020 and are setting new standards for transparency and accountability. By convening, connecting, training and supporting young leaders, the RFC is growing a youth movement for food justice. In just a few short years, students on over 350 campuses have connected to the RFC network, while 17 universities have taken the challenge and committed over 30 million toward their real food spending goal. In this webinar you will learn the history and evolution of the RFC, the dramatic impact this young organization has already had, as well as how universities are creating innovation and collaboration with students on creating sustainable food services . The presentation introduces the Real Food Calculator . a tool created by RFC, which provides in-depth definitions of real food and a tracking system for institutional purchasing . Hear three different and inspiring stories of major purchasing changes presented by a student, UCSBs Assistant Dining director and Pacific Northwest President for NACUFS, and an alumna who has gone on to pursue food system work after graduation. Tim Galarneau . National Coordinating Team Member, RFC David Schwartz . National Coordinating Team Member, RFC Kate Turcotte . University of Vermont Bonnie Crouse . UC Santa Barbara Dining Services amp President of the Northwest Region of NACUFS Sue Deblieck . RFC Alumna amp Maine Farm to School, Healthy Acadia Initiative September 30, 2010: The Business of Food Hubs: Planning Successful Regional Produce Aggregation Facilities Food hubs (regional aggregation points) have been identified by many as a clear need for scaling up Good Food. Have you picked the right place and time to build your food hub What are the areas resources and needs How can you tailor your business to best meet those needs These questions can be answered by using a business planning approach, starting by completing a feasibility study. A crucial first step when embarking on a new venture, a feasibility study carefully examines the context into which the new undertaking would fit, and attempts to determine its likelihood of success. This workshop-style webinar steps through two food hub feasibility studies to illustrate how you might go about assessing your potential food hub venture. These studies also demonstrate two very different value chain environments, and come to some different conclusions. Jim Slama . Founder and President, FamilyFarmed. org Kathy Nyquist . Principal, New Venture Advisors, LLC September 16, 2010: Towards Local and Regional Sourcing - Sysco and Chipotle Scaling up Good Food requires increasing the capacity of growers, to be sure, but there must be buyers lined up to get the food to the eaters. The two companies featured on this webinar, Chipotle and Sysco, are very large buyers, and are committed to increasing their local and regional buying. Our presenting companies are in very different sectors: Chipotle is a fast casual restaurant chain with over 1000 locations Sysco is the largest food service distributor in North America. Has their experience moving towards local and regional food been similar, or are there notable differences What is their corporate motivation to alter their buying What have they accomplished so far, and what challenges have they encountered What are their plans for future expansion of these programs According to our presenters, how can you best help to enable these (and other) buyers to increase their purchasing of Good Food Each of the companies representatives answer these questions and more, including many attendee questions toward the end of the webinar. Heidi Wederquist . Chipotle Mexican Grill Craig Watson . Sysco (HQ) Denis Jennisch . Sysco (Grand Rapids, MI) August 19, 2010: Healthy Urban Food Enterprise Development Center Please visit the full webinar page for recorded webinar, presenter bios, slides and written questions and answers from the presentation. The Wallace Center, national coordinating organization for the National Good Food Network, is the recipient of the USDANIFA Healthy Urban Food Enterprise Development (HUFED) Center grant. This webinar presents the aims and progress of this groundbreaking program. Two sub-grant recipients introduce you to their programs, and in particular how they plan to use their recently-granted funds. Finally we give you the first look at the Wallace Centers plans for accepting submissions for the second round of grants, including our refined program focus. John Fisk and Michelle Frain Muldoon . Wallace Center at Winrock International Brett Melone . Agricultural and Land Based Training Association (ALBA) Mike Curtin and Brian MacNair . DC Central Kitchen July 15, 2010: Building Local Government Support for Good Food Local governments can be powerful partners for changing the food system. As the Good Food and local food movements continue to gain momentum and visibility, local officials are becoming more interested in how these initiatives can help their communities. Mark Winne . author of Closing the Food Gap: Resetting the Table in the Land of Plenty and top national expert on Food Policy Councils has a wealth of experience to share about local policy work as a tool for food system change. What are the best ways to approach local officials and build partnerships with them over time What types of strategies are most effective for Food Policy Councils and local food policy initiatives What kind of impacts can they have on the food system and the community Mark gives you a crash course on how to be most effective in your efforts, and Paul Hubbard shares successes and lessons learned from the Community Food amp Agriculture Coalition in Missoula, MT. Dont reinvent the wheel Learn from the successes of others. June 17, 2010: School Food FOCUS School Food FOCUS is a national initiative that helps participating school districts with 40,000 or more students to procure more healthful, more sustainably produced and regionally sourced food. The program director of School Food FOCUS presents an overview of the organization, including services they provide, followed by an in-depth case study of the highly successful Saint Paul Public Schools (SPPS) project. This case study is presented from two perspectives - that of the nutrition services purchasing analyst, and also from the community partner, a role that FOCUS contends is crucial to finding success. We close the webinar with some perspective on avenues of collaboration between the National Good Food Network and School Food FOCUS. Kathy Lawrence . Program Director, School Food FOCUS Jim Groskopf . Nutrition Services Purchasing Analyst, Saint Paul Public Schools JoAnne Berkenkamp . Program Director for Local Foods, Institute for Agriculture and Trade Policy (IATP) Watch the recording, download presentation slides, read presenter biographies, read the written QampA. May 20, 2010: Linking Diverse Communities Through Healthy Food: Examples from Metropolitan Areas How can an organization most effectively find long term success when working with diverse communities This webinar brings together several presenters who care passionately about both good food and working with diverse cultures. They share how they have found success in different projects, with a focus on illustrating general best practices by using specific examples. Hear practical advice from these dynamic thought and action leaders. Kolu Zigbi, Jessie Smith Noyes Foundation Karen Washington and Owen Taylor . Just Food Diana Copeland . East Michigan Environmental Action Council Watch the recording, and browse other webinar resources May 6, 2010: Building Regional Food Systems, Part 2: Creating Networks and Measuring Impacts Richard Pirog . Associate Director of the Leopold Center for Sustainable Agriculture at Iowa State University, presents on two of the Leopold Centers major projects: Creating Networks: Value Chain Partnerships is an Iowa-based network of food and agriculture working groups which brings together a diverse ensemble of producers, processors, and private, non-profit, and government organizations across a variety of market-driven food and agriculture issues. Currently supporting six state-wide and regional working groups, the working groups operate using a community of practice framework, which has been pivotal to their success. Learn about the Value Chain Partnerships, and how the community of practice framework has been so successful in bridging the differences between such a diverse group of participants to deliver benefits to farmers and food business networks and communities. Measuring Impacts: An analysis from the Leopold Center and analyzed by ISU researcher Dave Swenson estimated potential state and regional economic values associated with increased production of fresh fruit and vegetables in a six-state area of the Upper Midwest. Both scenarios in the study showed that reasonable increases in fruit and vegetable production would significantly increase the number of jobs at the farm and retail level compared to current agricultural land use. Some details of the findings are presented, as well as the methods used to determine impacts. in collaboration with regional partners who participated in the Wallace Centers Upper Midwest Regional Lead Team Apr 15, 2010: Building Regional Food Systems, Part 1: Foundational Definitions and the Northeast What is a regional food system What makes it different from a local, national or global food food system Regional food thinkers Kathy Ruhf and Kate Clancy present some new ideas about regional food systems, along with recent efforts the Northeast has made to understand and strengthen its food system. They share the results of a large survey of regionally focused food value chains, and talk about how a broad regional network is supporting cross-sector food system development in the Northeast. Please see the presenters recently published article Is Local Enough Some Arguments for Regional Food Systems in Choices Magazine. Mar 18, 2010: Linking Diverse Communities Through Healthy Food: Examples from the Southwest The Southwest US is a diverse and culturally rich region with many small farms, but it also has high rates of poverty and food insecurity. Hear from innovative National Good Food Network Regional Lead Team projects in the Southwest that are linking diverse communities, supporting local economies, and increasing access to healthy food in ways that build on the regions cultural traditions of the region. Paula Garcia, Executive Director, New Mexico Acequia Association Don Bustos, Program Director, American Friends Service Committee - New Mexico Pam Roy, Co-director of Farm to Table in New Mexico and regional Farm to School lead Janie Hipp is currently a Senior Advisor to the Secretary of the USDA in the Office of Tribal Relations Feb 18, 2010: Third-Party Certification In our current era of long value chains, it is impossible for consumers to know all of the practices used to grow and process the food they eat. Third-party food certifiers can ensure that the food in our food system conforms to standards on a multitude of dimensions. Scott Exo . Executive Director of the Food Alliance . a premier certifier of Good Food, addresses some of the pros and cons of third party certification. Peter Truitt . president of the renown Truitt Brothers . a certified cannery, and Alison Dennis . Director of Supply Chain Management of The Holland Inc. (better known as Burgerville . its chain of restaurants) explain why they chose to get certified, their experience going through the process, and most importantly, how it has affected their bottom line. Feb 11, 2010: Building the Supply of Healthy Foods Experiences and Tools from the Field Demand for organic and sustainably produced food has been growing rapidly for nearly two decades. In the past several years there has been a comparable surge in demand for locally or regional produced food. For many regions of the country, however, building a supply to meet that growing demand has proven to be very challenging. In response, a number of innovative organizations and businesses have launched or expanded value chains to increase the supply and availability of healthy, sustainably produced foods in their region. In this webinar, NGFN Advisory Council member Anthony Flaccavento shares the results of a survey of these innovative value chain organizations, highlighting common challenges and strategies employed, as well as unique approaches some have developed. Hear a sampling of the experiences of nearly two dozen groups, in Appalachia, the Northeast, the Midwest and other regions are offered in the form of short case studies. A recently completed Toolkit for building value chains is described briefly. January 21, 2010: Community Food Enterprise To many, local food is exclusively about proximity, with consumers demanding higher quality food grown, caught, processed, cooked, and sold by people they know and trust. But an equally important part of local food is local ownership of food businesses. An innovative recent report looks at the full range of locally owned businesses involved in food, whether they are small or big, whether they are primary producers or manufacturers or retailers, whether their focus is local or global markets. We call these businesses community food enterprises (CFEs). A detailed field report on the performance of 24 CFEs, half inside the United States and half international, the project shows that CFEs represent a huge diversity of legal forms, scales, activities, and designs. Are CFEs replicable The authors believe the answer is yes, especially if the successful strategies revealed in their study are widely communicated and adopted. To that end, John Fisk, Director of the Wallace Center at Winrock International and CFE co-project director lays the foundation of the discussion by explaining the origins and underlying assumptions of the study. Lead author and co-director of the study, Michael Shuman, Director of Research and Economic Development at Business Alliance for Local Living Economies (BALLE) . presents the major findings of the work, with a particular emphasis on scaling up good food domestically. To ground the theory with the practical, Mike Lorentz, visionary co-owner of Lorentz Meats (one of the featured CFEs), presents his story of being highly successful while serving the seemingly competing needs of large and small ranchers. In addition to other high praise, his meat processing plants commitment to transparency and humane slaughter earned commendation in Michael Pollans book The Omnivores Dilemma. December 17, 2009: An Introduction to the National Farm to School Network The National Farm to School Network aims to bring local and regional food directly from farms to school cafeterias across the country. Learn the latest about the important and synergistic efforts of one of the NGFNs partner organizations. The webinar covers key aspects of farm to school initiatives that are getting more good food to more students, all over the country. Leaders of the National Farm to School organization describe their strategies, the network and the services they provide and update us on recent Congressional activity. A representative from USDAs farm to school tactical team talks about how they are supporting farm to school efforts and how USDA has prioritized the farm to school concept. We end with a practical case study of the creation and expansion of a farm to school program presented by the lead of that programonce a skeptic November 19, 2009: Good Food at Retail - Models of Success Moderator: Warren King, Principal, WellSpring LTD Panelists: Vanessa Zajfen, Center for Food Justice Occidental College Ruffin Slater, Weaver Street Market Coop Mike Orf, Hy-Vee, Inc. Getting more good food into retail is a priority. According to USDA-ERS over 90 of the food that Americans consume at home is purchased at retail outlets. Details on innovative approaches to getting more good food into retail channels of very different kinds, including a mid-size regional retail chain (200 stores), a three-store cooperative and a WIC-only store. Topics include: making connections with local producers and cooperatives, food safety, challenges in starting programs and how our panelists have overcome them, marketing good food in the store, and metrics for measuring success. October 15, 2009: NGFN and Food Safety - An Interactive Briefing The NGFN Food Safety Coordinator, Steve Warshawer . leads an interactive briefing with some of the leaders of the charge to ensure that small - and mid-sized producers are treated fairly as new laws are formed. Topics include Congressional food safety bills (HR.2749 and S.510), National Leafy Greens Marketing Agreement (NLGMA) hearings and the Maine Organic Farmers and Gardeners Association (MOFGA) working alternative to the food safety system being debated by the federal government. Aimee Witteman . executive director, and Ferd Hoefner . policy director, National Sustainable Agriculture Coalition (NSAC), Patty Lovera . assistant director, Food and Water Watch (FWW). Russell Libby . executive director, MOFGA. September 17, 2009: Programs and Funding Opportunities from the USDA Participants in the National Good Food Network had a unique opportunity to communicate directly with several key people at the USDA about upcoming funding opportunities. Debra Tropp, Branch Chief, Marketing Services Division, USDA Agricultural Marketing Service moderates a panel of grant managers from across USDA agencies. August 20, 2009: Innovations in Value Chain Infrastructure - Red Tomato Michael Rozyne, Co-Director, Red Tomato Red Tomato, a small nonprofit business in Massachusetts, is the marketing agent for a network of 40 mid-size farms in the Northeast. Red Tomato orchestrates their supply into more than 200 supermarkets in the greater Boston area, and as of recently, in the greater NYC metro area. To satisfy farms and deliver high-quality produce to distributors, Red Tomatos value-added strategy is to differentiate products, or decommodify them, through branding, local and farm identity, packaging, variety choice and diversity, eco certification, aggregation, and through intense focus on quality control to maximize flavor and freshness. Can Red Tomato build a regional supply chain that maintains the highest quality, and satisfies both farmers and consumers alike This webinar explores this question as well as some of the contradictions in the system, such as seasonality vs. the year-round supply that is required to compete in the produce industry. July 16, 2009: NGFNSysco Partnership The project leads of the NGFNSysco Partnership share learning specific to the growers and buyers perspectives, and then talk about ongoing issues around food safety. Moderator . Joe Colyn, NGFNSysco Project Coordinator Project Manager, Sysco Grand Rapids . Denis Jennisch (Produce Manager, Sysco Grand Rapids) Co-Project Managers, Sysco Kansas City . Diana Endicott (Owner, Good Natured Family Farms) and Otavio Silva (The Food Conservancy and Buy Fresh Buy Local Kansas City) June 11, 2009: AggregationDistribution: Appalachian Sustainable Development Anthony Flaccavento discusses the history and context of ASD, focusing on Appalachian Harvest, a model of an Entrepreneurial Non Profit.
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