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Central Wisconsin's Food System

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by Kristy SeBlonka on 24 June 2013

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Transcript of Central Wisconsin's Food System

Wisconsin
Central
Farmshed's Mission: To expand the connection between local residents and their food by providing opportunities for participation, education, cooperation, and action to support a local food economy in Central Wisconsin
A group of kindhearted folks from Central Wisconsin came together to take action toward creating a more vibrant local food system.

Food should be grown in a sustainable manner
People should know how to buy, grow, harvest, prepare, and preserve food
The public should know their farmers
Farmers should know who eats their food.
I'm a concern!
Me too!
Don't forget about me!
What do we mean when we say
Food System?
Economic
Environmental
Health
A food system includes all processes and infrastructure, including inputs needed and outputs generated at each of the steps involved in feeding a population.
Biotechnology (GMO's)
Climate Change
Land Use
Deforestation
Destruction of Ecosystems
Fossil Fuel Consumption
Pollutants
Soil Degradation
Species Loss
Waste
Water Consumption
Agricultural Inputs
Food vs Fuel
Globalization
Governmental Subsidies
Food Waste
Food Prices
Health Care Costs
Immigration
Transnational Corporations
Overproduction
Living Wages
Antibiotic Resistance
Cancers
Chronic Disease
Contaminated Water Sources
Food Borne Illness
Mercury Exposure
Pesticide Exposure
Poor nutrition
Obesity
Layne Cozzolino
Central Rivers Farmshed
layne@farmshed.org

Kristy SeBlonka
WLFN and CLUE
kseblonk@uwsp.edu
Thank you very much!
Environment
Economics
Health
Growing
Harvesting
Processing
Packaging
Transporting
Marketing
Consumption
Waste
The food system doesn't just... happen. It's influenced by a variety of relationships, decisions and activities, from local to global.

What are some of the concerns about the state of the current system, and how can we impact them?

Food System Facts
Getting food from the farm to our fork eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of all freshwater consumed in the United States. Yet, 40 percent of food in the United States today goes uneaten.
-"Wasted", NRDC, 2012


Questions, Comments, Ideas?
More Local Food Resources
Center for Land Use Education website: http://www.uwsp.edu/cnr-ap/clue/
(under Publications and Resources)
Central Wisconsin's Food System
Layne Cozzolino,
Central Rivers Farmshed

Kristy SeBlonka,
Wisconsin Local Food Network
Mission
WLFN mission: engage, connect, and empower local, regional, and state organizations and individuals to build sustainable, equitable, and resilient food systems
In 2007...
Also in 2007,
According to a recent UW-Madison study,
2.2 jobs are created for every $100,000 in local food sales.
Food System Facts
-Dane County Food Hub Feasibility Study
The WLFN continues to organize the annual Wisconsin Local Food Summit, manages a listserve and website, and participates in topic-based and regional efforts.
Farmshed conducts workshops and courses, runs the EBT program at the farmers market, compiles the Farm Fresh Atlas, participates in Farm to School, runs the Greenhouse Project, and more.
Know Your Local Food Partners: Farm Fresh Atlas
How do we connect all of these assets and efforts to strengthen our regional food system?
What can we do?
Today's Workshop
Introduction to Central Rivers Farmshed and WLFN
Overview of the food system
Discussion of Collective Impact
Questions/Discussion
Example: Good Food Michigan

Gather Information from Other Sources and Stakeholders
Farmshed committees, workshops, and potlucks
Central Region Meetings
WLFN Local Food Summit January 31 and February 1, 2014 in Milwaukee
How can you get involved...
How are we working toward collective impact?
Met as a region at 2013 summit
Continuing to meet regularly to build relationships
Inviting new stakeholders who haven't been at the table
Identifying our regional assets...and our challenges
Participating in the statewide network, sharing what we learn and learning from others
Creating a grassroots process for setting goals and priorities for the region and/or the state
Food system issues are bigger than one organization or county or individual can address alone.

We need to work together at a deeper level and make a long-term commitment to work across organizations, sectors, and city and county lines to address food system issues and reach our goals.




We are working together
regionally and statewide to impact
our food system.

We need to connect our efforts regionally and statewide
in order to make a "collective impact".
350 Campaign
Jasia Steinmetz
Farmshed Board Member
former WLFN Steering Committee Member
"The summit was very encouraging since local groups, including ours, felt
isolated
in their efforts. [T]o exchange ideas and hear from so many people who represented different aspects of the food system was very exciting and valuable. It was one of those invigorating and scary moments when you looked out on the large room full of this beautiful energy and realize that this is a powerful
movement
. I think since that time, we realized that we could reach out to others in different regions, that there were many different paths to develop regional food systems within the state with unique and common challenges and celebrations and we could learn
together
as a group. We also realized that we had experience and expertise within our group."
Central Rivers Farmshed
SlowFood Marathon County
Sustainable Community Initiative
Incourage Community Foundation
Marathon County Farm to School
Get Active Wood County
Recycling Connections
UWSP
MidState Technical College
Etc...
We envision a thriving economy, equity and sustainability for all of Michigan and its people through a food system rooted in local communities and centered on good food.

By 2020, we believe we can meet or exceed the following goals:

Michigan institutions will source 20 percent of their food products from Michigan growers, producers and processors.
Michigan farmers will profitably supply 20 percent of all Michigan institutional, retailer and consumer food purchases and be able to pay fair wages to their workers.
Michigan will generate new agri-food businesses at a rate that enables 20 percent of food purchased in Michigan to come from Michigan.
Eighty percent of Michigan residents (twice the current level) will have easy access to affordable, fresh, healthy food, 20 percent of which is from Michigan sources.
Michigan Nutrition Standards will be met by 100 percent of school meals and 75 percent of schools selling food outside school meal programs.
Michigan schools will incorporate food and agriculture into the pre-K through 12th grade curriculum for all Michigan students and youth will have access to food and agriculture entrepreneurial opportunities.
Vision and Goals
Late 2009: the C. S. Mott Group for Sustainable Food Systems at MSU, the Food Bank Council of Michigan, and the Michigan Food Policy Council developed a grassroots process of developing specific goals for Michigan's food system.

2009-2010: Five work groups identified priorities in different arenas of the food system. These group presented initial recommendations.

2010: Statewide summit held in Lansing, in which feedback gathered from ~350 people. Michigan Good Food Charter developed.

2010-2012: Different organizations pledged to work on different goals. Monthly newsletter.

2012: Second summit held with "Report Card" on progress.
What is collective impact?
Report Card
Goal 1: Michigan institutions will source 20 percent of their food products from Michigan growers, producers and processors.

As of May 2012, 117 of Michigan’s 143 acute care hospitals had pledged to purchase 20% of their food from Michigan by 2020 through the Healthy Food Hospitals initiative.
Nine hospitals have already reached this mark.
Approximately 85% of school food service directors responding to a 2012 survey reported purchasing local foods (including direct from farmers and through distributors), more than double the percent reporting purchasing local foods in 2009 (42%).
Six Michigan universities are linked into the Real Food Challenge but none have yet signed the Real Food Campus
Commitment, pledging to source 20% “real” (including local) food by 2020.

Appetite for the Arts
Beginning Farmer Course
Central Wisconsin Farm Fresh Atlas
Community Potluck Series
Farm to School
Growing Collective
Growing Community Workshop Series
Hope Center Meals
The Greenhouse Project
Local Food Fundraiser
Local Food Fair
A group of folks from around Wisconsin (including some of those Farmshed folks) met for the first statewide Local Food Summit and created the Wisconsin Local Food Network.
Local foods initiatives may have multiple goals:
•Improved nutrition-health and diet related disease
•Environmental sustainability
•Transparency and food safety
•Food quality
•Social justice
•Social capital or relationship building
•Rural or agricultural revitalization
•Community economic growth and development
“Now is the accepted time, not tomorrow, not some more convenient season. It is today that our best work can be done and not some future day or future year. It is today that we fit ourselves for the greater usefulness of tomorrow. Today is the seed time, now are the hours of work, and tomorrow comes the harvest and the playtime.” – W.E.B. Du Bois
Source: FSG
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