local and regional distribution
Just north of San Francisco, Mendocino and Lake counties in California are full of small to medium-sized farmers. Many of them sell at local farmers’ markets.
But John Bailey noticed that the time and money many farmers spend just getting their crops to market can make a substantial dent in profits.
“They spend lots of money going to farmers’ markets, but do not earn a profit from farmers’ markets,” says Bailey. “Lots of farmers have no idea how to sell wholesale.”
The Alaska Marine Conservation Council (AMCC) addresses infrastructure and population challenges in the nation’s last frontier in an effort to localize Alaska’s food system.
Founded in 1994, the AMCC works hard to ensure the economics of Alaska’s most bountiful natural resources, its marine life and coastal communities.
Maine is a great destination for locally-sourced food, as evidenced by its strong showing in the latest Strolling of the Heifers Locavore Index. In 2015, the state ranked No. 2, a spot it has held since 2013.
“The purpose of the Index is to stimulate efforts across the country to use more local food in homes, restaurants, schools and institutions,” says Orly Munzing, founder and executive director of Strolling of the Heifers.
A group of farmers, horticultural experts and politicians from both sides of the aisle have come together to learn about local food in Kansas.
The seven-member Local Food and Farm Task Force, established by Kansas Senate Bill 286, will prepare a report of their findings along with policy and funding recommendations for January 2016 session of the Kansas legislature. Monthly meetings started this past November and will continue through December 2015.
The task force includes a horticultural expert from Kansas State University’s extension system, a Republican and a Democrat selected by their respective party’s legislative leadership, a member from the Kansas Department of Agriculture and three member appointed by the governor—including the chairman, Ron Brown, who is a family farmer and executive board member of the National Association of Conservation Districts.
Kerry Wefald, Agriculture Marketing Director at the Kansas Department of Agriculture, attends task force meetings as a member of the administrative support team. According to Wefald, the current focus of the task force is to get an idea of what gaps exist in the state food system.
The United States Department of Agriculture Economic Research Service recently published a report on the breadth of local and regional food systems, as well as current trends.
In 2012, 163,675 farmers sold a total of about $6.1 billion worth of locally marketed food, states the report. Also according to the report, 7.8 percent of U.S. farms sell local foods, which represents 1.5 percent of the total value of agricultural production in the U.S.
The Seattle direct-to-consumer marketplace Farmstr, which launched in 2013, is no more.
“At the end of the day, it wasn’t enough for us to justify a large next round in order to compete with the very well-funded competition,” founder Janelle Maiocco told BizJournals.com in February.
But on March 15, 2015, Maiocco launched Barn2Door. Maiocco, who was followed to Barn2Door by several of her former Farmstr colleagues, will apply lessons learned from her time at the helm of Farmstr to her new business venture.
What makes a local food system?
That’s what the Ozarks Regional Food Policy Council set out to discover through their food system assessment for the 20 counties surrounding Springfield, Missouri.
Their findings show the strengths and weaknesses of the local food economy. The process also, brought together stakeholders from across the state to move the local food system forward. They determined a need to build more food hub facilities, while giving small growers the business resources to move their company forward.
Robert Egger is the Founder and President of L.A. Kitchen, a culinary arts job training program for people coming out of foster care and incarceration. He also launched D.C. Central Kitchen, a similar effort, in 1989. L.A. Kitchen is currently in pilot phase and will launch in a new space in 2015. Read more about L.A. Kitchen in Seedstock here.
At the Seedstock Reintegrating Agriculture conference in November, Egger delivered a keynote in which he talked about waste, both in terms of food and human potential, and opportunity, in existing community resources and in the impending wave of older people who will be hungry in coming years.