getting to know the food system - abby gold
TRANSCRIPT
GETTING TO KNOW THE FOOD SYSTEMAn Overview of Food Production and Distribution
Abby Gold, PhD, MPH, RDNutrition and Wellness Specialist/Assistant ProfessorUniversity of Minnesota ExtensionNorth Dakota State University Extension Service
Global Food System
Edibles Advocate Alliance
Local Food System vs. Global Food System
• Achieve a local food system• Increase diversity• Multiple, simultaneous
innovations • Target production and
distribution
• Global food system• One-sided• Undiversified• Based on
web/networking
Margaret Adamek
Distribution
Farmer-to-consumer• Simplest form • Fresher products• Possibly lower prices• More profit for farmers• Inconvenient
Farmer-wholesaler-retail-consumer• Increase convenience• Value chain
• Different parties between farmer and consumer add value to the product
Lars Perner
Energy Flow in the U.S. Food System
Center for Sustainable Food Systems
Minnesota Agriculture
Data obtained from the USDA, National Agriculture Statistics Service
Red River Valley Food Assessment
By adjusting eating patterns to resemble the Red River Valley Health Diet, this region would
have enough land to grow all the food needed to feed its own
population (491,999 people) plus enough land to export throughout the region.
David Abasz
Regional Food Hubs (USDA)• Definitions vary from narrow market efficiency functions to
those related to visions of building a diversified food culture
Working Definition• A centrally located facility with a business management
structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.
Core Components of Food Hubs
1) Aggregation/Distribution-Wholesale
Drop off point for multiple farmers and a pick up point for distribution firms and customers that want to buy source-verified local and regional food
2) Active Coordination
Hub business management team that actively coordinates supply chain logistics , including seeking market for producers, and coordinating efforts with distributors, processors, and buyers.
3) Permanent Facilities
Provide the space and equipment for food to be stored, lightly processed, packed, palletized and possibly even sold under a Hub’s regional label
Other Possible Services: Provide wholesale and retail vending space, offer space for health and social service programs, community kitchens, community meetings, etc.
Existing and Potential Food Hubs
USDA
Links• Globalized Food System Map
http://www.ediblesadvocatealliance.org/sustainable-learning-journey-blog/bid/44295/Understanding-the-Global-Food-System
• Distribution Channelshttp://www.consumerpsychologist.com/food_marketing.html
• A Revised and Expanded Food Dollar Series, A Better Understanding of Our Food Costs.http://www.ers.usda.gov/publications/ERR114/
• Center for Sustainable Food Systemshttp://css.snre.umich.edu/css_doc/CSS01-06.pdf
Food Production and Distribution Questions
How do you see the current food system impacting food access in your community?
Where are opportunities that would result in improved access in food systems and distribution?