This announcement is courtesy of Georgia Reash, an excellent opportunity particularly with some quality input from those with a background in market research, thanks Georgia!
Manufacturing has developed some principles that can be applied to local food systems. The point is not that we're interested in producing more food widgets, its that efficiency (energy, water, nutrients, etc.) is very important in the design, operation and ultimate success. Here's an example of application of these principles from the OSU Fisher College of Business. And kudos to Thom Stevenson and Chef Mark Newton for bringing this expertise to the table. An excerpt:
"Greg Leach's project could help farmers across Ohio.
Attached is a document that presents objectives for gathering information needed in the analysis and design of a local food system. It also presents a list of specific information needs, and methods to obtain that data. This document is under consideration by food planning groups in Gainesville, Florida. We are actively discussing GIS, distribution systems, planning resources, ways to collaborate vs. parallel initiatives, limiting factors, education, funding issues, and many other factors.
This is just a quick note to let you know that the August 3 deadline for the Slow Food USA Ark of Taste program is approaching. Slow Food's Ark of Taste program has been growing in the U.S., but we'd like to see more representation in the midwest in particular. The Ark of Taste is, essentially, an endangered species program for food; Ark products are raised sustainably, delicious, at risk, culturally or historically linked to a specific region, and produced in limited quantities.
The following is a brief summary of the House version of comprehensive food safety bill that passed in July. If you are involved in grain or livestock at farm level, direct marketing to farmers market, restaurants or grocery stores, you might want to follow what is in the House version and what is being proposed for the Senate version. A comprehensive food safety bill that gives the Food and Drug Administration (FDA) additional new authorities to take preventative steps to stop foodborne illnesses passed the U.S.
I wanted to forward this article about "The Green Taam" to the meat processing and other working groups of Local Food Systems. Amalia and Ariella participated in many of the Mobile Processing Unit (MPU) meetings and discusions which were held at OARDC this past year. The Cleveland Jewish News featured their new enterprise in a recent edition.