In this context, working the food system refers to improving access for all citizens to healthy, wholesome foods. Extension work in this area across the nation encompasses many facets including community gardening, urban agriculture, beekeeping, rural and urban grocery stores, nutrition education, horticulture, youth development, 4H, community and economic development, food entrepreneurship, research, small farms, increasing food literacy and the list goes on . . . In fact food system work encompasses everything that Extension does within the many disciplines that encompass our land grant institutions. This magazine will provide ideas and information as communities embarck on food system work.
Chicago's South Side could soon remake itself as a greenbelt studded with urban farms -- perhaps the largest such network in the country. This type of project is a natural fit for Urban Extension program involvement.
Local farmers and other food producers in Ohio trying to navigate the complexities of marketing and selling products across retail and wholesale platforms have an ally in an Ohio State University extension program.
Marleen Webb, food services coordinator for Bemidji School District, is excited for the growing season to come into full swing because it means students will again be receiving fresh and locally grown food.
A discussion with North Dakota State University nutrition and wellness specialist Abby Gold talks about how and why she curates information online, the changing roles of Extension professionals and why some have resisted those roles.
Maryland Rural Enterprise Development Center, MREDC, a University of Maryland Extension Community Resource and Economic Development Online Initiative for agricultural and natural resource entrepreneurs.
Will you help us build North Carolina’s local food economy? Join the 10% Campaign and pledge to spend 10 percent of your existing food dollars locally in support of North Carolina’s farmers, businesses and communities. Encourage your family, friends and neighbors to join you and enjoy more delicious North Carolina food.
Extension programs across the country are implementing farm to school and farm to cafeteria programs. They are forging new ground, building new relationships, and challenging the development of innovations.
As research into organic food and farming expands, trends are beginning to emerge validating the multiple benefits of organic systems. In this session, the author will present concise, understandable summaries of recently conducted research regarding nutrition, pesticide residues, biodiversity, natural resource conservation, soil and water quality, and food safety related to organic production and handling.
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