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The Role of Community Colleges in Developing the Local Food System in Illinois

The Role of Community Colleges in Developing the Local Food System in Illinois. Julie Bates Green Center Manager Lincoln Land Community College. IGEN Local Food Task Force Objective.

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The Role of Community Colleges in Developing the Local Food System in Illinois

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  1. The Role of Community Colleges in Developing the Local Food System in Illinois Julie Bates Green Center Manager Lincoln Land Community College

  2. IGEN Local Food Task Force Objective Identify the role the Illinois Green Economy Network (IGEN) and community colleges can play in supporting the growth of local food economies, on campus and in the community.

  3. Task Force Members • Julie Bates, Lincoln Land Community College • Annie Laurie Cadmus, Waubonsee Community College • David Camphouse, John Wood Community College • Robert Hilgenbrink, IGEN • Dr. Victoria Cooper, Wilbur Wright College • Lavon Nelson, Illinois Community College Board • DaraReiff, College of Lake County • Rebecca Rossi, Heartland Community College • Rich Schultz, Kankakee Community College • Dr. Scott Stewart, Kankakee Community College • Sandra Streed, Wilbur Wright College

  4. Advisory Team • Ed Bell, owner of Bellfry Bees & Honey • Jim Braun, co-president of the Illinois Local Food, Farms, and Jobs Council • Terra Brockman, founder and board president of The Land Connection and author of The Seasons on Henry’s Farm • Carrie Edgar, department head and educator of the Dane County UW Extension • Debbie Hillman, chair of the Evanston Food Policy Council • Rory Klick, assistant professor of horticulture/department chair at College of Lake County • Lindsay Record, executive director of the Illinois Stewardship Alliance

  5. One Option for Defining Local Food “A collaborative effort to build more locally based, self-reliant food economies – one in which sustainable food production, processing, distribution, and consumption is integrated to enhance the economic, environmental, and social health of a particular place” From “Creating space for sustainable food systems: lessons from the field by Feenstra; published 2002 in Agriculture and Human Values, pp. 99-106

  6. Report Overview • Includes an overview of the state of local food in Illinois and opportunities related to local food • Discusses opportunities for Illinois community colleges to support local food economies on campus and in their communities

  7. Report Overview • Includes information on: • What is currently being done on campuses across the state (credit and non-credit) • What local food policies colleges have in place • Challenges facing colleges moving forward with work related to local food and sustainable ag

  8. Survey Overview • Sent to representatives of all 48 community colleges • 24 responses returned—representation from rural, urban, and suburban colleges • Summary in white paper includes examples of types of classes offered, areas identified as unfulfilled workforce needs, challenges to sourcing local food on campus, and more

  9. Survey Overview • Further work needs to be done to capture the best practices and potential needs that Illinois community colleges can fulfill related to local food.

  10. Challenges • Lack of staff time, resources, and internal college support • Lack of curriculum models for sustainable agriculture or local food courses as well as for non-credit programs

  11. Task Force Recommendations • Academic Programs and Coursework • Develop certificate and degree programs focused on urban, suburban, and rural agriculture. • Offer courses for established farmers seeking additional training. • Create a farm/business incubator program to provide hands-on experience for students.

  12. Task Force Recommendations • Community Education Programs & Coursework • Offer courses open to the community on topics related to local food and sustainable agriculture.

  13. Task Force Recommendations • Community Connections • Assess the needs of the community related to local food—and collaborate where possible. • Lend support to the development and growth of cottage industries, food processing, and distribution opportunities within the larger community. • Build community gardens on campuses and in the community.

  14. Task Force Recommendations • On Campus • Create a campus-wide definition of ‘local food.’ • Designate a location on the college campus to serve as a Community Supported Agriculture (CSA) pickup site or farmer’s market venue. • Work with campus food providers to source local food in cafeterias, through catering, and in vending machines. • Create opportunities for student engagement with the local food movement.

  15. What Now? • Download the white paper at: http://www.igencc.org/sites/default/files/u6/IGEN_Local%20Food%20Task%20Force%20White%20Paper_FINAL7.18.11.pdf

  16. What Now? • The IGEN Local Food Task Force is currently identifying its next steps, which may include: • Developing best practices packages (how-to guides for colleges seeking to implement the recommendations) • Tracking current local food-related projects at colleges across the state • Building partnerships with groups and organizations seeking to accomplish similar goals across the state

  17. Questions? Comments? Please contact Julie Bates at julie.bates@llcc.eduor 217.786.2434

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