1 / 39

Cooperatives in Local Food Systems

Cooperatives in Local Food Systems. Elisabeth Howard November 20, 2003 UW Center for Cooperatives Brown Bag Series. Cooperatives in Local Food Systems. 1. Local Food Systems 2. One Area of Research: Institutions 3. My Masters Thesis Topic. Local Food Systems.

Pat_Xavi
Download Presentation

Cooperatives in Local Food Systems

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Cooperatives in Local Food Systems Elisabeth Howard November 20, 2003 UW Center for Cooperatives Brown Bag Series

  2. Cooperatives in Local Food Systems 1. Local Food Systems 2. One Area of Research: Institutions 3. My Masters Thesis Topic

  3. Local Food Systems

  4. The biophysical and socioeconomic processes and relationships involved in the production, processing, distribution, marketing, consumption and disposal of food.

  5. “Where are we then?…”

  6. “…We are embedded in a global food system structured around a market economy which is geared to the proliferation of commodities and the destruction of the local…”

  7. “…We are faced with transnational agribusiness whose desire to extend and consolidate their global reach implies the homogenization of our food, our communities, and our landscapes…”

  8. “…We live in a world in which we are ever more distant from each other and from the land, and so we are increasingly less responsible to each other and to the land…”

  9. “…Where do we go from here?…”

  10. “…How can we come home again?” (Kloppenberg, Stevenson, Hendrickson, 1996)

  11. “In addition to yield potential, economic feasibility depends on the availability of outlets for the produce, the market price, and the cost of production.” (Colette & Wall, 1978)

  12. Farmers Markets

  13. Community Supported Agriculture (CSA)

  14. On-Farm Markets

  15. Grocery Stores

  16. Restaurants "We strive to work with ingredients that are cultivated in accordance with their natural cycles, and are grown in their native and adapted soils." “Our inspiration is drawn from French and American cuisines, spotlighting locally grown, organic ingredients.”

  17. Food Service

  18. One area of research:How do farmers sell to local institutions?(grocery stores, restaurants, food service)

  19. Between Farm and Institution Essential Intermediate Functions • Cultivate relationships • Brokerage • Processing • Distribution Who does this?1. Non-Profits2. For-Profits3. Government Agencies4. Cooperatives

  20. Red Tomato • 1998, Canton, MA • Act as broker/distributor • Sell to grocery stores • Goal: To “reinvent local food systems”

  21. Project Farm Fresh Start 1994, Hartford, CT Farms sell to school district food service Local wholesaler coordinates purchasing

  22. West Des Moines, IA Loffredo Fresh Produce Company Iowa Farm Bureau Dining Facility

  23. DOD Fresh Produce Program(North Carolina, Kentucky, New Jersey, others)Farm-to-School • Coordination between state Departments of Agriculture and US Department of Defense • Use existing market expertise, quality assurance, and procurement and distribution systems

  24. 1997, one school district Wash, chop, bag, weigh, deliver 2001, 15 school districts, 3 states

  25. Postville, IA, 11 members Sell to group shelters, hospitals, nursing homes, health care facilities, school district, college, restaurants Online ordering Wash, process, deliver

  26. South-central WI, 23 farms Sell to high-end restaurants in Madison, Milwaukee, Sheboygan and Chicago area UW food service Madison Metropolitan School District Food Service

  27. Collaboration between UW, MMSD food service, local farmers, parents, teachers, community members Pilot project in three Madison schools in fall of 2003 Local ingredients from Home Grown Wisconsin in new menu options Special event meals

  28. Thesis Topic

  29. Compare Local Produce Marketing Options Farmers Markets On-Farm Markets CSA Institutions (restaurants, food service, grocery stores) Based On: Access Expected Returns Price Risk

  30. ACCESS

  31. EXPECTED RETURNS

  32. PRICE RISK

  33. Methods • Personal interviews with farmers in south- central Wisconsin - Two different samples - Criteria

  34. Qualitative questions (access, methods,objectives, obstacles, reasons)Quantitative questions (prices & costs) using five crops: carrots, tomatoes, potatoes, strawberries, salad mix

  35. Simulate Model of Typical Farm- Use price and cost information - Look at dynamic effects of changing certain variables (market access, risk aversion, etc.)

  36. Expected Results Access to local markets will be an issue Farms use strategic mix of marketing options

  37. Considerations: What is “local”? Geography

  38. Who will find this useful? • Farmers - Help in sorting out decisions about production and marketing • Those who promote local food systems - Are there inefficiencies or infrastructure needs that could be addressed

  39. Feedback

More Related