6th Annual Wisconsin Local Food Summit


Thursday, January 26th

8:00-9:00   Registration

9:00   Welcome

9:15  WLFN Regional Partner Highlights

10:00  Plenary Presentation   “Thinking about the Economic Impacts of Local Food Systems” Steve Deller and Laura Brown

11:15   Breakout Session I

  1. Food Security and Health     Buying Fresh Local Food in Healthcare
  2. Producer Development        Local Food and Education
  3. Market Development            Seed Money to Plant a Local Foods Market
  4. Infrastructure Development The New Artisans: How Underground Meats is Defining a New Era in Wisconsin’s Meat Industry
  5. Community Development    Deller/Brown Q&A

12:00   Lunch   Featuring Locally Grown Foods

12:45   WLFN Strategic Plan   Introduction to the DRAFT WLFN Strategic Plan (click for the presentation) and options for providing feedback

1:15   Topic Based Networking Discussions   Group discussion on topic based projects, collaboration opportunities, and plans for staying connected

2:15   Breakout Session II

  1. Food Security and Health     The AmeriCorps Farm to School Program – Connecting Local Foods, Schools and Wisconsin Communities
  2. Producer Development        The Challenges of Starting a Local Food Business
  3. Market Development            Dane County’s Local Food Economic Development Initiatives – Collaboration and Regional Partnerships
  4. Infrastructure Development From Parsnips to Politics: How you can advocate for policies that support local food
  5. Community Development    Sustainability: The Great Conversation: Building a Local/Regional Food Supply Chain

3:45   Breakout Session III

  1. Food Security and Health       Coordinating food policy in Wisconsin
  2. Producer Development           Results from Seeds for Success- Planning and Financing for Your Local Food Business seminar
  3. Market Development               Bringing Local Foods to Campus
  4. Infrastructure Development     What the Farm Bill will mean for local and regional food systems
  5. Community Development       Keep it Local…Connecting Foodshed Partners to Create Community Wealth

5:00-6:00         Networking Opportunities, Visit the Exhibits, Organization meetings

Meetings:  Food and Public Health Policy Reception – 5 – 6:30 p.m.

Friday, January 27th

7:15-8:15   Breakfast

8:15  PIF 2011 Topic Based Project Highlights

8:45  Video  message for Wisconsin Local Food Network from Bill McKibben

9:30   Regional Discussions I   Group discussion on regional activities, collaboration opportunities, and plans for staying connected

10:30   Regional Discussions II   Opportunity to provide feedback on DRAFT WLFN Strategic Plan

11:15   Breakout Session IV

  1. Food Security and Health        Farm to School – Feeding Wisconsin Kids, Wisconsin Food
  2. Producer Development           Producers First: successful outcomes from producer-consultant collaborations
  3. Market Development               What can we do for you? Help us build a curriculum that fits your needs
  4. Infrastructure Development     Small-scale Cooperative Marketing in Rural Northwest Wisconsin: The West Wind Community Co-op Model
  5. Community Development       Innovations, Opportunities and Challenges in Urban Agriculture

12:15   Lunch   Featuring Locally Grown Foods

1:00   Keynote   “Opportunities abound for local food enterprises of all sizes” Warren King Presentation

2:15   Breakout Session V

  1. Food Security and Health      Hunger & Poverty in WI – Overview and Advocacy Response
  2. Producer Development          What worked and what didn’t in tech college courses in SLO food
  3. Market Development              Using the Co-op Model to Supply Local Food to Institutions
  4. Infrastructure Development   Maximizing Freight Movements in Local Food Markets: An Exploration of Scale-Appropriate Solutions for Local Food Distribution
  5. Community Development      Community Food Systems Indicators: Tools for Measuring Wisconsin’s Food System

3:15   Closing  Introducing 2012 funded Regional Projects/Partnerships

4:00   Safe Travel Home!



Track 1. Food Security and Health              

Buying Fresh Local Food in Healthcare
back to top

Amy Miller, Nutrition Services Director will discuss how Sauk Prairie Memorial Hospital & Clinics Nutrition Department has enhanced its operation by focusing on Healthy Food in Health Care including: * signing & following the healthy food in health care pledge, * providing local, nutritious and sustainable café, room service, and mobile meals, * highlighting local foods on menus, * hosting a weekly farmer’s market, * sending local, nutritious snacks to outlying clinics instead of vending, * revising the food purchasing policy to favor local suppliers who follow sustainable food practices.
The department has successfully made healthy local food choices convenient for patients, staff members, and visitors.  Over 8% of 2010 food dollars were spent on local foods.  These dollars will support the local farm families and communities within the service area.  Patient satisfaction (quality of food) scores from Press Ganey rank consistently high (>90th percentile rankings) and the food budget remained below projections.  The focus is shifting not only in foodservice but all areas to a more sustainable workplace.  More consumers are paying attention to businesses that follow sustainable practices and purchase locally.  Sauk Prairie is leading this effort by creating healthier meals that are locally grown, sustainable, and have a great flavor profile.  This provides not only physiologically, but also socio-economically benefits.  Customers are mostly community members that benefit from hospital food dollars staying in the community through local food purchasing.  The Nutrition Department has received two industry awards for this accomplishment, the “Amerinet Healthcare Achievement Award 2010 in Community Impact & Innovation” and the “Association for Healthcare Foodservice (AHF) Spotlight Award 2011.”

Track 2. Producer Development

Local Food and Education Presentation
back to top

Lakeshore Technical College staff Michelle Gibbs and Kristin Abell will highlight the development and success of several local food initiatives through horticulture, culinary, and entrepreneurship programming. LTC’s main campus is located in rural eastern Wisconsin with a strong agricultural economy. In the fall of 2011, LTC began a Horticulture Program with a heavy emphasis on sustainable practices and growing foods for local markets. This spring LTC will launch its new Culinary Program sharing the emphasis of sustainable practices and incorporating locally grown food. LTC will be using an interdisciplinary learning model, with Culinary and Horticulture students working together in the gardens, preparing and serving the food that they grow.  Assistance to interested entrepreneurs is offered through business counseling and education. LTC is creating an economic development model to create jobs within the community which includes local agricultural production and stronger integration of farmers, processors, and manufacturers.

LTC has shown its commitment to the local food movement through support of organizations such as NOURISH, which utilizes the concept of taking surplus food grown using organic principals,  preparing healthy meals, and serving people in need. The development of this partnership will serve as an example for others to model. The passion that both organizations have for helping people has built a strong partnership and steps are being taken to expand this concept.

Additionally, LTC partners with local organizations in hosting numerous events that highlight ways to bring sustainable practices into our lives. A number of these events focus around the impact buying local foods has on the environment, health, and the economy.

Track 3. Market Development

Seed Money to Plant a Local Foods Market Presentation
back to top

In June, 2008, 3 families expanded their local foods dreams by opening a corner grocery.  Their idea was to sell local foods, local art and some deli specialties.  The families had little business background and less expendable capital.  With the financial guidance of a local business woman, they moved into the world of seed funding.

Seed or angel funding provides one or more individuals with start-up capital for a venture they believe will succeed.   Experience at the local farmers market told Robin Timm, Jayne Dunnum and the other owners that there were families and friends shopping for local foods and looking for a local source of organic foods, bulk products and “real food” all year long.

With the help of angel investors, Driftless Market opened its doors with shelves filled by local products, bulk grains, nuts, herbs, teas, snacks, organic produce, a full line of natural and organic groceries and regional art work.  Three years later, “Driftless” has increased to more than 50 Wisconsin vendors supplying local produce, Wisconsin dairy products, grass-fed and organic meats, organic eggs, honey, sorghum, organic whole wheat flours, and much more.

During this presentation, Robin and Jane will describe the importance of angel investors in our business model which provided opportunities for community members to invest in our dream.  This community support has helped to drive Driftless Market and insure its success.

Track 4. Infrastructure Development

The New Artisans: How Underground Meats is Defining a New Era in Wisconsin’s Meat Industry
back to top

In 2010, the Underground Food Collective received a $25,000 grant from the Department of Agriculture, Trade and Consumer Protection’s Buy Local, Buy Wisconsin grant program.  These funds enabled the Collective to embark on the exciting journey to begin a small-scale artisan charcuterie and salami making business.  Just over a year later, the Collective runs Underground Meats and creates more than fifteen unique cured salami, dry cured whole muscle products and charcuterie, which are available on a wholesale or retail basis to restaurants, markets and individuals throughout the state.  In this presentation, Garin Fons discusses the experiences in establishing the necessary infrastructure and production systems to ensure high-quality product as well as regulatory compliance.  Furthermore, he talks about collaborative projects to market the business and the products as well as the success they’ve had in building a strong and devoted community following.

Track 5. Community Development

Thinking about the economic impacts of local food systems Q&A
back to top

Join Steve Deller and Laura Brown for a Question & Answer session that will build on their 9:15 plenary presentation.


Track 1.   Food Security and Health

Track 2.   Producer Development 

Track 3.   Market Development     

Track 4.   Infrastructure Development 

Track 5.   Community Development                        


Track 1. Food Security and Health

The AmeriCorps Farm to School Program – Connecting Local Foods, Schools and Wisconsin Communities
back to top

REAP Food Group Presentation

Wisconsin is proud of a unique state-wide AmeriCorps program that in large measure has been responsible for infusing the state’s capacity to promote and grow farm to school efforts in rural and urban communities alike. In its 4th year of programming, 17 AmeriCorps members are working at 10 sites throughout the state to provide assistance toward farm to school goals established by participating school districts, producers and community partners. Members provide aid in addressing such core issues as local food procurement, producer development, local food processing and hands-on nutrition and agriculture education. Please join Camilla Vargas, Kathleen Hein and Sarah Elliot to hear more about the successful development of this community-based program, as well as highlights of the innovative farm to school models becoming established in AmeriCorps Farm to School host communities throughout Wisconsin.   Also learn how you can support the growth of the AmeriCorps Farm to School Program and other WI Farm to School initiatives in the coming months.

Track 2. Producer Development

The Challenges of Starting a Local Food Business Presentation

back to top

Century Sun Oil LLC began in 2009 with the vision of producing a local, healthy, certified organic cooking oil produced from sunflowers. Pam and Dale Johnson will share the challenges encountered from working with area organic farmers on planting, growing and harvesting the sunflowers through pressing, filtration and bottling of the oil at their facility.  Also to be discussed: obtaining needed capital, refurbishing on-farm buildings, working and complying with local, state and organic regulators, designing a label and developing a marketing plan. Now in their third year of operation they have plenty of success and failure stories to share!

Track 3. Market Development

Dane County’s Local Food Economic Development Initiatives – Collaboration and Regional Partnerships Presentation

back to top

This presentation will tell the story of three Dane County local food economic development projects that exemplify the power of collaboration and importance of considering regional factors in economic development.

Olivia Parry will discuss the Southern Wisconsin Food Hub, a business development project in Dane County that centers on a fresh market produce packinghouse, and brings together partners from around the region. She will discuss how she brought together numerous stakeholders including growers, buyers, a Project Team, Technical Advisors, and an accomplished Advisory Board to complete a feasibility study on the Hub. She will also share study results and provide an update on the development of the food hub/packinghouse.

Next, Laura Witzling will highlight success stories from Dane County’s Institutional Food Market Coalition (IFM). IFM expands market opportunities for Dane County and regional growers and increases local food sales through connecting large volume buyers with local growers and local food businesses. Laura will describe three buyer-seller business partnerships resulting from IFM activities that exemplify regional partnerships.

Finally, Dane County and the Wisconsin Dept. of Ag’s Something Special from Wisconsin™ program collaborated to host the first “Wisconsin Local Food Expo – Local Food Means Business” in September, 2011. This meeting resulted from a unique state and county level partnership and brought together buyers and sellers from around the state. Results from meeting participant surveys will be shared regarding business connections made and preferences for the three distinct styles of networking that the meeting featured.

Track 4. Infrastructure Development

From Parsnips to Politics: How you can advocate for policies that support local food
back to top

Local ordinances to support beginning farmers. Statewide legislation to support local food. Conservation programs in the federal Farm Bill. There are a plethora of policy opportunities to create a food system based on local food, conservation, and regional economies. From demystifying how to call your legislators to success stories at all levels of government to how to plug in to the policy process, Bridget Holcomb and Kara Slaughter will structure this workshop to give you the basics of policy and provide an overview of what is possible. 

Track 5. Community Development

Sustainability: The Great Conversation: Building a Local/Regional Food Supply Chain Presentation

back to top

The following is a summary of the topics Thomas Harding and Alesia Bock will discuss:

  1. The Core Principals of Sustainability:  The Triple Bottom Line and More.
  2. Why a Sustainable Local / Regional Food Supply?
  3. Sustainable, Organic, Conventional, and GMO’s – Choices to Feed the World Locally.
  4. CSA’s Are One Approach, But There Are Others:  Feeding All And The Poor Too.
  5. The Role of Supermarkets as Partners for Local/Regional Food Systems.
  6. The Role of the Consumer:  Taking Personal Responsibility and More.
  7. The Real Cost of Food at the Farm Gate:  Internalization of the Externalities.
  8. Protecting our Natural Wealth: A New Partnership with Nature and our Environment.


Track 1. Food Security and Health

Coordinating food policy in Wisconsin
back to top

Promoting a healthy and just food system requires coordination from all sectors, including agriculture, public health, and community and infrastructure development, among others. Please join Amber Canto and Steve Ventura for a discussion highlighting the context for a coordinated food policy approach in the state of WI and a review of possible scope and structures promoted by national experts and examples of food policy councils implemented in other states.

Track 2. Producer Development

Results from Seeds for Success- Planning and Financing for Your Local Food Business seminar
back to top

Business Planning Presentation

Katie Sternweis and Carl Rainey will present a summary of the information that was provided to attendees of the Seeds for Success seminars. These seminars were held in 3 locations around the state of Wisconsin (northwest, southeast, northeast) on 3 sequential days during the beginning of November. Carl Rainey, WI DATCP Economic Development Consultant, will summarize the  information he had presented on business plans. Katie will provide basic information on potential sources of financing for a local food business. Finally, the committee members (Katie Sternweis and Andrew Bernhardt) will report on the evaluation results from the seminar attendees. These seminars were funded in part by the Wisconsin Local Food Network.

Track 3. Market Development

Bringing Local Foods to Campus Presentation

back to top

UWSP went from contracted to self-operated food service in June 2009 with a directive from students to develop and incorporate local foods into the main dining program.  State purchasing requirements direct how business is done, so developing a local foods program requires patience, due diligence, and an eye to budgetary matters.  And most importantly, creating working partnerships with local farmers and producers takes center stage.  Program expectations have to be managed on both ends to develop long-term viable relationships.

The original prime vendor contract required that 10% of food items be sourced from within the state.  The current contract requires more than double that percentage and purchases have slowly been expanded.  The other aspect of any local foods program is defining what “local” means.  There is some disagreement on this, but UWSP uses produced or grown within 100 miles as local, and within 250 miles being regional.  UWSP food service relies heavily on the Farm Fresh Atlas to identify potential new sources.

Issues that Mark Hayes will address in the presentation:  cost concerns of buying local, insurance requirements, managing expectations, state contracts, educational piece of the puzzle, campus support, farmer follow-up, and areas of success. 

Track 4. Infrastructure Development

What the Farm Bill will mean for local and regional food systems Presentation
back to top

Does the Farm Bill really help local food systems? What would a better Farm Bill look like? Join Margaret Krome of Michael Fields Agricultural Institute and Kara Slaughter of Wisconsin Farmers Union in looking at the nation’s most important agricultural legislation and how we can use the Farm Bill to help create the food system we want to see.

Track 5. Community Development

Keep it Local…Connecting Foodshed Partners to Create Community Wealth Presentation

back to top

Learn how the Driftless region is using their agricultural strengths to build a regional food system that creates new community wealth.  Partnerships with the Farm to School program, Farm to Pantry gleaning project, Fifth Season Cooperative and the Food Enterprise Center create the infrastructure to expand business capacity, increase revenue for area producers and create food cluster industry jobs in the region.  Learn how capacity was built for small to mid-scale farmers and processors by utilizing seconds from the fields, opening new markets, and increasing affordability and accessibility of local fresh food.  Let’s talk with Sue Noble about the challenges and successes of Keeping it Local.


5 – 6:30 p.m.
Please join food, nutrition, and public health practitioners, advocates, and researchers in an informal discussion of a statewide initiative to coordinate policy related to the nexus of food, nutrition and health.  We will talk about policy priorities and what kind of statewide coordinating body could facilitate development and implementation of new policies and programs at local and state levels.  We hope to build momentum for an organizing convention later this year.


Northern Region

Eastern Region

Southeastern Region

Southern Region 

Western Region

Central Region                                                                             


Northern Region

Eastern Region

Southeastern Region

Southern Region

Western Region

Central Region 


Track 1. Food Security and Health

Farm to School – Feeding Wisconsin Kids, Wisconsin Food
back to top
Wisconsin Farm to School Resource Handout

Schools already provide children with delicious, nutritious food, so why not capitalize on the bountiful products available right here in Wisconsin!? Farm to School programming creates opportunities for schools and producers to establish market relationships that are beneficial to all. The Schools Win. The Producers Win. The Kids Win. In this break-out session Amanda Knitter and Sara Tedeschi will explore Wisconsin’s current Farm to School landscape and what resources are available to help you implement a successful program. They are excited to share the results from Wisconsin’s Farm to School Evaluation Report and highlight the new Toolkits for School Nutrition Staff and Producers. Whether you are just starting out or have been sourcing locally for years, this session is for you!

Track 2. Producer Development

Producers First: successful outcomes from producer-consultant collaborations Presentation
back to top

Producers First has supported technical assistance for 25 local food producers in Wisconsin over the last two years.  Keefe Keeley will share examples of what producers have learned while working with consultants to overcome on-farm hurdles through market development, financial organization, business planning, land acquisition, design, data management, and legal assistance.  He will also share what has been learned about the common challenges local food producers face and how off-farm expertise from a qualified consultant can help address those challenges.  He will discuss misunderstandings that can occur between producers and consultants, and strategies for ensuring a positive experience that is likely to lead to desired outcomes.  He will discuss resources available for local food producers seeking various types of technical assistance.

Angie Rester, CEO of Wellspring, Inc., will talk about her work with strategic planner Judy Whalen to develop a business plan with a vision for agritourism at Wellspring.  Wellspring is a center for food, education, and community that includes a retreat and conference center, garden education, and a CSA with eight pick-up sites in southeast Wisconsin.  Their work through Producers First has allowed them to add revenue through using their facilities for agritourism.

Track 3. Market Development

What can we do for you?  Help us build a curriculum that fits your needs
back to top

Come to this session and provide your valuable input and creative ideas regarding the type of training you would like to see offered at your local technical college.  Dan Pahlow the Dean of Business and Culinary Arts will facilitate a very active Focus Group session to gather ideas for Seminars, Certificates, and Degree Programs that meet the needs of the ever GROWING Locally Grown Food and Sustainability movement.  Topics will include but are not limited to the following topics:  Entrepreneurship, Innovation, Culinary Arts, Horticulture and Agriculture, and Sustainability.   The ideas and concepts generated will be shared with all of the 17 colleges in the Wisconsin Technical College System to better help them provide the programming you need in your local community.  An online community will be created following the summit to maintain the lines of communication and innovative thinking.

Track 4. Infrastructure Development

Small-scale Cooperative Marketing in Rural Northwest Wisconsin: The West Wind Community Co-op Model
back to top

Over the last year, the West Wind Community Co-op has emerged from initiatives led by the Northwest Wisconsin Regional Food Network as a farmer-owned local food marketing business. Tracey Mofle and Arianne Peterson will share their successes and challenges in cooperatively marketing products from a four-county area (Barron, Polk, Sawyer, and Washburn) to both individual customers and wholesale accounts, including medical centers, schools, and small natural food stores. Their model includes a monthly Local Ordering Service offered to employees at participating area worksites. The West Wind Community Co-op is supported by a 2011 Buy Local, Buy Wisconsin grant from DATCP.

Track 5. Community Development

Innovations, Opportunities and Challenges in Urban Agriculture Presentation

back to top

Urban agriculture has caught the attention of a wide range of professionals, in part due to its ability to integrate complex issues in an applied context.  In this presentation Anne Pfeiffer and Lindsey Day Farnsworth will share the approach of the  Community & Regional Food Systems Project, an action-oriented research project working to build vibrant, sustainable, and inclusive urban food systems that improve food access and food security in communities that lack both. A central goal of this project is to design and utilize tools that will increase capacity to plan for and build such systems.

This is a 5-year research, education and outreach project involving UW-Madison, UW-Extension (including the Milwaukee and Dane County offices), Growing Power, the Michael Fields Agricultural Institute, Michigan State University and more than a dozen community organizations in Milwaukee, Detroit, Chicago, Madison, Boston, Los Angeles, Cedar Rapids and Minneapolis.

As we enter the second year of this 5 year project, our presentation will have 2 primary objectives:

  1. Briefly share preliminary findings in the primary areas of research* and discuss innovations and tools relevant to each topic.
  2. Solicit feedback and engagement from WLFN summit attendees regarding needs for research related to urban agriculture and opportunities for outreach and resource development that this project may be able to support.

*(Research areas include: Land suitability, Production systems, Community and cultural relations, Marketing, Production and processing infrastructure, Transportation and logistics, Capital and labor, Business models and management, Land tenure and land economics, and Legal and political environment).


 Track 1. Food Security and Health

Hunger & Poverty in WI – Overview and Advocacy Response Presentation

back to top

In this presentation Kevin Ronnie will provide an overview of the current levels of hunger, food insecurity and malnutrition experienced by people in Wisconsin and the United States.    The workshop will provide an overview of current responses to hunger and malnutrition provided through government nutrition programs and nonprofit sector emergency feeding programs.  And the workshop will review three Hunger Task Force advocacy campaigns that highlight how creative organizing and advocacy can reduce hunger and malnutrition.

Track 2. Producer Development

What worked and what didn’t in tech college courses in Sustainable, Local, Organic (SLO) food
back to top

Growing new entrepreneurs & local food producers is the focus of a 3 year old program at Northeast Wisconsin Technical College.   A formal DACUM process is used to design and develop a dozen college courses related to building competency and skills in organic, sustainable, and small-farm agriculture.  Learn how a region advisory committee helps make decisions about what courses to offer, times, delivery modes and content.  In this presentation Valerie Dantoin Adamsky shares organization of the curriculum and how the content is built to minimize gaps.  Examine the “Applied On-farm” course in which individuals get advice right at the farm.  Learn who is enrolling and why; the answers may surprise you.  Learn how graduates are using their “Certificate in Organic Agriculture” credential.  Review what’s worked (on-line courses, farmers as teachers), what hasn’t (getting established dairy farmers to enroll).  Review what has been learned from creating and delivering courses in growing SLO food especially for adult learners who earn college credit.  Take a look at the impact of a college program devoted to organics on the region, on the jobs in this newly developing industry and where this program is headed next.   See how your community can gain access to these professionally developed courses through your local tech college.

Track 3. Market Development

Using the Co-op Model to Supply Local Food to Institutions Presentation

back to top

 Cooperatives have long served an important role in U.S. agriculture and rural economic development and have become a driving force in the development of robust regional food systems. Retail grocery cooperatives were at the forefront of the local food movement and in recent years the cooperative model has been used in new and unique ways to revitalize and support local food economies. This presentation will provide a brief overview of the types of cooperatives that have emerged to address local food challenges as well as a more detailed discussion of how communities are using the cooperative model to sell local food to institutional buyers such as hospitals and schools. Courtney Berner and Margaret Bau will provide examples of co-ops that are serving institutions, explore the lessons these co-ops have learned, and identify some of the risks and rewards of using the cooperative model to market local food to institutions.

Track 4. Infrastructure Development

Maximizing Freight Movements in Local Food Markets: An Exploration of Scale-Appropriate Solutions for Local Food Distribution Presentation

back to top

How can farmers be assured that their products will retain their source identity and production story all the way to the consumer? How can distribution systems designed for conventional food supply chains be adapted to suit the needs of small and mid-sized producers and distributors? This presentation will strive to answer these questions by showcasing innovations in local and regional food distribution with an emphasis on transportation, logistics and supply chain configuration. This presentation will draw from a 2010-2011 comparative case study by the UW-Madison Center for Integrated Agricultural Systems (CIAS) and the Center for Freight Infrastructure Research and Education (CFIRE) designed to assess the utility and compatibility of freight infrastructure for increasing distribution efficiencies in the local/regional food system. Research findings will be illustrated with examples from the local/regional Upper Midwestern food distributors profiled in the study. Lindsey Day Farnsworth and David Nelson will highlight technical and organizational innovations emerging to bridge different scales of local food production and distribution as well as different levels of technological and infrastructural sophistication. The presentation will conclude with preliminary findings from the second phase of the CIAS and CFIRE collaboration and provide a list and brief summary of national and regional resources on local food distribution.

Track 5. Community Development

Community Food Systems Indicators: Tools for Measuring Wisconsin’s Food System Presentation

back to top

The Community Food Systems Indicators project involves an analysis of existing secondary data sources related to Wisconsin’s food system – from production, to marketing, processing and distribution.  Many of these data sources are widely available online.  Participants will learn from Laura Brown and Colette Hershey the results of their analysis of Wisconsin’s food systems indicators, learn how to access these data sources for understanding local and regional food systems and participate in a discussion about metrics for measuring food systems.