Community System Development Framework for Change

By Amanda Philyaw Perez, MPH, DrPH University of Arkansas for Medical Sciences Fay W. Boozman College of Public Acknowledgements

Author: Amanda Philyaw Perez, MPH, DrPH Candidate Public Health Leadership Doctoral Student Fay W. Boozman, College of Public Health University of Arkansas for Medical Sciences Little Rock, Arkansas

Published: Fall 2016 Purpose: Completion of dissertation requirements for doctoral candidacy.

I would like to extend my gratitude for the support of my husband, Lucas Perez and my faculty mentors during the preparation of this toolkit. It has been a privilege to learn and to test my ideas with this wonderful group of educators.

Faculty Mentors: I would like to share my appreciation for the Martha M. Phillips, Phd, MPH, MBA, EdS community members and Associate Professor Extension Agents that served as reviewers Fay W. Boozman, College of Public Health for this guide. The guide is of much higher University of Arkansas for Medical Sciences quality and utility after incorporating the Little Rock, Arkansas input from the review meetings. Thank you to those that participated. Elaine Prewitt, DrPH Associate Professor Fay W. Boozman, College of Public Health University of Arkansas for Medical Sciences Little Rock, Arkansas

Kevin Ryan, JD, MA Associate Professor Fay W. Boozman, College of Public Health University of Arkansas for Medical Sciences Little Rock, Arkansas

Stacey McCullough, PhD Assistant Professor University of Arkansas System, Division of Cooperative Extension Service Little Rock, Arkansas

2 Contents

Sections Page

Community Development Framework 4 1. Realize: 5 • Why do we need to change our community food system? 5 • Community Food System Development Model 6 • Are communities already making food system change? 8

2. Describe: 9 • How do you describe your community? 9 • Community Mapping Worksheet 10

3. Understand: 11 • What are opportunities for change? 11 • Community Food System Areas of Development 11 • Where do you get, prepare or eat food in your community? 12 • Current Food System 13 • Potential Community Food System 14 • Production Practices 15 • Coordination Practices 18 • Market Practices 23

4. Assess: 27 • Process for assessing your community 27 • Production Assessment 28 • Coordination Assessment 44 • Market Assessment 48

5. Plan: 53 • How do we plan for opportunities to change our community food system? 53 • Top Community Priorities 53 • Action Planning 54

Bibliography 55

3 Community Food System Change Framework

A ‘community food system’ supports and ranchers to sustainably produce a variety of local , creates ways to move local foods to the places where we live, work, learn and play so that we value and have access to healthy, fresh food and clean water in our community.

Purpose of the Change Framework: Who should use this framework? • Communities may not understand the range • Community food system change is of possible food system change opportunities possible everywhere. This framework is or may not have the current capacity to make intended to provide information to anyone change due to a lack of knowledge, technical interested in making changes from to capacity or financial resources to create a table. It is best used in group settings. desired change. • Each individual in a community should • Communities may need assistance with have a full framework guide to work planning for systems changes that create through independently and this local, sustainable production and improve information should be shared with access to healthy, fresh foods in the places community group members to plan where we live, work, learn, and play. priorities for change.

Process for Change:

REALIZE: the value of community food system development and why your community needs the change.

DESCRIBE: your community qualities (neighborhood, work group, small town, county).

UNDERSTAND: the opportunities for changing your community’s food system.

ASSESS: current activities and interests in developing new practices for community change.

PLAN: for new opportunities for better access to healthy, fresh foods where you live, work, learn and play. REALIZE: the value of community food system development and why your community needs the change.

Why do we need to change our community food system?

We know that most communities are struggling with a number of issues related this topic:

 Most people (1 out of 10) eat a poor diet and when you choose to eat better it might be difficult to find easy, healthy options.1, 2, 3

 Most communities have limited access to healthy, fresh food near home, at workplaces, at schools or local colleges, or at places we go for fun: sporting events, restaurants, shopping centers, or other local places. 4

 Most people struggle with their weight (3 in 4 adults and 1 in 3 youth). 5

 Half of us spend our days battling health issues that are likely associated with poor diet. 6, 7, 8

 Some of us do not understand how and where our food is produced and why it is important to know about the source of our food.9

 Rural communities, even farming communities have limited access to healthy, fresh food and residents often travel long distances to buy food. 10 Community food systems changes are improving access to healthy food, 11 promoting  The average is reaching retirement age but few people are prepared to become the next communitygeneration growth, of farmers increasing. 11 local economies, 12, 13 and encouraging healthy lifestyles.14

Agriculture has been a top contributor to declining water quality in our communities. 12, 13  A ‘community food system’ is one that supports farmers, creates ways to Do you thinktransport your communitythose local foods, struggles gets healthy with food some to families of these and issues? places where we buy or eat this food. This definition is based on a definition by Steven Garrett ______andYes Gail Feenstra in Growing a Healthy Community Food System.15 ______No ______I don’t really know

If yes, check the boxes above that you think could provide opportunities for change.

This need for change comes from decades of scientific evidence on the importance of addressing the issues our communities face with diet, access to healthy food, weight, poor health, aging farmers, and how our food is produced.

See references 1 – 13 in the bibliography for supporting evidence. 5 Community Food System Development Model

A ‘community food system’ supports farmers and ranchers to sustainably produce a variety of local foods (Production), creates ways to move (Coordination) local foods to the places (Markets) where we live, work, learn and play so that we value and have access to healthy, fresh food and clean water (Consumption) in our community.

Communities are dynamic and have unique characteristics, but every community can be defined by these structures:

• Environment: the surroundings or conditions in which a person, animal, or plant lives or operates.

• Policy: a course or principle of action adopted or proposed by a government, party, business, or individual to support community order or enact change.

• Capacity: the ability or power to do, experience, or understand something.

• Economy: the wealth and resources of a country, region or community, especially in terms of the production and consumption of goods and services.

• Culture: the customs, attitudes, beliefs, behaviors, institutions and accomplishments of social groups. Figure 1: Community Food System Development Model

• Public Health: the art and science of This model was designed from review and synthesis of a broad preventing disease, prolonging life base of scientific and practice literature on community food system and promoting health through the development models and frameworks. See references in organized efforts of society. bibliography regarding the concepts that influenced this model design. 14-28

The relationship between our community and food system influences the well-being of one another. Our food system is the foundation for community and determines 6 our success throughout the whole system. Community Food System Development Model

How does our food system fit within our community?

• A community food system operates within the existing structures of: environment, policy, capacity, economy, culture, and public health. Few communities are adequately addressing the broad-base of issues that influence their community food system with much of the work over the last several decades focusing on individual change rather than changing the system.

• A system is a set of practices that work together as part of a mechanism or network. Systems change addresses multiple parts of the system. In this case, the framework provides information about how to change to sustainable food production, how to harvest and move , and where we buy or eat the food.

• The primary types of change include:

Community Food System Development

o Production: is the set of practices that are used to grow crops or raise animals for human consumption.

o Coordination: is the set of practices that are used to harvest, aggregate, process, and distribute food from where it is produced either directly to the consumer or by using a third party to coordinate moving the foods to the markets.

o Markets: are the means of performing business activities so that producers can sell agricultural products directly to consumers or to wholesale or retail buyers.

o Consumption: is the act or process of eating and includes where you get, prepare, and consume food or food related products.

The information provided on systems change and community food system development practices of production, coordination, markets and consumption is based on a body of scientific work listed in the bibliography. See references 14 – 28 for information that informed the design of this model. 7 REALIZE: the value of community food system development and why your community needs the change.

Are communities already making food system change?

• The community and local food movement has grown in the last decade and is believed to be a solution to addressing many health, social and environmental issues in the world.29-33.

• Many communities have created farmers markets, community gardens, to school programs, food hubs and other types of food system changes.29, 34 While these are great efforts for getting started with changing a local food system, many more options exist to create thriving local food communities that address the issues mentioned earlier.

• Few resources exist to provide information about the range of community food system options with most of the available tools focusing on one type of change at a time such as a community garden planning guide or a farm to school implementation toolkit. These are helpful resources, but communities rarely think about the local food system as a whole.

• Community food system development shifts the focus from working to address improving consumption alone to exploring alternative options for production, aggregation, processing, and distribution, along with the political, social and economic factors that influence the built environment,16,17 diet and health.34-36

• Community food systems development efforts can create “networks of processes, actors, resources, and policies required to produce, process, distribute, access, consume, and dispose of food.”38

• These systems changes may address inadequate access to and consumption of healthy foods,4 and communities across the country are exploring approaches to tackle these issues.34

How to use this guide?

• This framework can be used by individuals, small groups or large planning teams. The framework process works best when communities organize a group of interested stakeholders to go through the entire framework together, steps 1 – 5. This may happen in a series of meetings where the group can work through sections of the framework.

• It is advised that all participating members read the framework before organizing as a group. This may inspire members to invite other stakeholders to participate in the framework review and planning process.

The information provided on systems change and community food system development is based on a body of scientific work listed in the bibliography. 8 DESCRIBE: your community qualities (neighborhood, work group, small town, county).

How do you describe your community?

• When planning community food system changes, it is important to first identify the target community desiring the change. Communities can be identified in many ways.

• Communities may be groups of people or geographical areas such as neighborhoods, towns, counties or regions. Communities can be of varying sizes with varying resources and facilities.

• Even when communities are identified as groups of people, food systems changes occur in geographical areas. You may select boundaries for addressing community food system change by reviewing maps and deciding where to focus or making a decision about including an entire city or county.

Rural

Small

Mid

Urban

Process for selecting your community: 1. Draw or print a “community” map to help determine the area to work on changes. 2. Select boundary areas for the “community.” What streets or natural divides will be used? 3. Be open to expanding your area of focus after the initial planning process if resources are limited in the selected area.

9 DESCRIBE: your community qualities (neighborhood, work group, small town, county).

Community Mapping Worksheet Use the area below to sketch or describe your proposed community characteristics or boundaries, include streets or natural divides. Remember you can change the boundaries later.

10 UNDERSTAND: the opportunities for changing your community’s food system.

What are opportunities for change? Community Food System Areas of Development • After a community is identified, it is o Production: is the set of practices that are used important to understand the range of to grow crops or raise animals for human possible community food system consumption. development practices that may help to support a vibrant community and local o Coordination: is the set of practices that are food system. used to harvest, aggregate, process, and distribute food from where it is produced • There are three primary areas of either directly to the consumer or by using a community food system development that third party to coordinate moving the foods to include Production, Coordination, and the markets. Markets. These development areas are defined and depicted here. o Markets: are the means of performing business activities so that producers can sell agricultural products directly to consumers or to wholesale or retail buyers. Production

Institutional Gardens Small Home & Community Gardens

Coordination Food Innovation Product Preparation Processing Plant Aggregation and Distribution University Food Hub In Out

Markets

Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

Farm to Institution University Retail Markets Farm to Table

11 UNDERSTAND: the opportunities for changing your community’s food system.

Where do you get, prepare or eat food in your community?

Consumption is an important part of the food system. We get food for preparation or consumption at most of the places where we live, work, learn and play. This guide is intended to primarily support the development of food system practices within each of the three areas of Production, Coordination, and Markets so that we have access to healthy and fresh choices throughout our communities.

Community Food System Context

o Consumption: is the act or process of eating and includes where you get, prepare, and consume food or food related products throughout all the places we live, work, learn and play.

Consumption

In Out

12 Current Food System

Most communities lack access to healthy or farm fresh food at the places where we live, learn, work and play and there is a need to improve the existing food system to address some of the social, health and environmental issues communities face. This graphic represents a typical food system of where we get, prepare or consume food.

University Potential Community Food System

Communities can create better access to farm fresh food through making changes as suggested in the guide. A thriving community food system will have robust implementation across each of the three areas, but improvements can be made by supporting development in any area. This framework provides information on the development practices, and ways to assess current efforts and to plan for a robust community food system.

Farmers University Market

Food Hub Processing Plant

In Out Production Practices

Institutional Gardens Small Farms Home & Community Gardens

: A private business organization that is owned and controlled by the PRODUCTION NOTES agricultural producers who use its products, supplies or services aimed to help producers assure markets As you read through these practices, and supplies, achieve , and gain take notes as ideas come to you. market power through jointly marketing, bargaining, ______processing, and purchasing supplies and services. ______ Certified Naturally Grown/Third Party Certification: ______Peer or professional review certification alternative to ______USDA’s Organic Program that requires strict standards without the cost and paperwork for ______producers that want to provide sustainably produced ______food for their local communities by working in harmony with nature, without using synthetic ______chemicals or Genetically Modified Organisms. ______ : Locally based agriculture and food production that is tightly linked to a community's ______social and economic development using sustainable practices in response to the potentially destructive ______practices of conventional, large-scale agriculture. ______ Community Garden: Any piece of land (publicly or privately held) that is cultivated by a group of people ______rather than a single family or individual, generally ______managed and controlled by a group of unpaid individuals or volunteers – usually the gardeners ______themselves. ______ Compost: A mixture of decayed or decaying organic matter such as scraps and yard waste used ______to fertilize soil. ______ Farm Financial Management: Business and financial management strategies to foster holistic planning by ______integrating physical, biological, family and business ______components that include access to farm financial assistance for credit or loans for farm operations. ______15 Production Practices

Institutional Gardens Small Farms Home & Community Gardens

: The process of treating and handling food to stop or slow down food spoilage, loss PRODUCTION NOTES of quality, edibility, or nutritional value and thus allow for longer food storage. ______ Food Storage: A process that helps maintain food quality by retaining flavor, color, texture and ______nutrients, while reducing the chance of contracting a ______food-borne illness. ______ Garden-Based Learning: The programs, activities and projects in which the garden is the foundation for ______integrated learning, in and across disciplines, through active, engaging, real-world experiences that have ______personal meaning for children, youth, adults and ______communities in an informal outside learning setting. Garden-based learning is an instructional strategy that ______utilizes the garden as a teaching tool. ______ Garden Management: The process of securing leadership for managing the participation, ______maintenance, and sustainability of a community ______garden. ______ Garden Planning: The process of setting up a garden on any piece of land (publicly or privately held) that is ______cultivated by a group of people rather than a single family or individual. ______ High Tunnel: A farm conservation practice to help producers extend the growing season through ______infrastructure to protect plants, improve plant quality and soil quality, reduce nutrient, energy and ______transportation use by providing consumers with a local source of fresh produce ______ Institutional Garden: Any piece of institutionally- owned land (school, church, hospital, university, ______business) that is cultivated by a group of people rather than a single family or individual, generally managed ______and controlled by a group of individuals from the institution or volunteers – usually the gardeners ______themselves. Institutions may hire garden managers. ______ Organic: Farmers produce products using methods that ______preserve the environment and avoid most synthetic materials, such as pesticides and . 16 Production Practices

Institutional Gardens Small Farms Home & Community Gardens

: Permaculture is the conscious design and maintenance of agriculturally productive systems which PRODUCTION NOTES have the diversity, stability, and resilience of natural . ______ Production Planning: The process of addressing the ______details with how a farm or garden operation will be ______managed including the land, buildings, supplies, production, processing, and understanding of applicable ______regulations. ______ Rainwater Capture: The accumulation and deposition of ______rainwater for reuse on-site for agricultural purposes, rather than allowing it to run off. ______ Risk Management: Actions that producers take to understand, anticipate and manage agricultural ______production, marketing, financial, and legal risks ______associated with a farm operation. ______ Small Farm: Farms producing less than $250,000 in gross ______income. ______ : Agricultural practices to ______produce food without depleting the earth’s resources or polluting its environment, following a whole systems ______approach for raising crops and that help slow ______depletion of fossil fuels, reduce erosion losses, improve and wildlife habitats, protect water quality, and ______ensure the productivity of the land for future generations are self-sustaining, and with attention to social values. ______ Transitional Farm: Existing farm interested in changing from a known “conventional” agricultural system to an ______unknown “sustainable” agricultural system; but there are ______short-term costs and risks associated with changing systems. ______ : City and suburban agriculture takes the form of backyard, roof-top and balcony gardening, ______community gardening in vacant lots and parks, roadside urban fringe agriculture and livestock in open 17 space for personal consumption or sale. Coordination Practices Food Innovation Product Preparation Processing Plant Aggregation and Distribution University Food Hub In Out

 Aggregation: The collection of agricultural COORDINATION NOTES products from a number of area farms at a central hub. Delivery to customers from an As you read through these practices, take aggregation hub can be more efficient than notes as ideas come to you. point-to-point distribution from farms to customers. ______ Coordination: The process of coordinating the ______aggregation, distribution, and marketing of source identified locally or regionally grown ______food products from primarily small to mid-sized ______producers that may include packing and processing of farm products. ______ Commercial Kitchen: A kitchen outfitted, ______certified, and inspected by a health authority for the production or preparation of food for sale to ______the public. ______ Community Kitchen: A commercial kitchen made available to local users on a contract or ______time-share basis. ______ Contract Processing: Outsourced production by ______an external party that provides the labor, ______materials, and sometimes the raw ingredients for a food product. It may be further defined as ______contract packaging that is the assembly of food ______products, or contract packing and manufacturing (co-pack, co-man) that is the ______processing of food products. ______ Distribution: The process for moving local and ______regionally produced foods often with a shorter ______distance between the producer and consumer and may include point-to-point distribution but ______may pass through an intermediary market or ______hub.

18 Coordination Practices Food Innovation Product Preparation Processing Plant Aggregation and Distribution University Food Hub In Out

 Fair Labor Management Practices: A set of practices that create workplace conditions most valued by COORDINATION NOTES that include respectful treatment; slower pace of work; fair compensation (through ______wages and other forms of supplementing income); year round employment; health insurance; personal ______loans; food from the farm; paid time off; flexible work schedules; a healthy and safe work ______environment; housing; opportunities for ______advancement, training and professional development; diversity of tasks; involvement in ______decision making processes; clear and effective grievance procedures; and retirement plans. ______ Facilities Management: Personnel with the technical ______capacity for overseeing the day to day operations of the facility, knowledge of facility or ______equipment, and ability to manage facility staff. ______ Facility Financial Management: Technical capacity ______for overseeing the day to day operations of the facility related to budgets, lending, credit, profits, ______loss and other financial planning. ______ Food Hub: A business or organization that is actively coordinating the aggregation, distribution, ______and marketing of source identified locally or regionally grown food products from primarily ______small to mid-sized producers. A food hub may serve ______as a packing house or coordinate farm packed food. ______ Food Innovation Center: A service center created to ______assist entrepreneurs with processing of value-added food products often housed within University ______systems or entrepreneurial centers that offer ______technical and business development assistance for food product development. ______ Program: A documented set of steps that a farm operation or food business puts into ______practice that aims to prevent problems with food safety before they occur, rather than relying on a ______reactive approach once problems have already 19 occurred. Coordination Practices Food Innovation Product Preparation Processing Plant Aggregation and Distribution University Food Hub In Out

 Good Agricultural Practices (GAP): Voluntary practices that are verified by a third-party audit COORDINATION NOTES of how agricultural products are produced to minimize risks of food safety hazards. ______ Good Handling Practices (GHP): Voluntary practices that are verified by a third-party audit ______of how agricultural products are packed, ______handled, and stored to minimize risks of food safety hazards. ______ Good Manufacturing Practices (GMP): Basic preventive guidelines for plant and facility ______operations aimed at food processors that include ______hazard analysis and critical control point methods and procedures typically focused on ______(1) plant design and construction material, (2) ______water supply, (3) plumbing and toilet facilities, (4) equipment and utensils, (4) raw food ______handling and testing practices, (5) personal ______hygiene, (6) pest control, and (7) waste disposal. ______ Group GAP: A food safety certification option that will increase opportunities for the entire ______industry to supply and buy GAP-certified produce that addresses certain challenges in ______complying with food safety audits, and meets ______the demands of the retail, food service, and institutional buying community. ______ Labeling/Traceback: A method used for ______identifying farm products to allow for investigation when a food is suspected or ______implicated in a foodborne outbreak. Product ______investigations can include facility inspections, food preparation reviews, sample collections, ______and environmental, traceback, and source/farm ______investigations. 20 Coordination Practices Food Innovation Product Preparation Processing Plant Aggregation and Distribution University Food Hub In Out

 Off-Farm Processing: The off-farm treatment of a food substance to change its properties with the intention of preserving it, improving its COORDINATION NOTES quality, or making it functionally more useful while following food safety regulations. ______ Off-Farm Storage, Dry: An off-farm set of storage practices that apply to farm produced ______foods that do not require or freezing or foods that have been processed to be ______stored dry. ______ Off-Farm Storage, Cool: An off-farm set of ______storage practices that apply to farm produced ______foods that require refrigeration to maintain the shelf-life, quality and safety of foods. ______ Off-Farm Storage, Cold: An off-farm set of storage practices that apply to farm produced ______foods that require freezing to maintain the shelf- life, quality and safety of foods. ______ On-Farm Processing: The on-farm treatment of a food substance to change its properties with ______the intention of preserving it, improving its ______quality, or making it functionally more useful. ______ On-Farm Storage, Dry: An on-farm set of ______storage practices that apply to farm produced foods that do not require refrigeration or ______freezing or foods that have been processed to be ______stored dry. ______ On-Farm Storage, Cool: An on-farm set of ______storage practices that apply to farm produced foods that require refrigeration to maintain the ______shelf-life, quality and safety of foods. ______ On-Farm Storage, Cold: An on-farm set of ______storage practices that apply to farm produced foods that require freezing to maintain the shelf- ______life, quality and safety of foods. 21 Coordination Practices Food Innovation Product Preparation Processing Plant Aggregation and Distribution University Food Hub In Out

 Packing House: A facility on or off-farm that COORDINATION NOTES handles raw produce immediately after harvest and prepares it for delivery to customers with core services that often include cooling, ______washing, grading, packing, storage and may ______include harvesting, farm pickup, customer delivery, and sales. ______ Packing Sheds: On-farm building or facility used to manage farm products post-harvest to ______offer space and equipment for cleaning, cooling ______and packaging raw farm products. ______ Production Transportation: Innovative and scale-appropriate infrastructure for transporting ______farm products within local and regional supply chains. ______ Risk Management and Insurance: Actions that ______facilities management take to understand, anticipate and manage facility, marketing, ______financial, and legal risks. ______ Value-Added Product: Development A process ______to change the physical state or the manner in ______which an agricultural product is produced and segregated, the customer base for the product is ______expanded and may result in a greater portion of ______revenue derived from the marketing, processing or physical segregation of the product. ______ Washing Station: On-farm equipment station used to wash and handle produce prior to ______packing for distribution to markets. ______

22 Market Practices

Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

Farm to Institution University Retail Markets Farm to Table

 Community Supported Agriculture (CSA): A particular network or association of individuals MARKET NOTES who have pledged to support one or more local farms, with growers and consumers sharing the As you read through these practices, take risks and benefits of food production that has an notes as ideas come to you. emphasis on community and/or local produce, share or subscriptions sold prior to season, and ______weekly deliveries to members/subscribers. ______

 Convenience, Corner or Country Store Market: ______A small retail business that in addition to ______stocking a range of everyday items such as groceries, snack foods, candy, toiletries, soft ______drinks, tobacco products, magazines and newspapers offers farm, fresh foods from local ______suppliers. ______ Cottage Food Operation: A food preparation enterprise operating from the kitchen of a ______primary residence where specified low-risk food products are prepared, packaged or sold to ______consumers pursuant to local, state and federal ______regulations. ______ Farm Retail Markets or Stands: A small–scale ______retail facility for year-round sales of agricultural products grown or raised on the site or other ______properties owned or leased by the farm operator. ______ Farm to College/University: Often a campus collaborative group of stakeholders comprised ______of students, staff, faculty, and community ______members that work to bring local, sustainable food to campus dining services and to educate the academic and surrounding community. 23 Market Practices

Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

Farm to Institution University Retail Markets Farm to Table

 Farmers Market: A physical retail market featuring foods sold directly by farmers to MARKET NOTES consumers that typically consist of booths, tables or stands, outdoors or indoors, where farmers sell ______fruits, , , plants, flowers and sometimes prepared foods and beverages. ______Farm to Institutions ______ Farm to School: Schools that work to incorporate ______nutrition-based curriculum and provide students ______with experiential learning opportunities regarding locally produced foods through such activities as ______serving locally produced food in school services, farm visits, gardening, and recycling ______programs. ______

 Farm to Hospital: Hospitals that source food from ______local producers to offer healthy and fresh foods to ______both patients and staff through dining services. ______ Farm to Table/Restaurant: The process of ______purchasing farm fresh food directly from producers and featuring the locally sourced ______products on the restaurant menu. ______ Farm to University/College: Higher education ______institutions that offer locally grown food in dining ______services sourced from local farms or from university gardens. ______ Farm to Work: Farm direct marketing project that delivers farm-fresh, locally grown food to ______employees at worksites and may include employee wellness components. 24 Market Practices

Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

Farm to Institution University Retail Markets Farm to Table

 Food Pantry: A non-profit, charitable organization that distributes food to those who MARKET NOTES have difficulty purchasing enough food to avoid hunger. ______ Food Stand: An area for the temporary or seasonal sales and promotion of agricultural ______products. ______ Large Grocer or Supermarket: A retail store that ______primarily sells food, non-perishable food that is ______packaged in cans, bottles and boxes, with some also having fresh produce, butchers, delis, ______bakeries, and non-food products, such as ______clothing and household items. ______ Mid-Sized Grocer: A retail store that primarily ______sells food and often offers non-perishable food ______that is packaged in cans, bottles and boxes, with some also having fresh produce, butchers, delis, ______and bakeries. ______ Mobile Market: A mobile retail market housed in a large van, bus, truck or other automobile ______that features farm-fresh foods typically , ______vegetables, but can include meats, plants, flowers and sometimes prepared foods and ______beverages. ______ Natural Food Store: A type of grocery store that primarily sells health foods, organic foods, local ______produce, and often nutritional supplements. 25 Market Practices

Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

Farm to Institution University Retail Markets Farm to Table

 Online Buying Club or Market: An online web ordering system for farm-fresh foods from one MARKET NOTES or many producers that typically offers fruits, vegetables, but can include meats, plants, ______flowers and sometimes prepared foods and ______beverages that customers pick up on a regularly scheduled day. ______ Small Independent Grocer: A small retail store ______that is independently owned and primarily sells non-perishable food that is packaged in cans, ______bottles and boxes, which may include some but ______often little fresh produce, or . ______ Small Retail or Dollar Store: A small retail store ______that primarily sells non-perishable food that is ______packaged in cans, bottles and boxes, clothing and household items, with some now offering ______fresh produce or dairy. ______ U-Pick Farm Operations: A farm business structure that allows consumers to harvest the ______fresh produce they want buy. ______

26 ASSESS: current activities and interests in developing new practices for community change.

After reviewing the community food system development practices, the community members should complete an assessment of the types of practices currently being implemented in the target community for Production, Coordination, and Markets. The community group will utilize the following series of checklist below to assess each practice by indicating if none, some, or many of the practices are currently in place in the community or if it is unknown if a given practice is being implemented.

After specifying the level of implementation of each practice, the community members will indicate the level of interests in implementing or further developing the practice in the target community. The level of interest will be captured using a Likert-scale with a 5 being of the highest interests and 1 being of the lowest interests.

Process for assessing your community:

1. As a group, discuss the existing level of each practice and select if none, some, or many practices are currently in place or if you do not know on the assessment sheets. 2. After all assessment questions have been completed, the community group can discuss which of the practices should receive the highest priority for development and which should have a lower priority. The assessments sheets may be completed individually or as a group. 3. Please review each of the sheets on the following pages to assess current activities and interests in developing new practices for: • Production • Coordination • Markets

27 Small Farms

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certified

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Planning Existing Level (5 high-1 low) Production Planning (, __None __Some __Many __Unknown 5 4 3 2 1 plants, compost, timing)

Farm Financial Management __None __Some __Many __Unknown 5 4 3 2 1

Farm Risk Management & __None __Some __Many __Unknown 5 4 3 2 1 Insurance

Agricultural Cooperative __None __Some __Many __Unknown 5 4 3 2 1

28 Use the notes pages throughout to record the group discussion or your thoughts on each of the community food system development areas of practice. Small Farms Transitional Farms

PRODUCTION NOTES PRODUCTION NOTES ______

29 Transitional Farms

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certified

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Planning Existing Level (5 high-1 low) Production Planning (seeds, __None __Some __Many __Unknown 5 4 3 2 1 plants, compost, timing)

Farm Financial Management __None __Some __Many __Unknown 5 4 3 2 1

Farm Risk Management & __None __Some __Many __Unknown 5 4 3 2 1 Insurance

Agricultural Cooperative __None __Some __Many __Unknown 5 4 3 2 1

30 Home Gardens

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third Party __None __Some __Many __Unknown 5 4 3 2 1 Certification

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Planning Existing Level (5 high-1 low) Production Planning (seeds, __None __Some __Many __Unknown 5 4 3 2 1 plants, compost, timing)

Food Preservation __None __Some __Many __Unknown 5 4 3 2 1

Food Storage __None __Some __Many __Unknown 5 4 3 2 1 31 Home Gardens Community Gardens

PRODUCTION NOTES PRODUCTION NOTES ______

32 Community Gardens

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certified

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Planning Existing Level (5 high-1 low)

Garden Planning __None __Some __Many __Unknown 5 4 3 2 1

Garden Management __None __Some __Many __Unknown 5 4 3 2 1

Garden-Based Learning __None __Some __Many __Unknown 5 4 3 2 1

33 School Gardens

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certified

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Institutional Garden Interest in Developing Existing Level Organizing (5 high-1 low)

Garden Planning __None __Some __Many __Unknown 5 4 3 2 1

Garden Management __None __Some __Many __Unknown 5 4 3 2 1

Garden-Based Learning __None __Some __Many __Unknown 5 4 3 2 1

34 School Gardens University Gardens

PRODUCTION NOTES PRODUCTION NOTES ______

35 University/College Gardens

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certified

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Institutional Garden Interest in Developing Existing Level Organizing (5 high-1 low)

Garden Planning __None __Some __Many __Unknown 5 4 3 2 1

Garden Management __None __Some __Many __Unknown 5 4 3 2 1

Garden-Based Learning __None __Some __Many __Unknown 5 4 3 2 1

36 Worksite Gardens

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certified

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Institutional Garden Interest in Developing Existing Level Organizing (5 high-1 low)

Garden Planning __None __Some __Many __Unknown 5 4 3 2 1

Garden Management __None __Some __Many __Unknown 5 4 3 2 1

Garden-Based Learning __None __Some __Many __Unknown 5 4 3 2 1

37 Worksite Gardens Faith-Based Gardens

PRODUCTION NOTES PRODUCTION NOTES ______

38 Faith-Based Gardens

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certified

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Institutional Garden Interest in Developing Existing Level Organizing (5 high-1 low)

Garden Planning __None __Some __Many __Unknown 5 4 3 2 1

Garden Management __None __Some __Many __Unknown 5 4 3 2 1

Garden-Based Learning __None __Some __Many __Unknown 5 4 3 2 1

39 Urban Agriculture

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certification

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Planning Existing Level (5 high-1 low) Production Planning (seeds, __None __Some __Many __Unknown 5 4 3 2 1 plants, compost, timing)

Farm Financial Management __None __Some __Many __Unknown 5 4 3 2 1

Farm Risk Management & __None __Some __Many __Unknown 5 4 3 2 1 Insurance 40 Urban Agriculture Civic Agriculture

PRODUCTION NOTES PRODUCTION NOTES ______

41 Civic Agriculture Civic Agriculture

Interest in Developing Production Existing Level (5 high-1 low)

Fruit Production __None __Some __Many __Unknown 5 4 3 2 1

Vegetable Production __None __Some __Many __Unknown 5 4 3 2 1

Livestock Production __None __Some __Many __Unknown 5 4 3 2 1

Poultry, Small Flocks & Eggs __None __Some __Many __Unknown 5 4 3 2 1

Grain Production __None __Some __Many __Unknown 5 4 3 2 1

Dairy Production __None __Some __Many __Unknown 5 4 3 2 1

Beekeepers __None __Some __Many __Unknown 5 4 3 2 1

Aquaculture/Fisheries __None __Some __Many __Unknown 5 4 3 2 1

Other ______None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Organic __None __Some __Many __Unknown 5 4 3 2 1

Naturally Grown/Third __None __Some __Many __Unknown 5 4 3 2 1 Party Certification

Permaculture __None __Some __Many __Unknown 5 4 3 2 1

Sustainable Agriculture __None __Some __Many __Unknown 5 4 3 2 1

Season Extension/High __None __Some __Many __Unknown 5 4 3 2 1 Tunnel

Rainwater Capture __None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Planning Existing Level (5 high-1 low) Production Planning (seeds, __None __Some __Many __Unknown 5 4 3 2 1 plants, compost, timing)

Farm Financial Management __None __Some __Many __Unknown 5 4 3 2 1

Farm Risk Management & __None __Some __Many __Unknown 5 4 3 2 1 Insurance

42 ASSESS: current activities and interests in developing new practices for community change.

What are the highest ranked production practices?

Now that you have reviewed the opportunities for developing community food system Production and selected areas of interest in developing, please use this page to summarize your top priorities within the Production area of development.

Use the space below to record up to five priorities with the highest ranks. Please use the space on the right to describe why you chose this set of priorities.

Production

Institutional Gardens Small Farms Home & Community Gardens

Top Production Priorities Reason for selecting these priorities

43 On-Farm Coordination

Interest in On-Farm Coordination Existing Level Developing (5 high-1 low)

On-Farm Washing Stations __None __Some __Many __Unknown 5 4 3 2 1

On-Farm Packing Shed __None __Some __Many __Unknown 5 4 3 2 1

On-Farm Processing __None __Some __Many __Unknown 5 4 3 2 1

On-Farm Storage – Dry __None __Some __Many __Unknown 5 4 3 2 1

On-Farm Storage – Cool __None __Some __Many __Unknown 5 4 3 2 1

On-Farm Storage – Cold __None __Some __Many __Unknown 5 4 3 2 1

Labeling and Traceback __None __Some __Many __Unknown 5 4 3 2 1

Good Agricultural Practices __None __Some __Many __Unknown 5 4 3 2 1 (GAP)

Group GAP __None __Some __Many __Unknown 5 4 3 2 1

Good Handling Practices __None __Some __Many __Unknown 5 4 3 2 1

Good Manufacturing Practices __None __Some __Many __Unknown 5 4 3 2 1

Food Safety Program __None __Some __Many __Unknown 5 4 3 2 1

Production Transportation __None __Some __Many __Unknown 5 4 3 2 1

Fair Labor Management __None __Some __Many __Unknown 5 4 3 2 1 Practices Other __None __Some __Many __Unknown 5 4 3 2 1 ______

44 On-Farm Off-Farm

COORDINATION NOTES COORDINATION NOTES ______

45 Off-Farm Coordination

Interest in Developing Off-Farm Coordination Existing Level (5 high-1 low)

Commercial Kitchen __None __Some __Many __Unknown 5 4 3 2 1

Community Kitchen __None __Some __Many __Unknown 5 4 3 2 1

Packing House __None __Some __Many __Unknown 5 4 3 2 1

Contract Processing __None __Some __Many __Unknown 5 4 3 2 1

Food Hub __None __Some __Many __Unknown 5 4 3 2 1

Food Innovation Center __None __Some __Many __Unknown 5 4 3 2 1

Interest in Developing Practice Existing Level (5 high-1 low)

Aggregation __None __Some __Many __Unknown 5 4 3 2 1

Distribution __None __Some __Many __Unknown 5 4 3 2 1

Labeling and Traceback __None __Some __Many __Unknown 5 4 3 2 1

Off-Farm Storage – Dry __None __Some __Many __Unknown 5 4 3 2 1

Off-Farm Storage – Cool __None __Some __Many __Unknown 5 4 3 2 1

Off-Farm Storage – Cold __None __Some __Many __Unknown 5 4 3 2 1

Value-Added Product __None __Some __Many __Unknown 5 4 3 2 1 Development

Food Safety Program __None __Some __Many __Unknown 5 4 3 2 1

Good Manufacturing Practices __None __Some __Many __Unknown 5 4 3 2 1

Fair Labor Management __None __Some __Many __Unknown 5 4 3 2 1 Practices

Facilities Management __None __Some __Many __Unknown 5 4 3 2 1

Financial Management __None __Some __Many __Unknown 5 4 3 2 1

Risk Management & Insurance __None __Some __Many __Unknown 5 4 3 2 1

46 ASSESS: current activities and interests in developing new practices for community change.

What are the highest ranked coordination practices?

Now that you have reviewed the opportunities for developing community food system Coordination and selected areas of interest in developing, please use this page to summarize your top priorities within the Coordination area of development.

Use the space below to record up to five priorities with the highest ranks. Please use the space on the right to describe why you chose this set of priorities.

Coordination

Food Innovation Product Preparation Processing Plant Aggregation and Distribution University Food Hub In Out

Top Coordination Priorities Reason for Selecting these Priorities

47 Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

Direct-to-Consumer Markets

Interest in Developing Markets Existing Level (5 high-1 low) Food Stands or Roadside __None __Some __Many __Unknown 5 4 3 2 1 Trucks Farm Retail Markets or __None __Some __Many __Unknown 5 4 3 2 1 Stands

U-Pick Farms __None __Some __Many __Unknown 5 4 3 2 1

Community Supported __None __Some __Many __Unknown 5 4 3 2 1 Agriculture Online Buying Club or __None __Some __Many __Unknown 5 4 3 2 1 Market

Farmers Market __None __Some __Many __Unknown 5 4 3 2 1

Mobile Market __None __Some __Many __Unknown 5 4 3 2 1

Farm to Work (Buying club __None __Some __Many __Unknown 5 4 3 2 1 or market at the workplace)

Cottage Food Operation __None __Some __Many __Unknown 5 4 3 2 1

Other: __None __Some __Many __Unknown 5 4 3 2 1 ______

48 Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

On-Farm Off-Farm

DIRECT MARKET NOTES DIRECT MARKET NOTES ______

49 Farm to Institution Retail Markets University Farm to Table

Wholesale or Retail Markets

Interest in Developing Markets Existing Level (5 high-1 low)

Farm to Table/Restaurant __None __Some __Many __Unknown 5 4 3 2 1

Farm to School __None __Some __Many __Unknown 5 4 3 2 1

Farm to College/University __None __Some __Many __Unknown 5 4 3 2 1

Farm to Hospital __None __Some __Many __Unknown 5 4 3 2 1

Convenience, Corner or __None __Some __Many __Unknown 5 4 3 2 1 Country Store Market

Small Independent Grocer __None __Some __Many __Unknown 5 4 3 2 1

Small Retail or Dollar Store __None __Some __Many __Unknown 5 4 3 2 1

Mid-Sized Grocer __None __Some __Many __Unknown 5 4 3 2 1

Large Grocer or Supercenter __None __Some __Many __Unknown 5 4 3 2 1

Natural Foods Store __None __Some __Many __Unknown 5 4 3 2 1

Food Pantry __None __Some __Many __Unknown 5 4 3 2 1

50 Farm to Institution Retail Markets University Farm to Table

Wholesale Retail

MARKET NOTES MARKET NOTES ______

51 ASSESS: current activities and interests in developing new practices for community change.

What are the highest ranked market practices?

Now that you have reviewed the opportunities for developing community food system Market and selected areas of interest in developing, please use this page to summarize your top priorities within the Market area of development.

Use the space below to record up to five priorities with the highest ranks. Please use the space on the right to describe why you chose this set of priorities. Markets

Truck Farm Community Supported Mobile Markets Farmers Markets Stands Stands Agriculture Online Buying Clubs

Farm to Institution University Retail Markets Farm to Table

Top Market Priorities Reason for Selecting these Priorities

52 PLAN: for new opportunities for better access to healthy, fresh foods where you live, work, learn and play.

How do we plan for opportunities to change our • Vegetables Production community food system? • On-farm Coordination • When starting to plan for community food system changes, the community group should review all of • Commercial Kitchen the assessment sheets to identify the top areas with the highest ranking for “interest in developing.” • Farm to School • Each community participant can share their highest ranked practices and in the group setting these can • Faith-based Garden be put on a flipchart for everyone to see. • Mobile Market • The community participants can then vote on the set of priorities to start planning for action using stickers. Each participant can get two votes.

• Once the top 1 - 3 community priorities are determined, list them in the table below.

• These priorities will be used to move to the action planning process.

Top Community Priorities Reason for Selecting these Priorities

1.

2.

3.

53 PLAN: for new opportunities for better access to healthy, fresh foods where you live, work, learn and play.

Now that the community group has reviewed the top areas with the highest ranking for “interest in developing,” the group should brainstorm strategies for addressing the practices and record ideas in the table below. Solutions will be specific to your community. Describe the action steps to be taken, who should be involved, other resources that might be needed and when to be completed.

Who’s What else is When to be Action Planning Responsible needed? completed? Practice 1:

Practice 2:

Practice 3:

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