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Food system pres 2 2011 7-18

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  • 1. Mohawk Valley Food Project
    local regional collaborative community-driven

2. Mission
To establish a productive and resilient regional food system and ensure equal access to affordable,
healthy and nutritious food
for all.
3. 2011
The Mohawk Valley Food
Project launches as a Rust to Green Utica Action Stepwith
more than 30 active partners collaborating to address its mission and goals
create the areas first
Food Policy Council
4. USDA Hunger Free Communities Grant
grantees in partnership with community organizations to improveaccess to nutritious foodthrough research, planning, andimplementing hunger reliefactivities
14 grant recipients
from among 200 applicants nationwide
Cornell Cooperative Extension of Oneida County
Resource Center for Independent Living
City of Utica
Rust to Green Utica
Cornell University Department of Landscape Architecture
5. developing and strengthening
Mohawk Valleys Food System
Foster regional self-reliancewhile ensuringall citizens have access to affordable, healthyfood that is locally grown usingenvironmentally sustainable practices
Study whats shaping and affecting the food system and food security of our community and its citizens
Work together and take actions leading togreater community food security, effectivefood policies and a resilient food system
Form a Food Policy Council
to oversee,implement and evaluate Mohawk Valleys Food System policies and programs
Food Potentials Map: Showing different types of farmland and urbanized land extending to 10 miles from Utica
Data from Cornell Foodshed Mapping calculates Uticas capacity to produce all of its cropland foods within 10 miles and all of its grassland foods within 31miles
6. Whats a
Food Policy Council?
COALITIONof local residents and businesspeople, educational and governmentinstitutions and not-for profit organizantions who come together to examinehow a food system is operating and todevelop recommendations on how toimprove it.
FOOD POLICY COUNCIL addressesfood insecurity, nutrition and agriculturalsustainabilty with the goal of connecting theregional food system.
7. What makes a
8. Mohawk Valley Food System snaphot January 2011
9. Food Production
A communitys sustainability depends on its food system and its ability toprovide its food needs
A sustainable food system builds tiesbetween agriculture community andthe food consuming community.
Astable local agricultural base is key to a community-responsive food system
10. Food ProcessingandPackaging
The process of converting what is produced to what is purchased at grocery stores, convenience shops, restuarants, bakeries, etc.
Examples include canning vegetables, making beer,packaging...
Many are employed while contributing along the way.
11. Food Distribution
How food is delivered to consumers in responseto the communitys needs
Includes supermarkets, farmers markets, food pantries, restaurants, school and hospital cafeterias, convenient stores, etc.
12. Food Access
Making healthy, nutritious and affordable food available contributes to individual and community well-being and resilience
What programs are available to those inneed? Are these SNAP and WIC authorizedvendors? Are emergency food programs, school meal programs and food banks meeting the need?
Are food deserts preventing access to healthy food? What travel routes and transport options are available? What distances?
13. Food Consumption
What we eat mattersto our health!
Diets high in fats, carbohydrates andprocessed foods negatively impacts onesoverall health and well-being
Such diets are linked to obesity, diabetes,heart disease, cancer
14. Food Waste
The ways people handle the byproducts andwastes produced throughout the food system. This includes everything from cow manure to orange peels.
Best management practices, like composting, can close the loop and turn food waste into fertile soil.

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