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NCGT Annual Meeting Agenda 12:00 Lunch 12:15 Welcome & Overview 1:15 Break & Dessert 1:45 Discussion & Feedback 2:45 Concluding Remarks 3:00 Adjourn
NCGT Annual
Meeting
Agenda 12:00 Lunch
12:15 Welcome & Overview
1:15 Break & Dessert
1:45 Discussion & Feedback
2:45 Concluding Remarks
3:00 Adjourn
NCGT Annual
Meeting
Agenda 12:00 Lunch
12:15 Welcome & Overview
1:15 Break & Dessert
1:45 Discussion & Feedback
2:45 Concluding Remarks
3:00 Adjourn
Welcome & Overview
Goals of NCGT
Scope of NCGT
Work and outputs of NCGT
Discussion & Feedback
With the goals and scope in
mind, what are two specific
suggestions for NCGT work
over the next year
Rebecca Dunning, [email protected]
Overall Project Manager , 919.389.2220
Emily Edmonds, [email protected]
NCGT Extension & Outreach Program Manager
Trish Tripp, [email protected]
NCGT Produce Development Support, GAP and post harvest handling training
Robyn Stout, [email protected]
NCGT Farmer/Buyer Connections Planning; NC 10% Campaign & Local Food Ambass.
Laura Lauffer, [email protected]
Local Farms and Food at A&T
John Day, [email protected]
NCGT Military Liaison and Development
Lead for Dairy & Seafood
Krista Morgan, [email protected]
NCGT Lowes Foods Liaison; Lowes Foods Locally Grown Accounts Representative
Nancy Creamer and Noah Ranells
CEFS Co-Directors
Sarah Blacklin, [email protected]
NC Choices Director,
NCGT Meat Development Support
Krystal Chojnacki, [email protected]
NCGT Administration & Budget
JJ Richardson, [email protected]
NCGT Communications (website, newsletter)
Also key to the ongoing work of NCGT:
Joanna Lelekacs, [email protected]
NC Cooperative Extension
Local Foods Flagship Program Manager
Barry Nash, [email protected]
NC Sea Grant Seafood and value added product support
Eliot Lee, [email protected]
Summer NCGT Apprentice Coordinator
Graham Givens , [email protected]
NCGT Supply Chain Scholar, Poole School of Mgmt.
NCGT Management Team
GOAL: Strengthen the economics of small to mid-sized farm and fishing
operations; Increase access to local foods
OBJECTIVE & SCOPE: Bring more locally* grown foods (produce, meat, dairy, seafood)
into mainstream retail and food service supply chains
STRATEGIES: Identify the most promising solutions to enter local retail and food service markets
Pilot these solutions in North Carolina
Evaluate and report the results for the benefit of all
*Locally – In North Carolina, grossing < $1 million annually
Across-the-board Challenges
> Scale: Price/cost/volume
> Habits, operating procedures
> Going beyond single “wins”
Collaborative
Supply
Chains (value chains)
Build producer and
buyer capacity
Network producers
and buyers
Create enabling
environments
Market
relationships,
sales
Build Capacity
• Workshops, trainings
• Fact sheets, videos
Videos
Fresh produce GAPS workshops and distance ed Workshops/fact sheets on
selling retail & wholesale
Build Capacity
• Supply chain & feasibility
studies
• Business operations guides
• Surveys
Network Producers & Buyers
• Grower-Buyer Speed
Networking
• Site tours and events
• Individual business
connections
Panels w/ growers & buyers
Speed-networking with growers
& buyers
Food shows with growers & buyers
Workshops and tours that
bring growers, buyers,
processors into the same
spaces
Create an Enabling Business
Environment
• Targeted outreach to
consumers
• Involvement of students
• Extension educators
MBA teams and summer undergraduates work with partner
businesses
You suggested, and we responded:
>More information on produce grading/handling and materials
to improve consistency when producers aggregate=>
Post harvest handling workshops and videos
Spec manual
>Centralization of information =>
Information on Local Food Web portal and all events
centralized on the CEFS portal
>Assistance to farmers marketing efforts/farm business health assessments=>
Record keeping at the farm level
*2016 Business development at the county/regional level
>Connect with institutions to generate demand for local products=>
*2016 ufoods (University Food Systems) initiative
>Communications guides for farmer do’s and don’ts for selling to retailers=>
Direct-store-delivery to retail fact sheets
>Something to guide producer farmers on whether wholesale is appropriate=>
Record keeping at the farm level
100’ row-to-case guide for produce planning
NC Choices business planning workshops for meat producers
>Marketing of local foods through events=>
MDI food show, local element
Sysco food show, local element
Other suggestions:
>Translating materials and website into Spanish
>Coordinating producers to arrange joint pickup sites to
minimize travel costs
>Website networks to link producers and/or buyers to:
Find particular products
Do e-commerce
Find trucking options
Exchange packaging ideas
>Promoting individual buyers who are sourcing local
>Marketing local foods through regular events such as monthly farm tours
>Give producers option of demo-ing specialty items in stores
>Marketing assistance for farmers who do not have time to market products
>Identify distribution networks in rural areas and connect local foods to them
>How to translate NCGT work/findings to rural community organizations
>Create markets for seconds
Other suggestions:
>Translating materials and website into Spanish
>Coordinating producers to arrange joint pickup sites to
minimize travel costs
>Website networks to link producers and/or buyers to:
Find particular products
Do e-commerce
Find trucking options
Exchange packaging ideas
>Promoting individual buyers who are sourcing local
>Marketing local foods through regular events such as monthly farm tours
>Give producers option of demo-ing specialty items in stores
>Marketing assistance for farmers who do not have time to market products
>Identify distribution networks in rural areas and connect local foods to them
>How to translate NCGT work/findings to rural community organizations
>Create markets for seconds
Some Numbers:
Producer/Buyer networking 148 participants in producer/buyer networking events
Workshops for producers and extension
educators 256 attend produce safety and post-harvest handling workshops
372 attend workshops on selling into retail and wholesale markets
68 agent attendees for info on food access
119 agent attendees for building local foods systems
43 producers and educators on business partner site visits
Students paired with business partners 13 MBA teams worked on partner projects
4 Supply chain scholars
2 Industrial engineering MS projects
30 applications for 7 summer apprentice spots in 2015
75 applications for 10 summer apprentice spots in 2016
Collaborative
Supply
Chains (value chains)
Build producer and buyer
capacity • Workshops, trainings
• Fact sheets, videos • Surveys
• Supply chain studies • Business operations guides • Add university food service
Network producers and
buyers • Individual business connections • Grower-Buyer Speed Networking
• Site tours and events
Create an Enabling
Environment • Outreach/involvement of students • Targeted outreach to consumers
• Extension educators • Business development at county/regional level, small ag
as econ dev.
Market
relationships,
sales
Build producer and buyer
capacity • Workshops, trainings
• Fact sheets, videos • Surveys
• Supply chain studies • Business operations guides • Add university food service
Network producers and
buyers • Individual business connections • Grower-Buyer Speed Networking
• Site tours and events
Create an Enabling
Environment • Outreach/involvement of students • Targeted outreach to consumers
• Extension educators • Business development at county/regional level, small ag
as econ dev.
Collaborative
Supply
Chains (value chains)
Market
relationships,
sales
With the goals and scope in mind, what
are two specific suggestions for NCGT
work over the next year?
And one significant game-changer,
something that is beyond an individual
effort, is hard to do, but is achievable?
Remember introductions!!
Upcoming NCGT gatherings:
Piedmont Grown Conference, March 10, Hunt Library, NCSU
Campus, piedmontgrown.org
NCGT Apprenticeship Supply Chain Symposium, July 29,
NCSU Campus
FoodCon, The Business of Sustainable Food, November 11,
NCSU Campus
