Community Based Food Systems

Two Parallel Food Systems

Industrial

• Focus on corn, soy and CAFO pork, chicken and beef

• Large property sizes• Heavy machinery required• Work with only a few large

corporations throughout the world

Community Based

• Focus on Specialty crops, pastured pork, poultry, and beef

• Small property sizes• Minimal equipment needs• Work directly with

consumers

IndustrialFood SystemsThe top five industrial agricultural commodities in Iowa are: corn, hogs, soybeans, cattle, and dairy.The primary uses of these crops are to:1. Feed livestock2. Produce High Fructose Corn Syrup3. Produce Hydrogenated Oil4. Provide Affordable Poultry, Pork and Beef proteinsThe technologies and adaptations in commodity agriculture, whether you like it or not, have helped make more types of food products available at very low cost to people around the world.

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Community Based Food Systems

Produce whole food crops not typically intended for intensive processing.

Distribution is usually done on a local scale; crops not intended to leave the community or region where they are produced.

Products are sold directly to consumers or institutions, very few third party distribution partners.

• Healthy food, including fresh produce and leaner, grass based meats

• Stewardship practiced particularly by farmers but also considering the distance food travels and other post harvest practices

• Access to healthy food for people at all income levels, not just for well-to-do “foodies”

• A livable wage for farm-workers and a decent livelihood for farmers

*Anthony Flaccavento

*The Elements of a Local Food System

• A value chain is a supply chain that is designed to link supply with markets efficiently, but to do so while promoting certain core values

– Equity and fair pay: for farmers, farm-workers, food producers, businesses and workers in the supply chain

– Sustainability: beginning with more resilient farming practices, but also considering the total footprint or production, processing, shipping etc

– Community Capacity: to better meet its own food needs and to build a more self-reliant economy, primarily through locally owned infrastructure and assets

– Health and Food Access: for all, with a particular concern for people of limited means

Anthony Flaccavento

What is a Value Chain?

What This Could Look Like

• Grows on less than an acre• Typically is un-mechanized• Grows up to 50 different varieties

of fruits and vegetables• Invests in season extending

technologies such as cold-frames• Markets direct to individuals,

farmers markets and CSA’s• Can scale-up to wholesaling after

success in direct markets

• Grows on a minimum of 2 acres• Requires machinery to maintain

efficiencies• Grows 3-5 varieties of fruits or

vegetables• Invests in greenhouses and high-

tunnels for season extension and year-round growing

• Markets to grocers, hospitals, schools, institutions

• Often participates in direct marketing as well

What This Could Look Like

The farmer that wholesale’s:The farmer that sell’s direct:

Filling in the Gaps

Farmers Markets• Every Farmers Market in

the region needs more fruit, vegetable, and niche meat vendors.

• There are many communities and organizations that want to start farmers markets but can’t find enough vendors.

What Sells• Most vendors already grow

and sell the standards: tomatoes, onions, zucchini, turnips, etc.

• New vendors should consider differentiated products: niche meats, heirloom varieties, baby vegetables, gourmet vegetables and FRUIT!

An Iowa Farmer’s Market

“Farmers market means a marketplace whichseasonally operates principally as a commonmarket for fresh fruits and vegetables on a retailbasis for off-the-premises consumption” – Iowa Food Code 137F.1.

Iowa Farm EnterprisesPast & Present

• In 1920 more than 75% of ALL Iowa farms raised: horses, cattle, chicken, corn, hogs, apples, hay, and oats!

• Up to 62% of farms also raised: cherries, wheat, plums, grapes, ducks, geese, strawberry, pears, mules, sheep, timothy, peaches, bees, barley, raspberry, turkeys, watermelon, syrup sorghum, gooseberry, sweet corn, apricots, tomatoes, cabbage, popcorn, AND currants!

• In 2002 the primary crops grown were: corn, soybeans, hay, cattle, horses, hogs, and chickens.

• Roughly 1% of Iowa farms raised oats, sheep, goats, duck, and geese.

• Other crops were not grown in significant enough amounts to track.

Growing What We Eat

Filling in the Gaps

Farm to School• Local food producers can

work with their local school’s food service program to help improve access to fresh and nutritious food in our community schools. From kindergarten through college – campuses are embracing local food.

Farm to Institution• Farmers and ranchers can

sell product directly to hospitals, care facilities, restaurants, grocery stores, correctional facilities, etc.

• Be willing to work with their requirements to create a strong professional relationship.

Farm to School in Iowa

In 2007, Iowa lawmakers passed Farm to School legislation to establish aprogram that would link elementary, secondary, public and non-public schoolswith Iowa farmers; provide schools with fresh and minimally processed Iowagrown food for inclusion in school meals and snacks; and to encouragechildren to develop healthy eating habits and provide them with hands-onlearning opportunities, such as farm visits, cooking demonstrations, andschool gardening and composting programs.

The Farm to School Program is coordinated by the Iowa Department ofAgriculture and Land Stewardship in partnership with the Iowa Department ofEducation and a seven-member Farm to School Council. The Iowa Farm toSchool Program will reach out to communities to establish strong

partnerships.

Filling in the Gaps

Land• It doesn’t take much land to put

in a garden – it doesn’t take too big a garden to feed your family or sell at a farmers market.

• Western Iowa Development Association has developed a land-bank of small (1/10th acre and up) parcels available for rent/lease in the area; specifically to local food producers.

• We are working to create community gardens so that those without land can use public land to grow food.

Lot’s of Land• For people that want to

acquire ten or more acres of land: there are programs that can offer guaranteed loans and business development assistance.

• We have a strong coalition that can help new or expanding food producers access land.

Filling in the Gaps

Regulations & Policy• The local food coordinator, the

local food policy councils, the RC&D, and many state & local agencies are available and willing to help local food producers navigate the web of policies, inspections, regulations, rules, and issues that can impact production.

• How could forming a local food policy council help your communities?

Food Safety• Food Safety should be one of our

top priorities as we work to create an economically successful local food system. Developing strong standards in local food production will protect all of us.

• Local food system champions should be prepared to help consumers, purchasers, and producers understand what they can do to ensure the safety of the food system.

The following checklist is only a few of things a farmer or rancher needs to think about before starting a new business or expanding the scope of an existing one.

CAN YOU PROVIDE SERVICES TO MEET THESE NEEDS?1. Business plan: Have you developed a business plan that is anoperating manual for your business?2. Business entities: Have you selected the business entity thatbest fits your business plan?3. Insurance: Have you reviewed your insurance coverage for yourbusiness recently and made sure you have adequate coverage?4. Food safety: Have you taken the time to determine how foodsafety rules fit into your present and future business plan?5. Equipment and packaging: Have you reviewed yourequipment and packaging materials to make sure they arefood grade?6. Finance: Have you reviewed your business plan with yourbanker and lined up adequate financing?7. Marketing plan: Have you identified your prospectivecustomers and determined how to market to them?8. Equipment plan: Have you priced and located the type ofequipment you will need to conduct your business?9. Facility plan: Have you determined what facility you will use andif you will need a new or different facility?

Scaling Up Beyond Farmers Markets

From Selling to Institutions: An Iowa Farmer’s Guide by Robert Luedeman & Neil D Hamilton Drake University Agricultural Law Center

What Can a Local Food Working Group Do?

1. Identify all existing local food producers.2. Identify all existing local food value chains.3. Identify strengths, weaknesses, opportunities, and threats to

the Fremont County Local Food System.4. Develop and implement actionable plans to build on

strengths, encourage opportunities, overcome weaknesses and alleviate threats.

5. Work with policy makers within the county to engender an environment that supports local food production and consumption.

Filling in the Gaps

Local Lockers• Currently we are incredibly

lucky to have small, local meat and poultry lockers in SW Iowa.

• Most regions in Iowa have seen their local lockers close.

Federal Inspection• Unfortunately without

Federal inspection local niche meat producers who want to sell to: restaurants, institutions (schools, hospitals, care facilities, jails, etc) or anywhere across state lines, haul their livestock out of state for processing.

• Current state inspection in Iowa is an EXACT replica of Federal Inspection. There is no regulatory difference. Currently all lockers in SW Iowa are state inspected.

• Hauling livestock has negative impact in many ways: it’s hard on the animals, sends dollars out of state – dollars that don’t come back, and is a time consuming activity for producers.

• Local processing with federal inspection would keep more of our hard earned money in our communities, shorten distances animals have to be hauled for processing, and create more markets for local, niche meat and poultry products.

Federally Inspected Processing = Economic Development

Regulating Agencieswill they work with local food producers in your communities?

For Farmers Markets• Iowa Department of

Inspections and Appeals• County & City Departments

of Public Health• Iowa Food code• Iowa Department of

Agriculture and land Stewardship

• FDA• Food Safety Inspection

Service

For Wholesale• Iowa Department of

Inspections and Appeals• County & City Departments

of Public Health• Iowa Food code• Iowa Department of

Agriculture and land Stewardship

• FDA• Food Safety Inspection

Service

Filling in the Gaps

What Counties Can Do• Asses what planning and

zoning regulations impact local food production

• Meet with local food producers to find common ground

• Amend policy to ensure small farmers and ranchers are getting the support they need to fully develop their operations.

What We All Can Do• Understand that by working

together we can accomplish more.

• Try to see the situation from everyone’s perspective – not just your own.

• Be willing to compromise – a little progress today may lead to lots of progress tomorrow.

How Does Fremont County Define a “farm”Federal, State, & Local Policy Definitions of “A Farm”

• The US Census defines a farm as any place from which $1,000 or more of agricultural products were produced and sold during the census year.

• Iowa state code defines a farm as ten acres or more of land in agricultural use.• The Pottawattamie County Assessor defines a farm as 15 or more acres. (this

varies from county to county)• The Pottawattamie County Department of Planning and Zoning defines a farm as

35 acres. (this also varies from county to county)• USDA defines a farm by US Census standards for statistical purposes only –

individual USDA programs have their own standards:• The Farm Service Agency (of the USDA) defines a farm as 10 acres or more.• The Cass County Auditor defines a farm as ten acres or more of land in

agricultural use.• Boone County defines a farm as an enterprise which is recognized in the

community as a farm rather than a rural residence.

To Put Food Production Into Perspective

• The average county in Iowa contains 240,300 acres of harvested cropland

• In order to produce the 22 typical fruits and vegetables that Iowans consume - 30,000 acres would be needed STATE-WIDE.

• Current seasonal production would require just over 12,000 acres.

This 12,325 acres represents just 5.1% of the cropland in just one county!If this production were distributed across the entire state this would require just 123 acres per county – slightly less than 1/5th of a square mile. Food production has different requirements than corn and soy production – typically counties have this much or more vacant land that is suitable to use for food production.

From: The Economic Impact of Fruit & Vegetable Production is SW Iowa Considering Local & Nearby Metropolitan Markets by: David Swenson 2009

Possible Economic Impacts:

In SW Iowa, farmer’s produce $792 Million in food commodities per year, yet spend $887 Million to raise them. Losing an average of $95 million in production costs each year. Farmers also spend an estimated $400 million buying inputs sourced from outside the region.

Residents of SW Iowa* spend more than $370 Million on food annually. More than 90% is imported from other states and countries.

Iowans spent $7 Billion on food in 2006The 2006 Iowa corn crop was worth $4 Billion

Proven agricultural techniques show it is possible to earn up to $50,000 per acre using Small Plot Intensive Techniques (www.spinfarming.com)

Iowans eat 25.9 million pounds of carrots each year and only 5% of these are grown in Iowa.

Demand for local, sustainable, humanely-raised, fair-trade food production has increased – growing about 20% per year

*Cass, Fremont, Harrison, Mills, Montgomery, Page, Pottawattamie, & Shelby Counties

Data from Crossroads Resource Center & Ken Meter 2006 & A Vision for “Good Food” for Iowa by Angie Tagtow

Current Health Trends in Iowa:

Two-thirds of Iowans are overweight or obese.Iowa’s direct costs attributed to obesity are estimated to be more than $783 million.Since 1996 there has been more than a 60% increase in the rate of diabetes in Iowa.Researchers have predicted that because of the dramatic rise in obesity and related chronic diseases, especially among young people, Iowans may experience a decline in life expectancy by as much as five years in the next few decades. Our children may have shorter life spans than their parents.

Health Benefits of Community Based Food Systems:

As access to locally-grown food increases, food security improves, more fruits and vegetables are consumed and diet related chronic diseases decline.

Food is a basic human need and the quality and quantity of food available is essential to our good health.

Diverse foods are needed to meet the food, nutrition, and health needs of all Iowa eaters. Diversifying farm production helps meet the demand and enables a producer to spread out their production and level of risk.Local food enable Iowans to reconnect with where their food comes from. We have a strong cultural and historical connection to raising our own food.Our ancestors that settled this state did so primarily as self-sufficient farmers and ranchers.

For More Information about Community Based Food System Development in Southwest Iowa:

Southwest Iowa Food & Farm Initiative(SWIFFI): Harrison, Shelby, Audubon, Guthrie, Pottawattamie, Cass, Mills, Montgomery, Fremont, and Page Countieswww.swiffi.org

Local Food Coordinator: Bahia BarryAt Golden Hills Resource Conservation & Development (RC&D) 712-482-3029

Western Iowa Development Association (WIDA) – Donna Peters712-343-6368

"I think our governments will remain virtuous for many centuries as long as they are chiefly agricultural; and this will be as long as there shall be vacant lands in any part of America." --Thomas Jefferson to James Madison, 1787. Papers 12:442