PRESENTED AT THE

SUSTAINABLE SC LOCAL FOOD SYSTEMS WORKSHOP

JANUARY 29, 2010

BY

DR. SUSAN BAREFOOT CLEMSON UNIVERSITY

South Carolina Sustainable Alliance for the Food Economy (SC SAFE)

Sustainable SC Local Food Systems

Sustainable SC Local Food Systems

SC Sustainable Alliance for the Food Economy

SC Sustainable Alliance for the Food Economy

Economic focusSelf-supporting Locally owned

(including) Farmers, Producers Consumers,

Entrepreneurs Local Processors Farmers Markets –

roadside, community, and state.

Wholesalers, Retailers Restaurants, Schools

Educational focusPortal for information

and assistance for the entire SC food system

Will be a “one-stop shop” for reliable information from many partners

Assistance for SC Local Food Systems

How Do Sustainable SC Local Food Systems and SC SAFE Relate?

Why Sustainable Food Systems?

Producers/EntrepreneursDiversifying income

streamIncreasing local access to

fruits and vegetablesFostering food security

and food independenceCustomersBuying from neighbors Supporting local food

economy Connecting with

agricultureFinding lower cost,

higher quality productsExpecting safer food

What SC SAFE Offers

A portal for answers to business and consumer technical and marketing food questions through University connections:

Clemson research and Extension faculty in Food Science & Human Nutrition; Applied Economics & Statistics; Entomology, Soils & Plant Sciences; Horticulture; Packaging Science; Management ; Marketing; Parks, Recreation & Tourism Management; Institute for Community & Economic Development; Spiro Entrepreneurial Center.

Local Clemson Extension agent expertise in food safety & nutrition, community & economic development, horticulture, row crops, livestock & forages.

South Carolina State faculty and agents who work with limited resource farmers and small businesses.

What SC SAFE Offers

Answers to technical, marketing and business food questions through Agency connections:

SC Department of AgricultureSC Department of Health & Environmental

ControlSC Meat & Poultry InspectionSmall Business Development CentersSC Department of CommerceOther state and federal partners

What SC SAFE Offers

Identification of technical, marketing and food questions and trends through Business associations or NGO connections:

SC Food Safety Council and SC Food Policy Council

SC Specialty Foods AssociationSoutheastern Food Processors AssociationSC Fruit, Vegetable & Specialty Crops AssociationEat Smart Move More - South CarolinaSC Farm BureauSustainable Ag Organizations and Others

How Can SC SAFE Help Sustain SC Local Food Systems (Farmers Markets)?

ExampleFood safety continuum

from producers to community farmers’ markets

CustomersBuy from neighbors Support local food

economy Connect with

agricultureFind lower cost, high

quality productsExpect safe, healthy

food

Food Safety for Sustainable Food Systems – Community Farmers Markets

Food safety is the risk of illness or injury associated with handling and consuming foods. Lower risk = safer food.

Foodborne hazards include: Physical – metal, plastic, glass, wood, pits, stones. Chemical – pesticides, fertilizers, cleaners, sanitizers. Biological – disease-causing organisms or their toxic

products (Salmonella, Listeria, E. coli O157:H7, botulinum toxin, hepatitis virus); natural allergens

Physical and chemical hazards must continually be addressed by farmers and growers.

However, the largest number of food safety problems are caused by biological hazards.

SC SAFE and Farmers’ Market Managers

ESMMSC Toolkit for (eatsmartmovemoresc.org) Farmers Market Managers outlines SC food safety regulations and market vender requirements

SC SAFE accesses programs that help market venders understand (1) food safety risks, need for compliance, (2) necessary certifications, and (3) process authority expertise

SC SAFE and Farmers’ Market Vegetable Grower-Venders

Growers producing vegetables for sale at Farmers’ Markets should:

Properly use agricultural chemicals and other products

Reduce exposure to potential hazards during production, harvest and handling

Require good personal hygiene from all persons harvesting or handling produce

SC SAFE: Training in Good Agricultural Practices (GAP’s) helps farmers meet these requirements

SC SAFE and Farmers’ Market Venders of Prepared Foods

Per SC Food & Cosmetic Act, foods for public sale:

Must be prepared in an inspected, approved facility

Must have an approved label.

If canned, bottled or jarred, product must be analyzed by process authority (SC SAFE).

Venders producing acidified foods must meet FDA process requirements. BPC School FDA registration Certified process Recordkeeping

SC SAFE and Farmers’ Market Customers

Food safety programsFood preparation

/culinary classesFood safety, nutrition

and health topics at Clemson Home & Garden Information Center (hgic.clemson.edu)

National Center for Home Food Preservation at U.Ga. (uga.edu/nchfp/)

• Home canning and food preservation work shops

Food Safety Tools for Sustainable Food Systems through the SC SAFE Portal

For Producers Pesticide TrainingGood Agricultural

Practices (GAPs) Workshops

SE Vegetable Extension Workers “2010 Vegetable Crop Handbook”

For Processors and Entrepreneurs

Technical advice Specialty product

analysisBetter Process Control

Schools

HACCP WorkshopsProcess Authorities

For ConsumersCanning and food

preservation workshopsFood

preparation/culinary classes

Web resources: Home & Garden

Information Center National Center for

Home Food Preservation

SC SAFE and Farmers Markets

The SC Sustainable Alliance for the Food Economy currently is a portal to food safety and quality tools for Farmers Markets and SC Local Food Systems

We are working to secure funds to “grow” it

More to come …… Feasibility studies Food business planning Market assessment

Questions? Suggestions? Ideas?

For More Information on SC SAFE

Dr. Susan BarefootClemson UniversityTel: 864-656-3140

E-mail: SBrft@clemson.edu