AbstractMaterial and Energy Requirements of AgricultureOrganizations Supporting the Increased Sale and Consumption of Local FoodOrganic AgricultureMichigan Food SystemsOhio University, College of Arts and Sciences, Athens, OH 2000ExperienceEndangered Species UPDATE, University of Michigan, SNRE 2002-PresentEditorial Assistant; Duties include recruitment and liaison to prospective authors.Independent Contractor, Waterford, MI 1999-PresentLong Term Healthcare Consultant, providing Medicare certification and state licensure compliance inspections, interim administration, and facility-specific problem solving services.Beverly Enterprises, Inc., Fort Smith, [email protected](734) 369-2023EDUCATIONRELEVANT COURSEWORKRELEVANT PROFESSIONAL/LEADERSHIP EXPERIENCEEducationRelevant ExperienceHonors and Fellowship AwardsEducationWayne State University 2002-PresentUniversity of Michigan 2000-2002University of California-Berkeley 1996-1997Graduate study in mathematical modeling in ecology.University of Chicago 1990-1994EmploymentVolunteerEDUCATIONEXPERIENCELocal Food Master’s Project Work PlanApril 7, 2003Decreasing the Distance between Food Production and Consumption:Building a Local Food Network in Washtenaw CountyApril 7, 2003Gary DavisMichael DiRamioKana HorigomeLeah KatzAdam Martin-SchwarzeBeth MurphyShelly RudnerClient: SlowFood Huron Valley – Todd Wickstrom, President Faculty Advisor: Dr. Ivette Perfecto, Associate Professor of Natural Resources Email group: [email protected] Michigan Department of AgriculturePage 0Local Food Master’s Project Work PlanApril 7, 2003Table of ContentsAbstract………………………………………… 2Proposal………………………………………… 3 Introduction Background Description of Proposed ResearchBudget…………………………………………… 9Personnel…………………………………………10 Gary Davis Michael DiRamio Kana Horigome Leah Katz Adam Martin-Schwarze Beth Murphy Shelly RudnerWorkplan…………………………………………17Page 1Local Food Master’s Project Work PlanApril 7, 2003Abstract“A community based food system has its foundation in our communities. It is a system that returns benefits of a social and economic nature to the community,cares for and protects the environment and resource base of the community, and is fully aware of and integrated into the global economy in which we live. This vision is alive and evolving in many places across the country and a diverse set of organizations and institutions are currently exploring its various dimensions.”1In the United States, food often travels a great distance before it reaches the plate of a consumer. This geographic distance translates into a physical and mental disconnect between Americans and the food that they consume. For most Americans, food is one of the most direct links to the natural environment, families, friends and neighbors, and the economy. The growing disconnect and lack of transparency in food production and consumption results in a reduction of conscious choice about the food we eat, where it comes from, and the impact that it has on the environmental, community, and economic health. Local food networks have been established and operate successfully in several areas in the United States. These networks link local producers and consumers and provide a viable alternative to long-distance wholesale food distribution. Local food networks can create an institutional framework for sustainable food production and consumption by strengthening community cohesion, fostering local economic development, and maintaining the long-term viability of agricultural land. There is a growing body of evidence suggesting that local food systems can increase the economic viability of small farms, businesses, and local jobs; allow food to be produced in ways that nurture rather than destroy the land; and provide food that is as healthy and nutritious as possible.2 The goal of this master’s project is to facilitate the design and implementation of a food network that will minimize the distances, both geographic and perceived, between food production and consumption in the Washtenaw County area. Adequate production capacity and corresponding demand are primary requirements for a vibrant local food system. Other necessary elements include government policies, community infrastructure, and market incentives that encourage a local food system.We will strive to unite agricultural producers and consumers through a network that fosters understanding and interdependence so that each group feels a greater connection and responsibility to the local community. To design 1 Food & Society 2002 Conference Proceedings; “The Evolving Vision and Dimensions of Community Based Food Systems” Gail Imig and Oran Hesterman, Program Directors, W.K. Kellogg Foundation2 Local Harvest.org http://www.localharvest.org/buylocal.jsp 24 March 2003Page 2Local Food Master’s Project Work PlanApril 7, 2003the network, we will draw on pertinent academic literature, interviews with stakeholders, focus groups, analysis of local economic and institutional barriers, and case studies of other local food systems. To design the network, we will draw on pertinent academic literature, interviews with stakeholders, focus groups, analysis of local economic and institutional barriers, and case studies of other local food systems.Page 3Local Food Master’s Project Work PlanApril 7, 2003ProposalIntroductionThe majority of food consumed by an average American, whether eating in their home or dining out, originates in another state or even another country. Currently accepted industrial agribusiness practices that are rooted in interstate and international transportation of food products exact significant costs on the natural environment, the viability of small and medium farming operations, and on social infrastructures.3 When food travels long distances and passes through many hands in getting from farm to table, public comprehension of these costs can be significantly obscured and accountability is lost along the food production-consumption chain.4 Many communities have lost touch with the sources of their food and may not be aware that the distance it travels has been steadily increasing over recent years. In the U.S., food travels an average of 1,500 miles before it reaches the dinner table, and the distance
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