Engaging Farmers, Culinary Schools, and Communities in Value-Added Production to Strengthen Local Food Systems
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| Title: | Engaging Farmers, Culinary Schools, and Communities in Value-Added Production to Strengthen Local Food Systems |
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| Language: | English |
| Authors: | Errickson, Lauren B., Schoolman, Ethan D., Quick, Virginia, Davis, Sarah, Capece, Anthony |
| Source: | Journal of Extension. 2022 60(3). |
| Availability: | Clemson University Press. 116 Sigma Drive, Clemson, SC 29634. Tel: 864-656-7156; e-mail: journalofextension@clemson.edu; Web site: https://tigerprints.clemson.edu/joe/ |
| Peer Reviewed: | Y |
| Page Count: | 6 |
| Publication Date: | 2022 |
| Sponsoring Agency: | US Department of Agriculture (USDA) |
| Document Type: | Journal Articles Reports - Evaluative |
| Descriptors: | Cooking Instruction, School Community Programs, Agricultural Occupations, Agricultural Production, Food, Preferences, Program Effectiveness, Extension Education |
| Geographic Terms: | New Jersey |
| ISSN: | 1077-5315 |
| Abstract: | Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals. |
| Abstractor: | As Provided |
| Entry Date: | 2023 |
| Accession Number: | EJ1364220 |
| Database: | ERIC |
| Abstract: | Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals. |
|---|---|
| ISSN: | 1077-5315 |
