Events Archive

Good Agricultural Practices One-Day Workshop: Navigating the USDA GAP Audit | June 16, 2016 | Henderson, NC

6-17-GAP-logos

June 16, 2016, 9 am – 4 pm

Register Online: http://goo.gl/forms/o33qa7bDWntGn2Ar1

Registration Deadline: Tuesday, June 14

Registration Payment: Checks only! Please make checks payable to “NC State University” and leave the memo line blank.  Mail to: Center for Environmental Farming Systems, Attn. Lisa Forehand, Box 7609 – NCSU, Raleigh, NC 27695.

Registration Information: Space is limited. In order to secure your space on the tour, your registration fee is required within 10 days of registering.

North Carolina State University and North Carolina Cooperative Extension are partnering with the Center for Environmental Farming Systems/North Carolina Growing Together Project (CEFS/NCGT), Carolina Farm Stewardship Association (CFSA) and Vance-Granville Community College to deliver workshops across the state with the aim of providing farmers with the tools to reduce food safety risks and meet market requirements.

The Navigating the USDA GAP Audit workshop, will combine classroom and on-farm instruction to provide producers with the tools needed to identify potential food safety concerns, as well as strategies to minimize potential contamination. Available resources, including cost-share assistance and consulting services, will be provided to growers to assist with the implementation of an effective on-farm food safety program.

Participants will receive a Certificate of Attendance to fulfill training requirements for USDA GAP/GHP certification.

Portions of the workshop will take place outside. Please wear comfortable walking shoes, bring a water bottle, and appropriate weather gear. The workshop will take place rain or shine.

If you have additional questions regarding the workshop, please contact Trish Tripp, Produce Supply Chain Development Liaison, NC Growing Together at 336-458- 6980 or email directly at trish@artisanfoodsolutions.com. For registration questions, email Lisa Forehand at lisa_forehand@ncsu.edu.

 

May 25, 2016 | Full-day Pasture Porkshop | Winston-Salem, NC

Date: Wednesday, May 25
Time: 9:00am – 5:00pm (registration opens at 8:00am)
Location: Forsyth Cooperative Extension Office, 1450 Fairchild Rd. Winston-Salem, NC 27105 (Directions can be found at: https://www.forsyth.cc/CES/)
Registration Fee: $35 (Includes ‘Grab and Go’ breakfast with local buttermilk biscuits and local breakfast sausage; a local, BBQ plate lunch; snacks, and beverages.)
Register Online: http://go.ncsu.edu/porkshop
Registration Deadline: Friday, May 20
Registration Payment Options:

  • Credit Cards: CEFS can now accept credit cards for your registration fees.
    Visit https://commerce.cashnet.com/NCSUCEFS, click on the “Pasture Porkshop” tab and follow the directions.
  • Checks: You may also mail a check to: Center for Environmental Farming Systems, Attn. Lisa Forehand, Box 7609 – NCSU, Raleigh, NC 27695. * Please leave memo line blank*.

Pork Demonstration Registration Information: Due to limited space, the first 25 PAID registrants receive a spot in the pork demonstration class.  All other registrants will be put on a waitlist and be notified if a spot becomes available.

This all-level seminar, presented by NC Choices and NC Cooperative Extension, is geared toward NC pastured pork producers interested in taking their business one step further on-farm and off.

Topics covered include:

  • Alternative Feeds & Developing Good Forage
  • Maximizing Meat Quality
  • Cost-Effective Infrastructure, Welfare, and Best Management Practices for Pastured Pork
  • Determining Costs, Capital Investments, and Pricing Your Pig
  • Local BBQ Lunch: Update on NC Choices/NCGT Local Meat Survey
  • Improving Silvopasture Systems in the South: Suitable Forage Crops and Upland Forests
  • Wholesale Versus Retail: Side by Side Pork Breakdown Illustrating Two Ways to Process Pork for Wholesale and Retail Markets. Includes Pork Butchery Demonstration.*
  • Building Your Market Round Table: Determining Markets, Scale, and the Right Mix for Your Farm

Speakers Names/ Titles:

Ryan Butler – Green Button Farm
Dr. Mark Knaur – NC State University, Department of Animal Science
Casey McKissick – Foothills Local Meats
Lee Menius – Wild Turkey Farm
Roddy Pick – Greenbrier Farm
Silvana Pietrosemoli – CEFS and NC State University, Department of Animal Science
Dr. James T. Green – NC State University, Department of Crop Science
Dr. Eric van Heugten – NC State University, Department of Animal Science
Jimmy Lee – El Kimchee food truck, Buxton Hall BBQ, and Foothills Meats

 

April 4 & 6, 2016 | Postharvest Handling for Improved Shelf Life | Henderson and Durham Counties

The economic success of fruit and vegetable production is highly dependent on postharvest quality preservation. When marketing fresh fruits and vegetables, understanding the processes affecting product quality during storage and transportation is essential in obtaining a premium price for the product.

To assist growers in developing skills that will provide a competitive advantage within the fresh produce market, the NC Growing Together Project (NCGT) will offer a series of Postharvest Physiology, Pathology and Handling Workshops, in collaboration with the North Carolina Cooperative Extension. Participants will learn approaches and technologies to maintain product quality and extend shelf-life, limiting postharvest disorders and loss of sales.

Geared toward producers selling into wholesale markets, as well as Extension Agents who are assisting growers with wholesale market expansion, this full-day, hands-on workshop will offer a variety of tools to assist growers in meeting US Grade #1 Standards. The workshops will be conducted by Trish Tripp, NCGT Produce Supply Chain Development Liaison and George Wilson, PhD, Postharvest Horticulturist.

HENDERSON COUNTY
Date: Monday, April 4
Time: 9:00 am – 3:00 pm
Location: HENDERSON COUNTY – Mountain Horticultural Crops Research and Extension Center, 455 Research Drive, Mills River, NC 28759

DURHAM COUNTY
Date: Wednesday, April 6
Time: 9:00 am – 3:00 pm
Location: Bull City Cool Food Hub, 902 N Mangum Street, Durham, NC 27704

 

April 11, 2016 | Good Agricultural Practices One-Day Workshop: Navigating the USDA GAP Audit | Summerfield, NC


Date: Monday, April 11
Time: 9:00am – 4:00pm
Location: Summerfield Farms, 3203 Pleasant Ridge Road, Summerfield, NC 27358,
Registration Fee: $20 (includes lunch)

North Carolina State University and North Carolina Cooperative Extension are partnering with the Center for Environmental Farming Systems/North Carolina Growing Together Project (CEFS/NCGT) and Carolina Farm Stewardship Association (CFSA) to deliver workshops across the state with the aim of providing farmers with the tools to reduce food safety risks and meet market requirements.

The Navigating the USDA GAP Audit workshop, will combine classroom and on-farm instruction to provide producers with the tools needed to identify potential food safety concerns, as well as strategies to minimize potential contamination. Available resources, including cost-share assistance and consulting services, will be provided to growers to assist with the implementation of an effective on-farm food safety program.

Participants will receive a Certificate of Attendance to fulfill training requirements for USDA GAP/GHP certification.

Portions of the workshop will take place outside. Please wear comfortable walking shoes, bring a water bottle, and appropriate weather gear. The workshop will take place rain or shine.

If you have additional questions regarding the workshop, please contact Trish Tripp, Produce Supply Chain Development Liaison, NC Growing Together at 336-458-6980 or email at trish@artisanfoodsolutions.com. Location Contact: Lauren (lauren@summerfieldfarms.com)

 

March 30, 2016 | Adding Value to Local Food | Lunch and Learn Webinar

Date: Wednesday, March 30
Time: 12:30pm – 1:30pm
Registration Fee: FREE

The demand for local food has risen over the last decade; however, a growing number of consumers also want more convenience built into their local food choices – flavorful options that are less perishable than farm-fresh products and require minimal preparation at home. This program will introduce Extension educators and small-business owners to general principles for successfully creating further-processed foods and where to find specific guidance at each developmental stage.

Speakers:

  • Gary Bullen, Extension Associate, Department of Agricultural & Resource Economics, North Carolina State University
  • Annette Dunlap, Food Business Specialist / Agribusiness Development, North Carolina Department of Agriculture & Consumer Services
  • Barry Nash, Seafood Technology and Marketing Specialist, North Carolina Sea Grant

March 10, 2016 | Piedmont Grown Conference: Increasing Farm Profitability Through Efficiency, Diversified Markets, & Unique Branding | Raleigh, NC

Date: Thursday, March 10
Time: 8:00am – 5:00pm
Location: NC State University’s James B. Hunt Jr. Library, 1070 Partners Way, Raleigh, NC 27606

Piedmont Grown, a certification program that identifies and promotes farm products grown, raised, and made in North Carolina’s Piedmont region, is holding its fifth annual conference on Thursday, March 10 from 8:00 am to 5:00 pm at the Hunt Library on NC State’s Centennial Campus, Raleigh. Join farmers, buyers, researchers, and eaters to celebrate local food and support farmers in their goal to grow the Piedmont Grown brand, increase efficiency, and expand sales.

This year’s theme is Increasing Farm Profitability Through Efficiency, Diversified Markets and Unique Branding featuring keynote speaker Ben Hartman, author of The Lean Farm. Ben’s keynote, “Using the Lean System to Earn a Comfortable Living on a Small Farm” is based on his years of experience on his farm minimizing waste, increasing efficiency, and maximizing value and profits. Ben and his wife, Rachel Hershberger, own and operate Clay Bottom Farm in Goshen, Indiana, where they make a living growing and selling specialty crops on less than an acre. Their food is sold locally to restaurants and cafeterias, at a farmers’ market, and through a community supported agriculture (CSA) program.

“Lean principles” were originally developed by the Japanese automotive industry, and Hartman has applied them to farming. As a result, he’s been able to drastically cut waste, increase profit, and make his family farm more environmentally and economically sustainable. Hartman’s approach of working smarter, not harder, aims to prevent the kind of burnout that start-up farmers often encounter and enable a new generation of young people – as well as seasoned farmers – to maintain and increase profits in small to medium-scale farming.

The conference will feature nine breakout sessions with a dynamic group of speakers including buyers, crop insurance specialists, marketing professionals, and farmers. Our lunch speaker, Sebastian Wolfrum of Epiphany Craft Malt, will explore the growth of the NC spirits industry and opportunities for market farmers to supply ingredients to local breweries, distilleries, and cideries.

Piedmont Grown’s mission is to promote local food systems through the certification of food and farm products grown or raised in 37 counties in the North Carolina Piedmont Region. We want to link consumers to local farm fresh foods, build local markets for farmers and food entrepreneurs, and grow healthy and prosperous communities. For more information visit www.piedmontgrown.org.

2015

November 6-8, 2015 |NCGT-sponsored sessions and events – Carolina Farm Stewardship Association’s Sustainable Agriculture Conference |Durham NC

  • Navigating the USDA GAP Audit
  • Using the Veggie Compass
  • Grower-Buyer Connections Event
  • Growing Together: How Lowes Foods and UNC-W Dining Services are Bringing Small and Mid-Scale Producers into their Supply Chains

October 12-13 | NCGT-sponsored sessions at the Carolina Meat Conference | Winston-Salem NC

  • Reducing Risk: Legal Agreements for Your Business and Across the Supply Chain
  • Pork Carcass Quality: Breeds and Strategies to Maximize Meat Quality and Consistency
  • Regulations for Non-Traditional Processing Models and the Next Generation of Local Meat Infrastructure
  • A Farmer Turned Processor: The Opportunities, Risks, and Pitfalls from a Leader who Worked Across the Supply Chain
  • Label Confusion: What Matters to Customers? When are Claims like “Pasture Raised, Grassfed, Humanely Raised, and Organic” on Meat Packaging Transparent versus Inconsistent?
  • Are You Ready to Finance Your Growing Meat Business?
  • Scaling Up Pastured Poultry for Wholesale Markets: Making it a Win-Win
  • Building our Businesses: Local Farmer and Small Plant Operator Collaborations, Innovations, Successes, and Challenges

June 18: Final PhD Seminar & Defense, Drew Marticorena. Subject: Statistical Analyses of Diverse Issues in Sustainable Agriculture

Over the past four years, NC State Horticulture Science PhD student Drew Marticorena has been studying the “Local Multiplier Effect”, the economic ripple effect that occurs within a community when consumers spend their money at independent, locally-owned businesses.  While there are databases that contain standard multipliers used by economic developers across that nation, there are strong reasons to believe they are not accurate for the “local food” economy.

NC Growing Together works with small and mid-scale agricultural businesses, linking them together and into larger supply chains.  One benefit of having independent, small and mid-scale businesses in a community is that revenue from consumer purchases recirculates in the area, supporting local wealth and jobs.  Drew has been researching whether farms and agriculture-related businesses that buy their inputs and sell their products locally create a larger multiplier effect than those businesses that do not.

Drew will present his results at an upcoming seminar on June 18 at 8 am in Kilgore Hall, room 121, on the NC State campus. This part of Drew’s research has been partially funded by the NCGT project.  All are invited to attend!

June 16: Navigating the USDA GAP Audit, Wake County

NC Growing Together (NCGT) is partnering with Carolina Farm Stewardship Association (CFSA), North Carolina State University and North Carolina Cooperative Extension to deliver workshops across the state with the aim of providing farmers with the tools to reduce food safety risks and meet market requirements.

The Navigating the USDA GAP Audit workshop, will combine classroom and on-farm instruction to provide producers with the tools needed to identify potential food safety concerns, as well as strategies to minimize potential contamination. Available resources, including cost-share assistance (available through 7/31/15) and consulting services, will be provided to growers to assist with the implementation of an effective on-farm food safety program.

Participants will receive a Certificate of Attendance to fulfill training requirements for USDA GAP/GHP certification.

DOWNLOAD the Wake County GAPs Workshop Flyer for all the details!

REGISTER NOW ONLINE

Register using the Wake County GAPs Workshop Registration Form.

Or, call CFSA to register over the phone: 919-542-2402

Postharvest Handling for Enhanced Shelf Life Workshops

The economic success of fruit and vegetable production is highly dependent on postharvest quality preservation. When marketing fresh fruits and vegetables, understanding the processes affecting product quality during storage and transportation is essential in obtaining a premium price for the product.

To assist growers in developing skills that will provide a competitive advantage within the fresh produce market, NCGT will offer a series of Postharvest Handling Workshops in collaboration with NC State University Cooperative Extension. Participants will learn approaches and technologies to maintain product quality and extend shelf life, limiting post-harvest disorders and loss of sales.

Workshops will be led by Trish Tripp, NCGT Wholesaler Liaison and Dr. George Wilson, NC State Department of Horticulture Science, with assistance from Cooperative Extension staff.

Download a printable flier. (.pdf)

Advanced Postharvest Handling for Enhanced Shelf Life (full-day workshop)

June 2, Forsyth County (REGISTER ONLINE  or DOWNLOAD REGISTRATION FORM)

Geared toward producers selling into wholesale markets, as well as Extension Agents who are assisting growers with wholesale market expansion, this full-day, hands-on workshop will offer a variety of tools to assist growers in meeting US Grade #1 Standards. The introduction course is recommended for growers entering wholesale markets for the first time. A thumb drive will be provided to agents containing training materials and resources for future use.

For more information about these workshops, please contact Trish Tripp, patriciatripp1@gmail.com or 336-458-6980.

April 16: Farm Transitions (WEBINAR)

Part of the Farmer Idea Lab Lunch-N-Learn Series

April Spotlight Farm: Cliff Pilson, C.V. Pilson Farms, Cameron, NC. Moderated by Rebecca Dunning, Center for Environmental Farming Systems.

More information:  C.V. Pilson farm, run by Cliff Pilson and his father Chester, is located in Cameron and has been in operation since 1973. The Pilson’s started with sweet potatoes and tobacco and in 2007 began diversifying into strawberries, apples, peaches, and assorted vegetables. In the April 16 webinar, Cliff will talk about adding diverse fruits and vegetables to the farm and how he has built a set of market channels to move his produce, including an on-farm stand, farmers markets, participation in a multi-farm CSA, selling direct to grocery stores, and selling to a wholesaler.

March 19: The Entrepreneurial Opportunity of Limited Resources (WEBINAR)

Part of the Farmer Idea Lab Lunch-N-Learn Series

March Spotlight Farm: V. Mac Baldwin, Baldwin Family Farms, Yanceyville, NC. Moderated by Jose Cisneros, NCSU Department of Horticultural Science.

More information:  Baldwin Charolais Beef is a unique brand of all-natural, extra-lean beef with rich flavor and high customer acceptance. The Baldwins, V. Mac  and wife Peggy, are known throughout the Carolinas and Virginia for their pasture-based, hormone and antibiotic-free beef. Baldwin Charolais Beef is featured and sold in 11 Whole Foods regionally. Customers across the US order online.

V. Mac Baldwin is an accomplished entrepreneur who believes that you should do what you can with what you have. In other words, V. Mac never stopped because he had limited resources. To the contrary, he has taken advantage of it. Come and join us to hear V. Mac’s entrepreneurial experiences.

2015 Fresh Produce Good Agricultural Practices (GAP) Workshops

February 27: Nash County; March 11: Polk County; Two-part GAPs Workshop, March 4 and March 18: Lincoln County; March 24: Wayne County

North Carolina State University and North Carolina Cooperative Extension are partnering with the Center for Environmental Farming Systems/North Carolina Growing Together Project (CEFS/NCGT) and Carolina Farm Stewardship Association (CFSA) to deliver workshops across the state with the aim of providing farmers with the tools to reduce food safety risks and meet market requirements.

Navigating the USDA GAP Audit combines classroom and on-farm instruction to provide producers with the tools needed to identify potential food safety concerns, as well as strategies to minimize potential contamination. Available resources, including cost-share assistance and consulting services, will be provided to growers to assist with the implementation of an effective on-farm food safety program.

Participants will receive a Certificate of Attendance to fulfill training requirements for USDA GAP/GHP certification.

January 13, 2015: When Local Meets Global: Meeting Consumer Demand for Local Foods in a Global Supply Chain World (panel discussion)

APICS Triangle Chapter Professional Development Meeting

The APICS Triangle Chapter is pleased to invite the area’s supply chain community to join us for dinner and supply chain discussions during our monthly Professional Development Meeting. This month features a moderated panel discussion among experts in agriculture supply chains.

Panel Moderator:

Dr. Nancy Creamer holds an endowed chair as a Distinguished Professor of Sustainable and Community-Based Food Systems at NC State University and is Co-Director of the Center for Environmental Farming Systems.

Panelists:

Richard McKellogg: Richard is the Director of Produce/Floral Merchandising at Lowes Foods in Winston-Salem, NC. He has worked in all facets of the retail grocery industry for over 38 years including as an owner/operator and has served on the boards of the Produce Marketing Association and Southeast Produce Council.
Tina Prevatte: Tina is Co-founder and Co-CEO of Firsthand Foods in Durham, NC, a wholesaler and retailer of pasture-raised local meats sourced from 40+ small scale farmers across North Carolina.
Keith Smith: Keith is Director, Board Operations/Sustainability, at NCSU Dining. Previously at UNC-CH and now at NCSU, part of Keith’s work is to source local food for the dining facilities and special events.
Daniel Whittaker: Dan launched Green Planet Catering in 2007. The company features foods that are locally grown and pesticide and hormone free.
Sandi Kronick: Sandi is CEO of Eastern Carolina Organics, a wholesale aggregator/marketer of Carolina organic products located in Durham, NC. ECO is farmer-owned and started operations in 2004.
Rebecca Dunning: Rebecca is a Research Assistant Professor in the Horticulture Department at NC State University and manages the Center for Environmental Farming System’s North Carolina Growing Together initiative (ncgrowingtogether.org), a 2013-2017 USDA-funded project to connect small and mid-sized food producers to mainstream retail and wholesale market partners.

January 8, 2015: Agent Opportunities to Build Partnerships with Local Supermarkets through Local Food Programs (WEBINAR)

*View the Webinar here.*

This webinar will explore how Extension agents can form mutually beneficial partnerships with local supermarkets. FCS Agent Pam Outen has piloted such a partnership with Lowes Foods in Cabarrus County as part of the CEFS-led NC Growing Together Initiative (ncgrowingtogether.org). We will hear about Pam’s work coordinating a healthy food demonstration as part of a Lowes Food’s Local Food Celebration Day, as well as the supermarket’s and other community partners’ activities to promote local farmers and good nutrition at Cabarrus County’s Agriculture and Environmental Field Days.  Krista Morgan, Lowes Food’s Locally Grown Accounts Representative, will then talk about the store’s new Community Table, where agents can give educational lessons and promote their programs. These events provide examples of great opportunities that agents can utilize to form lasting community partnerships with local supermarkets in their counties.

2014

Dec. 18, 2014: Enhancing Local Food Access by Strengthening Connections with Food Pantries

*View the webinar here.*

November 9-11, 2014: NC Choices’ Women in the Meat Business, Chapel Hill, NC (supporting partner)

Join women livestock producers, butchers, meat processors, chefs, and industry professionals for a hands-on two plus day seminar with lead instructor, Kari Underly, a third generation meat cutter, inventor of the flat iron steak, and James Beard Award nominee.

Women livestock farmers and niche meat professionals interested in growing their meat businesses will gain hands-on pork and beef butchery training coupled with tools to increase proficiency, communication, and confidence in marketing meats in an intimate setting with top industry professionals.

This event is presented by NC Choices with prime sponsor support from Farm Credit Associations of NC and Farm Aid. Additional support provided by NC Growing Together, NC SARE, The Southern Risk Management and Education Center, Lantern Table, and Chapel HillTop Lodge.

For additional details and application information please see the NC Choices website.

November 10-12, 2014: Sessions at Carolina Farm Stewardship Association 2014 Sustainable Agriculture Conference, Greenville, SC

  • Growing a Healthy Economy with Local Foods – Pre-conference Session for Extension Agents and other service providers
    • November 10, 1:00-4:30 p.m.
  • Strategies to Address Food Access in Local Food Systems – Conference workshop session – open to all conference attendees
    • November 11, 2:00-3:30 p.m.

Register here: http://www.carolinafarmstewards.org/sac

October 9/10, 2014: LOCAL FOODS: Food Hubs – Connecting Markets and Communities, Mt. Olive, NC

Two-day Extension and community partner training.

 

September and October 2014: Fresh Produce Good Agricultural Practices Workshop Series: Pender and Yancey Counties

Working in partnership, NC Growing Together, North Carolina State University, North Carolina Cooperative Extension, and Carolina Farm Stewardship Association (CFSA) will be offering workshops aimed at providing farmers with the tools to reduce food safety risks and meet market requirements.

This two-part Fresh Produce Good Agricultural Practices Workshop Series involves:

· The first workshop, Principles of Fresh Produce Safety and Navigating the USDA GAP Audit, will combine classroom and on-farm instruction to provide producers with the tools needed to identify potential food safety concerns, as well as strategies to minimize potential contamination. Participants will receive a certificate of attendance.

· The second workshop, Fresh Produce Safety Program and Plan Development, conducted on participant’s own computers, will provide direct assistance to producers in completing a fresh produce safety plan. Attendees will leave this session with a well-developed working draft of their specific food safety plan, which becomes the framework for an audit, and can be used to demonstrate individual farm risk-reduction steps. Completion of the first workshop is a prerequisite and basic computer knowledge is recommended in order to receive the maximum benefit from this session.

Growers who participate will:

· Receive a certificate of attendance of GAPS training (needed for a GAPs certification).

· Be eligible to receive up to $600 in GAPs Certification Cost Share

· Be eligible for one-on-one mock audits

· Receive workbooks on resources for a food safety program.

· Receive electronic GAPs food safety plan template and personalized classroom guidance

 

Workshop: Pender County and Bladen invited

Dates: September 3 and 8 from 9 am to 4 pm

In-class Portion: Pender County Extension Office 801 South Walker St, Burgaw, NC

On-farm Portion: Ivanhoe Blueberry Farms, Inc., 3550 Ivanhoe Rd, Ivanhoe, NC 28447

 

Workshop: Yancey County

Dates: September 24 and October 1 from 9 am to 4 pm

In-class Portion: Yancey County Cooperative Extension

On-farm Portion: One of TRACTOR farms

 

SAVE THE DATES for future workshops:

Workshop: Forsyth county with Guiford invited

Dates: November 17 and November 24 from 9 am to 4 pm

Workshop: Union, Anson, Stanly, Richmond…

Dates: December 1 and 8 from 9 am to 4 pm

 

Lunch is provided and participants are able to attend for a nominal fee ($10).

Register online at: www.carolinafarmstewards.org or contact Anna MacDonald Dobbs, 919-542-2402, anna@carolinafarmstewards.org

 

September 29/30, 2014: LOCAL FOODS: Food Hubs – Connecting Markets and Communities, Boone NC

Two-day Extension and community partner training.

 

September 4, 2014: Local Foods – Understanding Packaging & Specifications for Wholesale Markets (WEBINAR)

**Important: Prior to the Webinar, you MUST configure your computer at the following link in order to be able to participate:
September 4, 10-11:30 am
Description:  Are you interested in connecting to, or assisting farm clients connect to, new wholesale markets, such as food service and retail grocers? On this webinar, a wholesale produce buying expert will:

1) guide attendees through pack size requirements, quality and specifications, 2) explain how and why specifications may differ in wholesale markets, and 3) explain how a grower may better communicate with a buyer. Another expert will focus on labeling requirements for producers selling to retail grocers, specifically sharing how to guide a grower in acquiring PLU/UPC codes – an opportunity for more successfully branding and marketing their product in these markets.

Intended Audience:  Produce Farmers, Extension Agents and other farm Service Providers

Webinar Session Link:  http://go.ncsu.edu/PackagingSpecsWebinar

No pre-registration is required.

Support for this webinar is provided in part by Southern Sustainable Agriculture Research and Education Professional Development Program and by NC Growing Together.

 

July 30 and August 12, 2014: Fresh Produce Good Agricultural Practices Workshop Series: Hoke County

Working in partnership, NC Growing Together, North Carolina State University, North Carolina Cooperative Extension, and Carolina Farm Stewardship Association (CFSA) will be offering workshops aimed at providing farmers with the tools to reduce food safety risks and meet market requirements. This workshop is hosted by Hoke County Cooperative Extension.

This two-part Good Agricultural Practices (GAPs) workshop series will address how farmers of all sizes can achieve USDA GAPs certification, deliver information on principles of fresh produce safety and perform on-farm hazard assessments, as well as provide assistance with creating a fresh produce food safety plan.

The first workshop, Principles of Fresh Produce Safety and Navigating the USDA GAP Audit, will combine classroom and on-farm instruction to provide producers with the tools needed to identify potential food safety concerns, as well as strategies to minimize potential contamination. Participants will receive a certificate of attendance that fulfills a portion of the eligibility requirements to receive up to $600 in GAPs Cost Share assistance from CFSA.

The second workshop, Fresh Produce Safety Program and Plan Development, conducted in a computer lab, will provide direct assistance to producers in completing a fresh produce safety plan. Attendees will leave this session with a well-developed working draft of their specific food safety plan, which becomes the framework for an audit, and can be used to demonstrate individual farm risk-reduction steps. Completion of the first workshop is a prerequisite and basic computer knowledge is recommended in order to receive the maximum benefit from this session.

Event Details – Hoke  County

 Part 1 – Principles of Fresh Produce Safety & Navigating the USDA GAP Audit 

Date:                    Monday, June 30, 2014   –   8:00 am – 5:00 pm

Location:          Hoke County Cooperative Extension

116 W. Prospect Avenue, Raeford, NC 28376

 

Part 2 – Fresh Produce Safety Program and Plan Development (Prerequisite – Part 1)

Laptop required for this section. Please notify Trish Tripp if you do not have a laptop (contact info below)

Date:                    Tuesday, August 12, 2014   –   9:00 am – 4:00 pm

Location:          Hoke County Cooperative Extension

116 W. Prospect Avenue, Raeford, NC 28376

REGISTER ONLINE.

Registration is $10 for the first workshop and an additional $10 for the second workshop. Make checks payable to Carolina Farm Stewardship Association. Lunch will be provided.

Portions of the first workshop will take place outside. Please wear comfortable walking shoes, bring a water bottle, and appropriate weather gear. The workshop will take place rain or shine.

If you have additional questions regarding the workshop, please contact Trish Tripp, CFSA Local Produce Safety Coordinator at 336-458-6980 or trish@carolinafarmstewards.org

 

May 6, 2014:  NC FOOD HUB INFO EXCHANGE

NC Growing Together and project partners Cooperative Extension and NC Farm Bureau hosted over 50 participants at the NC Food Hub Info Exchange on May 6, 2014. (See the agenda.) The event was a draw for individuals and organizations considering the food hub model — where a private or non-profit organization aggregates and distributes source-identified product with the intention of developing local food systems — as a community economic development strategy.

NCGT Research Coordinator Rebecca Dunning facilitated the program and a Q&A session with a panel of eight North Carolina food hub managers representing Feast Down East, TRACTOR, Pilot Mountain Pride, Polk Farm Fresh, Madison Family Farms, Sandhills Farm to Table, Firsthand Foods, and Eastern Carolina Organics.

Independent consultant Smithson Mills gave a presentation on the Economics of Food Hubs, Steve Virgil of the Wake Forest Law School discussed the implications of adopting various legal structures for food hubs, and Roland McReynolds of the Carolina Farm Stewardship Association discussed Food Safety and introduced a new food “Group GAPs” model under development.

 

April 22, 2014: NC GROWING TOGETHER RESEARCH SYMPOSIUM

On April 22, 2014, project researchers and student teams from the NCGT-sponsored graduate-level business course “Local Foods Supply Chains” met with NCGT partners to present their work highlighting supply chain challenges and solutions. Their presentations are below.

Optimizing Local Food Supply Chain Networks for Regional Supermarkets and Local Food Hubs
Team: Mike Maher, Sebastian Naskaris, Rego Pudakadan, Keith Smtih

Feasibility and Cost Comparison for the Use of Consolidation Centers to Link Small and Mid-sized Farmers to Distributors
Team: Kate Hamilton, Kate Howie, Crista Wagner

Local + Sustainable Seafood: The Competitive Advantage. Proposed Locally-Sourced Seafood Product Strategy for North Carolina Grocery Retailers 
Team: Indranil Chaterjee, Kelly Colleen, Jessica Newsome

Food Hub Diagnostic Maturity Model and Resource Mapping Tool
Team: Regan Hale, Neal Rosenberger, Jacob Rutz

Grower-Based Distributor Farmer Age Analysis and Inventory Management System
Team: Angel Cruz, Hannah Frank, Kellyn Hulsey

NC Seafood Market-Readiness Assessment 
NCGT Supply Chain Scholar, Jessica Newsome

NCGT Consumer Behavior Research in Retail Groceries
NCGT Consumer Team researcher, Dr. Molly DeMarco