Cooperatives in Local Food Systems. Elisabeth Howard November 20, 2003 UW Center for Cooperatives Brown Bag Series. Cooperatives in Local Food Systems. 1. Local Food Systems 2. One Area of Research: Institutions 3. My Masters Thesis Topic. Local Food Systems.
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November 20, 2003
UW Center for Cooperatives Brown Bag Series
1. Local Food Systems
2. One Area of Research: Institutions
3. My Masters Thesis Topic
The biophysical and socioeconomic processes and relationships involved in the production, processing, distribution, marketing, consumption and disposal of food.
“…We are embedded in a global food system structured around a market economy which is geared to the proliferation of commodities and the destruction of the local…”
“…We are faced with transnational agribusiness whose desire to extend and consolidate their global reach implies the homogenization of our food, our communities, and our landscapes…”
“…We live in a world in which we are ever more distant from each other and from the land, and so we are increasingly less responsible to each other and to the land…”
(Kloppenberg, Stevenson, Hendrickson, 1996)
“In addition to yield potential, economic feasibility depends on the availability of outlets for the produce, the market price, and the cost of production.”
(Colette & Wall, 1978)
"We strive to work with ingredients that are cultivated in accordance with their natural cycles, and are grown in their native and adapted soils."
“Our inspiration is drawn from French and American cuisines, spotlighting locally grown, organic ingredients.”
Essential Intermediate Functions
Who does this?1. Non-Profits2. For-Profits3. Government Agencies4. Cooperatives
1994, Hartford, CT
Farms sell to school district food service
Local wholesaler coordinates purchasing
Wash, chop, bag, weigh, deliver
2001, 15 school districts, 3 states
Sell to group shelters, hospitals, nursing homes, health care facilities, school district, college, restaurants
Wash, process, deliver
Sell to high-end restaurants in Madison, Milwaukee, Sheboygan and Chicago area
UW food service
Madison Metropolitan School District Food Service
Collaboration between UW, MMSD food service, local farmers, parents, teachers, community members
Pilot project in three Madison schools in fall of 2003
Local ingredients from Home Grown Wisconsin in new menu options
Special event meals
Institutions (restaurants, food service, grocery stores)
- Two different samples
Qualitative questions (access, methods,objectives, obstacles, reasons)Quantitative questions (prices & costs) using five crops: carrots, tomatoes, potatoes, strawberries, salad mix
Simulate Model of Typical Farm- Use price and cost information - Look at dynamic effects of changing certain variables (market access, risk aversion, etc.)
Access to local markets will be an issue
Farms use strategic mix of marketing options
What is “local”?
- Help in sorting out decisions about production and marketing
- Are there inefficiencies or infrastructure needs that could be addressed