Leslie%202010%20FSHN%20120 - Leslie Cooperband, PhD...

Info iconThis preview shows pages 1–9. Sign up to view the full content.

View Full Document Right Arrow Icon
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Leslie Cooperband, PhD Extension Specialist in Sustainable Agriculture and Community Development in the Department of Human and Community Development With Wes Jarrell, owns and operates Prairie Fruits Farm & Creamery, producing tree fruits, berries and goat and sheep milk cheese. Also host “Dinners on the Farm.” Check out our website:
Background image of page 2
Click to edit Master subtitle style My tomatoes and my goat cheese came from___?? Defining a local or community-based food system Leslie Cooperband Extension Specialist Community Development Human and Community Development Department
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
What is a “food system” Food production & harvesting Food processing & packaging Food distributing Food marketing Food buying Food consuming Food disposal Disposal
Background image of page 4
Current State of the Food System in the U.S. In last 40 years, international food trade value has tripled and tonnage of food shipped has grown fourfold. Typical food travel distances from farm to plate are 1500-2500 miles Midwest example: Southeast Minnesota farmers sold $866 million in farm products in 1997, but spent $947 million to raise these products Consumers in the region spent $500 million buying food mostly from outside the region Bottom line: region exported $800 million of its food dollars annually
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Source: R. Pirog, Leopold Center for Sustainable Agriculture, Iowa State University
Background image of page 6
Example of Food Miles for Multiple Ingredient Product: Strawberry Yogurt Primary ingredients for an 8 oz. container of strawberry yogurt—milk, strawberries, and sugar —travel more than 2,200 miles before reaching the supermarket shelf. The average distance (based on percent weight in the final product) the ingredients travel is about 277 miles, with a total travel distance of 2,216 miles. Source: Leopold Center for Sustainable Agriculture website “Food Facts”
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Foods going into an “All-Iowa” meal traveled an average of 46 miles to reach their destination, compared with 1,611 miles if they had been shipped from the usual distant sources nationwide. Collective miles comparison: 5400 versus 90. Chuck roast 675 COLORADO Potatoes 1,300 IDAHO Carrots 1,700 CALIFORNIA Tomatoes 1,700 CALIFORNIA Purple Cabbage 1,700 CALIFORNIA Yellow Peppers 1,700 CALIFORNIA Onions 1,700 CALIFORNIA Green Beans 1,700 CALIFORNIA Food Item Distance (miles) Source Source: Home Grown: The case for local food in a global market (2002); World Watch Paper 163
Background image of page 8
Image of page 9
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 33

Leslie%202010%20FSHN%20120 - Leslie Cooperband, PhD...

This preview shows document pages 1 - 9. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online