Local Food Systems: Challenges and Opportunities
Local farms can provide healthy sustainable foods with a lower carbon
footprint. Farmers however face many challenges in local, farm direct
sales, especially when selling to institutions. With energy costs,
distribution costs and other factors affecting the food industry how
can we set up policies and infrastructure to ensure a stable and
sustainable food supply. This intensive will cover what infrastructure
and examples exist and how to get involved to effect the change in
local and sustainable buying and distribution. A tour and workshop
will cover examples of successes in direct sales to hospitals, schools
and restaurants.
Presented in partnership with Eco Trust, Oregon Center for Enviornmental Health and Portland Chef’s Collaborative
Speakers:
- Emma Sirois, Program Director for Health Care Without Harm, Oregon Center for Environmental Health
- Holly Freishtat, Sustainable Food Specialist with Cultivate Health
- Legacy Good Samaritan Hospital Food Service Staff
- Kristy Obbink R.D., Director of Nutrition Services for Portland Public Schools
- Deborah Kane, Vice President of Ecotrust Food and Farms
- Debra Sohm-Lawson, Chef’s Collaborative
- Farmer Chef Panel: Anthony Boutard, Ayers Creek Farm; David Yudkin, Hot Lips Pizza; Sam Currie, Bon Appetit Management Company; David Barber, Picklopolis; Chris Harris, New Seasons Market
