Fostering Local Foods-Based Economic Development Strategies: Developing New Resources and Networks

Project Overview

ENC11-124
Project Type: Professional Development Program
Funds awarded in 2011: $74,999.00
Projected End Date: 12/31/2015
Region: North Central
State: Missouri
Project Coordinator:
Sharon Gulick
University of Missouri

Annual Reports

Commodities

Not commodity specific

Practices

  • Crop Production: food product quality/safety
  • Education and Training: extension, technical assistance
  • Farm Business Management: new enterprise development, value added
  • Sustainable Communities: infrastructure analysis, local and regional food systems, new business opportunities

    Proposal abstract:

    Because of the recent surge of interest in developing shared processing facilities for local foods products, many educators and economic development professionals are asked to provide expertise and leadership for communities in this area. Many are not equipped to provide information on how communities can, and whether they should, develop shared facilities for processing local foods. Resources for such projects are widely scattered. In this project, we seek to: 1) develop a shared knowledge of the concepts, benefits and challenges of developing shared facilities among extension educators, economic development professionals and community leaders; 2) provide the skills and knowledge that will allow educators to determine whether shared facilities for processing local foods is a good economic development tool; and 3) foster the skills and knowledge to help farm and food entrepreneurs develop successful local food businesses across Missouri. A series of briefs and webinars will provide the knowledge and skills necessary for educators to effectively work with communities. We will host a conference that allows educators, economic development professionals and community leaders to understand how to successfully support farm and food businesses. We expect 60 educators and economic development professionals to increase knowledge related to shared processing facilities; and at least 75 educators will possess the materials and resources that will contribute to the successful development of these community-based economic resources. Furthermore, we expect 75 educators to either develop programming in this area or to use the materials in individual meetings with clients; and two communities to establish successful facilities.

    Project objectives from proposal:

    Objectives:
    1) To develop a shared knowledge of the concepts, benefits and challenges of developing shared facilities for processing local foods among extension educators, economic development professionals and community leaders;
    2) To provide the skills and knowledge that will allow educators working with communities to determine whether shared facilities for processing local foods is a good economic development tool for that community or region;
    3) To foster the skills and knowledge to help farm and food entrepreneurs develop successful local food businesses across Missouri.

    Outputs
    1) How do I…? Guides: Approximately 10 short two-page guides that focus on specific questions that will be provided in PDF format for download from our MU Extension website. Each guide will include a short list (linked) of related publications as a side-bar and a box at the end of where and how to find more information on the topic, including relevant agency oversight and assistance. Selected topics could include evaluating a food-based business idea, financing businesses, starting a shared-use kitchen, differentiating between different models of shared-use facilities, supporting kitchen facilities, marketing kitchens, meeting regulatory requirements for value-added food products, or requirements for inspected and licensed kitchens. However, priority will be given to developing guides on topics identified as most relevant to the target audience through the survey.
    2) Dedicated webpage on MU Extension website that will be repository for guides, webinars and links to agencies, regulations and related resources. This website will be the go-to website for answers to questions the target audience is receiving from clients.
    3) Educational materials (power points, notes from breakout sessions etc) coming out of the conference will be archived on this website as well.
    4) We expect approximately 80 extension specialists, economic development professionals and community leaders to participate in the web-based trainings, and anticipate approximately 125 people (approximately 35 extension specialists (travel paid), 20 economic development professionals, 10 state or federal agency personnel, 20 community leaders with the remainder a mix of farmers and food entrepreneurs) to attend the state-wide conference

    Outcomes
    Changes in Learning (Short-term outcomes):
    •60 of 80 extension educators, economic development professionals and community leaders participating in webinar series increase their awareness of concepts, benefits and challenges related to shared facilities for processing local foods;
    •At least 75 educators who have visited the website possess and understand how to use materials and resources that can contribute to the successful development of food-based economic development strategies.
    •25 training participants can articulate the difference between shared-use kitchens, community kitchens and kitchen incubators, and will have the skills and resources necessary to help communities make appropriate decisions for their use;

    Changes in Behavior (Intermediate outcomes):
    •20 extension educators will utilize the developed and promoted materials to offer programs in their regions about shared facilities for processing local foods;
    •50 educators and will use the “How Do I…” briefs in group and individual meetings with clients developing local farm and food businesses.
    •25 extension educators will work with communities to develop projects related to kitchens/incubators (including the decision to say no to such a project)
    •2 communities will successfully establish a shared facility for processing local foods.

    Changes in conditions (Long-term outcomes):
    •A robust network of educators helps communities determine if shared kitchen facilities are a good economic development tool.
    •Farm and food entrepreneurs possess the skills and knowledge to successful local food businesses across Missouri.

    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.