March 15, 2006 – FSEP Conference: Building a Better Food System in Southeast Michigan
Sysco Foods Conference Center
Canton, Michigan
9:00 AM – 2:30 PM
Conference Objective
Participants will gain an understanding of the local food system and explore
opportunities for growth in production, processing, distribution, sales and
consumption of local foods.
9:00 – 9:30 Registration
9:30 – 10:15 Food System Opportunities in Southeastern
Michigan Dr. Mike Hamm, C.S. Mott Professor of Sustainable Agriculture,
Michigan State University will present research and analysis of
opportunities for farmers to meet consumer needs. There will be
a discussion of current trends and opportunities in processing, distribution
and retailing of local food products.
10:15 – 10:40 Food System Economic Partnership: Working
Together with a Common Goal
FSEP team members will share highlights of FSEP projects and how the group
is working towards building a better food system for producers and
consumers.
10:40 – 10:50 Break
10:50 – 11:50 Concurrent Sessions (Select One)
Improving Food Access in Urban Communities: Opportunities
for Buying Clubs
Food buying clubs or cooperatives can provide urban consumers with wholesome
food while creating new markets for farmers. Mike Score, MSU Extension
Agriculture and Natural Resources Educator will share how neighborhood
residents in eastern Detroit set up a purchasing cooperative in increase
their access to regional food products.
Livestock and Meat Processing: Opportunities and Barriers for New
Processing Facilities
A lack of federally inspected meat processing facilities is making it
difficult for livestock producers to tap into niche retail markets.
Matt Shane, MSU Extension Livestock Educator, will share how one group of
producers is working to expand the livestock processing capacity in
Southeastern Michigan.
Launching a New Business Venture: Lessons Learned from
Great Lakes Ethanol
Jeff Ehlert, Chairman of the Board of GLE and Larry Gould, Chairman Lenawee
County Board of Commissioners will share their experiences in identifying
opportunities and overcoming challenges in launching GLE in Riga, MI.
Going Organic in Michigan: Perceptions, Reality and
Opportunities
Organic food sales are currently growing at a rate of 20% per year.
Carol Osborne, Organic Transition Coordinator, Michigan Organic Food and
Farm Alliance and Jim Bingen, Professor of Community Food and Agriculture,
Michigan State University will share information on Michigan's organic
industry and transition stories from Michigan farmers.
Noon – 12:50 Lunch Regional Market and Purchasing Strategies of Sysco
Foods:
Chuck Baldwin, VP of Merchandising
1:00 – 1:30 Helping Family Farms to Compete in the National
Marketplace
Todd Wickstrom, Co-owner of Heritage Foods will share the history of
Heritage Foods and how it works with local farmers to provide food products
to consumers.
1:40 – 2:40 Concurrent Sessions (Select One)
Becoming an Agricultural Entrepreneur Tom Kalchik, Associate Director, Michigan State University Product
Center for Agriculture and Natural Resources will highlight new, innovative
projects and businesses and discuss the services that can be provided by the
center to agricultural producers.
A New Model for Marketing Local Foods
Todd Wickstrom, Co-Owner of Heritage Foods will share the concept for his
emerging business to produce and market food products in cooperation with
local farmers.
Stopping the Leaks in the Local Economy: How Buying Local Makes a
Difference
This workshop will examine the economics of buying from locally owned
businesses versus non-locally-owned businesses. Lisa Dugdale,
Executive Director of Living Economy Network and Cynthia Edwards,
Director of Outreach and Education, People’s Food Co-op will present the
results of several economic impact studies done across the U.S.
Farmer’s Markets: A Direct Marketing Link to
Consumers
Susan Smalley, Extension Specialist, Michigan State University will present
current research on farmer’s markets in Michigan and how producers can use
this marketing method to provide consumers with direct access to their
products.
INDIVIDUAL REGISTRATION
FORM (PDF, 88kb)
Checks only please for early registration (no cash or credit cards
accepted for advance payment). Please make checks payable to "Food
System Economic Partnership." Cash may be paid at the door.
TABLING/DISPLAY REGISTRATION
FORM (PDF, 518kb) Reservation must be received by Friday, March 10th. Checks only
please (no cash or credit cards accepted). Please make checks payable to
"Food System Economic Partnership."
