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February 12, 2021
Local Food System Response to COVID-19 Webinar Series
Join us on the 3rd Monday of each month for a facilitated cross-sectoral discussion on topics including customer retention and engagement, emergency food, cooperative business models, state policies and consumer behavior.
Upcoming webinar: Formal and Informal Cooperative Development to Support Local and Regional Food Systems
When: Monday, February 15th, 1:00-2:30pm EST
According to media articles, formal cooperative models have been “thriving during the pandemic.” Given scarce resources, reliance on diverse partnerships may be more important than ever in sustaining businesses. Further, these cooperative models have a long history in BIPOC communities to address equity as well as food and market access.
This webinar will discuss the history of formal and informal cooperative models with a specific focus on BIPOC and economically marginalized communities, and how different local and regional food businesses have been able to adopt and adapt these models during COVID.
Facilitator
Dr. Jasmine Ratliff with the National Black Food Justice Alliance
Panelists
Malik Yakini of the Detroit Black Community Food Security Network and the Detroit People’s Food Co-Op
Ashley Smith of Black Soil: Our Better Nature
Maggie Cheney with Rocksteady Farm & Flowers
To register for the webinar series and get access to previously recorded webinars from the series, visit https://lfscovid.localfoodeconomics.com/webinar-series/
2021 Agricultural Outlook Forum - Building on Innovation: A Pathway to Resilience
You are invited to attend a panel at the Agricultural Outlook Forum - Resilience Through Innovation — Local & Regional Food Systems' Response to COVID-19. Please Register to attend at https://www.usda.gov/oce/ag-outlook-forum. This panel is a 60 minute discussion followed by a 30 minute live Q&A.
Resilience Through Innovation — Local & Regional Food Systems' Response to COVID-19
In recent years, away-from-home food expenditures in the U.S. have exceeded at-home food purchases. However, COVID-19 has devastated restaurants and the food businesses that supply them. This has caused enormous upheaval in food supply chains. In this session, we will hear how restaurants, local seafood operations, and niche meat processors have developed new marketing opportunities. Moderator: Tricia Kovacs, Deputy Administrator, AMS / Transportation & Marketing Program
Restaurant Industry Impact and Downstream Effects
Restaurants are key markets for local and regional food suppliers and the rapidly changing policies dictated by COVID-19 have changed how we eat out. Speaker: Ashley Kosiak, Impacts Program Manager, James Beard Foundation
Local Fisheries
About seventy percent of seafood is eaten outside of homes and as stay at home orders began in the spring, fishers had to swiftly pivot to develop new markets. Speaker: Joshua Stoll, Assistant Professor of Marine Policy, U. of Maine & Local Catch Network, Orono, Maine
Niche Meat Processing
Many consumers turned to small, local producers last year challenging the capacity of niche meat processors. Sudden shifts in demand are changing distribution channels. Speaker: Rebecca Thistlethwaite, Director, Niche Meat Processing Assistance Network
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