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 The Wisconsin Food Forward header with a photo of vegetables and the text "From the Wisconsin Department of Agriculture, Trade and Consumer Protection's Economic Development and Innovation Center"
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A background image of vegetables with the text "Supporting the growth and success of local and regional food systems through business, farm, and rural development programs and services."
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Clif Family Foundation Open Call – Applications Due August 1, 2026
These grants support general operating costs, and applicants must be registered as (or fiscally sponsored by) a 501(c)3 organization. Typical grants range from $5,000-$50,000 and last for one year. Priority is given to applicants that operate at the grassroots level to implement change at the local, state or national stage related to the following priorities: regenerative and organic farming, food production workers’ health and safety, climate justice, healthy food access, inclusive outdoor access, or safety from pollution.
The New Traceability Rule: Preparing for 2028 - Farm Commons
The new traceability rule, Rule 204 of the Food Safety Modernization Act (FSMA), is set to become effective in June 2028. The rule introduces many new traceability requirements for foods deemed high-risk. The time to prepare is now, and you can start with the Farm Commons videos, short-form quick-reference guide, and a long-form downloadable PDF guide covering the new rule.
Cultivating Capital Readiness
From organizing partners including the National Association of State Departments of Agriculture Foundation, the Council of Development Finance Agencies, and the U.S. Department of Agriculture, this short course and toolkit was developed to help farm and food businesses prepare for loans, grants, and investment opportunities.
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The Healthy Herd: Integrated Grazing and Health Scoring – June 19, 2026 (Elkhorn, WI)
Register at the link above for this workshop that brings together a regenerative farmer and their meat processor to discuss field to plate. Cliff McConville of All Grass Farms and Matthew Simms of This Old Farm will be available to answer any questions you may have about grazing, herd health, meat processing, and meat quality.
Field Day at Red Door Family Farm – July 15, 2026 (Athens, WI)
UW-Madison Extension and the Climate Resilient Organic Vegetable Production (CROVP) community invite you to a field day at Red Door Family Farm from 1 p.m. to 4 p.m. Hosts Tenzin and Stacey Botsford will highlight different management practices that build soil health and increase resiliency on their farm, including living aisles and diverse cover crop mixes. UW-Madison Extension staff will discuss and demonstrate different soil health indicators. Hmong interpretation will be provided.
Cultivating Connections: A Wellness and Farm to School Summit – August 5-6, 2026 (Wisconsin Dells, WI)
The Wisconsin Department of Public Instruction-School Nutrition Team is excited to announce the first wellness and farm to school summit. Cultivating Connections: A Wellness and Farm to School Summit is a two-day event that will provide innovative strategies to promote student health and knowledge of local food systems through educator engagement, policy implementation, and partnership opportunities.
Food Finance Forum / Expo – August 18, 2026 (Wisconsin Dells, WI)
This year, the Food Finance Forum and Expo will bring food and farm business entrepreneurs into the same room with grocery retailers from across Wisconsin! By attending the Food Finance Forum and Expo during the Wisconsin Grocers' Association Innovation Expo, food businesses can access food finance, business expertise, and unprecedented exposure to the Wisconsin retail sector.
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A Taste of History
With their historically-inspired products grown, raised, and produced in Mishicot, WI, Adam’s Heirlooms offers customers “the forgotten flavors of the 18th and 19th centuries.”
Dianna and Adam Diehl tend 20 acres of pasture and crop land, raising heritage breed pork and laying hens and growing heirloom vegetable varieties dating back to the 1700s. In 2023 they added a licensed kitchen to their 100-year-old farmhouse where Dianna, a historian of culinary traditions, recreates recipes of the past with product lines including catsup, shrub syrup, pesto, and jam.
Awarded grant funding through the Resilient Food Systems Infrastructure program, Adam’s Heirlooms invested in cold and frozen storage, a delivery vehicle, and commercial kitchen equipment to enhance and diversify their product lines. “The RFSI funds have been instrumental in fundamentally transforming our market model from localized, seasonal direct-to-consumer sales to a robust, year-round wholesale and retail network,” says Dianna. This equipment has enabled them to exceed their initial expansion goal by establishing eight new market outlets through the development of 14 new products, including historical baked goods. The delivery vehicle has supported a dedicated southern route, extending from Sheboygan to Milwaukee, which includes delivery of finished goods to three retail locations and two new market events (while picking up raw heirloom produce from their newest farm partner on the return journey).
This investment has not impacted the Diehls alone. Equipped with new capacity, they have created new positions in the field, kitchen, and on the road, and purchase ingredients from at least six other producers in northeast Wisconsin to supplement what they grow themselves. “By utilizing commercial flash-freezing, we can store bulk seasonal produce and maintain continuous, high-volume production of our value-added lines—such as frozen finishing butters and shrub bases—deep into the winter months. This offers local growers a dependable, high-volume market outlet that extends their selling season and stabilizes their farm revenue.” Going forward, they will be partnering with Seasonal Harvest, a local foods aggregator in De Pere, Wisconsin, to integrate bulk purchases from additional local fruit producers in their network, “ensuring a steady, mutually beneficial supply chain for our expanding value-added products.”
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 Text saying "We're so glad you're here! We welcome you to contribute your insights, experiences, and upcoming opportunities with our community. Please email Grace Puc at grace.puc@wisconsin.gov with content, comments, or questions. And if you enjoyed this edition, please share it with friends and colleagues! In community, The Economic Development and Innovation Center team" followed by subtext saying "This newsletter provides a collection of resources for informational purposes only and is not an exhaustive list. Any websites or hyperlinks included are provided for reference and convenience. The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) does not endorse, guarantee, or assume responsibility for the accuracy, relevance, or completeness of any non-government websites, companies, or applications mentioned.
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