Learn about a farm's food safety practices and how to combat challenges that small-mid scale farms may face while implementing good practices. Food Safety practices also help improve the quality of your produce to increase market appeal.
Rock Spring Farm's Chris Blanchard will present concepts to improve productivity and systematize operation. Also learn about food safety regulations from a representative from Inspections and Appeals, and a local chef's perspective on food safety and product quality.
Chris Blanchard provides consulting and education for farming, food, and business through Flying Rutabaga Works. As the owner and operator of Rock Spring Farm since 1999, Chris raised twenty acres of vegetables, herbs, and greenhouse crops, marketed through a 200-member year-round CSA, food stores, and farmers markets. Prior to 1999, Chris managed student farms, worked as an intern, packing house manager, plant breeding assistant, and farm manager, and provided consulting for a major organic processor, in California, Wisconsin, Maine, and Washington state. His workshops, writing, and consulting throughout the country about farm business concepts, food safety, organic vegetable production, and scaling-up have gained a reputation for fresh approaches, down-to-earth information, and honesty.
When & Where
Regional Food Systems Working Group
Working group members Healthy Harvest of North Iowa (Jan Libbey), Northern IA Food and Farm Partnership (Rachel Wobeter) and Field to Family Regional Food Coalition (Jason Grimm) have partnered to host and organize this workshop.
Representatives from more than 25 groups across Iowa meet quarterly to discuss and coordinate efforts to build more vibrant regional food systems by
- Identifying the key elements found in specific geographic areas that create a vibrant and sustainable regional food system.
- Working with leaders and food businesses in specific geographic areas and/or communities to identify and support the key elements that are not yet well developed.
- Helping to identify and measure key indicators that determine whether there is positive change in the regional food system as a result of projects or programs.
- Developing and implementing a process for continuous learning across Iowa about what it takes to make a regional food system more vibrant and sustainable.