San Francisco, California
London, United Kingdom
Join a wide range of experienced speakers for a day of presentations and discussions on direct marketing, focusing on the rising opportunities and challenges of infrastructure and new markets in sustainable, local food sourcing (April 8).
For the organic-minded grower, and growers interested in funding opportunities, day two (April 9) offers a half day of workshops on organic soil, pest management, and grants.
Provided by Utah Farm-Chef-Fork. Utah Farm-Chef-Fork is a USDA Specialty Crop funded program that is a collaboration between the USDA, USU Extension Sustainability, and Slow Food Utah. The goal is to enhance community vitality and reduce food miles by connecting Utah producers and restaurants.
When & Where
Roslynn Brain is an Assistant Professor in Sustainable Communities at Utah State University (USU). She uses conservation theory, communication techniques, and social marketing tools to foster a broad spectrum of pro-environmental behaviors with a focus on waste reduction and local food movements. Roslynn developed and launched Extension Sustainability (http://extension.usu.edu/sustainability), a set of tools and information for the general public to engage in sustainable behaviors. She also teaches Communicating Sustainability at USU, helps coordinate the University's annual Earth Week, has launched a statewide program to connect farmers with restaurants called Utah Farm-Chef-Fork, and she designed and co-teaches summer sustainability camps for kids in Utah.