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Local Food, Local Source: A Direct Marketing and Organic Farming Conference

Roslynn Brain

Tuesday, April 8, 2014 at 9:00 AM - Wednesday, April 9, 2014 at 12:00 PM (MDT)

Local Food, Local Source: A Direct Marketing and...

Ticket Information

Ticket Type Sales End Price Fee Quantity
Local Food, Local Source Moab Conference Ticket (to cover your local lunch on day 1) Ended $15.00 $0.00

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Event Details

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. 

Have questions about Local Food, Local Source: A Direct Marketing and Organic Farming Conference? Contact Roslynn Brain

When & Where


Moab Arts & Recreation Center (MARC)
111 E 100 N
Moab, UT 84532

Tuesday, April 8, 2014 at 9:00 AM - Wednesday, April 9, 2014 at 12:00 PM (MDT)


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Organizer

Roslynn Brain

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.

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