"Nutrition, Health and Sustainability from the Ground Up"
San Francisco, California
London, United Kingdom
Register now for the on Wednesday, December 4 and Thursday, December 5, 2013, at Blue Ridge Community College’s Plecker Workforce Center in Weyers Cave, Virginia. This innovative conference is designed to encourage collaboration, conservation and community in strengthening community, local and regional food systems. Producers, buyers, school and university officials, community and agricultural development officers, legislators, administrators, and other key food system stakeholders are encouraged to attend.
The conference includes two days full of speakers, panel discussions, and networking opportunities organized to address critical challenges surrounding a sustainable food system. The on Wednesday afternoon and evening is a festive event planned to encourage business conversation and networking among Virginia producers and buyers while celebrating locally grown Virginia foods prepared by area chefs during the Chefs' Challenge.
- – Associate Professor and Director of the Food and Farm Project, Green Mountain College, and author of “Rebuilding the Foodshed” and “Up Tunket Road”
- – Agricultural Consultant, Author of “The Roots of Good Nutrition”
- – FINE (Farm-to-Institution New England)
- – Cropland Agronomist, USDA-Natural Resources Conservation Service
- – Full Plate Ventures and Farm to Freezer
- – Blue Ridge Food Ventures
- – Virginia Community Capital
- – Staunton Creative Community Fund
- – Mattawoman Creek Farms
- – President, Shenandoah Family Farms Cooperative
- Gabe Brown – Owner, Brown's Ranch
- Harrisonburg City Schools
- T&E Meats
- Firsthand Foods
- Virginia Food System Council
- Shenandoah Valley Produce Auction
- Khimaira Farm
- West Virginia State University
- Virginia Tech Dept. of Agriculture & Extension Education
- Innovative and Practical Conservation: A view from new and experienced farmers
- Funding and Growing Your Food and Farm Enterprise
- Selling Your Product: Food as an economic and institutional anchor
- Regional Food System Infrastructure: Fruits and vegetable and livestock
- Farm-to-School: From local food procurement to school gardens
- Connecting the Dots: Soil and human health
- Food and Farming as an Economic and Community Driver: Working with your community
- Alphabet Soup: Regulations and opportunities in Virginia’s food system
The conference co-chairs are and Eric Bendfeldt of Virginia Cooperative Extension.
For more information about the 2013 Virginia Farm-to-Table Conference, please contact (540.432.6029, ext. 106), (540.434.1404) or Francie Kennedy (540.432.6029 ext. 107).
More information about the conference is available at http://conference.virginiafarmtotable.org/.
Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, genetic information, marital, family or veteran status, or any other basis protected by law. An equal opportunity/affirmative action employer. Issued in furtherence of Cooperative Extension work, Virginia Polytechinic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Jewel E. Hairston, Administrator, 1890 Extension Program, Virginia State, Petersburg.
If you are a person with a disability and desire any assistive services or other accomadations to participate in this activity, please contact Eric Bendfeldt at 540-432-6029 ext. 106 between business hours (8 a.m.-5 p.m.) to discuss accomadations five days prior to the events. *TDD number is (800) 828-1120.
2014 Virginia Farm-to-Table Conference, Buy Fresh Buy Local Mixer, and Soil Biology Training with Dr. Elaine Ingham
Virginia Cooperative Extension, USDA-Natural Resources Conservation Service, Virginia SARE, and Virginia Soil Health Coalition
Virginia Cooperative Extension (VCE) aims to improve the lives and well being of people and communities in the state of Virginia by offering education programs aimed at stimulating positive personal and societal change, leading to more productive lives, families, farms, and forests, as well as a better environment.
The mission of the Natural Resources Conservation Service (USDA- NRCS) is to provide national leadership in the conservation of soil, water, and related natural resources. The NRCS provides balanced technical assistance and cooperative conservation programs to landowners and land managers throughout the United States as part of the U.S. Department of Agriculture (USDA).
The mission of the Virginia Soil Health Coalition is to promote the dependence of Virginia's farming future on healthy soil. They endorse, promote, and implement the four core soil health management principals, which are:
- Keep the soil covered
- Minimize soil disturbance
- Maximize living roots
- Energize with diversity
VCE and Natural Resources Conservation Service (USDA- NRCS) are hosting the Virginia Farm-to-Table Conference in partnership with the following organizations:
- Allegheny Mountain Institute
- Appalachian Foodshed Project
- Agua Fund
- Department of Mines, Minerals and Energy
- Farm Credit of the Virginias
- Friendly City Food Co-op
- National Fish & Wildlife Foundation
- Shenandoah Forum
- Shenandoah Valley Buy Fresh Buy Local
- USDA Natural Resources Conservation Service
- Virginia Beginning Farmer and Rancher Coalition
- Virginia Cooperative Extension
- Virginia Farm Bureau Federation
- Virginia Food System Council
- Virginia Department of Agriculture and Consumer Services (VDACS)
- Virginia FAIRS
- Virginia State University
- Virginia Tech
- Water Stewardship, Inc.