As the first Chief Privacy Officer, General Counsel, and Head of Global Public Policy for Facebook, Chris helped the company grow from its college roots to the ubiquitous communications medium that it is today.
A food bank plays a potent role by working with low-income farmers to direct fresh foods to low-income constituents and add value to traditional crops. A retired state health official fosters grassroots networks.
A health center runs a farm and engages its clients in life-changing connections. These groups weave a statewide network that highlights the economic importance of building community-based food systems. Ken Meter, Crossroads Resource Center; Kaiulani Odom, Kokua Kalihi Valley Health Center; Tina Tamai, Hawaii Good Food Network; Kristin Albrecht, The Food Basket Small-batch food manufacturing as a catalyst for equity and access in the regional food economy Building an inclusive, equitable regional food economy requires forging a network of collaborations up and down the supply chain able to address the complex challenges of seasonality, climate change, increasingly restrictive regulatory requirements, access to capital, and changing consumer demand.
Specific focus areas will include: Jen Faigel, CommonWealth Kitchen; Amber Hansen, Healthcare Without Harm A Community Based Approach to Developing Partnership with a Food Hub Learn how to create nontraditional partnerships to achieve your food hub goals, whether these goals are economic development, farmland preservation, urban revitalization, rural development, heritage preservation, food security or developing regional food systems.
In this session you will learn how two economically distressed counties in Western NC developed partnerships with a variety of local organizations to stymie the loss of farmers and farmland, and improve the economic situation faced by small farmers.
Our unique approach to partnering with multiple organizations to develop a local food hub has proven to be very successful. Preventing Colonizing Behaviors in the Food System This workshop examines the history of colonization in the creation of the food system we have today including who owns land, water and resources as well as how agricultural workers are treated.
By recognizing the history of colonization in the food system, we can examine ways that we unintentionally replicate colonizing methods in the food system work today.
The panel consists of people in New Mexico whose families suffered under different systems of colonization over generations and illuminates subtle ways that nonprofits, funders, policy advocates and others repeat the patterns in modern times.
The examples are drawn from New Mexico, which is apropos since the conference is located in New Mexico, but the lessons can apply everywhere.
We will put forth an alternative vision in which self-determination is upheld over colonization and equity over racism.
Value Chains for Community Transformation A lightning round of brief, highly visual presentations featuring 7 community-based organizations that are building equity, community wealth, connection and capacity through value chain approaches. This inspiring session will highlight and emphasize the creative strategies and partnerships forged by these organizations to strengthen and transform their communities through food.
Through a hands-on exercise, participants will learn to calculate how much working capital a food hub needs and understand the difference between permanent and temporary working capital.
We will also discuss financing tools to support you in managing your cash flow. Meeting in the Middle This session will be a facilitated discussion between food hub managers and lenders to increase awareness of the issues inherent in the financing of food hubs, and to develop feedback to creditors on possible reforms to existing credit programs to better serve the needs of food hubs.
Using fishbowl facilitation and small group discussions, the session participants will develop findings and recommendations on both operating and ownership capitol for food hubs, as well as experience with existing federal business financing programs. We will discuss both how food hubs can better approach credit institutions, and how lenders can better serve food hubs.
With ownership of capital in the food chain being primarily white and male and with Black and Latino households more than twice as likely to be food insecure as White non-Hispanic households, food access is an issue of racial and economic equity.
More paths for food system ownership, leadership and influence are needed for people of color. Combined with this fact is the reality that communities of color have faced persistent financial discrimination.
While policies have been passed to protect consumers from redlining, unfair credit scoring systems and predatory loans, the practices continue. For this reason, the California FreshWorks program, a program at the Northern California Community Loan Fund NCCLFhave enabled the development of innovative financial tools and approaches that to promote equitable access to healthy food and an equitable food system in California.
Led by Erin Pirro and Gary Matteson of Farm Credit, this interactive workshop demonstrates how food businesses can use their financial statements to examine key performance indicators and identify opportunities as well as problem areas.
Panelists will share how knowing your customer, what the customer values, how to deliver value at an appropriate margin to generate revenue, and setting sustainable business goals help lead the way to success.
Attendees will then workshop their own procurement strategies for the cafeteria settings in their region, and consider new partnerships that they may be able to leverage for long-term institutional food transformation.
Four, from-the-field strategies activating retailers to grow equitable, regional food systems Billions of food dollars are spent every year at grocery stores in the United States.
Yet many smaller independent stores, which are often the sole outposts of healthy food in urban and rural communities, struggle in an era of Wal-Mart and Amazon.
Food systems advocates are increasingly partnering with traditional grocers on efforts that increase local food sourcing and healthy food access, while supporting the bottom line of participating stores.
This interactive session will spotlight four interlocking strategies from the field including: SNAP produce incentives to boost the purchasing power of low-income families; financing and technical assistance geared to healthy food retailers; food hub connections to increase local sourcing; and innovations in online ordering and delivery to better serve hard-to-reach, vulnerable communities.
Stories from the field will be followed by break-out sessions where participants can map out how to incorporate such grocery partnerships in their own communities.
Presenters will describe the structure of managed institutional dining, including the role of Group Purchasing Organizations, and the pathways from farm to food service. Resources from a two- year farm-to-university initiative in North Carolina will be shared, along with practical advice and workable strategies to build relationships and market connections to institutional dining.
A Value-Chain Perspective on Making Local Sourcing Work The key component of food value chains is the awareness that building and having transparent and trust-based relationships can produce positive outcomes for all parties.
Or, in other words, partnerships create more value overtime than purely transactional relationships. As a formalized, stand-alone program, Arizona Fresh Together engages and involves farmers, foodservice operators, institutions and retail locations in effort towards building a robust local food system for Arizona.
Allison Blansfield, Value Chain Manager for Sweetgreen, and Henry Catalan, COO of Jayleaf Farms, will share their experience engaging produce distributors to build value chains, and their journey in building a lasting partnership that has positively impacted both businesses.David Smith, associate professor of sociology at the U.S.
Naval War College, and Brad Johnson, professor of psychology at the United States Naval Academy, argue that it is vital for more men to mentor women in the workplace. The legacy you leave is the life you lead. And leadership can be a powerful tool for good—whether leading a team or developing your individual potential to achieve your personal best.
Justin Braz, NLC Board Member, Chief of Staff, Assemblyman Gary S. Schaer. Justin Braz is currently the Chief of Staff for New Jersey State Assembly Budget Committee Chairman Gary S. Schaer. His strong interest in local, state, and national politics has augmented a lifelong passion towards fomenting significant social change for working class men and women.
Robert U. Craven is the CEO of MegaFood, the original whole food supplement company. Robert is known for thinking big. Join the conversation as he introduces you to his influences, describes how they are applying “change-the-world” thinking at MegaFood, and lays out practical and tactical approaches to how you might take “thinking big” back to your company.
Community Driven Value Chains. Hawaii Food for All. A vibrant community foods network in Hawai‘i upholds traditional culture, farming, fishing, and land stewardship practices against great odds, by working creatively to build long-term collaborations.
Retail impacts everyone, every day, everywhere. NRF’s podcast features unfiltered, insightful conversations with the industry’s most interesting people.