NC Sustainable Local Food Advisory Council: Health, Wellness, Hunger, and Food Access Subcommittee

Transcription

1 NC Sustainable Local Food Advisory Council: Health, Wellness, Hunger, and Food Access Subcommittee

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4 Who We Are: Statutory Purpose NC G.S : Advisory Council August 2009 Contribute to Building a Local Food Economy

5 It is the purpose of the North Carolina Sustainable Local Food Advisory Council to contribute to building a local food economy, thereby benefiting North Carolina by creating jobs, stimulating statewide economic development, circulating money from local food sales within local communities, preserving open space, decreasing the use of fossil fuel and thus reducing carbon emissions, preserving and protecting the natural environment, increasing consumer access to fresh and nutritious foods, and providing greater food security for all North Carolinians.

6 NC Sustainable Local Food Advisory Council Co Chairs N.C. Agriculture Commissioner Steve Troxler has spent his entire career in agriculture as founder, owner and operator of Troxler Farms. Over the years, the familyowned farm has produced tobacco, wheat, vegetables and soybeans. Dr. Nancy Creamer is now a distinguished professor of sustainable and community based food systems, Dr. Creamer is an N. C. State University horticulture professor and director of the Center for Environmental Farming Systems

7 Definitions Sustainable food. An integrated system of plant and animal production practices that do all of the following: a. Satisfy human food and fiber needs. b. Enhance environmental quality and the natural resource base upon which the agriculture economy depends. c. Sustain the economic viability of farm operations. d. Enhance the quality of life for farmers and the society as a whole. Local food. Food grown within the borders of North Carolina.

8 Statutory Duties Consider Programmatic Issues and Develop Policies Health & Wellness, Hunger & Food Access, Economic Development, and Preservation of Farmlands & Water Resources Any program and policy issues the Council considers pertinent. Annual Report Findings and Recommendations Any Legislative Proposals Proposals for Administrative Action

9 NC SLFAC Membership 27 Members: Commissioner of Agriculture State Health Director Secretary of Commerce 6 farmers and 1 commercial fisherman Representatives of NGOs, Agencies

10 Working Structure 3 Subcommittees: Economic Development & Infrastructure Health, Wellness, Hunger & Food Access Land, People & Natural Resources

11 Health, Wellness, Hunger and Food Access Subcommittee Appointed Members: Alice Ammerman, Chair Laura Sub Committees Gerald State Health Director Lynn Harvey State DPI Child Nutrition Director Earline Health, Middleton Wellness, Food Hunger Bank and of Food Central Access and Eastern NC Land, People, and Natural Resources Invited Members: representatives of public health and community based organizations: Economic Inter faith Development Food Shuttle Cooperative Extension Division of Public Health Gleaning programs NC Alliance for Health Toxic Free NC Community Nutrition Partnership And many more.

12 Charge to Subcommittee from Legislation Sec (1): In depth assessment to inform efforts to increase the amount of sustainable local food used in School Lunch/Breakfast programs Sec (2): Making sustainable local food available under public assistance programs (EBT at farmers markets) Sec (3): Promoting urban/backyard gardens to improve health, use idle property, lower food costs Sec (general): Encouraging entrepreneurial efforts and economic development, reducing regulatory barriers

13 2010 Recommendations 1. Modify Municipal Annexation 2. Fund ADFP for Military Support 3. NC Farm Transition Network Support 4. Fund the NC SLFAC 5. Establish Liaison to NC Ag Task Force 6. Support Farm-to-School 7. Expand SNAP-ED 8. Support EBT and WIC Programs

14 2011 Recommendations 1. Extend Sunset Date 2. Fund Permanent Staff Position 3. Consumer Survey for Local Food 4. Listening Sessions 5. Increase Institutional Purchasing 6. Land Condemnation Protection 7. School Garden BMPs 8. Increased funding for School Cafeterias 9. Increase local food purchases with SNAP

15 Continued Studies 1. Whole Farm GAP Certification 2. On-Farm Meat Processing 3. Small Niche Market Processors 4. Waste Management for On-Farm Processing: Meat & Produce 5. Understanding Regulatory Oversight 6. Improving Local Seafood Sales

16 The economic case for local food New opportunities for farmers transitioning out of tobacco Jobs in value added processing, distribution, retail Supporting the local economy

17 Investing federal dollars in the local economy and increasing healthy food access SNAP-Ed significant growth opportunities ahead Per Capita Funding per SNAP Recipient*: North Carolina: $1.13 Tennessee: $3.61 Alabama: $3.76 Mississippi: $6.18 Kentucky: $14.06 Washington State: $23.11 California: $41.35