Fork2Farmer: Enabling Success of Small Farms Through Partnerships with Well-Known Chefs and the Tourism Sector

A team of economic development, local foods, and tourism specialists from North Carolina Cooperative Extension is pursuing an initiative titled Fork2Farmer. The goal is to increase visits to local farms and diversify farm income by leveraging the high visibility of well-known farm-to-table chefs who support local small farms. To do this, those involved in the initiative are (a) producing and disseminating short videos about collaborative relationships between chefs and the farmers who supply their restaurants and (b) developing educational programs to facilitate agritourism microentrepreneurship and to nurture and leverage farmers\u27 partnerships with chefs

Incubator Farms as Beginning Farmer Support

Incubator farms are a fairly new model developing across North America to address barriers to beginning farmers, including access to land, capital, and credit, and opportunities to learn and develop skills in farm business planning. The number of incubator farms is increasing nationally. A sub-sample of existing incubator farm programs are described and compared side by side, providing evidence of the variation in program design. Extension may serve alternative roles, beyond the educator, in design and development of these programs

Design Matters in Community Gardens

With increased focus on local foods, food safety, nutrition, and physical health, community gardens are being created by a variety of entities, many of which are seeking assistance from Extension agents and specialists in the fields of horticulture, family consumer science, and 4-H. Extension professionals have expertise in nutrition, health, food safety, and food production, yet have little training in community garden design, which can provide the framework for successful gardens. Based on analysis of landscape elements of 10 professionally designed community gardens, recommendations were developed to help Extension professionals work with garden designers and volunteers

Local Food Systems Course for Extension Educators in North Carolina: Summary of an Innovative Program

Interest in local foods began in the early 2000s and has grown substantially over the past decade and a half. Although Extension is addressing local food systems in many states, training and materials in this program area are nascent. To address this circumstance, we developed a graduate course on local food systems for Extension educators. Post-course evaluations indicate increased confidence and knowledge related to local food system facilitation, implementation, and evaluation. Students cited site tours and panel presentations as the most effective course aspects and suggested improving the course by adjusting content to account for varying levels of familiarity with local food systems

Planning, Delivering, and Evaluating an Extension In-Service Training Program for Developing Local Food Systems: Lessons Learned

The social movement focused on re-localizing food systems is oriented toward recreating relationships between producers, consumers, and other community stakeholders. Sustaining community efforts to build local food systems requires preparation of county Extension educators to understand how food supply chains function as systems, facilitate community partnerships, and create equitable access to locally produced food. This paper shares how North Carolina Cooperative Extension designed, delivered, and evaluated a local foods in-service training on these three topics, as well as shares lessons learned through the process. The implications of this study are helpful for Extension educators planning, delivering, and evaluating in-service training programs that support development of local food systems

Educator and Institutional Entrepreneur: Cooperative Extension and the Building of Localized Food Systems

Cooperative Extension Service educators work within an established network of offices throughout the United States and have the potential to tap both structural and relationship networks to foster collaboration and catalyze institutional change in food systems. The prerequisites and processes to generate systemic change, however, challenge the established logic of information transfer that has dominated Extension Service practice. This paper considers the nature of Extension's engagement in food systems both conceptually and in practice, based on a two-year train-the-trainer professional development project in North Carolina designed to support the emergence of local food systems. Extension initiatives are examined in light of two social change models: diffusion of innovations, based on knowledge transfer and spatial diffusion; and institutional change, based on inter-organizational relationships and mutually held cultural understandings. We suggest that the work of food systems change is more usefully viewed through an institutional lens, with extension educators serving as "institutional entrepreneurs" to address and leverage the concerns of the communities in which they are embedded into lasting food system change