Community Supported Agriculture Local Food for Local People 8 th December 2011 08/04/2015 Food4Macc Meeting 8 th December 1 Food4MaccDirect.

Slides:



Advertisements
Similar presentations
Farm to School What are the goals of Farm to School? Expand educational opportunities Improve nutrition Support local food systems Strengthen relationships.
Advertisements

Good Food Good Mood COMENIUS Multilateral school partnerships GB1-COM From the field to the table By Rossi & Capuani.
Meat and the consumer meatandeducation.com 2011.
Local Food A Sustainable Choice. WHERE DOES YOUR FOOD COME FROM? The Grocery Store? A Box? A Bag? Grown or raised by farmers from the soil, the land,
Chapter 10 Fashion Distribution Buying Fashion Selling Fashion.
The Minimum Price Contract. Purpose of a Minimum Price Contract Minimum price contracts are one of the marketing tools available to producers to help.
CATERING SERVICES WORKING TOWARDS A BETTER ENVIRONMENT Gloucestershire Hospitals NHS Foundation Trust Catering Department.
Food Enterprise Transport EnergyCharitable Company Limited by Guarantee 2025 Connecting Dunbar Energy Audit Team BeGreen CIC Dunbar Community Energy.
© ASDA COMMERCIAL IN CONFIDENCE: No reproduction, disclosure or other use is permitted without license. A Supermarket’s Perspective On Local Sourcing.
Apprenticeship Grant for Employers of 16 to 24 year olds (AGE 16 to 24) Employer Update Presented by Insert presenters name and title Insert date of presentation.
1 BOGOTA SEPTEMBER 2014 «Scaling up sustainable agriculture and optimizing the value chain» Karla Canavan Bogota September 2014.
Strategies for Supporting Sustainable Food Systems Session 6.
Pros and Cons of Increasing Local Food November 18, 2011 By: Bob Harmon.
Cloverbelt Local Food Co-op Ke-ondaatiziying Conference 2014 “How Will We Sustain Ourselves?”
Low Carbon Distribution & Logistics Ideas, Models & Case Studies: Collaboration, Processing, Delivery, Contracts.
The Fife Food Network Promoting good quality food and drink experiences in Fife and beyond through the development of greater links between local food.
Fair Trade A new way of consumption. What’s fair trade ? Fair trade is an organized social movement and market-based approach that aims to help producers.
Business and Agriculture Vision People understanding the relationship between agriculture and nutrition People understanding the relationship between agriculture.
The Four Faces of Agriculture. Food System All the steps it takes to get food from farm to table. These steps include: 1. Production (on the farm) 2.
THE MEDITERRANEAN DIET – THE CONSUMER PERSPECTIVE 1.
So you want to be a farmers’ market vendor?. Benefits of Farmers’ Markets Incubator and testing ground: “test the waters” to see how popular products.
© Food – a fact of life 2009 The Consumer Market Extension/Foundation DRAFT ONLY.
Feeding Manchester October 2009 Kath Dalmeny Policy Director of Sustain: The alliance for better food and farming ( Also Trustee of.
Whole Foods Market’s Commitment to Local (I am not here today to solicit funds!) Slow Money Maine Meeting 3/21/2012.
Community supported agriculture... the story so far Kirstin Glendinning
Fundaţia ADEPT Transilvania Protecting Romania’s unique high-biodiversity landscapes and the small-scale farming communities that have created them.
Municipality of Amersfoort, 23 april 2013 Pauline Gerritzen Maaike Liefkens.
Chapter 13: Retailing. Retailing  retailing involves the sale of products and services to end consumers for their personal non-business use  not all.
RewardsNet Fundraising RewardsNet is an exciting new fundraising opportunity for your organization! Selling memberships to the RewardsNet website offers.
National Food Service Management Institute Section 7: Vendor Choices 1 Section 7: Vendor Choices (Step 4) Food Purchasing for Child Care Centers.
Slow Food/Fast Food Katie Shepherd Indiana University 3 December 2007.
Co-operatives & Co-operation Workers co-opertives, Organiclea and direct marketing.
Our Hearts were in our Mouths … and other good food stories
Getting Fresh Food at a Farmers Market is a SNAP!.
1. CENSUS 2. THE TIME CURVE Before % 11.76% 20.58% 38.88% 27.77% (current year)
6 Reasons to Eat Local Food Eating local helps build a sustainable society. The underlying problems of today’s farming and food systems are reflections.
Assessment 1 Co-operative Enterprise- The Democratic Alternative Exemplar Solution LO1 1Co-operative Enterprise ( level 6)
The Benefits of Farmers’ Markets By Dr. Al Myles Economist and Extension Professor Department of Agricultural Economics Mississippi State University Presented.
Local Food Systems – Idaho Farmers Markets Organize! Diane Eggert Executive Director Farmers’ Market Federation of New York
Food Teams A direct link between producer and consumer.
© Food – a fact of life 2009 Factors affecting food choice Foundation.
Marketing Mix-Mc Cain Retailing |Rhia Mae Natividad | Ms. Schewczyk Date: April 13,2012.
Dr Roberta Sonnino The In Thing Quality for All: School Meals in Rome Dr Roberta Sonnino School of City and Regional Planning Cardiff University.
 If it costs more to make a product, a company has less incentive to produce a product. Your book calls the costs to make a product “input costs.” Any.
Changes in food demand Growing demand for local and regional produce.
Unit 4.1 What Are The Key Decisions That Businesses Make?
The Organisation of Sport Unit 1- The Sports Industry.
© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Budgeting Module Number: 14.
SELLING METHODS. Once a product is available there are many ways it can be sold to the general public. Each method has its place depending on:- The product.
Marketing 301. Kisses For Health by: The Kiss  HERSHEY’S History  Company Description  Strategic Planning & Focus  Goals  SWOT Analysis  Competitors.
1 6.01A FACTORS THAT AFFECT FOOD SELECTION 6.01AFactors that Affect Food Selection Family Income Shopping Skills of the Meal Manager Time that is available.
The Food Chain Enterprise Challenge A business enterprise day focusing on the Dairy Industry.
Food for Life Catering Mark Bringing together the issues people care about: Freshly prepared with quality ingredients Committed to higher animal welfare,
DEVELOPMENT STRATEGIES FAIR TRADE ORGANIZATIONS SOURCE: ECONOMICS – A COURSE COMPANION (p )
Neighbourhood Markets Evaluating our Efforts Building Healthy and Supportive Communities CHNET – Works! Fireside chat May 7, 2009.
Making food more sustainable at your school Candice Luper- S ustainability Officer.
Community Kitchens Grow Cook Share Presented by: Date:
FOOD, ENERGY, AND YOU!.
Creating Shared Value in the supply chain
STANDARD GRADE BUSINESS MANAGEMENT REVISION Unit 1 - Introduction What organisations have in common – Name; aims; resources; image; rules Goods/services.
Unit 151 Understanding the business of retail. Aims of the course The aims of the course were covered in your induction, but just as a recap, you will.
Mary Whelan 2&5 Board Member Food Services Advisor
Know your place - the second P (aka ‘Distribution’)
For Those Who Want Fresh Farm to Table
LEARNING OUTCOMES: FOOD SUSTAINABILITY
Chain of production and channels of distribution
Fairtrade Learning Objectives: Understanding what Fairtrade is
Jackets and hoodies off Homework diary out Pencil out
Manchester Fayre School Meals
Presentation transcript:

Community Supported Agriculture Local Food for Local People 8 th December /04/2015 Food4Macc Meeting 8 th December 1 Food4MaccDirect

A partnership between farmers and consumers… where the responsibilities, risks and rewards of farming are more evenly shared… than in supermarket-dominated systems. Community Supported Agriculture 08/04/2015 Food4Macc Meeting 8 th December 2 Food4MaccDirect

Consumers consumers benefit from receiving fresh food from a known source the environmental benefits of fewer 'food miles', less packaging and ecologically sensitive farming with improved animal welfare a local economy enhanced by higher employment, more local processing, local consumption and a re-circulation of money through 'local spend‘ spending £1 on local food in a local outlet generates £2.50 in the local economy vs. £1.10 when spent in a supermarket educating people about varieties of food, it's production methods and costs encouraging more sustainable farming and having an influence over the local landscape Farmers a more secure income which improves business planning and increases time to concentrate on farming a higher and fairer return for their products by selling direct to the public increased involvement in the local community; the opportunity to respond directly to consumers' needs, receiving direct feedback receive help with labour and planning initiatives for the future Benefits of Community Supported Agriculture 08/04/2015 Food4Macc Meeting 8 th December 3 Food4MaccDirect

40% of all food is imported & 90%+ of fruit is imported 3000 small and medium-scale farmers have gone out of business over the past decade, with 1 dairy farmer closing in Britain every day 30 pig farmers have gone bust in the past year If current trends continue, by 2025 over 40% of Britons will be obese due partly to increasing availability and promotion of highly processed foods and loss of skills in cooking raw ingredients The food we eat in the UK – growing, producing and importing it – accounts for 30% of the UK’s carbon footprint 4 giant supermarket chains control 80% of food retail and they have resisted legislation to give a fairer deal to farmers for the last 11 years 08/04/2015 Food4Macc Meeting 8 th December 4 A few related facts… Food4MaccDirect

08/04/2015 Food4Macc Meeting 8 th December 5 Local Food for Local People Seasonal Cheshire Veg Bags Artisan Bread and Cakes Fresh Local Meat & Trout Real Cheshire Cheeses Buy great quality produce from trusted local producers Support the local economy and reduce your food miles Become a member to enjoy great value prices & events Our members order their produce in advance by then pick up from our producers in central Macclesfield. Full Membership: £24 per annum per household. Concessions and discounts available. 40 members have joined since we started in April 2011! What is Food4MaccDirect? Food4MaccDirect

Food4MaccDirect aims to make it easier for everyone in Macclesfield to eat tasty, fresh, nutritious and affordable local food, sourced directly from local farmers and producers. This will support the local economy and reconnect us with where our food comes from, moving us away from a global food system, dependent on cheap oil and imports. We are a not for profit Community Enterprise run by a Board of 8 Directors We operate as a membership organisation with 40 members currently buying produce through Food4MaccDirect from 11 producers We formed a Company Limited by Guarantee which started trading in April 2011 Since April we have operated profitably with sales of over £7,000 Since October we have employed 5 part time staff in various roles 08/04/2015 Food4Macc Meeting 8 th December 6 What is Food4MaccDirect? Food4MaccDirect Local Food for Local People

08/04/2015 Food4Macc Meeting 8 th December 7 Food4MaccDirect Seasonal Local Veg Fresh, nutritious seasonal vegetables sourced entirely from Cheshire - weekly Real Bread Choice of large Cheshire Leaven sourdough or Baker’s Choice from our local artisan baker - weekly Proper Cake Selection of delicious homemade cake varieties baked in Macclesfield - weekly Fresh Trout Fresh local whole trout from the spring fed River Dane in Wincle - weekly Cheshire Cheese 3 handmade Cheshire cheeses – Burt’s Blue, Golden Brie and mature Cheshire - monthly Free Range Chicken Large free range chickens various suppliers - monthly Local Lamb Traditionally reared lamb from North Rode – monthly in season Outdoor Reared Pork Dry cured bacon & sausages from Gloucester Old Spots near Congleton - monthly Xmas Turkeys Delicious free range bronze turkeys from Knutsford – available in season Vegetarian Mince Pies Home made vegetarian mince pies from Capesthorne – available in season Local Food

08/04/2015 Food4Macc Meeting 8 th December 8 Food4MaccDirect Local People

08/04/2015 Food4Macc Meeting 8 th December 9 Producers and Farmers Perspective Food4MaccDirect

08/04/2015 Food4Macc Meeting 8 th December 10 Consumers Perspective Food4MaccDirect

1.“Local” means our producers are ideally within 5 miles of Macclesfield, not more than 50 2.A sustainable and environmentally sensitive approach, ideally organic and non-GM 3.We want to understand and improve the nutritional value of the produce 4.Local producers should use local raw materials (eg wheat) where possible 5.Use of fossil fuels (and derivatives) should be kept to a minimum 6.We will support existing and encourage new local producers 7.We will only go into production ourselves if a gap exists and we can successfully fill it 8.Consumers must be able to see how farms and producers operate 9.Anyone can become a member, regardless of income, so we will offer concessions 10.We will build community groups, bringing like-minded people together 11.We will be commercially viable, but non-profit making 12.Our survival will not be wholly dependent on volunteers on an on-going basis 13.Our membership fees and a small margin should cover our costs 14.Prices must be fair to our producers as well as good value to our members 15.We will only act as an intermediary between producer and our members when we can add value 08/04/2015 Food4Macc Meeting 8 th December 11 Food4MaccDirect Our Guiding Principles

We need somewhere to bring together, sort out and store our produce before it gets collected or delivered We hope to have a distribution hub to enable us to do this, working with Cheshire Peaks and Plains Once we have this facility, we should be able to expand the number of drop-off points Other community centres, like pubs and village shops + schools, children’s nurseries etc. Opens up the possibility of providing training in food preparation, baking etc. 08/04/2015 Food4Macc Meeting 8 th December 12 Food4MaccDirect Food4MaccDirect Distribution Hub

Produce Group – Responsible for finding and signing up any new supplier, as well as on-going management of existing suppliers Distribution Group – Responsible for how we get produce to customers, working with the Snow Goose and finding us a distribution hub Commercial Group – Responsible for our financial health and overseeing our finance and admin systems Marketing Group – Responsible for promoting F4MD in conjunction with F4M and managing the website, press etc. Events Group – Responsible for fulfilling our obligations to our members, including “eat local” meals, farm visits, visits to cheese producers, bread making demos etc. 08/04/2015 Food4Macc Meeting 8 th December 13 Food4MaccDirect Food4MaccDirect Groups All groups have a leader and a few members, who can be involved a lot or a little, depending on the time they can give. If you would like to be involved in one of the groups, please ask!

5 Questions: 1.What other local produce would you like? 2.How do we resolve “local” vs. “organic”? 3.What food should we produce ourselves? 4.How can we improve our service to members? 5.How can we get more producers involved? 08/04/2015 Food4Macc Meeting 8 th December 14 Agenda Food4MaccDirect 5 Teams: 10 mins to discuss and then a quick feedback to everyone