Developing a Vibrant and Sustainable Regional Food System

Suggestions for Community-Based Groups

August 2006

Components:

• Introduction (page 1)
• Vision (Page 2)
• Draft Vision Statements (pages 3-4)
• Key Elements (pages 5-6)
• Overview of Process (page 7)
• Indicators to Measure and Document Progress (page 8)

Prepared by The Leopold Center’s Regional Food Systems Working Group (RFSWG) Subcommittee:

Rich Pirog - Leopold Center for Sustainable Agriculture Kory Beidler – Iowa State University College of Business
Gretchen Zdorkowski – Iowa State University Craig Chase – Iowa State University Extension
Kamyar Enshayan – University of Northern Iowa Sue Futrell – One Backyard Consulting, Iowa City, IA
Christine Pardee – Iowa Rural Development Council Andrew Hug - Leopold Center for Sustainable Agriculture
Ken Meter – Crossroads Resource Center, Minneapolis, MN
 Developing a Vibrant and Sustainable Regional Food System

Introduction

Over the past ten years, Iowa and the nation have seen tremendous growth in the numbers of farmers and
farmer networks that produce and sell food to local and regional markets. Through on-the-ground research
and demonstration projects and the leadership of entrepreneurial farmers and farmer networks, we have
learned a great deal about how to build local and regional food systems. Although there have been many
successes in building these systems, significant challenges still remain.

One critical challenge for community-based groups that work with farmers and food businesses is making a
clear, convincing case to local and state governments, business investors, and funders that local and regional
food businesses and the projects that assist them will improve the health of our economy, natural resources,
and communities. This guide, developed by the Regional Food Systems Working Group Subcommittee, is
intended to help groups make that case. It provides suggestions for community groups as they: envision their
food future, identify key elements that will make their regional food system more sustainable, and consider
which indicators will best inform whether they are making progress toward their goals.

This guide is a work in progress. It will be revamped and revised as we learn more from each other about
how to build vibrant and sustainable regional food systems. We look forward to your comments.

RFSWG Subcommittee - Rich Pirog, Gretchen Zdorkowski, Kamyar Enshayan, Christine Pardee, Ken Meter,
Kory Beidler, Craig Chase, Sue Futrell, and Andrew Hug.

For more information, comments, or questions, contact Rich Pirog at [email protected]

Prepared by the Regional Food Systems Working Group Subcommittee Page 1 of 8

 Vision For a Vibrant and Sustainable Regional Food System
(Draft vision statements for each heading are found on pages 3-4)

Economic and social development Storage and distribution infrastructure

• builds health and wealth through regional networks • are readily available, efficient, economical, and geographically and
• increases capacity and connection for local residents culturally accessible
• is based on local vision framed by diverse community members • are flexible in handling diverse products and quantities
Farm-based business growth and development • are ecologically sound and owned within the region

• is sustainable with respect to profit and environment Local government

• connects history, place, and community
• strengthens the regional food system by using economic
• is based on collaboration, communication and commerce
development tools
Landscape • facilitates the expansion of local markets for local agricultural products
• maximizes diversity of crops and livestock Education and research assistance
• utilizes perennial crops and polycultures
• realizes improvements to soil, water and air quality • encourages, supports and assists regional food value chains and networks
• has riparian areas that provides wildlife and water quality benefits • disseminates needed information
• is provided by state universities, community colleges, and NGOs
The workforce
• is healthy, respected, well-trained, and paid fairly
Rural and city quality of life
• contributes to overall community • increases choices and opportunities
• increases ownership, empowerment, and relationships throughout
Processing, retail, and other food-related industries the food system
• meet diverse value-added needs • connects fresh, healthy, and local food to rural and urban citizens
• are geographically accessible and supported by federal/state policies
• provide assistance to connect food establishments with consumers, producers, and processors

Prepared by the Regional Food Systems Working Group Subcommittee Page 2 of 8

A Vibrant and Sustainable Regional Food System – Draft Vision Statements

Using the draft vision statements - A central element for a vibrant and sustainable regional food system is for a diverse group of community
or region members to come together and develop a common and compelling vision of the system toward which they are working. These visions
will vary from one region to another, reflecting the unique nature and diversity of the area’s people and its resources. The draft statements
below are meant to help stimulate ideas for groups that are working through the vision process. The statements are grounded in the principles
of sustainable agriculture and can help groups bring up useful points as they work to build a vibrant and sustainable food system. These vision
statements are not intended to be a proposal for a “one vision fits all” situation. Rather, each group must develop its vision by working in its
own unique context.

Economic and social development

Regional food networks build health, wealth, capacity and connection for local residents. Each network is built upon a local vision framed by a
diverse group of community members.

Farm-based business growth and development

Farms are diversified and sustainable with respect to both profit and environment, and connected not only to their own history and place, but to
individuals and families through collaboration, communication, and commerce. The network of interrelationships and commerce leads to food
and farm business growth and development.

Landscape
Working agricultural lands support many diverse crops, with no single commodity dominating the cropped landscape. Reductions in soil
erosion, pesticide use, and air and water contamination are realized. Perennial crops are grown on a significant portion of the working lands.
The majority of riparian areas are heavily vegetated providing wildlife corridors. Wild flora and fauna thrive in high-quality habitat. These
productive working lands are more aesthetically pleasing to people and this encourages them to populate the landscape.

The workforce
A healthy, diverse workforce is respected, paid fair wages, and well trained. The workforce contributes significantly to the social, financial,
and environmental well being of the community and the region.

Processing, retail, and other food-related industries (other than farming)

Processing infrastructure meets culturally specific processing needs, is geographically accessible, enhances the opportunity to develop value-
added products, and is supported by scale-applicable federal and state regulatory policies. Retail food establishments and other food related-
industries have access to capital, technical assistance, and business assistance that facilitate the development of long-term connections with
consumers, producers, and community-based food processors.

Page 3 of 8
 A Vibrant and Sustainable Regional Food System – Draft Vision Statements (cont.)

Storage and distribution infrastructure

Storage and distribution systems and facilities to connect producers and their markets within the region are readily available, geographically
and culturally accessible, efficient, economical, and flexible. The storage and distribution systems are able to handle small-, medium-, and
large-scale products, orders and shipments, and are appropriate to handling and special needs for fresh, frozen, chilled, processed and identity-
preserved goods. The systems are energy efficient and ecologically sound, safe, and owned within the region.

Local governments
Local governments agencies (city, county, and schools) play a critical leadership role in nurturing the development and stability of a
local/regional food infrastructure. They use a variety of economic development tools as well as facilitating the expansion of local markets for
local agricultural products in their region.

Education and research assistance

Education and research assistance continually encourages, supports, and assists all levels of a regional value chain to match the community’s
needs. Research and education supported by state universities, community colleges, NGOs, and government organizations requires simple
dissemination of information available to entire communities.

Rural and city quality of life

Quality of rural life is altered by increasing choice and opportunities for: existing and new producers (by changing and developing production
to serve local ecosystems and markets); providers of existing and new infrastructure (transportation, brokering, processing and lending, for
example); attendant development of services and goods for farms and households; and community development and enrichment. The scale at
which these enterprises are conducted offers more options tailored to communities and locales, and more options for increased ownership,
empowerment and relationship at community and regional levels of the food system.

Town and city life experiences increases in the availability of fresh, healthy, local food; water quality; overall ecosystem health; and the
recreational and aesthetic benefits provided by a sustainable and diverse agricultural landscape. Both rural and urban citizens benefit from
linkages of accountability and trust, and by closer human and economic ties between city and countryside.

Prepared by the Regional Food Systems Working Group Subcommittee: Rich Pirog, Gretchen Zdorkowski, Kamyar Enshayan, Christine Pardee,
Ken Meter, Kory Beidler, Craig Chase, Sue Futrell, and Andrew Hug Page 4 of 8
 Key Elements
for a Vibrant and Sustainable Regional Food System
Ecological Resources Social Resources
Soil, Water, Climate Key Champions
Farmers Community Support
Culture of Collaboration

Re
on

gi
Compelling Vision
gi

on
Re

Strategic Clear
Plan Goals
Markets & Viable
Engaged Financial
Infrastructure Communication
Resources
Farmers Collaboration, Evaluation
Community, County
Processors Continuous Learning State, Federal
Distributors
Foundation, Private
Retailers

Information Sense of Local

Technical Assistance Identity,
Data Collection Supportive Public Culture,
Education Policies Purpose, &
Research School & College Stewardship
See Page 6
for More
City & County
Information State & Federal

Prepared by the Regional Food Systems Working Group Subcommittee Page 5 of 8

 Important considerations
Key elements in a vibrant and sustainable regional food system
One of the challenges in each locale is to understand what key elements are needed to bring success so
that a solid foundation is laid for the future. The key elements offered on the preceding page* of this
document are meant to stimulate thinking about what is needed to build vibrant and sustainable regional
food systems. This is not a complete list of elements; each group needs to determine what is critical for its
unique situation. As you view these elements, please consider the following:

1. People in any given community or region start wherever they are moved to start. There is no ideal
element from which to start. Groups may see a need to add other key elements.

2. In many cases there are certain steps that need to be taken if subsequent steps are to be possible. These
steps may be viewed as preconditions.

3. Regional food systems are complex and dynamic systems, and do not follow simple linear or industrial
models. Addressing key elements need not follow a predictable chronological sequence.

4. Early steps to build local and regional food systems will create outcomes that may require local
stakeholders to reexamine their assumptions and strategies. Communication, collaboration, integration,
and continuous learning are critical throughout the process of building a vibrant and sustainable regional
food system.

* Page 5 of this document

Prepared by the Regional Food Systems Working Group Subcommittee: Rich Pirog, Gretchen Zdorkowski, Kamyar Enshayan, Christine Pardee,
Ken Meter, Kory Beidler, Craig Chase, Sue Futrell, and Andrew Hug Page 6 of 8
 Overview of Process for Developing Vibrant and Sustainable Local/Regional Food Systems
This diagram is meant to help stimulate ideas by laying out an overview of the variety of resources, key elements and
processes to build vibrant and sustainable local food systems. The elements included are consistent and build on the
preceding key elements, framework, and draft statements. The document is based on collective experience and research
by the RFSWG subcommittee. We appreciate all feedback to further develop and improve this flow diagram.

Diverse Leadership Team VALUES

willing to forge a vision (including, but not limited to) (including but
Multiple stakeholders not limited to:)
Strong community Environmental sustainability
Processors Increased
representation Healthy soil and water
Environmental stewardship numbers
Multiple champions within Storage of local
Agroecological principles Institutions
the region with social, businesses
Waste recycling Public Schools

PotentIal Outcomes Based on Plan

political and financial
influence
Transportation Hospitals
A Committed local resources Local food more
Time Care Centers
Social Community connectors available
and connections Passion/Will/Enthusiasm Distribution Private Schools
Resources S Colleges/Universities
R Capital Increased sales

Network of Producers
Facilitator Communications/ City Government

Multiple Markets
Financial sustainability County Government

I n f r a s t r u c t u re
E S Marketing Increase in net
Local Food Coordinator income for
VISION
P Financial Resources Consumer Groups local farms
Enthusiasm, passion, will S E A diversity Financial institutions ‘Healthy’ eaters
of farms Reduce risk of capital flow Seniors Reduction in
Sense of place, Translated into
culture, local O S staged strategic L to meet
needs of
Local credit Cultural groups obesity
Community micro-credit
identity and and communication local- Reduction in
Sustainably-oriented lending Restaurants
stewardship U S plans regional soil erosion
A food
CLEAR GOALS system Information Grocery stores Increased variety
Committed producers R M Technical support/expertise in crops grown
willing to change and N Research/university support Specialty stores locally
diversify production C E Local buy-in, many entities Learning communities with
New crops Broad participation other regions Reduced
Direct Sales
Diverse crops Mentors external
E N Focus on collaboration/team Farmers markets inputs to
Ecological Sustainable practices
building/cooperation rather CSAs agriculture
Resources than competition Policy
T Buying clubs as % of
Farmland resources Local
expenses
Soils Equitable business practices County
Water State
Increase in
Topography Open communication and ideas National
citizen
Climate from all sectors and participants
satisfaction with
quality of life
Healthy food and eating habits

VALUES
(including, but not limited to)

Communication, Cooperation, Evaluation

and Continuous Learning

Prepared by the Regional Food Systems Working Group Subcommittee Page 7 of 8

 Indicators to Measure and Document Progress of a Vibrant and Sustainable Regional Food System:
Prepared by the Regional Food Systems Working Group Subcommittee 2006

As you set out to strengthen the regional food connections in your community, it is useful to develop indicators that relate to your goals. Indicators allow
communities and/or regions to quantify changes by using available measures. Indicators have at least three important functions. They help document baseline
data showing community conditions at the start of the process. They help community members build a common understanding of what needs to be done.
Additionally they help measure and document impacts of community efforts, which is critical in helping fine-tune strategies to stay on track and generate
financial and technical support.

Here are a few considerations as you think about what indicators best measure the impact of your work:

• Relevance to your activities. Try to develop indicators that best measure what you have set out to do.
• Availability. It is critical that you develop indicators for which you can collect the data you need fairly easily.
• Practicality. Be sure to devote the resources it takes to collect the data needed for the indictors relevant to your work.

The following found in The New Mainstreama publication are examples of possible indicators:

1. Promotes food choices that lead to healthy eating

a. Daily per capita servings of fruits and vegetables
b. Obesity rate in adults

2. Provides for meaningful livelihoods and opportunities for all food and farming workers
a. Wages paid to farm laborers
b. Wages paid to food service and processing workers (compared to other industries)

3. Encourages eaters to know where, how, and by whom their food is produced
a. Total direct sales per farm business, as percentage of total agricultural sales
b. Number of certified farmer’s markets/CSAs and their total sales
c. Total direct farm sales to food retailers, food service, and eating/drinking establishments
d. Number of farms that offer agricultural tourism experiences
e. Number farm-to-school programs and their total sales

4. Supports deepening regional identities through food

a. Number of counties and producers participating in “Buy Fresh, Buy Local” campaigns
b. Amount of local or county financial support for food businesses or groups supporting their efforts

5. Provides incentives for waste recycling, reduction of petroleum and other non-renewable inputs.
a. Number of organic acres and number of organic growers in region
b. Tons of topsoil lost/year due to erosion

The New Mainstream: A Sustainable Food Agenda for California for Review by the Roots of Change Council and the Roots of Change Fund.
The Vivid Picture Project presented by Ecotrust. 20, Dec. 2005 [http://www.vividpicture.net/documents/] Page 8 of 8