Farmhand
Sustainable Food Systems Spring 2009 Seminar Series
Sponsored by the Robertson Collaboration Fund
Hosted at Duke University and UNC-CH
A six-part seminar series examining food systems as a critical underpinning of stable and sustainable societies. The seminars will showcase the theory and practice of sustainable agriculture and food production and supply – key elements for sustainable community development and a rapidly evolving sector of sustainable enterprise.
Leaders in the movement for food systems that are secure, efficient, just, and health-promoting will share
- The facts about the operations and products of their enterprises
- Their motivation for pursuing sustainable models
- The barriers they face
- Their views on how their industries fit into the local and regional food systems and how they are evolving.
Each Seminar will consist of a one-hour panel presentation and discussion, followed by a reception featuring local food and fare. All seminars begin at 7 p.m.
Your intentions to attend the Sustainable Food Seminars are appreciated.
Please RSVP here >
Seminar locations and speakers are subject to change; please RSVP to ensure you are notified of any changes.
Please email foodseminar@gmail.com with question, comments or concerns.
The Sustainable Food Systems Seminars Series is funded by the Robertson Collaboration Fund. The events are organized by Dr. Elizabeth Shay of the Institute of the Environment at the University of North Carolina at Chapel Hill and Dr. Deborah Rigling Gallagher of the Nicholas School of the Environment at Duke University, in partnership with the student organizations Farmhand of Duke University and FLO (Fair, Local and Organic) Food of UNC-CH.
January 21, 2009 - 7 p.m.: “Sustainable Agriculture and Food Production as Emerging Industries
Duke University, Love Auditorium in the Levine Science Research Center (LSRC)
Campus Map
Come learn about local producers using the natural advantages of the piedmont region to produce value-added products.
Benjamin Wineries
A family owned and operated farm winery just outside of Saxapahaw growing Muscadine grapes – including Scuppernong the nation’s first cultivated wine grape.
Sari Sari Sweets
Leslie Heintzman
Sari Sari Sweet’s mission is to provide delicious sweet and savory pastries made with all natural, seasonal, and local ingredients. Ingredients that do not grow our region, such as coffee and chocolate, are ordered from socially responsible producers for the highest quality ingredients.
Chapel Hill Creamery
Chapel Hill Creamery is a small dairy farm and farmstead cheese-making facility. Their cows spend their time on pasture and we’ve established an intensive rotational grazing system to ensure that they’ll have access to high quality grass during their milking season.
Download 66 min. mp3 here >
February 4, 2009 - 7 p.m.: Retail Aspects of Sustainable Agriculture
UNC-CH, Murphey Hall, Room 116
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Retail food outlets striving to provide a dining experience that benefits and nourishes community in ways beyond the plate.
Mez
Mez is a contemporary Mexican restaurant in Durham that features traditional Mexican recipes with a modern, healthy twist, and use locally grown organic products whenever possible. MEZ is North Carolina's first LEED (Leadership in Energy and Environmental Design) designed restaurant.
Coon Rock Farm
Coon Rock Farm is a sustainable family farm providing organically grown garden crops and pasture raised antibiotic and hormone free chicken, eggs, pigs, lamb and goat on 55 acres nestled along a bend in the Eno River just outside of Hillsborough, NC. Coon Rock Farm is a partner with the Eno Restaurant and Market, a LEED certified restaurant, serving the best local meat and produce available.
February 18, 2009 - 7 p.m.: Sustainable Agriculture: Producers to Consumers
Sanford Institute of Public Policy, Room 4
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Learning how to bring consumers in contact with local producers for a meaningful relationship with those who grow and produce our food.
Carrboro Farmer’s Market
“Touted as one of the finest local markets in the country, the Carrboro Farmers' Market has provided an opportunity for local farmers to sell their products directly to the consumer since 1979… Members farms are visited periodically to assure that all items sold are locally grown by the seller and are of the highest quality.”
Chatham Marketplace
A successful cooperative owned entirely by members of the community joining freely to meet their common economic, social and cultural needs via a community owned and democratically governed business, serving their owners and employees, shoppers, local farmers and local business community.
SEEDS
SEEDS is a non-profit community garden whose goal is to teach people to care for the earth, themselves and each other through a variety of garden-based programs.
March 4, 2009 - 7 p.m.: Food Security and Sustainable Agriculture
UNC-CH, Murphey Hall, Room 116
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Learn how our food providers can be made more accountable and food systems more resilient to external shock and change.
FoodLogiQ
FoodLogiQ’s mission is to provide software solutions that address food safety and quality through the entire value chain that offer: Credibility through Traceability, Risk Mitigation, Value Chain Compliance and Social Responsibility and Brand Building.
UNC-CH Gillings School of Global Public Health, Dr. Steven Wing
Dr. Wing is an expert on rural health, nutrition, and food security.
March 18, 2009 - 7 p.m.: Education and Outreach for Sustainable Agriculture
Duke University, Von Canon A at the Bryan Center
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Disseminating knowledge and building a network committed to building more sustainable food systems through education and outreach.
Central Carolina Community College – Sustainable Agriculture
Sustainable agriculture focuses on production that renews resources. The program is about more than environmental awareness. It is also about the farming community. The program provides both the small business and technical skills needed to develop and manage a profitable, environmentally sound and community-based small farm or agricultural business.
Center for Environmental Farming Systems
North Carolina State University, North Carolina A&T State University, and the North Carolina Department of Agriculture work closely with state and federal agencies, non-governmental organizations, farmers, and citizens to provide agricultural research, extension, and education for our state. The development of CEFS is a national model for partnership, innovation, and interdisciplinary cooperation.
UNC-CH Center for Health Promotion and Disease Prevention, Dr. Alice Ammerman
Priorities of the CHPDP include cardiovascular disease, nutrition, and physical activity, among others, through applied research, demonstration projects, and education. Professor Ammerman’s research focuses on school nutrition policy associated with childhood obesity, sustainable agriculture and social entrepreneurship as a sustainable approach to addressing public health concerns.
April 1, 2009 - 7 p.m.: Sustainable Agriculture: Campus Concerns
UNC-CH, Murphey Hall, Room 116
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Bringing socially responsible food production to university campuses and providing healthy food options for students.
Bon Appétit
Bon Appétit Management Company’s Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices.
A culture driven company creating food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients; all in a socially responsible manner for the well being of our guests, communities and the environment.
UNC/Duke Food Service Providers
Both campuses have active programs on greening the campus food chain and seeking out low-impact and environmentally preferable products and services. |
