Events

Webinars related to food systems and/or community development.

 

When SNAP-Ed programmers partner with a farmers market, mutually beneficial opportunities are created for both the program and the market. Are you interested in partnering with a farmers market, but don’t know where to start? Attend this webinar to learn how! This webinar will discuss best practices for initiating and building partnerships between farmers market managers and SNAP-Ed programmers, using the Food Navigator Program as an example.

 

Register: http://mifma.org/optimizing-impact-snap-ed-programming-farmers-markets/

 

Event Date 4/3/2018 11:00 am ET
Event End Date 4/3/2018 12:00 pm ET
Individual Price Free
The final webinar in MIFMA's annual food access webinar series is tomorrow! This webinar is focused on SNAP-Ed programming at farmers markets, using the Food Navigator Program as an example. 
 

We'll be hosting our final webinar tomorrowTuesdayApril 3. Registration will close at 10:00 am EST, one hour before the webinar begins. The webinar will be recorded. 

 

 

This webinar will focus on how SNAP-Ed programmers can build mutually beneficial relationships with farmers market managers in their area. The webinar will include best practices and some tips and tricks from managers on what they appreciate when working with partners. 

 

 

When SNAP-Ed programmers partner with a farmers market, mutually beneficial opportunities are created for both the program and the market. Are you interested in partnering with a farmers market, but don’t know where to start? Attend this webinar to learn how! This webinar will discuss best practices for initiating and building partnerships between farmers market managers and SNAP-Ed programmers, using the Food Navigator Program as an example.

 


To Register Register here
 

 

This project was funded in whole or in part by the USDA’s Supplemental Nutrition Assistance Program Education through the Michigan Department of Health and Human Services and the Michigan Fitness Foundation.

This institution is an equal opportunity provider.

Event Date 4/3/2018 11:00 am ET
Event End Date 4/3/2018 12:00 pm ET
Individual Price Free

 

 

There’s a great deal of work happening in the Mid-Atlantic to get more locally grown and raised food onto store shelves, into school meals, hospital cafeterias, etc. Farmers, food hubs, distributors, state departments of agriculture, local food advocates, and many more, continue to address barriers, and to test solutions, for broadening wholesale market opportunities for local food. At the same time, food safety federal regulations are changing, requiring a higher level of time and investment on farms selling into wholesale market channels to comply with new requirements. Adding to the confusion, not all buyers have the same requirements.

 

 

This two-part series, co-sponsored by the Metropolitan Washington Council of Government’s Local Food Distribution Work Group and the Chesapeake Farm to Institution Work Group (a partnership of Healthcare Without Harm and the Chesapeake Foodshed Network), will feature expert panelists, respondents (including farmers), and time for discussion. We will explore the basics of food safety laws impacting fruit and vegetable farmers, food hubs, and distributors – what are the new rules, when will they go into effect, what (broad) changes do they require for farms and facilities to come into compliance.  We will then explore more in-depth what the wholesale marketplace requires with respect to these rules and how local government, extension services, food hubs, and nonprofits have been working with farmers to help them obtain required certification.

 

 

Register: https://zoom.us/webinar/register/WN_cejXBV3zT_aTcsOR2cW68w

 

 

 

Event Date 4/9/2018 12:00 pm ET
Individual Price Free
 
 
 
Calling all dining program directors, chefs, foodservice operators, and community partners who are engaged in buying and marketing food for colleges, universities, residential high schools, and other institutions. Are you interested in learning how to adapt your dining operation’s menu to include more local food? 
 
Join our one-hour virtual forum to ask questions, share resources, and listen to success stories from three New England dining operators: Mary Reilly, the executive chef at Westfield State University; David Gould, the executive chef at the Rhode Island School of Design; and Mike Webster, the general manager at The Hotchkiss School. Attendees will walk away with practical ideas for improving your dining menus without breaking the budget. 
 
 
 
This forum is part of a new monthly series hosted by Farm to Institution New England and the New England Farm & Sea to Campus Network in partnership with the Henry P. Kendall Foundation
 
Learn more and get sample outreach language to spread the word to your network: 
www.farmtoinstitution.org/event/menuing-regional-food-system
 
 
 
To Register: https://buff.ly/2GxTAGt  
Event Date 4/9/2018 1:00 pm ET
Event End Date 4/9/2018 2:00 pm ET
Individual Price Free

 

 

There’s a great deal of work happening in the Mid-Atlantic to get more locally grown and raised food onto store shelves, into school meals, hospital cafeterias, etc. Farmers, food hubs, distributors, state departments of agriculture, local food advocates, and many more, continue to address barriers, and to test solutions, for broadening wholesale market opportunities for local food. At the same time, food safety federal regulations are changing, requiring a higher level of time and investment on farms selling into wholesale market channels to comply with new requirements. Adding to the confusion, not all buyers have the same requirements.

 

 

This two-part series, co-sponsored by the Metropolitan Washington Council of Government’s Local Food Distribution Work Group and the Chesapeake Farm to Institution Work Group (a partnership of Healthcare Without Harm and the Chesapeake Foodshed Network), will feature expert panelists, respondents (including farmers), and time for discussion. We will explore the basics of food safety laws impacting fruit and vegetable farmers, food hubs, and distributors – what are the new rules, when will they go into effect, what (broad) changes do they require for farms and facilities to come into compliance.  We will then explore more in-depth what the wholesale marketplace requires with respect to these rules and how local government, extension services, food hubs, and nonprofits have been working with farmers to help them obtain required certification.

 

 

Register: https://zoom.us/webinar/register/WN_wiH6kJ5OROeNNrhBBUGJWQ

 

Event Date 4/10/2018 12:00 pm ET
Event End Date 4/10/2018 1:15 pm ET
Individual Price Free