HomeMy WebLinkAboutAgenda 11-11-2021; 1 - Food Systems Community & Economic Development Update
ORANGE COUNTY
BOARD OF COMMISSIONERS
ACTION AGENDA ITEM ABSTRACT
Meeting Date:November 11, 2021
Action Agenda
Item No. 1
SUBJECT: Food Systems Community & Economic Development Update
DEPARTMENT: North Carolina Cooperative
Extension Service
ATTACHMENT(S):
Presentation Overview and PowerPoint
Subject Area Summaries
INFORMATION CONTACT:
Mike Ortosky, Community Development
Agent, (919) 245-2336
Mart Bumgarner, Orange County NC
Extension, Agriculture Agent
James Watts, Weaver Street Market Coop
Sue Ellsworth, WE Power/Piedmont Food
Processing Center
Eric Hallman, Piedmont Food Processing
Center
Ashley Heger, Orange County Food
Council
Tyrone Fisher, Orange County Extension
Director
PURPOSE: To receive a presentation and discuss regional food and agricultural systems status,
COVID effects, current initiatives, trends and directions.
BACKGROUND: There has been growing interest in recent years around local and regional food
systems and the extent to which a more proximate, deep, diverse, and equitable system is
possible. The recent pandemic has further illuminated issues, challenges, and also opportunities
within the economic, social, and environmental aspects of food systems. North Carolina, and
Orange County in particular, has led many advances over the years in sustainable food systems
and agriculture. In the current environment, values and demand are changing rapidly, creating
the need for effective responses in policy, funding, education, and advocacy. Informed
collaborative regional efforts, based on trusted community relationships, are critical in the
development of more resilient food systems.
FINANCIAL IMPACT: There is no financial impact with receiving the presentation and
discussion. The economic impact potential of capturing more business components of the food
system in Orange County and the region is significant. While the state and region continue to
have enormous agricultural production potential, there is tremendous opportunity for growth in
other major sectors such as processing, distribution, market development, and waste streams.
Incubating, retaining, and attracting appropriate food system businesses results in greater
1
demand for local agricultural product while creating primary contributory businesses that
represent employment growth and an expanded and diversified tax base.
SOCIAL JUSTICE IMPACT: The following Orange County Social Justice Goal is applicable to
this item:
GOAL: ENSURE ECONOMIC SELF-SUFFICIENCY
The creation and preservation of infrastructure, policies, programs and funding necessary
for residents to provide shelter, food, clothing and medical care for themselves and their
dependents.
Equally important as economic growth, local agriculture and food systems have the effect of
connecting local communities around the basic commonality of producing and consuming food.
Reconciliation of the recent disconnect between ourselves and our food sources has the added
benefit of creating common ground among all residents within that system.
ENVIRONMENTAL IMPACT: The following Orange County Environmental Responsibility Goal
impacts are applicable to this item:
ENERGY EFFICIENCY AND WASTE REDUCTION
Initiate policies and programs that: 1) conserve energy; 2) reduce resource consumption;
3) increase the use of recycled and renewable resources; and 4) minimize waste stream
impacts on the environment.
CLEAN OR AVOIDED TRANSPORTATION
Implement programs that monitor and improve local and regional air quality by: 1)
promoting public transportation options; 2) decreasing dependence on single-occupancy
vehicles, and 3) otherwise minimizing the need for travel.
In responding to shifting values and demand, local agriculture and food systems tend to embrace
the principles and ethics of low-impact, naturally grown, and regenerative practices resulting in
healthier climate, land, food, and people. Proximity creates greater awareness and appreciation
of these practices as well as the practitioner and consumer neighbors.
RECOMMENDATION(S): The Manager recommends that the Board receive the presentation
and discuss as appropriate the importance and benefits of local and regional food systems and
policies, funding, education, and advocacy efforts in the area of community and economic
development.
2
Food Systems – Community & Economic Development
Local & Regional Update
Orange County Board of Commissioners
November 11th, 2021
Mike Ortosky
Community Development Agent
Orange County NC Cooperative Extension
with panelists:
Sue Ellsworth – WE Power / Piedmont Food Processing Center
Eric Hallman – Piedmont Food Processing Center
Ashley Heger – Orange County Food Council
James Watts – Weaver Street Market Coop
Mart Bumgarner – Orange County NC Cooperative Extension
This presentation is about community & economic development that is based in local food and
agriculture – it is about relationship.
Current environmental and social crises illuminate the most significant problem with our industrial
food system; a loss of relationship. Our early evolutionary history is characterized by an intimate
relationship with our food sources, resulting in close cultural relationships. The agricultural and
industrial revolutions have affected a disconnect. In spite of extraordinary gains in our standard
of living, there have been equivalent negative relational consequences. Reconciliation of that lost
relationship is critical to establishing a sustainable and resilient society.
There has been growing interest in recent years around local and regional food systems and the
extent to which a more proximate, deep, diverse, and equitable system is possible. North
Carolina, and Orange County in particular, have led many advances over the years in
sustainable food systems and agriculture. In the current environment, values and demand are
changing rapidly, creating the need for effective responses in policy, funding, education, and
advocacy. Informed collaborative regional efforts, based on trusted community relationships,
are critical in the development of more resilient food systems.
The economic impact potential of capturing more business components of the food system in
Orange County and the region is significant. While our state and region continue to have
enormous agricultural production potential, there is tremendous opportunity for growth in other
major sectors such as processing, distribution, market development, and waste streams.
Incubating, retaining, and attracting appropriate food system businesses results in greater
demand for local agricultural product while creating primary contributory businesses that
represent employment growth and an expanded and diversified tax base.
Equally important as economic growth, local agriculture and food systems have the effect of
connecting local communities around the basic commonality of producing and consuming food.
Reconciliation of the recent disconnect between ourselves and our food sources has the added
benefit of creating common ground among all citizens within that system.
3
In responding to shifting values and demand, local agriculture and food systems tend to
embrace the principles and ethics of low-impact, naturally grown, and regenerative practices
resulting in healthier climate, land, food, and people. Proximity creates greater awareness and
appreciation of these practices as well as our practitioner and consumer neighbors.
We are experiencing a unique time in history. Awareness and values are changing, demand is
changing and our response must also change.
Notes from slide presentation:
Food System Components
Production: farmers growing / producing agricultural products
Processing: value-added processes (washing, packing, processing derivative
products)
Distribution: aggregation & distribution of product from field to consumer
Markets: food service (restaurants & institutions) & consumer (grocery &
convenience stores)
Waste: composting of food waste, using “2nd grade products”, extracts, etc.
Local Economy
a local economy is a radius of about an hour drive from job centers
money is always leaking from the economy
goal: create, grow, and attract primary contributory businesses – increase inflow
locally owned businesses help keep money in the local economy longer
Trends
food systems increasingly seen as a comprehensive industry
food systems recognized as community & economic development opportunity
changing technology in agriculture (examples):
o controlled environment agriculture (growing indoors)
o cellular agriculture (products from cell cultures)
food and agriculture are growing components of land planning / the built environment
greater interest in funding all aspects of the food system (grants, loans, impact capital)
heightened awareness of issues in the food system (resilience, climate, access, fair
labor)
COVID
COVID Impacts
Major disruption in market, demand, and supply chains
Illuminated vulnerable portions of the industrial food
Illuminated inequities on the “human side” of the food
Affected our concepts of food, health, social interaction, community, how we value
workers, and the nature of work itself.
4
Resources / Initiatives
Piedmont Food Processing Center – culinary incubator and shared use kitchen
Breeze Farm (270-acre research / education / incubator Farm)
Ag Grant Program ($700,000+/- & 70+ recipients to date)
Ag Summit (sustainable ag conference each February)
Orange County Food Council
Universities (each of the major universities in the triangle area have ongoing food
system efforts in both outreach and academia in diverse departments)
Regional Interest in the Triangle Area (Orange, Durham, Wake, and surrounding rural
counties – comprehensive efforts underway to collaborate)
TJCOG (Comprehensive Economic Development Strategy – food systems as one
component)
Regional Economic Development Partnership for Food Systems (initiative underway to
develop)
USDA – AMS – Regional Food Systems Partnerships Grant
US EDA Build Back Better Regional Challenge
5
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16
Piedmont Food Processing Center (PFPC) identifies
female food entrepreneurs are more likely to close their
businesses than male food entrepreneurs.
2018
2020
2017
WE Power Food is formed. Shared vision and goals
established.
Additional funding is provided by PFPC and the USDA Rural
Business Development Grant.
PFPC convenes round-table discussions with women in food
businesses, entrepreneurship programs and public office.
WE Power Food is led by women food entrepreneurs with the intent of
creating a strong network and developing resources for female-owned
food businesses.
WE Power Food applies for and receives its first grant from
NC IDEA.
WE Power Food monthly meetings continue. New members
are recruited to ensure a broad spectrum of female food
entrepreneurs are represented.
WE Power Food in collaboration with PFPC develops a
scholarship program to provide opportunity to a start-up
female food company. The first scholarship is awarded to
a female-owned start-up, Jeddah's Teas.
2019
WE Power Food creates Facebook group page in order
to assist more producers with their immediate needs.
Members no longer need to wait for monthly meetings
to address issues.
WE Power Food launches WE Power Food website independent
of PFPC (www.wepowerfood.org)
WE Power Food develops relationships with Durham
Tech Small Business Center and Alamance Community
College and the Women's Business Center of
Fayetteville
WE Power Food launches online store selling gift boxes of
members' products. The boxes include over 20 female-
owned businesses. Over 120 boxes are sold during
November and December of 2020.
2021
WE Power Food is featured on Spectrum News 1 and WRAL's
Tar Heel Traveler.
WE Power Food is highlighted in Chapel Hill Magazine's Food
& Drink issue.
WE Power Food receives a second grant from NC IDEA.
WE Power Food is recognized as a nonprofit organization in the
State of North Carolina and forms its first board.
WE Power Food continues to provide resources to over 160
members.
WE Power Food makes its national debut at the 2021 Food
Incubation Summit, the largest network of kitchen incubators
and commercial kitchens in the world.
"As a small business owner, I work mainly by myself
and WE Power has given me a sense of community with
other women food entrepreneurs. We share
information, help problem solve, and lift each other up
during each meeting. Any gathering with this group is
time well spent as a business owner and feeds my soul
as a woman."
0
20
40
60
80
100
120
FM
Active Inactive
17
How we work
Who is at the table: WE Power is led and designed by women. The group welcomes all people interested in creating a more
equitable environment where small food businesses thrive and everyone has the opportunity to succeed.
Collective problem solving: We believe in the power of listening and collaboration. WE Power depends on a diversity of lived
experiences to help identify issues and develop innovative solutions.
Network building: Partnering with service providers, local governments, community supporters and allies to build an
environment that empowers women food entrepreneurs.
Holding space: Monthly meetings provide a safe space for sharing resources and information, building relationships and
fostering ideas.
Recognition: Women experience the world differently across race, religion, gender-identity, and class. Additionally, WE Power
recognizes that all marginalized communities experience barriers that can limit success and create unsafe environments. While
our focus is on women in food business, we welcome and value all people.
Goals
Grow the network of women food entrepreneurs in North Carolina.
Create a resource guide for women entrepreneurs in food business at all levels. Women food entrepreneurs face different
barriers based on race, gender, ethnicity, location and income. Resources designed and compiled by WE Power will aim at
breaking down barriers and increasing access to opportunities for women food entrepreneurs.
Develop a series of training workshops with a focus on breaking down barriers faced by women of all backgrounds in food
businesses.
Share resources and best practices with other food incubators through a “train the trainer” model to enable these incubators to
better assist and serve women food entrepreneurs.
Create a safe space where women food entrepreneurs of all backgrounds and experiences can share information and lessons
learned in addition to developing strong support networks.
Reduce the number of women food entrepreneurs closing their businesses and increase the number of women of color clients
at Piedmont Food Processing Center.
18
The Piedmont Food Processing Center inspires and guides entrepreneurs launching food
businesses. With a decade of experience, we provide the encouragement, support, and
resources that have launched over local food companies.
Since 2018, of our start-ups are still in business. We’ve launched national
companies and dozens of successful local brands, supported your favorite food trucks, and
assisted the best caterers in the area.
... "Piedmont Food Processing Center is an
amazing place! It gave us a low risk way to get
started." Patrick Mateer, Founder, Seal
The Seasons
O U R E N T R E P R E N E U R S
B U I L D I N G T H E L O C A L E C O N O M Y
OVER $2 MILLION ANNUALLY
IN RETAIL VALUE PRODUCED
250
75 %4
19
National reputation for supporting food
entrepreneurs
Leader in shared-use kitchen operations
and food safety.
Providing educational opportunities,
scholarships, loans, and mentorship.
Home of WE Power Food, the support
network for women food entrepreneurs.
Home of NC-NIK, the NC network of
incubator kitchens.
OUR IMPACT
$425,511In grant funding since 2017
Management Team
L. Eric Hallman, Executive Director
Sue Ellsworth, Manager
Susan Connaughton, Project Coordinator
500 Valley Forge Road Hillsborough, NC 27278
www.pfapnc.org info@pfapnc.org
919-241-4212
Board of Directors
James Watts, Chair – Weaver Street Market
Barry Jacobs, Vice Chair –Former O.C. Commissioner
Leila Wolfram – Durham Co-Op Market
Heidi Carter – Durham County Commissioner
Sally Greene -Orange County Commissioner
PFPC Clients come fromPFPC Clients come from
across central NCacross central NC
Average monthly number of clients
Client Ownership- Ethnicity
20