Thank you for visiting the Wisconsin Local Food Network’s (WLFN) website.
The WLFN is a collection of individuals and organizations (hopefully you) that all share a common vision for Wisconsin: a state that offers communities and businesses a local food system that supports sustainable farms of all sizes, a strong infrastructure for those farms and supporting food business to thrive, and affordable access to healthy locally grown food for ALL Wisconsin residents. If you support this vision and are working toward such a Wisconsin – then you are a part of the Wisconsin Local Food Network.
You may be wondering, “But what does the WLFN do?” And it would be a great question.
In the fewest words possible: We help local food businesses (whether a farm, a processor, a distributor, a restaurant, a farmers market, or a grocery store) thrive!
Robin Shreeves ; July 24, 9:59 AM
Read more: http://www.mnn.com/food/healthy-eating/blogs/dark-act-moving-through-congress-quickly#ixzz3hD4eS5Jk
H.R. 1599 would prevent states from passing GMO labeling laws and the FDA from requiring companies to label foods made with genetically engineered ingredients.
It’s been about four months since the introduction of the bill that’s become known as the DARK Act, and it’s an important moment for those interested in their right to know if foods include genetically engineered ingredients or GMOs. Originally introduced in 2014 as H.R. 4432 as the Safe and Accurate Food Labeling Act, it didn’t go anywhere at first. It was reintroduced in March as H.R. 1599 with the same name, but now it’s moving quickly.
While the bill’s name makes it sound like something we should all support, the bill serves to put an end to efforts to label GMOs. It would, according to Center for Food Safety, severely restrict the authority of states and the FDA when it comes to requiring labeling including:
Prevent states from adopting their own GE labeling laws.
Prevent state or county laws regulating GE crops
Prevent the Food and Drug Administration from requiring companies to label GE ingredients and instead continue a failed 14-year “voluntary” labeling policy.
While it may be overused, the phrase “farm-to-table” is more than just a buzzword — it represents an important cultural shift over the past 10 years in both the food industry and in the dining public’s priorities. But as more farmers, restaurants and food purveyors try to source and serve food grown locally, infrastructure needs have grown.
Enter Farmers Web, an online portal that aims to connect farmers and producers with food buyers, making the farm-to-table process seamless. By removing the middle man, FarmersWeb says it enables farmers to cut down on costs, resulting in more local sourcing activity overall. Cutting out the middle man can also mean fresher food on plates. It’s a win-win for all parties.
On the site, which launched in 2012, farmers create a free online profile whereby buyers browse their inventory. In addition to increased exposure and a direct line of communication, the website also offers subscription tools for marketing and managing orders, deliveries and financials. Farmers are responsible for delivering their products directly to buyers, or they can hire a logistics provider with the help of FarmersWeb.
Case Western Reserve University signs option agreement with Wholesome Wave to launch FM Tracks app
CLEVELAND—FM Tracks, a new digital app designed to help farmers’ markets and local healthy foods initiatives manage and evaluate federal nutrition incentive programs, launches Monday, July 13.
The new technology, created to simplify the collection and evaluation process for the U.S. Department of Agriculture’s Food Insecurity Nutrition Incentive (FINI) program, also gives users in-depth reporting tools and real-time information on market performance and trends. The (FINI) Grant Program supports projects to increase the purchase of fruits and vegetables among low-income consumers participating in the Supplemental Nutrition Assistance Program (SNAP) by providing incentives at the point of purchase.
MAY 31, 2015 7:34 AM ET
Sylvia Poggioli http://www.npr.org/sections/thesalt/2015/05/31/410074678/at-worlds-fair-in-italy-the-future-of-food-is-on-the-table
For the next six months, Italy is hosting a dinner party — and the entire world is invited to attend.
The event, called Expo Milano 2015, is the latest World’s Fair. This year’s theme is “feeding the planet, energy for life.” The global population is projected to pass 9 billion by 2050, and Expo organizers want to start a global conversation now about sustainability, biodiversity and food security.
With exhibits from 145 countries over a 12-million-square-foot area, the expo is a showcase for the many cultures of food and environmental technology. Some pavilions have vertical farms. Brazil has transplanted a tropical forest. And some countries are exhibiting jointly their staple products— such as rice, coffee and cocoa. Continue reading
Below is a discussion on how family farmers, food heroes, and organizations around the world are working to create resilient local food systems.
The food system depends on a healthy environment, but poor agricultural practices are responsible for environmental degradation. Beekeepers continue to lose 30 percent of honeybee colonies during an average winter, likely due to pesticides and other agro-chemicals.
Soil degradation is occurring at staggering rates, with soils being depleted 10 to 40 times faster than they are being replenished. And up to 100,000 plant varieties are currently endangered worldwide.
The increase in food prices in 2008, Russian wildfires brought on by excessive heat and drought in 2010, and, most recently, the worst drought in more than 100 years in California, all are warning signs that farmers and farmers’ groups, global food producers, industry leaders, researchers, and scientists must address the planet’s food security in the face of weather volatility and climate change.
Food Tank and The Lexicon of Sustainability are spotlighting farming and resilience through The Food List, a cross-media messaging campaign that provides the vital tools needed for fixing the food system. Continue reading
Do you have a child between the ages of 8-12? Can you imagine his or her recipe being featured in a cookbook? Or the two of you representing your home state at a Kids’ “State Dinner” at the White House this summer?
If so, First Lady Michelle Obama, WGBH Boston, the U.S. Department of Education, and the U.S. Department of Agriculture invite you and your child to enter the 4th annual Healthy Lunchtime Challenge & Kids’ “State Dinner.”
In order to be eligible, lunch recipe submissions need to be created by a child between the ages of 8-12 and should follow the MyPlate nutrition guidelines: Fruits and vegetables should make up about half of the recipe or dish, and it should also include whole grains, lean protein and low-fat dairy. Submissions must include information about how and why they were created and be:
One recipe from each of the 50 states and territories will be chosen. And, the prize is priceless! As healthy food ambassadors for each state and U.S. territory, the winning chefs and a parent or guardian will be flown to Washington D.C. where they will have the opportunity to attend the Kids’ “State Dinner,” hosted by Mrs. Obama at the White House!
A parent or legal guardian is required to fill out the entry form on his or her child’s behalf.
Good luck. We can’t wait to see (and taste) what kids across the country cook up!
Contest, March 31st to April 30th, 2015. Winners, Announced June 2015. White House Kids’ State Dinner, July 2015
Spring/Summer 2014 | By Meghan Lepisto
The majority of food consumed in American cities is transported from at least 1,500 miles away.
And yet, in urban areas like Detroit, more than half of the population is out of reach of fresh food, shopping for meals at the corner liquor store or convenience mart.
As you digest such numbers, it quickly becomes clear: in meeting the nation’s food needs, our performance is wanting, with implications for nutrition and health, community stability, and local economies.
An interdisciplinary team of UW-Madison scientists is working toward solutions, supported by a $5 million grant from the U.S. Department of Agriculture. They’ve teamed with UW-Extension, the nonprofit organization Growing Power, Wayne State University, Michael Fields Agricultural Institute and a range of community-based organizations to study ways to boost the availability and consumption of healthy food in urban communities.
March 16, 2015
Agriculture Secretary Tom Vilsack today announced the release of a request for applications for the USDA’s Fiscal Year 2016 round of Farm to School grants. Designed to increase the availability of local foods in eligible schools, these grants help new farm to school programs get started or expand existing efforts, facilitating stronger connections between local and regional producers and school cafeterias.
“When schools buy food from nearby producers, their purchasing power helps create local jobs and economic benefits, particularly in rural agricultural communities,” Vilsack said. “These Farm to School grants will help schools respond to the growing demand for local foods and increase market opportunities for many types of food producers.”
Four different kinds of grants are available. Planning grants are for schools or school districts just getting started on farm to school activities; they’re designed to help them organize and structure their efforts for maximum impact by incorporating best practices into early planning considerations. Implementation grants are available for schools or school districts seeking to augment or expand existing farm to school efforts. Support service grants are intended for non-profit entities, Indian tribal organizations, state and local agencies, and agriculture producers or groups of producers to evolve farm to school initiatives.
March 18, 2015
ASHLAND, WI – Four local farms will receive micro-loans totaling close to $15,000 from the Chequamegon Food Co-op to help with farm-related projects this spring. The Co-op’s micro-loan program began in 2008 as a way for the cooperative grocery store to invest its profits in the local food system and to potentially provide more local foods for the Co-op’s shelves. These small, no interest loans are capped at $5,000 and have a 3-year payback period. Micro-loan recipients were as follows:
- Owner Gilbert Schwartz of Seasonally Sourced in Ashland, Wis. will purchase foraging gear, storage containers, and processing equipment.
- Owners Rob Hartman and Ashley Smith of Twisting Twig Farm in Bayfield, Wis. will upgrade their photovoltaic system and purchase a back-up generator.
- Owners Kelsey and Todd Rothe of River Road Farm in Marengo, Wis. will construct a walk-in-cooler inside their barn.
- Owner Theresa Depies of Springbrook Dairy in Springbrook, Wis. will improve the cheese curds and quark cheese packaging.
Of the nearly $15,000 awarded in this loan cycle, $10,800 came from the Co-op’s CHIP for Change program. CHIP for Change is a contribution program where money given by customers at the Co-op’s registers helps fund the micro-loan program.
Chequamegon Food Co-op offers micro-loans in the spring and fall. The next micro-loan application deadline is Tuesday, September 1, 2015. To learn more about the micro-loan program, please contact Harold Vanselow, general manager, at (715) 682-8251 or firstname.lastname@example.org.
The Chequamegon Food Co-operative is a member-owned natural foods store that specializes in local products within 100 miles of Ashland, Wisconsin.