Crown Plaza Hotel Rooms

Group Block Code:  LFS

Group Reservations Link:  Local Food Summit Booking Link

Conference Agenda

Local_Food_Summit on-line registration and payment

Workshops and

pdf version of Summit poster

Day 1
Day 2
Day 3
School Garden Workshop    
Sustainable Living-Workshops
Youth Gathering

Sponsors Benefits
Sponsors Registration


2011 Bluegrass Local Foods Summit

2011 Bluegrass Local Food Summit Presentations and handout materials

2008 Local Food Summit

Bluegrass Local Food Summit

          March 22-24 2012                                   Lexington KY                                 Crestwood Christian Church, | Map1882 Bellefonte Dr. Lexington KY
Local_Food_Summit on-line registration and payment

Day 2  Friday March 23, 2012

   Eating From Our Own Soil                              


The goals of this Summit are to:

  • Describe the size and scope of Kentucky’s local food systems and discuss the performance of local food markets; including price, product availability, marketing
  • Discuss impacts on rural economic development, environmental consequences and sustainability, food safety and quality, and social welfare issues;

  • Explore the range of current Government involvement in local food systems, including existing programs that foster local food distribution at the Federal, State, and local levels,
  •  Discuss barriers to growth in re-building Kentucky’s local food systems;

  • Build connections and collaborations so that institutions, hospitals, faith community, retail stores and citizens can become active supporters of a local food economy.
  • Organize the Bluegrass Food System Alliance and inspire the development of food policy councils
  • Inspire greater collaboration for community food security and urban agriculture

8:00am-8:30am Check-in & Registration

 8:30am Welcome and Introductions 

Jim Embry, Sustainable Communities Network 

Rev Kory Wilcoxson, Crestwood Christian Church

9:00-9:30am The Future of Kentucky Agrculture

Sharon Furches & Helena Pitcock, KentuckyWomen in Agriculture, Inc 

MaryBerry Smith, The Berry Center

9:30-10:15am  How do we enhance our support of Kentucky Farmers?

Farmers Roundtable:
  • John-Mark Hack, Marksbury Farm Market;
  • Mac Stone, Elmwood Stock Farms;
  • MaryBerry Smith, The Berry Center,
  • John Contini (LFM- Hillside Heritage Farm),
  • Sharon Furches & Helena Pitcock, KentuckyWomen in Agriculture, Inc

10:15-10:30 Break                                                                                                                                  10:30-11:30 Farm to Fork-  Local and National Models

Panel members: 
Marydale Debor, ( NYT) (CTMag) , CONNMAG,   co-founder PlowtoPlate.org,advisor to Exec.Director, New Milford(CT) Hospital,   Farm to Hospital

Mark Winne, Mark Winne and Associates

Tammy Zborel, Senior Associate for Sustainability, National League of Cities
Jacie Rowe staff member for Louisville Metro Council Member Cheri Bryant Hamilton

12 noon-1pm Lunch

Lunch Recognitions of Women in Agriculture

First Lady Jane Beshear; Sharon Furches & Helena Pitcock,(KentuckyWomen in Agriculture, Inc.);  Lisa Minton/Nettie Appleby(Chrysalis House); Darlene Thomas/Diane Fleet (Bluegrass Domestic Violence Program); Joanna Rhodes( Family Care Center); Sumayya Rashid/Elena Rodriguez (One Parent Scholar House); Anne Hopkins (Good Foods Market and Cafe) 

Lunch catered by Purple Lunch Box(Shelia Taluskie)

Food sources: Elmwood Stock Farm, Berries on Bryanstation, Kenny's Cheese, Good Foods Market and Cafe, Third Street Stuff, Vibrant Greens

Women in Agriculture

1:15-2pm Community Partnerships and Re-building our Local Food System

Rick Christman, Employment Solutions

Anne Hopkins, Good Foods Market and Café;

Sarah Fritschner will share her work with  Louisville Farm to Table

2pm-3:45pm Afternoon Working Groups

These Working Group sessions are meant to discuss strategy, develop action steps for each sector that will serve to increase the growing, distribution, processing, procurement, affordable access, education, consumption and policy making of local foods. 

  • Working Group #1  Farm to School: Linking the Land and the Lunchroom                     
Farm to school programs promote the use of locally produced foods in school nutrition programs. Schools also may include educational activities about local food and farming issues with a farm to school program. Farm to school programs can increase fresh fruit and vegetable options available to students; create new markets for local agriculture producers; and help to foster a healthy local food system. Farm to School programs can also include components like classroom discussion, agriculture and nutrition education, taste testing and school .gardens As connections between schools and farms grow, students develop a new awareness about their diet, the impact their food choices have on their health, their local economy and their environment, and the way that food comes from farm to plate. Farm to school programs vary in size from one school and one farm to regional programs providing produce from numerous farms to schools in several districts. Programs can be coordinated across the state or be localized, reinforcing connections with farmers from the immediate area. Programs can provide a wide range of fresh food or specialize in one or a handful of items. Regardless of the size and nature of the program, the end result is an increase in the amount of fresh food available in the school and interconnectedness between communities and local farm economies.


Tina Garland, KY Department of Agriculture,
Denise Hagan, Valerie Crouch, Deanna Tackett ,  KY Department of Education, School and Community Nutrition,

and me from School and Community Nutrition
Elaine Russell MS, RD, LD, Kentucky Department for Public Health, Obesity Prevention, Partnership for a Fit Kentucky,  http://www.fitky.org
Michelle Coker, Food Director, Fayette County Public Schools, Fayette County 2011 Report 

John H. Cain, State Co-Chair, Kentucky Action for Healthy Kids; 
AFHK/SE US Regional Advisor, National Farm to School Network

   Working Group #2 Faith and Food Invites all faith community leadership and laypersons to discuss local food, community food security issues and to provide entry points for people of faith to work together to make important connections between our local food systems, our lifestyles, social justice, environmental stewardship and, respect and care for the created order. Faith-based organizations and faith communities representing different traditions will share their work to support local farmers, develop community gardens, and increase healthy food accessibility.

Facilitators: Aloma Dew, Sierra Club; Erica Horn-Faith Feeds; Kim Cowherd-Green Chalice/Disciples of Christ

 Kentucky Food and Faith       Faith Feeds Facebook    

  • Working Group #3 Scaling Up Robust local food systems offer social, environmental and economic benefits. Increasingly, wholesale buyers are demanding locally grown food and growers are looking for new regional markets. In order to meet the demand for locally and regionally grown food and move significant quantities of  this food into markets such as restaurants, mainstream grocery stores and institutions, local food systems need to be scaled up or expanded from farmer-direct sales of small quantities of product to wholesale transactions. This session will include representatives from farmers, wholesalers, institutions, retailers and will develop strategies and action steps.
Facilitators:  John-Mark Hack, Marksbury Farm Market; Anne Hopkins, Good Foods Market and CaféJeff Dabbelt-Lexington Farmers Market;  Rick Christman, Employment Solutions

  • Working Group #4 Transforming a Food Desert to a Food Oasis This groups invites everybody interested in urban agriculture and access to healthy food to participate by sharing needs, experiences, questions, and project ideas that address the most important and controversial issues of food insecurity, poverty alleviation, and community development. How do we collaborate, share resources and build the infrastructure for urban agriculture, healthy corner stores initiatives, CSAs and neighborhood markets, community education, nutrition and healthy cooking that transform urban/rural food deserts into food oases.  

Facilitators: Sandy Canon, Community Ventures Corporation, Jodie Koch, Food Works/Bluegrass Community Foundation,    Jacie Rowe staff member for Louisville Metro Council Member Cheri Bryant Hamilton

  • Working Group #5 Creating a Local Food Policy Council                  
This session will work on education and development of food policy councils. It is appropriate for anyone who is interested in or involved with any organized effort to influence local and state food, agriculture, or nutrition policy. This session is an opportunity to learn more about policy, projects and partnerships that make up local food systems. It is also an occasion to network with individuals on the cutting edge of local and state food policy issues and will develop strategies for contributing to the development of the state food policy council and local councils throughout the state.

Facilitators: Mark Winne,   Joshua Jennings, Louisville Metro Government

  • Working Group #6 Growing Food and Partnerships in Appalachia
Building regional partnerships is critical to creating just and sustainable local food systems in any region of Kentucky. This session will discuss ways to build even greater collaboration and capacity-building projects that address needs such as: educating children about growing gardens, diet-related health concerns – obesity, diabetes, heart disease, affordability of fresh produce, local food in school lunches, preserving traditional knowledge, small business development, and much more!.

Facilitators:  David Cooke, Berea College;  Carrie Ray of MACED, Eastern Kentucky Food System Collaborative

  • Working Group #7 Farm to Hospitals and Higher Ed Institution

Farm to Hospital Resource Links

Health care facilities and higher education institutions across the continent are recognizing that the food system — how our food is produced and distributed — is misaligned with dietary guidelines, and is largely reliant on methods of production and distribution that harm public and environmental health.  Many health care and higher education institution have begun to adopt practices and policies to support a healthy food system — one that is environmentally sustainable, improves nutritional quality and supports human dignity and justice. Far and wide, we are seeing a response. Hospitals and universities have removed their deep fryers, established farmers markets and replaced unhealthy snacks in vendors, and more are buying fresh food that is grown in sustainable ways in the local community. By adopting healthy food purchasing policies, health care organizations higher education institution are demonstrating a commitment to "first, do no harm" and treating food and its production and distribution as preventive medicine that protects the health of patients, staff, and communities: spacer


Sarah Fritschner Louisville Farm to Table

Marydale Debor, ( NYT) (CTMag) ,  co-founder PlowtoPlate.org,advisor to Exec.Director, New Milford(CT) Hospital,

3:45pm-4:00pm Working Group Reports & Adjourn


Bluegrass Local Food Summit Co-sponsors: Employment Solutions/CTE, Interfaith Alliance of the Bluegrass, Bluegrass Community Foundation, Good Foods Market and Café’, Green Chalice/Disciples of Christ, Kentucky Proud Market, Crestwood Christian Church, Community Ventures Corporation, Temple Adath Israel,  Sierra Club-Cumberland Chapter, EcoC2 Services, Central Kentucky Council for Peace and Justice, Kentucky Department of Agriculture


Contact info:

Jim Embry

 Sustainable Communities Network

573 Stratford Dr. Lexington, KY 40503

http://sustainlex.org/, embryjim@gmail.com, 859-270-3699







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Growing Food & Justice conference

Community Garden Tour Report

Gardening with Class

Bluegrass Food Security Summit 2010

Farm to School

School gardens

Food and Sacred Earth Connections

Religion and Environment

Profile of Food Policy Councils by State

interactive map of food policy councils