NESAWG Work Group - Infrastructure

Information

NESAWG Work Group - Infrastructure

Professionals from co-ops, nonprofits, universities, and food system enterprises investigating current overall processing capacity and identifying strategies to support processing as part of optimal food system development in the Northeast.

Members: 15
Latest Activity: Mar 4

More Detailed Info About Our Working Group

Updated March 12, 2011

Who are we?
The Processing Infrastructure Work Group is a network of professionals from co-ops, nonprofits, universities, and food system enterprises investigating current overall processing capacity and identifying strategies to support processing as part of optimal food system development in the Northeast.

What do we do best?
We facilitate interstate conversation and enhance the effectiveness of local efforts.

How do we do it?
By bringing stakeholders together.

Core Functions
o Identifying:
o Priority areas for research and investigation
o Processing infrastructure gaps
o Proposing well-defined solutions
o Informing activity at the local level

Why does it make sense for producers, processors, and other stakeholders to participate in this work?
1. Our focus is to specifically support producers, processors, and their markets.
2. Working together on a regional scale, we can help stakeholders optimize processing infrastructure, create new products and serve new/expanded markets.
3. This work group is an efficient way to link with leading edge networks and resources. We can share information about successes in broader contexts.
4. It’s in the interest of all food system stakeholders to collaborate. A coordinated effort will reduce duplication and strengthen the overall capacity of all food system stakeholders.


2011 Focus

o Regulatory literacy for small-scale meat producers selling into direct markets

o Workforce development, such as for skilled meat-cutters


2010 Workplan
o Phase I: Inventory regional processing infrastructure and identify stakeholders
o Phase II: Identify key questions about needs, bottlenecks, and strategies in the processing part of the food supply chain.
o Phase III: Stakeholder outreach, soliciting perspectives regarding the key questions.
o Phase IV: Distillation and communication of findings and recommendations at the 2010 NESAWG It Takes a Region conference and through other strategic channels.

Current Participating Organizations:
• Glynwood, Inc
• Northeast Organic Farming Association, VT Chapter (NOFA VT)
• Vermont Agency of Agriculture, Food & Markets

• Penn State College of Agricultural Sciences--Dairy and Animal Science

• University of Vermont Extension--Food and Nutrition

• Community Involved in Sustaining Agriculture (CISA)

• Hanover Consumer Cooperative Society (Co-op Food Stores)
• Friedman School of Nutrition Science & Policy—Tufts University

Discussion Forum

This working group does not have any discussions yet.

Comment Wall

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Comment by Gordon Walts on April 4, 2011 at 12:22pm
I figured i might as well add this thought, maybe to spur some discussion.  many small scale, artisan meat producers tell me they have difficulty in finding properly regulated slaughter houses when they need to get an animal in.  I am curious about what kind of regulations and licensing is required to own and operate such a facility, catering to small scale producers.  Nothing fancy.
Comment by Gordon Walts on April 4, 2011 at 12:15pm
Hi folks, glad to join the discussion.  Hopefully I can learn some things an possibly offer a bit of insight.
Comment by Brian Moyer on January 18, 2011 at 8:42am
March 7, 2011,  There will be a day-long workshop for farmers to help farmers understand the various regulations with cutting and selling meat. This "Processing Day" workshop will be held at the Chester County Economic Development Center in Eagleview, PA and is offered in partnership between Penn State Cooperative Extension, Chester County Economic Development Center, and PASA (Pennsylvania Association for Sustainable Agriculture). For more info, contact Brian Moyer at Penn State Cooperative Extension - Lehigh County 610-391-9840 email bfm3@psu.edu.
Comment by Eric DeLuca on January 15, 2011 at 10:29pm
NESAWG_Processing_Infrastructure_2011_Workplan_v.101123.pdf
Comment by NEFOOD.org Administrator on December 1, 2010 at 8:55pm

Comment by NEFOOD.org Administrator on December 1, 2010 at 8:55pm

Comment by NEFOOD.org Administrator on November 27, 2010 at 2:03pm
Here are your work group notes from your session at NESAWG's annual conference (Nov 2010). Note I have combined content from separate files into one Word .doc:
NESAWG-WG-Infrastructure.doc
Comment by Sam Earle on September 16, 2010 at 3:33pm
Given your interest in infrastructure, I'd be interested to see some of this groups member comments on my post in the Supply Chain Group. Thanks.
Comment by Chris Hill on January 8, 2010 at 2:29pm
Thanks for the warning, Chris. Our co-op is expanding to a new store in an old building, and we've had similar unexpected surprises.
Comment by Chris Chaisson on December 23, 2009 at 5:26am
It seems our distillery project here in VT will be a good teacher for many of the VT states codes and especially for NFPA. - Even though the state of VT gave us the go ahead without sprinklers, NFPA(national fire protection ass.) code superceded the state code and enforcement was done through the insurance company- no sprinklers no insurance- we just went from 1 head to 56. ouch!!!!

Moral of the story is spend your due dilligence in permitting. every project needs a state and national level permit person. Even if the state says go ahead.

Take a look at the start of our building- more pix to come.

http://www.wholefarmservices.com/projects.shtm

Happy Holidays!
Chris
 

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