Wednesday March 30, 2016 from 12:30 PM to 1:30 PM EDT
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Lisa Forehand 
Center for Environmental Farming Systems 

Adding Value to Local Food - Lunch and Learn Webinar 

The demand for local food has risen over the last decade. However, a growing number of consumers also want more convenience built into their local food choices - flavorful options that are less perishable than farm-fresh products and require minimal preparation at home. This program will introduce Extension educators and small-business owners to general principles for successfully creating value-added foods and where to find specific guidance at each developmental stage.


  • Gary Bullen, Extension Associate, Department of Agricultural & Resource Economics, North Carolina State University
  • Annette Dunlap, Food Business Specialist / Agribusiness Development, North Carolina Department of Agriculture & Consumer Services
  • Barry Nash, Seafood Technology and Marketing Specialist, North Carolina Sea Grant 


This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2013-68004-20363. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.