2019 Kentucky Local Food System Summit 

REGISTRATION FOR THE SUMMIT IS CLOSED

Contact Lilian.breslen@uky.edu with further

inquiries or questions.

The Food Connection at the University of Kentucky, Bluegrass Farm to Table, & Bluegrass Tomorrow are happy to announce that registration is now open for the 2019 Kentucky Local Food System Summit.  The event is slated for Wednesday, March 27, 2019 at the Gatton Student Center on the University of Kentucky Campus. The day will begin at 10:00am with sessions concluding by 4:30. An optional Networking Reception will follow. We have an exciting day of workshops and conversations planned, and look forward to having you join us.

Registration is $75 which covers full participation in the summit, all day coffee, a locally sourced lunch, and a networking reception with drinks and light refreshments. For off-campus guests, this also includes the cost of parking. Instructions on parking and other details will be sent to you prior to the event. A limited number of scholarships are available, please contact lilian.brislen@uky.edu to inquire.

On the next page you’ll be asked to select which sessions you will attend. This is so we can gauge interest and arrange talks in appropriately sized rooms accordingly. Session names and descriptions are provided below for your review. You will be provided with your selected schedule at registration on the day of the summit.

Thank you again for your interest, and if you have any questions, please direct them to Dr. Lilian Brislen via email at lilian.brislen@uky.edu

SESSION 1 [10:00-10:45]

1) Kids in the Kitchen: Learn about the state-wide 4-H program, The Culinary Challenge, and other innovate ways to engage youth through local and seasonal cooking and eating.

2) SESSION CLOSED! - Getting to Know Local Food: New to local food systems work, or feel like there’s jargon that go over your head? Take this crash course that maps out all the key stakeholders, goals, terms, and strategies common to local food system development efforts.

3) SESSION CLOSED! - Farm to Campus Playbook and Scorecard: Get the inside scoop on how UK has build their farm-to-campus program from the ground up, and how clear metrics and open communication help drive success.

4) Project Breaking Ground: Combining creative classroom strategies, hands-on gardening, and an inspiring partnership between Western Kentucky University and a correctional facility, Project Breaking Ground is a remarkable example of the power of food to transform communities.

SESSION 2 [11:00-11:45]

1. Kentucky Proud, Past Present and Future: Think you know Kentucky Proud? You may be missing out on some of the most exciting tools in their tool belt. From the KY Proud Promotional Grant to Buy Local, reacquaint yourself with our Kentucky Department of Agriculture’s flagship program and all the resources they offer farmers, agribusinesses, food service operations, and more.

2. Farm to Bottle! Farm to Loaf!: Join Dr. Dave Van Sanford to learn how Kentucky researchers, bakers, and farmers are working to develop productive and delicious small-grains to fuel the growth of our home grown bread and beverage value chains that celebrate the flavors of Kentucky.

3. Farmers Market Innovations: Through collaboration and innovative leadership, Kentucky’s farmers markets are a hot-bed of creative approaches to addressing food security, sites of celebration of community and culture, and a cornerstone of our local food economy. This session shares tools, tricks, and state-wide programs that can help take your market to the next level.

4. Campus Kitchens: Tackling food insecurity on and off campus is a big task. The UK chapter of Campus Kitchens has great examples to share from the creative ways they organize student volunteers to source local and re-purposed food to help address hunger across our community

SESSION 3 [1:15-2:00]

1. Cultivate Kentucky, and growing wholesale production: Combining one-on-one technical assistance, a diverse array of supporting partners, and a view from the trenches of wholesale produce marketing, the Cultivate Kentucky Partnership supports growers in taking their first steps into the realm of local wholesale. Spoiler alert: GAP audits, production planning, and prioritizing post-harvest quality are the keys to success.

2. What Makes a Good Grant Good?: What Makes a Good Grant Good?: Explore the whole host of local, state, and federal grant programs and other resources available to support farmers, food entrepreneurs, and community driven initiatives to develop local and sustainable food systems.

3. Are CSA’s good for your health?: Groundbreaking research from the University of Kentucky uses data-driven analysis to see whether participating in a Community Supported Agriculture program (e.g. produce subscription) has a measurable impact on participant’s health and associated health-care costs. Attend this session to hear the results! Learn about the why, how, and what of how great changes are happening in Kentucky health and wellness.

4. Chef Ambassador Training: Travel to The Food Connection’s Learning Kitchen for a hands-on class that teaches the special skills and strategies for putting on a successful culinary demonstration. From equipment considerations to recipe selection and preparing perfect samples, Chef Tanya Whitehouse share all her tricks of the trade.

SESSION 4 [2:15-3:15]

1. Chef’s Perspective Panel: Kentucky’s farm to table chefs are invaluable ambassadors for local food systems. Join a panel of chefs from across the state to hear their first-hand perspectives on how to develop meaningful relationships with farmers and local food producers.

2. The New School Cafeteria: Food service directors from public and private schools share the ways they’ve integrated farm-sourced foods into their cafeterias and classrooms with the support of state and local partners.

3. SESSION CLOSED! - Farm and Market Round Table (On the Table): Share your thoughts and ideas in this facilitated group conversation geared at charting a path to support agricultural and local food economy development through research, infrastructure, policy, and network development across Kentucky.

4. Black Soil - Celebrating African American Agricultural Past and Future: the two young founders of Black Soil work to highlight the history and ongoing contributions of African American farmers to Kentucky’s agricultural legacy. Learn how they connect their community with the land and each other through local food and farms.

SESSION 5 [3:30-4:30]

1. Extending the Season, Expanding Markets: Resident expert on high tunnel and other season extension, Dr. Krista Jacobsen shares the latest tips and strategies for successfully integrating season extension into both production AND marketing strategies for Kentucky growers of different scales.

2. SESSION CLOSED! - Food Hub FAQ: What the heck is a food hub, how can farmers benefit from working with one, and what are they doing to expand local food systems across Kentucky? Get your questionsanswered directly by two food hubs working directly with farmers in central and eastern Kentucky.

3. SESSION CLOSED! - Food Access and Equity Round Table (On the Table): In our second round table discussion, join in a facilitated conversation aimed at identifying pressing needs and opportunities related to food (in)security, and promoting a food system that is healthful and equitable for eaters and farmers.

4. Chef Ambassador Training 2: A repeat of the previous session (only attend one). Travel to The Food Connection’s Learning Kitchen for a hands-on class that teaches the special skills and strategies for putting on a successful culinary demonstration.

RECEPTION ONLY

We understand that not everyone can join us for the entire day. A limited number of spots are available for those who would like to join the networking reception portion of the event.

**Limited scholarship funds are available to support participation from a wide array of stakeholders and organizations. Contact Lilian.Brislen@uky.edu to inquire.