TY - JOUR
T1 - Engaging Farmers, Culinary Schools, and Communities in Value-Added Production to Strengthen Local Food Systems
AU - Errickson, Lauren B.
AU - Schoolman, Ethan D.
AU - Quick, Virginia
AU - Davis, Sarah
AU - Capece, Anthony
N1 - Funding Information: Support for this project was provided by a 2018 USDA AMS Local Food Promotion Program planning grant. We offer our thanks to participating farmers: Asprocolas Acres, Robson Farm, and The Original Columbus Farm Market; the chefs and students of the Promise Culinary School; the New Brunswick Community Farmers Market; and the student research assistants who contributed to the project, including Graham E. Bastian, Grace Chang, Sarah Liebau, Nechama Lowy and Amanda Sie. Publisher Copyright: © This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License
PY - 2022/6
Y1 - 2022/6
N2 - Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how communitybased culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers.
AB - Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how communitybased culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers.
UR - http://www.scopus.com/inward/record.url?scp=85138616412&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85138616412&partnerID=8YFLogxK
U2 - https://doi.org/10.34068/joe.60.03.04
DO - https://doi.org/10.34068/joe.60.03.04
M3 - Article
SN - 1077-5315
VL - 60
JO - Journal of Extension
JF - Journal of Extension
IS - 3
M1 - 4
ER -