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Home My WebLink About20240321 - Sustainability Advisory Board - Food Systems Mapping #3Local Food System Preliminary Mapping Project Sustainability Advisory Board March 21, 2024 Climate Plan Connection A Robust Local Food System envisioned in the Bozeman Climate Plan is a system that embodies resiliency, sustainability, and equity. Bozeman Climate Plan Solution N. Cultivate a Robust Local Food System 6.N.1. Support the Formation of a Local Food Council 6.N.2. Help Develop a Food System Assessment and Security Plan 6.N.3. Encourage Local Agriculture and Preservation of Working Lands 6.N.4. Support Local Food Production, Processing, and Distribution 2022-2023 Advisory Board Work Plan Item 5: Food System Stakeholder and Priority Mapping Nov 2022 Sustainability Advisory Board Discussion #1 Mar 2023 Sustainability Advisory Board Discussion June 2023 Scope Project & Bring on Consultants (Kate Burnaby Wright and Maclaren Latta) Where We’ve Been Learn About the Local Food Landscape Cultivate Partnerships Identify Opportunities Project Goals Photo taken by Josh Chance at Chance Farms Producers Processors Distributors Small business/ food entrepreneurs Retail/grocers Restaurant/ catering professionals Food bank/ food assistance Compost/ waste management Nutrition/ health professionals Institutional culinary professionals Education (pre-K, K-12, experiential educators) Research and higher education Government (Extension, City, County) Agricultural organizations (AGAI, FFA, 4-H) Conservation professionals (TPL, GVLT, etc) Economic development (Prospera, etc) Concerned/engaged community members (diverse representatives, faith-based advocates) Financing Institutions Economists Potential Interview Populations (from March 2023 Advisory Board Meeting) Project Approach •Establish an external Steering Committee •Document Review of existing City plans and policies •Constituent Interviews •Final Report and Presentations Photo taken by Josh Chance at Chance Farms External Steering Committee •Christina Angell - Root Cellar Foods, Owner •Jake Feddes - Feddes Family Meats/Amsterdam Meat Shop, Owner •Laurie Little Dog - Lived Expert; Bozeman Health Family Birth Center; MSU Student •Mary Stein - MSU Sustainable Food Systems and Bioenergy Systems, Program Leader (retired); Buffalo Nations Food System Initiative, Program Manager •Matt Rothschiller - Gallatin Valley Botanical/Rocky Creek Farm, Owner/farmer •Mattie Griswold - Food and Nutrition Security Independent Consultant •Melissa and Travis Stuber - Gallatin Grown, Owner/Farmer •Rachelle Sartori - MSU Extension, Nutrition Education Director •Sam Blomquist - Prospera Business Network, Food & Agriculture Program Director Steering Committee & Kick-Off Workshop Participating City Departments •Parks & Recreation •Community Engagement •Community Development •Sustainability •Forestry •Water Conservation •Planning Economic •Development County Staff Member Food Access Resilience in the Face of Disruption Community Wellness, Education, & Culture Production Food Pathways Ecological Sustainability Key Questions •Assets. What important assets exist in our community? •Challenges & Opportunities. What are the gaps, barriers, vulnerabilities, and opportunities related to the core topics? •Role of the City of Bozeman. Which gaps, barriers, vulnerabilities, and opportunities connect to City activities? •Next Steps. What next steps can the City of Bozeman take to address the gaps, barriers, vulnerabilities and opportunities related to the key topics identified? How can the City support ongoing progress and success of private, nonprofit, and public partners? •Metrics. What key performance indicators would be the most valuable? Core Topics & Key Questions Core Topics Input from over 80 individuals •8 group sessions •15 individual interviews •follow-up via email + survey (responses: 11) •Outreach to over 150 people •SFBS Capstone 2023, 11 students: “Municipal Government Strategies for Nurturing a Robust Local Food System in Bozeman” Constituent Interviews Participants (not all are listed) •Greater Gallatin United Way •Bozeman School District •Human Resources Development Council •Gallatin Valley Farmers Market •Lived-Experts •Preschool provider •MSU-Extension Conversation Topic Examples & Initial Takeaways •HRDC’s resources and other assistance programs (SNAP, WIC, etc.) are critical to food access. Navigating these programs can be a challenge due to lack of adequate transportation, language barriers, child care, etc.) •Schools and care facilities are important food access points. Cost and standard requirements can make purchasing local difficult. •There is a lack of community garden spaces and opportunities for people to garden. •Lessons from COVID. Food Access + Resilience in the Face of Disruption Participants •Organic vegetable farmer •Small scale meat goat producer •Seed potato farmer •AGAI board member •Bozeman Winter Market •MSU Towns Harvest •Grass fed beef producer •Niche market entrepreneur •Rancher Conversation Topic Examples & Initial Takeaways •Land access. •Continue to strengthen the connection of the community with the land, producers, and agricultural heritage. •Community is generally interested in purchasing local, healthy food. •There are existing local distribution channels and demand for local food, but this could continue to expand. •Lack of support services create challenges for producers (meat processing facilities, equipment availability, etc). •Workforce housing and building the workforce. •Increase institutional purchases of local food. Producers Photo taken by Susan Duncan Discussion Focus Areas: -Institutions, Entrepreneurs, Grocers, Restaurants -Experts -Finance -Food Waste Recovery Participants •Local grocers •Distributers •Entrepreneurs •MSU Extension & Professors •Business owners and managers •Food sovereignty and Land-based education graduate student •Buffalo Nations Food Systems Initiative •Composters •Prospera Business Network •Strategist, Consultant, Business Owner, Investor Conversation Topic Examples & Initial Takeaways •Local distributers are a key to getting local food into the community (Root Cellar Foods + QFD). •Affordable workforce housing and cost of labor. •Land access, especially for young producers. •Lack of resources for new entrepreneurs and existing businesses (kitchen space, cold storage, incubator programs, education opportunities, etc.). •Food system resiliency became more tangible and top of mind during COVID. •Challenge of growing business large enough to be sustainable. •Lack of investing and availability of capital in the agriculture space. •Expand composting and reduce food waste throughout the community. Food System Pathways Participants •Gallatin Valley Farm to School •MSU Extension •Gardening support and educators •Gallatin College Culinary Arts •MSU Graduate Students •Food sovereignty and Land-based graduate student •Buffalo Nations Food Systems Initiative Conversation Topic Examples & Initial Takeaways •Support education programs such as farm to school, gardening programs, etc. •Strengthen the sense of community and connection to the land to build support for local food. •Continue water conservation education. •Lack of community gardens and gardening opportunities. •Develop education on how to navigate programs such as SNAP and WIC. •Educate on planting and caring for native plants Community Wellness, Education, and Culture Participants •Producers •MSU •GVLT •MSU professors •NRCS •AGAI Board Member •Producers Conversation Topic Examples & Initial Takeaways •We have some of the best prime soils in the state and the valley is relatively well watered. •Land access. •Pressures and impact of development on agriculture. •GHG impact of ag + food miles. •Continue to expand outreach on water conservation and respect for water and land. Ecological Sustainability Photo taken by Susan Duncan •Sustainability Advisory Board Discussions Nov2022 & Mar2023 •Scope Project & Hire Consultants •Establish Steering CommitteeSummer 2023 •Kick-off Workshop •Establish Core Topics & Key QuestionsSep/Oct 2023 •Develop Interviewee List •MSU SFBS Capstone CourseNov/Dec 2023 •Conduct Interviews2024 Where We’ve Been MSU SFBS Capstone Students 2023 Thank You! March 21, 2024