Designing the life we envision: sustainable agriculture and food supply webs

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The GBCI CMP mark indicates that

this course will be monitored by

GBCI to ensure that it upholds the

quality, relevance, and rigor

necessary to contribute to ongoing

learning in knowledge areasrelevant to LEED professionals.

GBCI cannot guarantee that course sessions will be

delivered to you as submitted to GBCI. However, any

course found to be in violation of the standards of the

program, or otherwise contrary to the mission of GBCI,shall be removed. Your course evaluations will help us

uphold these standards. Please complete them as

requested by GBCI or the education provider.

 Approval date: 

Course ID: 0090010335-4 

The Food System Piece of the

Sustainability Puzzle

Wisconsin Green Building Allianceby

08/20/2013

 Approved for:

1General CE hours

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Wisconsin Green Building Alliance 

G395

The Food System Piece of theSustainability PuzzleSE22013004

Michelle Miller, University of WI

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Credit(s) earned on completion of

this course will be reported to AIACES for AIA members.

Certificates of Completion for both

 AIA members and non-AIA

members are available upon

request.

This course is registered with AIA

CES for continuing professionaleducation. As such, it does not

include content that may be

deemed or construed to be an

approval or endorsement by the

 AIA of any material of constructionor any method or manner of

handling, using, distributing, or

dealing in any material or product. _______________________________________ 

 ____

Questions related to specific materials, methods,

and services will be addressed at the conclusion

of this presentation.

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Developing a sustainable agriculture food system

can allow communities to come together in a

positive way to build a stronger sense ofcommunity overall while positively affecting the

social, environmental and economic aspects of the

local/regional community. Come join in the

discussion about what's happening around thestate and in your communities, keying in on a few

specific examples of how these are developing in

struggling rural regional areas as well.

Course Description

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Learning Objectives

1. Describe the state of sustainable agriculture food system

development within WI.

2. Explain some of the most common elements within a sustainable

agriculture vs conventional food system.

3.

Describe an example of the development and implementation of

a regional food hub serving a rural area in northwest WI.

4. Describe at least 5 other examples of local food system

development implementations.

 At the end of the this course, participants will be able to:

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Designing the life we envision:

sustainable agriculture and food

supply websMichelle Miller, UW-Madison, Center for Integrated Agricultural

Systems for the Wisconsin Green Building Alliance, October 4, 2013

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Hunger, food access and health

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What does a green food supply

chain look like?• Full circle – production, consumption,

waste

• Sustainable transportation? Freight

externalities, multimodal options

• Sustainable processing?

• Labor•  Access - first and last mile distribution

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The big picture of U.S. food

waste• 160 billion pounds each year

 – Per capita food waste increased 50% since 1974

•  Accounts for 19% of landfill waste – 2nd to paper, doubled from 1980 to 2007

 – In 2008, Pennsylvania received waste from 24states and Puerto Rico

•  About 40% of available calories are wasted

 – From J. Bloom’s American Wasteland

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System dynamic - fixes that fail

.

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Donella Meadows – systems design

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Vision for sustainable

agriculture

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• Environmentally sound

• Economically robust

• Socially acceptable

• Place-based

Sustainable Agriculture

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Megaregions

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Ecoregions in Wisconsin

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innovative+authentic+sustainable

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Sustainable agriculture in the

Upper Midwest

Left Coast

• Lake effect = High-value

warmer season crops

• Plains = row crops,esporganic

• Proximity to local urban

markets, labor

• Fractured bedrock =vulnerable ground water

• Proximity to lakes =

surface water concerns

Driftless Region

• Elevation effect = high-

value, warmer season

crops• Proximity to regional

markets, labor deficit

• Highly erodible slopes,

laced with rivers =perennial crops

• Grass = high-value milk

and meat

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I love avocados!

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 Tiers of the food system

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values vs efficiencies

Direct markets

• Information-rich

• Highly responsive

• Hard to make a middle-income living

• Supports farmer entry – 

exit transition periods

• High transportation costs

Wholesale markets

• Realize transportation

efficiencies

• Externalized costs• Dependent on complex

supply chain relationships

• Information-scarce

• Vertically integrated

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Expanding Tier Two

• Identifying sustainable, regional products

that can be grown for wholesale market

• Scaling up production of those items

• Identifying existing capacity for supply

chain partners – processing, hauling,

logistics, warehousing, certification,

branding, marketing, etc.

• Developing chains/ webs to get food from

fields to markets

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What is a food hub?

“a business or organization that actively

manages the aggregation, distribution, and

marketing of source-identified food products

primarily from local and regional producersfor the purpose of strengthening producer

capacity and access to wholesale, retail, and

institutional markets” 

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Food hubs in Wisconsin

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Other emerging

food systems projects• Farm-to-school, education & menus

• De-aggregation hubs for urban areas

• Decolonizing Diet project• Organic Processing Institute course

• Multi-modal freight options

•  Agroforestry, permaculture,perennialization

• Regional culinary tourism

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Power dynamic City dwellers are the market.

Rural landscapes and communities produce food.

Is the relationship equitable?

Kenneth Lynch (2005) “Introduction & Chapter One: Understanding the rural-urban interface” from Rural-Urban

Interaction in the Developing World Richard Blaustein (2008)

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Building a resilient food system

•  Adjusting production to crops with high

nutritional and economic value

• Incorporating greater genetic and crop

diversity into farming systems

• Strengthening regional food supply chains

• Rethinking supply chains with energy

conservation and just access in mind

• Improving urban / rural relationships

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Implications for the built

environment• Decreasing energy reliance

• Designing for various scales

• Kitchen / commissary design• Processing innovations

• Waste – composting on-site or centrally

• Food packaging and storage• Season extension

• Transitions between in and outdoors,

winter storage

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This concludes The American Institute of Architects

Continuing Education Systems Course

WGBA

131 W. Seeboth St.

Suite 230

Milwaukee, WI 53204

414-224-9422

info@wgba.org