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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