1. Creating entrepreneurial
programs and partnerships that
foster sustainable food systems
through agricultural education
and production.

2. Many of us know:
• Arkansas has among the highest rates in the nation for food
insecurity, obesity and poverty
• Eating a locally grown, sustainable diet benefits both
personal and public health, while keeping money in the local
economy and protecting the environment
• The demand for these types of foods is growing

3. Not everyone knows:
• “We have an aging farming population. If left unchecked, this
could threaten our ability to produce the food we need – and
also result in the loss of tens of thousands of acres of
working lands that we rely on to clean our air and water.”
– U.S. Secretary of Agriculture, Tom Vilsack
• The average age of a farmer today in Arkansas is 58, and
the vast majority of the land in production is used for growing
commodity crops (e.g. rice, soy, etc.) that are exported out of
the state.
• All the while new farmers interested in sustainable vegetable
production face enormous barriers to creating businesses
and earning a living wage

4. It’s not about knowledge.
It’s about access.

5. Many new and
beginning
farmers lack
the
connections
and training to
take their
operations to
the next level
and find new
markets

6. While
consumers
would love to
find more
healthier food
they can
integrate into
their diets
This includes:
Families
Companies
Schools
Organizations
etc.

7. Our programs are designed to bring them together.

8. a healthy, sustainable
LOCAL FOOD
SYSTEM
Food is
grown
Food is
harvested
Food is
packaged
& processed
Food is
distributed
Food is
sold to consumers
Food is
enjoyed
Food is
disposed of

9. Future Farmer Program

10. Future Farmer Program
Framework:
• Collaborative process of developing new production farmers
• Providing farmers with differing levels of experience
resources to help them succeed:
• Access to land and shared equipment
• Sustainable business and agriculture training
• Market connections
• etc.
Goal:
To make Arkansas growers more productive and profitable
while increasing access to local, sustainable food

11. Building the Local Food
Systems

12. a healthy, sustainable
LOCAL FOOD
SYSTEM
Food is
grown
Food is
harvested
Food is
packaged
& processed
Food is
distributed
Food is
sold to consumers
Food is
enjoyed
Food is
disposed of

13. Thank you
Keep in touch by visiting:
www.farmfoodinnovation.org
or emailing
admin@farmfoodinnovation.org