1. Case Studies of Various Funding Support
for Sustainable Local Food Systems
in Midwest Communities
2014 CDS Conference
Linda Naeve
July 21, 2014
Extension Program Specialist
Value Added Agriculture Program

2. Sustainable Local Food Systems in
Midwest Communities
• What is the definition of local foods?
• What is the trend? Is it here to stay?
• What is the economic impact of local foods in
communities?
• What funding sources are communities using to
support local food systems?
• What are the lessons learned?

3. How Local is Local?
• Production within ____ miles?
• Within the county?
• Within state borders?
• Regional (multi-state)?
• Made in the USA?

4. “Local” definitions and bounds
Figure 2: Maximum Distance Consumers Considered as "Local"
50
40
30
20
10
0
Within
state
25 miles 50 miles 75 miles 100 miles 200 miles 300 miles 500 miles within OH within the
U.S.
Categories
Percentage
Source: Batte et al., 2008.

5. 2014 Restaurant Trends
Source: National Restaurant Association

6. Whole Foods’ goal is for 20% of its products to be
locally-sourced.
In October 2010, they said Walmart would source
$1 billion in produce from 1 million local farmers
over the next 5 years; sourcing 9% of its US
produce locally by 2015.
Hy-Vee carries a selection of locally-grown
foods from Midwest family farms under their
Hy-Vee Homegrown label.

7. Importance of Supermarket
Features in customers store
shopping choice
Offers locally-grown produce
and packaged goods:
Very Important 43.8%
Somewhat Important 41.2%
Not Too Important 4.4%

8. Eating Habits
How often do you:
Eat locally-grown food:
Never 1.2%
Rarely 15.3%
On special occasions 3.3%
Once/month 5.5%
Once every other week 10.3%
Twice/week 8.7%
Three times/week 12.1%
Once/day 7.9%
Multiple times/day 13.7%

9. “ … local food has big potential for job creation
and economic opportunity.”
-- Kathleen Merrigan, Former Deputy Secretary, USDA

10. June 9, 2014

11. Local Food, Local Places Initiative
$650,000 available in 2014
Goals:
• Boost economic opportunities for local farmers and
businesses, and foster entrepreneurship;
• Improve access to healthy local food, particularly among
disadvantaged groups with limited access to fresh fruits
and vegetables; and …

12. Local Food, Local Places Initiative
$650,000 available in 2014
Goals, continued:
• Revitalize downtowns, main street districts, and traditional
neighborhoods by supporting farmers’ markets, food hubs,
community gardens, community kitchens, and other kinds
of local food enterprises, and by providing people with
affordable choices for accessing those amenities, such as
walking, biking, or taking transit.

14. Re-localizing the food system in new
and innovative ways can:
• help create jobs
• increase retention of
local food dollars
• create a stronger
economy
• improve health
outcomes
From:
2012 Economic Impacts of Iowa’s Regional Food Systems Working Group

15. The
“Local Food Shift”
“Rebuilding our local food system is one of the
most important strategies for strengthening our
local economy.”
“Food localization can create new jobs and
generate hundreds of millions of dollars in new
economic activity.”
Michael H. Shuman, 2012
The 25% Shift: The Benefits of Food Localization for Boulder County and How to Realize Them.

16. North Central Regional Center for Rural Development
Policy Project Grant
Alternative Funding for
Food Systems
Development

17. Siouxland

19. Funding Sources
USDA Farmers’ Market Promotion Grant
$42,000 – 1 year
Sustained Funding
Donations
Vendor fees
Siouxland

24. • Focus on one event or activity and don’t let it
become too large and miss the objective.
• Farmers markets should limit the number of
vendors and grow the number to meet customer
demand.
• Make the farmers market a weekly event.
• Corporate sponsors help sustain and “grow” the
market.
Best Practices

25. Farmers’ Markets Benefits
to the Community
• They inspire more sociable
behavior
• “Gleaning” programs
• Centralized location facilitates
community engagement

26. Farmers’ Markets Benefits
to the Community
Iowa Study:
Introduction of 152 farmers
markets into the state economy
led to the creation of 576 jobs,
a $59.4 million increase in
output, and a $17.8 million
increase in income

28. Rural Coop. Devt. - $83,485
Rural Coop. Devt. - $53,010
Specialty Crop Block
Grant - $17,984
$4,000

31. Best Practices
• Work in small groups
• Focus on the buyer
• Good organization and structure

33. “Demand for locally
produced food including
fruits and vegetables as well
as livestock products has
shown substantial growth.”
Teresa Wiemerslage
Leader for the Northeast Iowa Food
and Farm Coalition and ISU Extension
and Outreach program coordinator.

35. Initial Goals:
• provide an opportunity for
existing and new producers
to diversify
• explore development of
regional processing and
storage facilities to add value
to all agricultural products in
the area
• increase the consumption
and sale of locally grown
crops.

36. Increase access to healthy, locally grown foods and provide
active living opportunities with the goal to transform their
food and fitness systems through policy and system change
projects.

37. Primary Funding Sources
W.K. Kellogg Foundation
$650,000 (2008)
$1.2M (2011)
$900,000 (2013)
Leveraged grants
Leopold Center for Sustainable Ag.
Wellmark Foundation
USDA
Iowa DOT

39. School Purchases of Local Food:
2012-2013 2013-2014
$20,200 $33,800

42. Economic Impact of
local foods
in NE Iowa
2013
26 farms added $8.6 million
to the local economy
Source: Impact of Local Foods in NE
Iowa. 2013. www.iowafreshfood.com

45. Best Practices
• Create strong partnerships
• Engage youth
• Create a trusting, open relationship
between communities

47. Primary Funding Sources
Health Cabinet of United Way,
of the Des Moines Area
$60,000 (2008)
Des Moines Area Religious Council
$45,000
Community Foundation Grant
$3,000

48. Mission:
“ To develop a sustainable,
replicable food system for accessing
local and healthy foods for all income
levels of the central Iowa foodshed
involving residents, producers,
distributors, educators and
entrepreneurs.”

49. Focus Areas
• Policy
• Health and Nutrition
• Access and Hunger
• Community
Outreach
• Business
Development

52. Lesson Learned
Don’t assume you know it all

53. Driftless Farm Crawl
and
Farm-to-Table Dinner

54. Primary Funding Sources
Sustainable Dubuque Grant
$2,500
Leveraged funding
$500 Event Sponsors

60. Best Practices
• Partnering with non-profit organizations
can increase program visibility and
volunteer base.
• In addition to financial support, in-kind
and human resources are vital to the
success of many programs.

61. Linda Naeve
lnaeve@iastate.edu