Literaturnachweis - Detailanzeige
| Autor/inn/en | Errickson, Lauren B.; Schoolman, Ethan D.; Quick, Virginia; Davis, Sarah; Capece, Anthony |
|---|---|
| Titel | Engaging Farmers, Culinary Schools, and Communities in Value-Added Production to Strengthen Local Food Systems |
| Quelle | In: Journal of Extension, 60 (2022) 3, Artikel 4 (6 Seiten)
PDF als Volltext kostenfreie Datei |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
| Schlagwörter | Cooking Instruction; School Community Programs; Agricultural Occupations; Agricultural Production; Food; Preferences; Program Effectiveness; Extension Education; New Jersey |
| Abstract | Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals. (As Provided). |
| Anmerkungen | Clemson University Press. 116 Sigma Drive, Clemson, SC 29634. Tel: 864-656-7156; e-mail: journalofextension@clemson.edu; Web site: https://tigerprints.clemson.edu/joe/ |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2024/1/01 |
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