FOOD & AGRICULTURE
The Region's CEDS 2020 Community Development Goal is to "Create Revitalized, Healthy & Resilient Communities". The adopted Challenge #2 under that goal is to, "galvanize economic and community development opportunities in the healthy, local, export, and value added food clusters....adequately and affordably provide healthy food options to communities." pgs. 32 & 33
Direct Assistance Partners for Farmers and Food Related Businesses:
Direct Assistance Partners for Farmers and Food Related Businesses:
- NC Rural Economic Development Center
Edgecombe Small Business Center:
Katelyn Edmondson,
edmondsonk@edgecombe.edu,
252.823.5166 x220- Halifax Small Business Center:
JerryEdmonds,
jedmonds080@halifaxcc.edu, 252.536.7274 - Nash Small Business Center:
TheresaPeaden,
trpeaden297@nashcc.edu, 252.451.8233 - Roanoke-Chowan Small Business Center: Dan Joyner, djoyner4307@roanokechowan.edu, 252.862.1279
- Wilson Small Business Center:
Melissa Evans,
msevans@wilsoncc.edu, 252.246.1232
Local Food Network Contacts & Resources:
JOIN THE REGION'S FOOD NETWORK for OPPORTNUNITIES & NEWS!!
- City of Wilson Food Council: Michelle Brown, mbrown@wilsonnc.org, 252.399.2226; www.wilsonfoodcouncil.weebly.com
- Nash-Edgecombe Just Foods Collaborative: Cooper Blackwell, rcblackwell@oicone.org, 252.234.5965
- Upper Coastal Plain Local & Healthy Food Network: Ron Townley,
rtownley@ucpcog.org, 252.234.5965
JOIN THE REGION'S FOOD NETWORK for OPPORTNUNITIES & NEWS!!
Organic Opportunities Prospectus Released:
Investing in the Expansion of Organic Food and Agriculture in Northeastern North Carolina March 2018: This major economic development prospectus for northeastern North Carolina brings together findings from the first place-based pilot project of the Organic Agriculture Revitalization Strategy (OARS). Based on 18 months of research, outreach, fieldwork, and convening, the prospectus maps the current state of organic food and agriculture across the regional value chain and highlights opportunities to strengthen weak links in it and to invest in its expansion.
The Food Corridor, Fruition Planning and Management, and Purdue Extension Services co-created the Shared Kitchen Toolkit: A Practical Guide to Planning, Launching, and Managing a Shared-Use Commercial Kitchen. The Shared Kitchen Toolkit is a free, web-based resource that delivers guidance on feasibility and planning for new kitchen projects, as well as management practices for the day-to-day operations of shared-use kitchens. It also provides an overview of emerging kitchen models and highlights opportunities for kitchens to expand their community impact and enhance financial sustainability. It is available as a 166-page downloadable PDF.
