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Pre-conference short courses will dig deeper with experts from the Wallace Center, National Farmers Union, Chef Ann Foundation, Center for Social Inclusion and more. These advanced half and full day, on-site courses will address challenges faced by mature programs and deepen attendees’ involvement in farm to cafeteria activities.

Short courses often include various learning methods such as small and large group discussions, videos, movement or role-playing activities to keep participants actively engaged.

All short courses will take place the day before the conference begins, Thursday, June 2, 2016, and are an additional registration cost. Read about each short course below!



Short courses will be held on the 4th floor of Monona Terrace. Room assignments can be found on the mobile app. Before heading to your short course, you must check-in at the registration table. Check-in information is listed here. Some short course attendees may hear from their short course trainers ahead of time. Otherwise, the trainers look forward to meeting you on site.

Full day short courses will include a lunch and two snacks. Half day short courses will include a snack, and lunch will be available for purchase from cafes at Monona Terrace. Dietary considerations will be honored for lunches, however snacks may not meet your needs – please plan accordingly.



Food Hubs and Farm to Cafeteria 

Thursday, June 2, 2016
1pm – 5pm

Food service directors want to serve wholesome, local food, but coordinating local farms to supply them is often simply infeasible. Food hubs are aggregators and distributors of local food that can manage these complex logistics. This session will explain how hubs and institutional buyers can work productively together. Purchasers will learn tools and techniques for increasing local food, marketing ‘local’ to clients/constituents, and paying farmers a fair price. Hubs will learn some nuances of selling to this market. Anthony Flaccavento – farmer, food hub founder, food system consultant – will lead this training with Wallace Center staff. Visit this listing in the electronic program guide for current details.

Anthony Flaccavento, SCALE, Inc., Principal
Jeff Farbman, Wallace Center at Winrock International, Sr. Program Associate


Co-op Startup: How to Start a Cooperative and Co-ops 101 

Thursday, June 2, 2016
8am – 12pm

Co-op Startup is an introductory level training for those who are interested in learning about cooperatives or who are contemplating starting a co-op. This training will introduce participants to the concepts behind a cooperative model, helping them understand the basics and what questions they can ask themselves when considering the formation of a co-op. The presentation will cover why a cooperative is different from other business models an the types of situations where it is an appropriate solution. The presentation includes a panel of experts who will discuss a variety of cooperative businesses and their impacts. The panel discussion will also include guidelines for forming a successful cooperative business. Visit this listing in the electronic program guide for current details.

Melissa Miller, Educational Coordinator, National Farmers Union
Bill Stevenson, Director of Cooperative Development, Rocky Mountain Farmers Union



Making Farm to School Work for Your School District:
Implementation of Farm to School Practices and
Operations in School Kitchens 

Thursday, June 2, 2016
8am – 12pm

The Chef Ann Foundation workshop led by Ann Cooper, Beth Collins and Curry Rosato will address increasing the capacity for purchasing local while running a fiscally sustainable food service program. Trainings will share proven techniques gained over 15 years of farm to school scratch cooking implementation in school districts across the country. Participants will learn how to expand and sustain their commitment to farm to school policies; menu and procurement strategy; facilities and food production efficiencies; staff productivity and training; financial management across the spectrum of food service; and participation improvement through student education and program marketing. Visit this listing in the electronic program guide for current details.

Ann Cooper, President and Founder, Chef Ann Foundation // Director of Nutrition Services, Boulder Valley School District
Beth Collins, Director of Operations, Chef Ann Foundation
Curry Rosato, Program Director, Chef Ann Foundation



Aligning Statewide and Regional Farm to Cafeteria Efforts:
Models of Collaboration and Network Development

Thursday, June 2, 2016
8am – 12pm

State-level farm to school and farm to cafeteria networking is important to unified messaging and programming, but models of collaboration and coordination can take shape in a variety of ways. What model will work best for your state? This short course will discuss the essentials of successful cooperation and the foundational elements of standard network models, while highlighting the opportunities and challenges inherent in these possible statewide structures. Speakers from Colorado, Vermont and Wisconsin will share their experiences as they describe the formation and successes of the current structures in their states. Visit this listing in the electronic program guide for current details.

NOTE: Since this short course focuses on building and growing state and regional networks and collaborations, we encourage teams of at least two people from a particular state or region register together. This will be helpful in maximizing the “take home” benefits of the course.

Lyn Kathlene, Director, Spark Policy Institute // Lead Staff to the Colorado Farm to School Task Force
Sophie Oppenheimer, Research Associate, Spark Policy Institute // Staff to the Colorado Farm to School Task Force
Betsy Rosenbluth, Project Director, Vermont FEED // Northeast Regional Lead, National Farm to School Network
Peter Allison, Network Director, Farm to Institution New England
Sarah Elliott, Wisconsin Farm to School Program Director and Local Food Economic Development Consultant, Wisconsin Department of Agriculture, Trade and Consumer Protection // Wisconsin State Lead, National Farm to School Network
Sara Tedeschi, Program Manager, National Farm to School Network



Racial Equity in Farm to Cafeteria:
Building the Base for Dismantling Racism

Thursday, June 2, 2016
8:30am – 4:30pm

This full-day workshop is designed for participants interested in how to talk about race effectively while considering the structural and policy-based nature of racism. Our approach to understanding and dismantling racism begins with developing shared language, shared history and shared analysis of how individual, structural and cultural barriers prohibit racial equity in food systems and broadly. Attendees will be active participants, and while this module is designed for newcomers to this work, everyone is welcome, including those with extensive experience around dismantling racism. Our goal is to support food systems communities working to ground day-to-day practices and policies in racial equity and help share communication tools for moving our work forward together. Visit this listing in the electronic program guide for current details.

Jessica Kang, Senior Research Scientist, Center for Social Inclusion
Dennis Chin, Director of Communications, Center for Social Inclusion
Tahirah Cook, Project Coordinator, Center for Social Inclusion