The Mississippi Food Policy Council invites everyone to attend our quarterly meeting set for October 14 from 11 am – 2 pm. The meeting will be held at the MSU CAVS Center in Canton.
We will host three presentations:
Chance McDavid, Mississippi State University – Statewide Local Food Meetups
Keith Benson, Founder and Director of the Alliance for Sustainable Ag Production – New Food Safety certification for small to medium size producers in partnership with MSU
Dorothy Grady Scarbrough, co-lead for MS Farm to School Network – highlights and updates on healthier food for students statewide.
Lunch will be provided for a small donation.
Please RSVP to Henry Fuller at firstname.lastname@example.org
The Mississippi oyster industry underwent severe economic hardships due to the massive destruction and frequent closures of the state public oyster reefs associated with natural and technological disasters since 2005. The Mississippi Department of Marine Resources (MDMR) reported that Hurricane Katina destroyed 90-95 percent of the state oyster resources in August 2005. MDMR also stated […]
via Mississippi Oyster Season to Open in October — Mississippi MarketMaker Blog
“Local & Regional Foods: Connecting Regional Efforts” The South has seen significant activity around local and regional foods systems in the recent months. As a result, a team of Extension and research professionals have come together to create a process for connecting these efforts and growing the work across states and disciplines. Come see what […]
via Local and Regional Food Webinar – October 7th, 2016 — The VeggieDr Blog
Mississippi Farm Bureau is hosting a Specialty Crop and Green Producer Workshop October 26, 2016 Cotton Blues Restaurant 6116 US 98, Hattiesburg 10 am – 2 pm Topics Include: Food Safety & Modernization Act FSA Loan Opportunities Grant Opportunities Market Development Labor Policy RMA Risk Management Products Worker Protection Standards To RSVP, […]
via Specialty Crop & Green Producer Workshop — The VeggieDr Blog
Long-time friend of the Mississippi Food Policy Council, Emily Broad Lieb topped this year’s list of Most Innovative Women in Food! The list, released by Fortune and Food & Wine, highlights women who had the most transformative impact in the last year on what we eat and drink.
“We considered hundreds of entrepreneurs, activists and idealists to single out those who have had the most transformative impact in the past year on what we eat and drink.” —Christine Quinlan, Elyse Inamine, Carson Demmond and Daisy Alioto
Emily Broad Lieb – Harvard Food Law and Policy Clinic
According to the United Nations, the world produces more than enough food for everyone on the planet. Yet billions of pounds end up in landfills every year. Leib is taking on the hunger epidemic by focusing on legislation to address labeling and to make donating easier. “For most foods the date on the label is about freshness, not safety,” she says. “There are no guidelines at the federal level and inconsistent ones on the state level that are not based on actual science. We want to make labeling laws clearer, so when people pick up a yogurt, they know when it’s OK to eat it and when to throw it out.” This common-sense approach has the potential to transform our system, with the ultimate goal of getting more food to those in need.
National Good Food Network Webinar Fish and Tackling Stimulating Sustainable Production Thursday, Sep 15 3:30 – 4:45pm ET (12:30 – 1:45pm PT) Free! Register Now On first blush, seafood seems quite different from our other food. Fishing is the last domain where most of the supply is hunted, rather than cultivated. Furthermore, we consume a much […]
via Webinar Opportunity! Fish and Tackling Sustainable Production — The VeggieDr Blog