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Systems, which is a partnership that has been <br /> in place since 1994 among North Carolina <br /> State University, NC A&T State University, <br /> and the North Carolina Department of <br /> Agriculture and Life Sciences <br /> f <br /> Growing environmental concerns about the <br /> pork industry was the catalyst for North <br /> Carolina State University's interest in <br /> sustainable foods in 1994. It became evident <br /> the state needed a new way to produce pork <br /> that would protect the environment, and The <br /> Center formed a partnership with the Sierra ' <br /> Club and in 2004 was awarded a grant from <br /> the Kellogg Foundation for NC Choices to produce sustainable pork and find markets <br /> for it. The Center believed that producing food while protecting the environment would <br /> lead to more jobs and better health. They discovered that 70 percent of consumers <br /> want to know where their food comes from and would pay more for locally grown food. <br /> Under Nancy's leadership, the Center set out to develop a statewide action plan <br /> describing the food system, identifying individuals and organizations participating in and <br /> affected by the food system, highlighting efforts across the state, and identifying best <br /> practices. Further, it wanted to recommend actions and policies for the state, county, <br /> city, regional levels. The result after an extensive and inclusive process was the Farm <br /> to Fork Local Foods Initiative, which culminated with a sold-out statewide summit for <br /> more than 400 people. (hftp://www.cefs.ncsu.edu/resources/stateactionguide2010.pdf). <br /> One result was Session Law 2009-530, Senate Bill 1067, which established the 22 <br /> member NC Sustainable Local Food Policy Council to consider ways to increase <br /> consumption of local foods and its impact on local economies and health and to provide <br /> more information to small farmers. The Golden Leaf Foundation has invested $2.5 <br /> million in local foods initiatives and a campaign, in cooperation with extension, is <br /> underway in North Carolina to reach 10 percent of spending on food on local foods. <br /> One example of explosion of interest in foods business is that recent Carolina Meat <br /> Conference targeting local and niche meats held earlier in the month at Asheville- <br /> Buncombe Technical College in Asheville drew 200 participants. <br /> Next, Robin Kohanowich described CCCC's programs in sustainable food systems <br /> and how and why they have developed so far. It began in 1997 when the college hired <br /> Robin, a Clemson graduate in horticulture. At the time, Chatham County had the state's <br /> only extension agent focusing on sustainable food systems. The college started with a <br /> continuing education course to gauge the interest in a curriculum program. Community <br /> involvement was essential; and local farmers supplement staff. In 1999 CCCC received <br /> a grant to fund a full time position in sustainable food systems and began its credit <br /> programs. The college now offers a two-year certificate program with specialization in <br /> vegetables, livestock and sustainability, and it currently has 75 students enrolled. The <br /> 3 <br />