2013-008 EDC-Arts - Town of Carrboro Arts Committee Rec & Park Dept Fall 2012 Art Grant Agreement $1,500

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• Must make sure there's market for effort, e.g., the Sysco effort depends on the region and who is coordinating. Nonprofits build the supply infrastructure and Sysco uses it. Linking Food Production to Culinary Arts Facilitated by Marcia Kingslow • Difficult to get produce to urban areas, connect with enough customers, work with aggregators, reach right market. It can be complicated if not close to a population center. • Seasonal menus enable greater use of local foods. • National networks of culinary instructors exist at Foodservice Educators Learning Community (FELC) hitp://www.fooded.oW and American Culinary Federation http://www.acfchefs.ora/ • Recommendations include make programs less in siloes, connect people, and encourage dialog on an ongoing basis. • Connecting agriculture, culinary arts, and health science educators is beneficial. Difficult to get people in those fields to connect and think differently, to change minds of those entrenched in current ways of doing things. • Efforts to get a culinary program in the health department since restaurant jobs were not appealing to students. Students preferred culinary jobs in hospitals, nursing homes, and union jobs, for example. Culinary arts should be connected sustainable agriculture program; they enhance each other's program. • Some colleges unable to convince culinary arts to use school's garden. Culinary arts students need better information and education about agriculture. • Should culinary arts adapt its curriculum towards sustainable agriculture or sustainable agriculture towards culinary arts' curriculum? Both. • One college is trying to grow vegetables not readily available in community, finding and providing different foods than are available in the grocery store. • Community colleges can contact the existing agriculture infrastructure (e.g., Farm Credit Council, Farm Bureau)to make sure they know of existing programs and farmers creating crops that culinary programs want. • Some difficulty getting farmers,to sell to colleges because of wait for checks to process, shipping expenses, etc. • Need new programs in culinary arts department that focus on agriculture. Culinary does have some programs on healing properties of herbs and more than just how to make food. Kingsborough Community College is producing ready-to-cook meals, adding value from a financial perspective, also a great learning tool for students. • Central Carolina Community College's business department teaches to biofuels, agriculture, and culinary students. All students take the business program. • Growing interest in urban agriculture although most programs are not designed for urban settings. Kingsborough Community College attract students nationally and could find a market for urban agriculture but not locally. • Sustainable agriculture programs not only focus on selling/providing local fresh foods but also producing and selling value-added staples such as molasses.