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Tony noted that a feasibility study was done early on. BRFV may not be our answer. But <br />something like it may be exactly what we need. <br />Noah noted that BRFV benefits from a good relationship with the Asheville Culinary <br />Institute. Would a similar possibility be available here in Orange County as Durham <br />Tech builds their satellite campus in Orange County? Fletcher noted that Alamance <br />Community College (ACC) already has a culinary arts program. It may be difficult to get <br />Durham Tech involved with a culinary institute given preexisting programs at ACC. <br />Marty noted that Wake County ag center didn't appear to offer a lot of services for <br />farmers and she wanted to be sure that Orange County offered the programs that may <br />be needed. <br />Sally noted that a needs assessment might be beneficial. <br />Spence shared thoughts on the relevance of the New Orleans floods after the hurricane. <br />What would Orange County residents do for themselves if government did not provide <br />necessary resources? Could we feed our people in this community? How do you get <br />food systems coordinated? How do you preserve it? If you want food for restaurants, <br />schools, and the public, what would need to be in place to provide food? <br />Fletcher noted that Mike Lanier of his staff is very interested in food security issues. <br />Spence indicated that Mike shared a study paper that asked, "Can NC provide for its <br />own food needs ?" What do we consume? If we produce it, how much is being <br />consumed? Spence also noted the issue of reliance on cheap oil and the products that <br />corporations are currently providing. <br />Betty noted that there are lots of environmental impacts and that Orange County is very <br />concerned with developing an appropriate crisis management plan. To the extent <br />possible, our thoughts may be articulated on paper to offer our recommendations <br />related to emergency situations and food security. At times of emergency, it is important <br />to know where to go for assistance and where food will be available. <br />Tony noted that the next step would be to seek a grant for a feasibility study and <br />suggested that staff resources be marshaled to accomplish a feasibility study. He added <br />that it is critical to perform a needs analysis. <br />Robert noted that there are creative ways to dig up data on food sales in Orange <br />County. There are a lot of food dollars spent in Orange County but only 0.5% goes to <br />Orange County farmers. In addition, there are a lot of value added products in <br />supermarkets, grocers, and fast food establishments. He suggested that additional folks <br />are needed to discuss this issue, and noted that Southern Season cooking classes <br />would be an excellent venue. He inquired as to the long -term goals and how this would <br />be a sustainable effort. What are our benchmarks? Are we out to develop a food <br />portfolio or increase income for farmers? How soon are needs to be identified? <br />PA <br />