Just Food Conference Program by kclune

TEACHERS COLLEGE, COLUMBIA UNIVERSITY In partnership with the Laurie M. Tisch Center for Food, Education & Policy

WELCOME / ABOUT

SUNDAY, MARCH 15, 2015

WELCOME TO THE 2015 JUST FOOD CONFERENCE IN PARTNERSHIP WITH THE LAURIE M. TISCH CENTER FOR FOOD, EDUCATION & POLICY We are delighted to have well over 700 organizers, community leaders, CSA members, local food advocates, urban and rural growers, food professionals, entrepreneurs, government officials and members of the press with us today. This year, thanks to our amazing community partners and allies, we are presenting close to 40 workshops, panel discussions, and campaign action sessions spanning an impressive array of topics related to organizational and project development, food education, policy and advocacy, school food, urban agriculture, and food jobs and businesses.

JUST FOOD STAFF JASMINE NIELSEN, Executive Director SILAN AKGUL, Communications Associate GREGORY ANDERSON, Urban Agriculture Manager

There is one thread that you will find woven throughout the day: equity, by which we mean fair and just inclusion. This includes a screening of the critically acclaimed documentary Food Chains; a panel discussion on Equity in City Government; and workshops addressing Community Food Sovereignty and the Politics of Gentrification, Equitable Nutrition Education, and Building an Inclusive, Collaborative Food Project.

AMY BLANKSTEIN, Development Director

Just Food chose to highlight equity at this year’s conference because, while there is a growing interest in reforming our food system, those most impacted by its flaws are all too often left out of the conversation. To that end, we are honored to be closing the day with Eric Holt-Giménez, the Executive Director of Food First / Institute for Food and Development Policy. Eric will deliver his keynote address on dismantling racism in the food system.

SONYA KHARAS, Farm-to-Pantry Manager

Enjoy the day and we look forward to hearing what comes out of these dialogues!

Alison Cayne

In health and harvest,

Helena Durst

ROBIN BURGER, Events Manager JORGE CUBAS, Operations Manager ANGELA DAVIS, Food Education Manager MARGIE DAVIS, Bookkeeper NADIA JOHNSON, Policy and Advocacy Director /

Farmers’ Market Network Manager

PAULA LUKATS, Program Director QIANA MICKIE, CSA Network Manager

JUST FOOD BOARD OF DIRECTORS Luis Garden Acosta John Ameroso Sarita Daftary Joan Gussow David Moody Liz Neumark

Jasmine Nielsen Executive Director

Jeff Ragovin Bret Sanford-Chung Lynn Shafran Melissa Kasper Shapiro Karen Washington

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WELCOME / ABOUT

WHO WE ARE

OUR PROGRAMS

Just Food empowers and supports community leaders in their efforts to increase access to locally grown food, especially in underserved New York City neighborhoods. Just Food provides training and education to community members to help them launch projects like farmers’ markets and CSAs, provide education in basic culinary and urban agriculture skills for their neighbors, and advocate to make their corner of New York City a healthier place to live and eat.

Just Food helps community leaders bring fresh, local food to their neighborhoods. We train existing and emerging leaders in project management, advocacy, evaluation, community organizing, media relations, and grassroots fundraising. Just Food provides technical assistance, helping project leaders access resources, connect with sister projects, and overcome challenges. We also create and support long-term connections between community food projects and rural and urban farms.

WHAT WE DO Since 1995, Just Food has pioneered sustainable food models, including CSAs, community-run farmers’ markets, and farm-to-food pantry programs. Just Food trains and builds lasting partnerships with community leaders and community based organizations to develop projects, such as CSAs, farmers’ markets, and other models, that create alternative ways to bring farmfresh, locally grown food to their neighbors.

Just Food cultivates community educators. Just Food builds leadership and educational capacity by training community members in participatory education. We mobilize educators to lead cooking demonstrations, urban farming workshops, and advocacy workshops and campaigns for their neighbors. Just Food builds the capacity of communities to advocate for change. We provide advocacy training to community leaders; collect and aggregate information about community needs; and create opportunities for community advocates to engage with elected officials, connect to coalition work, and promote their success stories.

AGENDA TIME

ACTIVITY

LOCATION

8-9 AM

Breakfast & Registration

Everett Lounge

9-10:15 AM

Welcome Remarks & Food Talks

Cowin Auditorium

10:30 AM-12 PM Session 1 Workshops 12-2 PM

Various

Lunch Programming

12:15-1:15 PM

Annual Members Meeting (lunch provided)

TH 136

12:15-1 PM

Lunch* (Group A) | Campaign Action Sessions (Group B)

Various

1:15-2 PM

Lunch* (Group B) | Campaign Action Sessions (Group A)

Various

2:15-3:45 PM

Session 2 Workshops

Various

4-4:45 PM

Keynote Address: Eric Holt-Giménez

Cowin Auditorium

5-7 PM

Closing Reception

Everett Lounge

*Your group is listed on your Conference name badge. From 12:15-1 PM, Group A will attend lunch while Group B attends programing. From 1:15-2 PM, Group B will attend lunch while Group A attends programming.

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WELCOME / ABOUT

SUNDAY, MARCH 15, 2015

WELCOME REMARKS

PAM KOCH

Executive Director Laurie M. Tisch Center for Food, Education & Policy Teachers College Columbia University

Pam conducts research about the connections between a just, sustainable food system and healthy eating. She is the primary author of the three Linking Food and the Environment (LiFE) curriculum series books, and coordinated the development of the LiFE curriculum. Pam also collaborates with several groups conducting food and nutrition education and working to increase access to healthy, sustainable food around New York City.

KAREN WASHINGTON Board of Directors Just Food

Since 1985, Karen has been a community activist, working with Bronx neighborhoods to turn empty lots into community gardens. Karen launched a community-run farmers’ market with La Familia Verde Garden Coalition and has spoken out for garden protection throughout the city. Karen serves on the board for the New York Botanical Gardens and the New York City Community Garden Coalition, and is a Co-Founder of Black Urban Growers. Last year Karen was also the recipient of the 2014 James Beard Leadership Award.

THE MCKINLEY HIGHTOWER-BEYAH AWARD PRESENTED BY:

ABOUT THE AWARD

SCOTT M. STRINGER

The McKinley Hightower-Beyah Award was created in 2008 to commemorate and celebrate a dear friend of Just Food and his lifelong commitment to community service, education, urban agriculture and food justice.

New York City Comptroller Scott M. Stringer has spent his public service career fighting for New York’s middle class, supporting community-driven planning, strengthening the City’s fiscal health and championing good government. Mr. Stringer served on the New York State Assembly for eight years before winning the 2005 election for Manhattan Borough President. As Borough President, he published reports on food policy including “Red Tape, Green Vegetables,” and “Food NYC: A Blueprint for a Sustainable Food System.” Mr. Stringer has served as Comptroller since 2014.

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This award honors NYC youth committed to urban agriculture, community leadership and social justice.

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WELCOME / ABOUT

FOOD TALKS

9:15-10:15 AM

During Food Talks, four food movement leaders will share their stories, ideas and perspectives.

GROWING FOOD, GROWING COMMUNITY, GROWING JUSTICE JASMINE NIELSEN, Executive Director, Just Food

Jasmine became the Executive Director of Just Food in September of 2014 after nearly 16 years as the Executive Director of Love Heals, the Alison Gertz Foundation for AIDS Education. A graduate of Vassar College, Jasmine is currently completing her Master’s Degree in Food Studies at New York University. She blogs about the pleasures of sourcing ingredients, cooking and eating at thedrunkenfig.com and is a proud member of the Prospect Park CSA.

THE AMERICAN FOOD SYSTEM AT 10 MPH BEN TOWILL, Co-Owner & Chef, The Fat Radish

Ben started his career at 16, working with acclaimed restaurateurs and chefs such as Gordon Ramsay, Raymond Blanc, and Rick Stein both in the United Kingdom and the United States. Ben is the co-owner of NYC restaurants The Fat Radish, The East Pole, and Leadbelly Oyster Bar and Ruschmeyer’s in Montauk, all of which focus on local and sustainable food. His first book, The Fat Radish Food Diary, was released in the fall of 2014. Ben recently embarked on “A Ride in the Country,” a coast-to-coast bike ride raising funds and awareness in support of Just Food, while writing about the US food system for The New York Times’ T Magazine.

FOOD WORKERS’ ROLE IN THE FOOD JUSTICE MOVEMENT

DIANA ROBINSON, Campaign and Education Coordinator,

Food Chain Workers Alliance

Diana has been the Campaign and Education Coordinator of Food Chain Workers Alliance since February 2012. The daughter of immigrants from Columbia and the Dominican Republic, she previously worked at United Food and Commercial Workers Local 1500, which represents grocery store workers in New York. She was a leader of the union’s 2011 campaign to organize Target workers in Long Island.

WHY PLANTING AN HERB GARDEN ANYWHERE YOU FIND YOURSELF IS AN ACT OF JUSTICE AND RESILIENCE

YONNETTE FLEMING, Urban Farmer & Social Change Catalyst

and Founder, Hattie Carthan Herban Farm & Markets

Yonnette is an urban food justice farmer who is committed to advancing systems of knowledge which build healthy people and provide community solutions for food insecurity, health disparities, and social inequities. Fleming has worked to grow food and advance community resilience to food insecurity through intergenerational education and food-based ventures in Central Brooklyn since 2003. Fleming serves as Vice President of Hattie Carthan Community Garden and coordinates the Hattie Carthan Herban Farm and its two community-based markets. Fleming teaches and serves on the advisory board for Farm School NYC. W W W.JUSTFOOD.ORG

FEATURED PANELS

FEATURED WORKSHOPS FOOD HUBS: MAKING IT WORK IN NYC 10:30 AM-12 PM | COWIN AUDITORIUM

Across the country, food hubs are helping to meet the increasing demand from a wide variety of consumers and buyers for locally farmed and sourced food. But what about here in NYC? Can a model as innovative as food hubs be sustainable as well as successful in our urban communities while fostering strong linkages between upstate and downstate? This panel will explore the work of local and regional groups who are starting food hubs in the city including the challenges and successes they face in scaling up while holding to their socially driven missions. MODERATOR: CHALLEY COMER, Chief of Staff, NYS Department of Agriculture & Markets SPEAKERS: DIDI BARRETT, New York State Assembly, District 106; OLIVIA BLANCHFLOWER, Program Manager, Greenmarket Co.; DARA COOPER, Director of NYC Food and Fitness Partnership, Bedford Stuyvesant Restoration Corporation; DENNIS DERRYCK, Founder & President, Corbin Hill Food Project; JULIE STEIN, Vice President, New York City Economic Development Corporation

FILM SCREENING: FOOD CHAINS 10:30 AM-12 PM | ROOM: MILBANK CHAPEL

Produced by Eva Longoria and Eric Schlosser, Food Chains chronicles the Coalition of Immokalee Workers as they battle the giant Floridian retailer, Publix. The film exposes the U.S. supermarket industry’s complicity in perpetuating human rights violations of workers at the base of the agricultural supply chain. Join filmmakers Sanjay Rawal and Smriti Keshari for a question and answer period after the film, followed by a Campaign Action Session, “From Field to Fork,” where you will learn about ways to take action around issues raised by the film. Q&A WITH: SANJAY RAWAL, Director, Food Chains and SMRITI KESHARI, Producer, Food Chains

RACE & EQUITY IN THE FOOD SYSTEM AND WHY IT MATTERS 10:30 AM-12 PM | ROOM: HM 150

Racial and economic equity are central to building a fair, just and healthy food system in New York City. What would a racially just food system look like? Where is your power in achieving this system? At this interactive workshop participants will actively reflect on, share and discuss efforts to address racism and food equity through their own work and as part of the broader food justice movement. Come prepared to engage! SPEAKERS: NADIA JOHNSON, Policy and Advocacy Director and Farmers’ Market Network Manager; QIANA MICKIE, CSA Network Manager, Just Food 6

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SUNDAY, MARCH 15, 2015

BUILDING EQUITY IN CITY GOVERNMENT 2:15-3:45 PM | COWIN AUDITORIUM

How is city government engaged in building fair and just inclusion? Equity is a visible priority of the new Administration, from the creation of the new Center for Health Equity to the multi-million dollar Community Parks Initiative and more. Come hear leaders in city government share their experience, goals and challenges in working to build equity in the planning, implementation and impact of their work. MODERATOR: NADIA JOHNSON, Policy & Advocacy Director/ Farmers’ Market Network Manager, Just Food SPEAKERS: NANCY KOHN, Director, GreenThumb; ALETHA MAYBANK, MD, MPH, Associate Commissioner and Director, Center for Health Equity, NYC Department of Health and Mental Hygiene; JENNIFER SUN-VIGOREAUX, Director of Project Development in Planning & Parklands, NYC Department of Parks & Recreation; BARBARA TURK, Director, Mayor’s Office of Food Policy

FOOD & PHILANTHROPY 2:15-3:45 PM | MILBANK CHAPEL

More foundations are viewing food as an important area for promoting justice, sustainability, and health. We’ll hear from a panel of foundation funders who are involved in the Community Food Funders regional initiative to learn about their role in food systems work and funding trends. MODERATOR: ADAM LIEBOWITZ, Food and Environment Program Officer, North Star Fund SPEAKERS: BOB DANDREW, Director of the Local Economies Project, New World Foundation; BARBARA GREENBERG, President, The Philanthropic Group; RICK LUFTGLASS, Executive Director, The Laurie M. Tisch Illumination Fund

ANNUAL MEMBERSHIP MEETING 12:15-1:15 PM | ROOM: TH 136

We invite current and prospective Just Food Members to join us for Just Food’s Annual Membership Meeting. Learn about our recent accomplishments and plans for 2015 from Executive Director Jasmine Nielsen. Just Food staff will be available to answer questions and lunch will be provided. Open to all conference attendees.

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KEYNOTE ADDRESS

KEYNOTE ADDRESS “DISMANTLING RACISM IN THE FOOD SYSTEM” ERIC HOLT-GIMÉNEZ, EXECUTIVE DIRECTOR, FOOD FIRST/ INSTITUTE FOR FOOD AND DEVELOPMENT POLICY 4-4:45 PM, COWIN AUDITORIUM Today’s food system has been shaped by the privatization of public goods and the deregulation of corporate capital, leading to the highest levels of global inequality in economic history. The staggering social and environmental costs of this transition have hit people of color the hardest; paring back health, education and welfare functions of government and crippling our capacity to respond to these problems by destroying much of the public sphere. Our communities have been weakened, exacerbating the violence, intensifying racial tensions and deepening cultural divides. In many ways the community food movement, with its projects for a fair, sustainable, healthy food system is rebuilding our public sphere from the ground up. But we can’t rebuild the public sphere without addressing the issues which divide us. For many communities this means addressing racism. Understanding where and how racism manifests itself in the food system, recognizing it within our movement and our organizations and within ourselves is not extra work for an equitable food system; it is the work. Eric Holt-Giménez is the Executive Director of Food First, a “peoples’ think-and-do tank” dedicated to eliminating the injustices that cause hunger and environmental degradation. He is the co-author of Food Rebellions: Crisis and the Hunger for Justice, as well as many academic, magazine, and news articles. After spending more than 25 years with the resourceful farmers of Central America and Mexico, Eric holds a deep appreciation for the value and power of building local food systems.

ABOUT FOOD FIRST

Food First celebrates its 40th anniversary this year with a number of special events, publications, and online store promotions. Founded in 1975 by Joseph Collins and Frances Moore Lappé, author of the revolutionary best-seller Diet for a Small Planet, Food First has gone on to publish over 60 books exploding commonly-held “myths” about hunger and food production. In celebration of its 40th year, Food First will be organizing a number of special events in the San Francisco Bay Area—where the organization is based— and a national spring speaking tour featuring Executive Director Eric Holt-Giménez.

WWW.FOODFIRST.ORG

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WORKSHOPS AT A GLANCE

SUNDAY, MARCH 15, 2015

LUNCH PROGRAMMING (12-2 PM)

WORKSHOPS AT A GLANCE

JUST FOOD ANNUAL MEMBERSHIP MEETING (12:15-1:15 PM) TH 136 WORKSHOP CATEGORIES

CFP

Community Food Projects

Food Education

FJB

CAMPAIGN ACTION SESSIONS (12:15-1 PM & 1:15-2 PM) PA

From Field to Fork: Food & Farmworkers Organizing for Justice, MILBANK CHAPEL

Food Jobs & Business

Food Justice Certified, HM 431

Nuts & Bolts: Organizational & Project Development

Policy & Advocacy

Labeling GMOs in New York, HM 150

School Food

Urban Agriculture

SESSION 1 WORKSHOPS (10:30 AM-12 PM) CFP CFP

Lunch 4 Learning Campaign: Fighting Hunger and the Stigma of Poverty in NYC Through Universal Free School Lunch, HM 152

NYC for Child Nutrition Reauthorization (NYC4CNR), HM 140

Save Antibiotics for Medicine, Not Factory Farms, HM 438

Securing NYC’s Supply of Fresh, Local Food by Conserving the City’s Regional “Foodshed,” HM 138/138A

Food Hubs: Making it Work in NYC, COWIN AUDITORIUM Foundations for Success: Growing a Community Based Food Project, HM 148

SESSION 2 WORKSHOPS (2:15-3:45 PM)

CFP

Youth Leadership in the Movement, HM 140

CFP

Canning for Season Extension, EARTH FRIENDS

CFP

Top 5 Affordable Meal Planning Strategies, HM 144

FJB

Starting a Local Food Business, HM 152

Making Food Education Relevant & Relatable, HM 144

People to People: Fundraising for Grassroots Groups, HM 433

Making the Most of Herbs in the Kitchen, HM 146

Tell Your Best Story, HM 432

Wild Vegetable Fermentation, EARTH FRIENDS

Film Screening: Food Chains, MILBANK CHAPEL

FJB

Race & Equity in the Food System and Why It Matters, HM 150

Jobs in Urban Agriculture: Do You Have to Compromise?, HM 433

Urban Land Tenure in New York City, TH 136

Food & Philanthropy, MILBANK CHAPEL

F2S in NYC: Connecting Urban Students with Food and Farming, HM 431

People Power: Successful Strategies to Avoid Burnout and Build Sustainable Projects, HM 138/138A

Nutrition Education in NYC: Ensuring All Kids Have Access, HM 424

Growing Without Soil: Introduction to Aquaponics, HM 438

UA UA

Community Food Projects in Action, HM 140 Open Doors: Building an Inclusive, Collaborative Food Project, HM 438

Using Evaluation to Move Your Program to the Next Level, HM 152

Community Food Sovereignty and the Politics of Gentrification, TH 136

Seed Saving in NYC, HM 146

Building Equity in City Government, COWIN AUDITORIUM

Urban Soils 101: Soil Science Basics, HM 138/138A

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Food Justice: Extending the Framework Beyond Access & Services, HM 150

Introduction to Beekeeping, HM 432

NYC Community Composting Collaborations, HM 148

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SESSION 1 WORKSHOPS

SESSION 1 WORKSHOPS CFP

CFP

FOOD HUBS: MAKING IT WORK IN NYC

10:30 AM-12 PM FE

ROOM: EARTH FRIENDS

Across the country, food hubs are helping to meet the increasing demand from a wide variety of consumers and buyers for locally farmed and sourced food. But what about here in NYC? Can a model as innovative as food hubs be sustainable as well as successful in our urban communities while fostering strong linkages between upstate and downstate? This panel will explore the work of local and regional groups who are starting food hubs in the city, including the challenges and successes they face in scaling up while holding to their socially driven missions. MODERATOR: CHALLEY COMER, Chief of Staff, NYS Department of Agriculture & Markets SPEAKERS: DIDI BARRETT, New York State Assembly, District 106; OLIVIA BLANCHFLOWER, Program Manager, Greenmarket Co.; DARA COOPER, Director of NYC Food and Fitness Partnership, Bedford Stuyvesant Restoration Corporation; DENNIS DERRYCK, Founder & President, Corbin Hill Food Project; JULIE STEIN, Vice President, New York City Economic Development Corporation

Have you always wanted to learn how to can, but been too afraid you would make yourself or your loved ones sick? Water bath canning is a wonderful way to preserve your harvest, whether it is from your community garden plot or your favorite farmer, and to create a shelf-stable product to stock your pantry or give as a gift. Come learn how to can easily and safely with Michaela Hayes of Crock & Jar. SPEAKER: MICHAELA HAYES, Founder & Chef, Crock & Jar and Co-organizer, NYC Ferments

FOUNDATIONS FOR SUCCESS: GROWING A COMMUNITY BASED FOOD PROJECT ROOM: HM 148

Tired of most of your paycheck going to your grocery bill? You can eat well and have cash leftover to have a life—all it takes is clever meal planning to stretch your dollars and the food you purchase. Join Organic Soul Chef Madea Allen for this creative meal planning huddle that will start saving you money right away. SPEAKER: MADEA ALLEN, Holistic Chef, Nutrition & Culinary Educator, Organic Soul Chef, LLC FJB

STARTING A LOCAL FOOD BUSINESS ROOM: HM 152

Interested in starting your own local business? Join Whole Foods Market’s Northeast Local Forager Elly Truesdell and Whole Foods’s favorite startup vendors for a workshop on the do’s and don’ts in starting from the ground up. Get perspective of new small to medium-size food businesses in the urban agriculture or value-added fields, as well as Elly’s experience from the grocery retail point of view. SPEAKERS: ELLY TRUESDELL, Northeast Local Forager, Whole Foods Market; ARIEL HAUPTMAN, Greyston Bakery; JORDAN BROWN, Hu Kitchen; BEN VAN LEEUWEN, Van Leeuwen Ice Cream; HOMA DASHTAKI, The White Moustache

YOUTH LEADERSHIP IN THE MOVEMENT ROOM: HM 140

Sharing the personal experience of EcoStation:NY’s former youth leaders, who are now co-managers, this workshop will cover the importance and challenges of multi-generational staff and youth perspective. Questions involving youth in the movement will also be addressed as an open group conversation. SPEAKERS: KRISTINA ERSKINE, Co-Manager & Social Media Coordinator, Ecostation:NY; IYESHIMA HARRIS, Co-Manager & Summer Internship Coordinator, Ecostation:NY; GLENDA ULLARI, Bushwick Campus Farm Manager and School Liaison, Ecostation:NY

TOP 5 AFFORDABLE MEAL PLANNING STRATEGIES ROOM: HM 144

The first steps you take in creating a project to bring good food to your community can lay the groundwork for success over time. This workshop will explore how to start and sustain a strong community based food project using frameworks and examples from Just Food and East New York Farms! SPEAKERS: SARITA DAFTARY, Food Dignity Project Consultant and former East New York Farms! Project Director; PAULA LUKATS, Program Director, Just Food CFP

CANNING FOR SEASON EXTENSION

ROOM: COWIN AUDITORIUM

PEOPLE TO PEOPLE: FUNDRAISING FOR GRASSROOTS GROUPS ROOM: HM 433

Learn the secrets of “high touch” fundraising to mobilize your members, fans and friends to solicit and donate more money for your cause. Greg Cohen of Cause Effective will share best practices and lessons learned from the organization’s 30+ years of helping non-profits build sustainable communities of supporters. SPEAKER: GREGORY COHEN, Senior Associate, Cause Effective W W W.JUSTFOOD.ORG

SESSION 1 WORKSHOPS

SUNDAY, MARCH 15, 2015

SPEAKERS: MARY ELIZABETH PRALL, 596 Acres, Inc;

TELL YOUR BEST STORY

BRENDA THOMPSON-DUCHENE, Isabahlia Ladies of Elegance; KAREN WASHINGTON, La Familia Verde Community Garden Coalition

ROOM: HM 432

How do you tell the story of your project, organization, product, or cause in a compelling and concise way, and get it out via social and other traditional media? This workshop will cover how to construct and tailor your message for different channels and reach the communities you want to engage. SPEAKER: BARBARA CHEN, Director of External Services, Cities of Service PA

ROOM: HM 431

A panel of experts working in each of the farm-to-school movement’s three arms (nutrition education, school gardens, and procurement) will describe how to make farm-toschool work in New York City schools by sharing successes from the field, strategies, and techniques to establish or strengthen school programs. SPEAKERS: KIRA COHEN-MILO, MS, Greenmarket Youth Education Coordinator, GrowNYC; KATE GARDNER, MS, RD, Doctoral Fellow, Food & Nutrition Policy, Laurie M. Tisch Center for Food, Education & Policy; JERUSHA KLEMPERER, Co-Founder & Communications Director, FoodCorps

FILM SCREENING: FOOD CHAINS ROOM: MILBANK CHAPEL

Produced by Eva Longoria and Eric Schlosser, Food Chains chronicles the Coalition of Immokalee Workers as they battle the giant Floridian retailer, Publix. The film exposes the U.S. supermarket industry’s complicity in perpetuating human rights violations of workers at the base of the agricultural supply chain. Join filmmakers Sanjay Rawal and Smriti Keshari for a question and answer period after the film, followed by a Campaign Action Session led by Food Chain Workers’ Alliance where you will learn how to take action around issues raised by the film. Q&A WITH: SANJAY RAWAL, Director, Food Chains and SMRITI KESHARI, Producer, Food Chains PA

This workshop will give a brief introduction to home aquaponics sytems—building your own as well as the household systems available for purchase. The primary focus will be to understand the basic elements of aquaponics and how to set up and care for a system. SPEAKERS: BARRY ROTHSTEIN, Greenhouse and Systems Manager, Bushwick Campus Farm; YEMI AMU, Co-Founder and Farm Manager, Oko Farms

ROOM: HM 150

Learn the basics of seed saving to save money on garden seeds and preserve our genetic diversity! From tomatoes, to kale, to flowers and herbs, Zach Pickens, founder of Rooftop Ready Seeds, will show you some simple seed saving tips and dig into the science of seed saving and the unique considerations of saving seed in the city. SPEAKER: ZACH PICKENS, Founder, Rooftop Ready Seeds

ROOM: TH 136

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SEED SAVING IN NYC ROOM: HM 146

URBAN LAND TENURE IN NEW YORK CITY Community gardens and urban farms are vital to building food justice and self-reliance in our city. In this workshop urban growers who launched community gardens—both recently and decades ago—will share their experiences and challenges with accessing and protecting urban land for community gardens in NYC. Discussion will include the current campaign to protect 17 community gardens from being destroyed through a recent city housing initiative. MODERATOR: RAYMOND FIGUEROA, President, NYC Community Garden Coalition

GROWING WITHOUT SOIL: INTRODUCTION TO AQUAPONICS ROOM: HM 438

RACE & EQUITY IN THE FOOD SYSTEM AND WHY IT MATTERS Racial and economic equity are central to building a fair, just and healthy food system in New York City. What would a racially just food system look like? Where is your power in achieving this system? At this interactive workshop participants will actively reflect on, share and discuss efforts to address racism and food equity through their own work and as part of the broader food justice movement. Come prepared to engage! SPEAKERS: NADIA JOHNSON, Policy and Advocacy Director and Farmers’ Market Network Manager, Just Food; QIANA MICKIE, CSA Network Manager, Just Food

F2S IN NYC: CONNECTING URBAN STUDENTS WITH FOOD & FARMING

URBAN SOILS 101: SOIL SCIENCE BASICS ROOM: HM 138/138A

In this workshop participants will discuss the basic roles and constituents of soil, how the health of the soil community is the foundation for healthy plants and a sustainable farm, and how to shape our interactions with soil so that we help to nurture the soil community. We’ll also touch on urban soil health issues and soil testing. SPEAKER: MOLLY CULVER, Farm Manager, The Youth Farm +

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LUNCH PROGRAMMING

LUNCH PROGRAMMING JUST FOOD ANNUAL MEMBERSHIP MEETING

12:15-2 PM PA

ROOM: HM 431

We invite current and prospective Just Food Members to join us for Just Food’s annual meeting. Learn about our recent accomplishments and plans for 2015 from Executive Director Jasmine Nielsen. Just Food staff will be available to answer questions and lunch will be provided. Open to all conference attendees. SPEAKER: JASMINE NIELSEN, Executive Director, Just Food

Join Elizabeth Henderson to learn more about the Agricultural Justice Project’s (AJP) Food Justice Certification. AJP will provide the concrete information and documentation farmers or food businesses need to live up to the claim of social justice. First, a viewing of Hungry for Justice, a short film about the certification of a family-scale Florida farm. AJP will answer audience questions about AJP standards and the certification process, including fair prices for farm products, conflict resolution, democratic and cooperative structures, fair labor policies, health and safety. If you want to implement social justice in your operation, come to this session! SPEAKER: ELIZABETH HENDERSON, Agricultural Justice Project

CAMPAIGN ACTION SESSIONS GROUP B*: 12:15-1PM | GROUP A*: 1:15-2 PM

FOOD JUSTICE CERTIFIED

12:15-1:15 PM | ROOM: TH 136

FROM FIELD TO FORK: FOOD & FARMWORKERS ORGANIZING FOR JUSTICE

ROOM: HM 150

Want to know what’s in your food? Join us for a discussion of the campaign to label genetically engineered (GMO) foods in New York. We’re building a movement that’s taking on Monsanto and other corporate giants to allow consumers the opportunity to make informed choices about what they eat. Working together, we can make GMO labeling the law. SPEAKERS: ALEX BEAUCHAMP, Northeast Region Director, Food & Water Watch; STACIE ORELL, Campaign Director, GMO Free NY

ROOM: MILBANK CHAPEL

There are 20 million people who work in U.S. food system and most food workers earn low or poverty wages. Workers are coming together in solidarity across the food system to address inequality and exploitation in the workplace. This workshop will share with participants’ current food worker campaigns in NYC—farmworkers, food processing workers, restaurant workers, and food cart vendors—and how they can get involved. The presenters will share campaigns about farmworkers organizing for basic rights such as a day of rest, building a new form of worker association in NYC’s local food production industry, restaurant workers organizing to eliminate the subminimum wage of $5/hour for tipped workers and lifting the caps on NYC Mobile Food Vendors. SPEAKERS: CATHERINE BARNETT, Director, Restaurant Opportunities Center of New York; SEAN BASINSKI, Executive Director, Street Vendor Project; PETRA GONZALES, Farmworker Leader on the East End of Long Island; MARGARET GRAY, Associate Professor of Political Science, Adelphi University; DANIEL GROSS, Executive Director, Brandworkers

LABELING GMOS IN NEW YORK

LUNCH 4 LEARNING CAMPAIGN: FIGHTING HUNGER AND THE STIGMA OF POVERTY IN NYC THROUGH UNIVERSAL FREE SCHOOL LUNCH ROOM: HM 152

This workshop will discuss the Lunch 4 Learning campaign and its fight to reduce hunger and the stigma of poverty for NYC students. By calling for universal free school lunch, Lunch 4 Learning has already secured a significant victory with the implementation of this program in NYC middle schools this year. Currently, the campaign’s fight continues as it advocates for the expansion of this program to include all NYC public school students. SPEAKERS: LIZ ACCLES, Executive Director, Community Food Advocates; SOCHEATTA MENG, Director of Policy & Advocacy, Community Food Advocates

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LUNCH PROGRAMMING

NYC FOR CHILD NUTRITION REAUTHORIZATION (NYC4CNR) ROOM: HM 140

Take advantage of this once in five years opportunity to advocate for federal programs that ensure the health of Americans and support local and regional food systems. This session will teach you how you can support the work of the NYC Alliance for CNR, a group of diverse stakeholders working together for a strong Child Nutrition Act. The Child Nutrition Act governs the School Lunch and Breakfast Programs, WIC, and other federal programs that provide food and nutrition education to children and families. Congress authorizes the legislation every 5 years, and the current bill expires on October 1, 2015. SPEAKERS: DAVID DEVAUGHN, Manager, Policy & Government Relations, City Harvest; RENATA PERALTA, Doctoral Candidate & Research Assistant at the Laurie M. Tisch Center for Food, Education, & Policy, Teachers College, Columbia University PA

SAVE ANTIBIOTICS FOR MEDICINE, NOT FACTORY FARMS ROOM: HM 438

Antibiotics are important tools for human medicine, yet the majority are given to farm animals, creating resistance and weakening their ability to protect people. Join us for a discussion of the campaign to win a ban on the misuse of antibiotics in factory farms. We’re working to pass local resolutions, including in New York City, calling for federal action on this major public health crisis. SPEAKERS: ERIC WELTMAN, Senior Organizer, Food & Water Watch; LANA GUARDO, Organizer, Food & Water Watch

SUNDAY, MARCH 15, 2015

SECURING NYC’S SUPPLY OF FRESH, LOCAL FOOD BY CONSERVING THE CITY’S REGIONAL “FOODSHED” ROOM: HM 138/138A

Fresh, local food improves our health, sustains our economy, feeds our culture, and increases our resiliency. Yet NYC’s annual unmet demand for regionally-produced food is almost $1 billion. To narrow this gap, it’s essential to protect the city’s regional “foodshed.” Scenic Hudson’s NYC/ Hudson Valley Foodshed Conservation Plan found that 89% of the valley’s farmland—a dependable supplier of local food to city farmers, markets, restaurants, CSAs and food pantries—is at risk of development. To secure its water supply, New York City launched an innovative program in the 1990s to conserve land around its upstate reservoirs. Now the city can be a national leader by partnering with state, federal, and philanthropic stakeholders to protect the nearby farmland supplying its local food. This can be done with conservation easements—paying farmers a portion of their land’s value to keep it permanently available for agriculture— enabling farmers to invest in their operations and make it more affordable for the next generation of farmers, resulting in increased productivity. SPEAKER: STEVE ROSENBERG, Executive Director, Scenic Hudson Land Trust and Sr. Vice President, Scenic Hudson, Inc. +

Let’s make this a NEAR zero waste event.

CHOOSE

0 ZERO

RECYCLE YOUR FOODSCRAPS!

WASTE

Look for the waste stations where you can recycle and compost your waste!

Earth Matter NY seeks to reduce the organic waste misdirected into the garbage stream by encouraging neighbor participation and leadership in composting. Learn more about compost builds and our apprenticeship opportunity by visiting www.earthmatter.org

@earthmatterny

Earth Matter NY accepts and processes food scraps as part of the NYC Compost Project Local Organics Recovery Program funded by the NYC Department of Sanitation.

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SESSION 2 WORKSHOPS

SESSION 2 WORKSHOPS CFP

CFP

COMMUNITY FOOD PROJECTS IN ACTION

2:15-3:45 PM FE

ROOM: HM 146

This panel will introduce attendees to the concept of Community Food Projects. The discussion will focus on three different models from Just Food’s network: an urban farm, a food pantry, and a rooftop farm. Panelists will discuss how their projects were started, what communities they serve, and what their work encompasses. Panelists will also answer questions from the audience. SPEAKERS: ROY FRIAS, Youth Program Director, East New York Farms; LUCILA SANTANA, Program Supervisor, Beyond Hunger Food Pantry; PAM LISCHEN, Volunteer, Hell’s Kitchen Farm Project; BETTY MACKINTOSH, Board of Directors, Hell’s Kitchen Farm Project

Learn to use culinary and medicinal herbs in delicious recipes, healing decoctions, and infusions. Many common herbs have surprising health benefits that support the immune system and nervous system, as well as increase overall nutrition and enhance the flavor of food. SPEAKER: ANDREA BEAMAN, Holistic Health Coach, Natural Foods Chef & Thyroid Expert FE

Tara Whitsitt of Fermentation on Wheels will hold a vegetable fermentation workshop teaching the simple tradition of preserving foods through bacterial collaboration using local, seasonal ingredients. Whitsitt will share the benefits of fermentation and how you can creatively and fearlessly ferment in your own kitchen. This workshop targets novice through intermediate students, offering a thorough overview of the art of lacto-fermented vegetables. SPEAKER: TARA WHITSITT, Founder, Fermentation on Wheels

OPEN DOORS: BUILDING AN INCLUSIVE, COLLABORATIVE FOOD PROJECT Local food brings lots of benefits, but sometimes it only reaches those in the know or those with the dough. How can we make our community food projects more accessible to everyone? Whether it’s about making people feel welcome in your food community, or making sure that folks with lower incomes can afford to be part of your food projects, there are plenty of ways to open our doors to new neighbors. Join us for an interactive discussion. We want to hear your ideas, challenges, and triumphs. MODERATOR: JOELLE ASARO BERMAN, Brooklyn Bridge CSA SPEAKERS: ANAFIDELIA TAVARES, Outreach & Medical Epidemiologist, Crown Heights Farmshare; TERRI WHITE, HSBCP, Geriatric Care Manager, Crown Heights CSA Subsidized Share Liaison; KIMBERLEY WONG, Program Director, BronxWorks

MAKING FOOD EDUCATION RELEVANT & RELATABLE ROOM: HM 144

New York City needs culturally awakened educators to navigate its diverse community food landscapes. Participants will learn tools to design inclusive food education and leave empowered to deliver relevant material in a relatable manner. SPEAKER: T.I. WILLIAMS, Community Food Educator & Trainer

WILD VEGETABLE FERMENTATION ROOM: EARTH FRIENDS

ROOM: HM 438

MAKING THE MOST OF HERBS IN THE KITCHEN

ROOM: HM 140

FJB

JOBS IN URBAN AGRICULTURE: DO YOU HAVE TO COMPROMISE? ROOM: HM 433

During this panel we will hear a variety of perspectives on what the inherent challenges are to creating jobs and business opportunities in the urban agriculture sector. We will follow up with a discussion of potential collaborations, initiatives, and policies that can address these challenges and create solutions. MODERATOR: BENJAMIN SHUTE, Co-Founder & Board Member, National Young Farmers Coalition and Farmer, Hearty Roots Community Farm SPEAKERS: YEMI AMU, Co-Founder & Farm Manager, Oko Farms; BEN FLANNER, Head Farmer & President, Brooklyn Grange; GWEN HILL, Development & Communications Manager, Green City Force

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SESSION 2 WORKSHOPS

FOOD & PHILANTHROPY

SUNDAY, MARCH 15, 2015

ROOM: MILBANK CHAPEL

ROOM: TH 136

PEOPLE POWER: SUCCESSFUL STRATEGIES TO AVOID BURNOUT AND BUILD SUSTAINABLE PROJECTS

This workshop will look at the role that CSAs, food co-ops, community gardens, farmers’ markets, and similar initiatives play in the social development and gentrification of a neighborhood. Where and how does class-, race- and agebased privilege show up in community food movements? How can food justice organizing and improved access to quality, affordable food contribute to the stabilization and preservation of a neighborhood, rather than displacement? SPEAKERS: MARK WINSTON GRIFFITH, Executive Director, Brooklyn Movement Center; DARA COOPER, Director of NYC Food and Fitness Partnership, Bedford Stuyvesant Restoration Corporation PA

How is city government engaged in building fair and just inclusion? Equity is a visible priority of the new Administration, from the creation of the new Center for Health Equity to the multi-million dollar Community Parks Initiative and more. Come hear leaders in city government share their experience, goals and challenges in working to build equity in the planning, implementation and impact of their work. MODERATOR: NADIA JOHNSON, Policy & Advocacy Director/Farmers’ Market Network Manager, Just Food SPEAKERS: NANCY KOHN, Director, GreenThumb; ALETHA MAYBANK, MD, MPH, Associate Commissioner and Director, Center for Health Equity, NYC Department of Health and Mental Hygiene; JENNIFER SUN-VIGOREAUX, Director of Project Development in Planning & Parklands, NYC Department of Parks & Recreation; BARBARA TURK, Director, Mayor’s Office of Food Policy

How many times have you seen a project that starts out strong with a committed leader or small group of people only to fizzle out when those few people move on to other things? Community projects that rely on volunteer commitments can be an incredible force for change within a community but also face a number of challenges. In this workshop we’ll discuss the pros and cons of volunteer-run projects. Learn how to anticipate the challenges and set up your project for success over the long haul. SPEAKERS: SHERYLL DURRANT, Urban Farm & Garden Director, Sustainable Flatbush; PAULA LUKATS, Program Director, Just Food

USING EVALUATION TO MOVE YOUR PROGRAM TO THE NEXT LEVEL ROOM: HM 152

Do you want to know how effective your program is, or need to do evaluation to help you get more funding? In this session you will learn about how evaluation can be used to measure the impacts of your program, understand how your program is working, and better track who you are reaching in what ways. We will give an overview of different kinds of evaluation that can be done in food-related work as well as guidance on instruments, data collection methods, and how to analyze and interpret findings. This session would be great for those who are just starting to think about evaluation or those who have done some evaluation and want to do more. SPEAKER: PAM KOCH, Executive Director, Laurie M. Tisch Center for Food, Education & Policy, Teachers College, Columbia University

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EQUITY IN CITY GOVERNMENT ROOM: COWIN AUDITORIUM

ROOM: HM 138/138A

COMMUNITY FOOD SOVEREIGNTY AND THE POLITICS OF GENTRIFICATION

FOOD JUSTICE: EXTENDING THE FRAMEWORK BEYOND ACCESS & SERVICES ROOM: HM 150

This workshop will explore the concepts of food justice, community food security and food sovereignty and help participants explore the pivotal role of food justice in the food system while situating their food movement work along the political spectrum. SPEAKER: YONNETTE FLEMING, Urban Farmer & Social Change Catalyst and Founder, Hattie Carthan Herban Farm & Markets SF

NUTRITION EDUCATION IN NYC: ENSURING ALL KIDS HAVE ACCESS ROOM: HM 424

We know that high-quality nutrition education, alongside improved access to healthy foods, can have a powerful

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SESSION 2 WORKSHOPS

impact on helping kids eat well. Yet too few New York children are exposed to the types of positive experiences, including cooking, tasting and growing real food, that nutrition education can provide. In this session, a panel of educators, policymakers and activists will explore what it would take to ensure that all NYC kids have equitable access to nutrition education, and explore both practical and policy challenges and opportunities. MODERATOR: ALYSON ABRAMI, MS, RD, Director of Food & Nutrition, The Children’s Aid Society SPEAKERS: FERN GALE ESTROW, MS, RDN, CDN, Founder of the FGE Food & Nutrition Team; GREGORY SILVERMAN, Managing Director, Wellness in the Schools UA

INTRODUCTION TO BEEKEEPING ROOM: HM 432

Introduction to Beekeeping is a crash course in apiculture— walking participants through a brief history of beekeeping, the issues around beekeeping today, and the importance of apiculture in maintaining a healthy food system. We’ll discuss the anatomy of a honey bee and the biology and life cycle of the colony as well as equipment, hive architecture, and basics in beekeeping safety. SPEAKER: DAN CARR, Beekeeper/Livestock Experimentation Manager, Stone Barns Center for Food and Agriculture

NYC COMMUNITY COMPOSTING COLLABORATIONS ROOM: HM 148

This workshop will highlight three dynamic Community Composting collaborations in NYC. Eastern Queens Composters (EQC), a volunteer group made up of Queens Master Composters, has been working with Queens County Farm Museum to develop their Community Compost Operation over the past five years. This collaboration has resulted in a beautiful compost education site, a welldesigned food scrap drop-off site for the public, and the creation of high quality compost for Queens Farm’s vegetable fields, perennial gardens, pastures, and lawns. SPEAKERS: KATHRYN AZHAR, EQC Volunteer & Educator; ALEKS JAGIELLO, EQC Founder and Organics Recovery Coordinator, NYC Compost Project; LEAH RETHERFORD, Farm Manager, Queens County Farm Museum; MELISSA YOUNG, EQC Volunteer and Senior Program Manager, Environmental Finance Center, Syracuse University; MARISA DEDOMINICIS, Director, Earth Matter & NYC Compost Project; KIM KULLMER, Volunteer & Outreach Coordinator, Earth Matter & NYC Compost Project; ANDREA LIESK, Resource Recovery Manager, Earth Matter & NYC Compost Project +

Great Performances applauds the work of Just Food in their efforts to establish healthy and accessible food systems in all neighborhoods.

greatperformances.com | 212.727.2424

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MENUS

SUNDAY, MARCH 15, 2015

BREAKFAST

LUNCH

8-9 AM, EVERETT LOUNGE

12:15-1 PM & 1:15-2 PM*, DINING HALL

COFFEE

Brooklyn Roasting Company YOGURT

Lunch provided courtesy of Whole Foods Market and Culinart, Teachers College WINTER VEGETABLE & MIXED GRAIN SALAD (VEGAN)

GRASSFED MILK AND HALF & HALF

Whole barley, faro, buckwheat, and spelt served with artichokes, baby arugula, broccoli rabe, and cauliflower, tossed in a honey-ginger vinaigrette

PROTEIN SHAKES

QUINOA & DANDELION GREENS WITH ROASTED ROOT VEGETABLES (VEGETARIAN)

Maple Hill Creamery Organic Valley Organic Valley

BREAKFAST BREADS

Bread Alone

LOCAL APPLE BUTTER & PRESERVES

Beth’s Farm Kitchen

COLD PRESSED JUICES

Red Jacket Orchards

ASSORTED CEREALS & GRANOLA BARS

Nature’s Path Organic

SNACKS CHIA PACKS

Mamma Chia CLIF BARS

Clif Bar & Co. POCKET SNACKS

Eden Foods

CLOSING RECEPTION 5-7 PM, EVERETT LOUNGE BEER

Brooklyn Brewery WINE

Brooklyn Winery CHEESE TASTING

Vermont Creamery LAVASH

Hot Bread Kitchen

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Quinoa with roasted beets, potatoes, parsnips, carrots, walnuts, and local goat cheese, served over a bed of dandelion greens with a chocolate-balsamic vinaigrette APPLES

Whole Foods Market FLAX GRAIN ROLLS

Orwashers Bakery TERRA CHIPS

Hain Celestial *Lunch will be served in two groups, Group A (from 12:15-1PM) and Group B (from 1:15-2PM). Your name badge will indicate whether you have been assigned to Group A or Group B. If you are attending the Annual Membership Meeting, lunch will be provided in TH 136.

#JUSTFOODCONFERENCE CULTIVATOR

CONFERENCE SPONSORS GROWER

POLLINATOR

SEED-STARTER

MEDIA SPONSOR

edible m anhat tan br ooklyn long isl and east end

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SUNDAY, MARCH 15, 2015

VALUES MAtter

WE PROUDLY SUPPORT THE JUST FOOD CONFERENCE 2015 Connect with us:

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WFM.COM Whole Foods Market NYC @WholeFoodsNYC

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NOTES

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JUST FOOD GLOSSARY

SUNDAY, MARCH 15, 2015

GLOSSARY The definitions below are intended to frame discussions, create a shared understanding and allow everyone to fully participate in conversations at the Just Food Conference. This is a “growing” document that we intend to adapt and add to as we deepen our own understanding of these complex issues.

ADVOCACY: any act that supports an idea or cause.

COMMUNITY FOOD PROJECT (CFP): a community-

led initiative that provides access to locally grown food; is of, by, and for the community; cultivates self-reliance; empowers/includes economically vulnerable people as participants and/or leaders; is rooted in principles of social justice; is collaborative; and can be sustainable over the long term.

Everyone is an advocate, and people’s actions have the power to advance or hinder food justice. There are countless ways people advocate for food justice at the individual level (e.g. by choosing what food to buy where, by voting, or by growing one’s own food), at the community level (e.g. starting a farmers’ market, convening a town hall, or organizing a skill-sharing event) and at the systemic level (e.g. creating a land tenure coalition, lobbying for better labor laws, or protesting free trade policies).

COMMUNITY GARDEN: land gardened collectively by

ALLY: someone who makes the commitment and effort

COMMUNITY SUPPORTED AGRICULTURE (CSA): a

to recognize their privilege (based on gender, class, race, sexual identity, etc.) and works in solidarity with oppressed groups in the struggle for justice. Allies understand that it is in their own interest to end all forms of oppression, even those forms from which they may benefit in concrete ways. 1

ANTI-RACISM: the work involved in stopping power

a group of people, often for the purpose of improving the economic, social and civic well-being of their neighborhoods. Some activities of community gardens are growing food, starting farmers markets, hosting community events, providing education and engaging in advocacy.

COMMUNITY-RUN FARMERS’ MARKET: a farmers’

market that is created, owned and operated by the people and for the people of a given community. system which connects consumers and farmers in a direct purchasing relationship. Consumers pledge to support the farm’s operation by purchasing a share in the farmer’s harvest prior to the growing season and, in return, receive a share of the farmer’s harvest once the season begins. Through CSA, farmers and consumers share the risks and rewards of food production.

and gain based on racism. This includes acknowledging that racism is embedded in our social, political and economic systems. 2

EMERGENCY FOOD PROGRAM (EFP): food pan-

COMMUNITY EMPOWERMENT: the process of

EQUITY: fair and just inclusion in a society in which all

1. Racial Equity Tools (lwww.racialequitytools.org) 2. Adapted from Growing Food and Justice for All Initiative (www. growingfoodandjustice.org) 3. World Health Organization (www.who.int)

4. WhyHunger (www.whyhunger.org) 5. PolicyLink (www.policylink.org) 6. Adapted from Racial Equity Tools (www.racialequitytools.org)

enabling communities to increase control over their lives. “Communities” are groups of people that may or may not be spatially connected, but who share common interests, concerns or identities. “Enabling” implies that people cannot “be empowered” by others; they can only empower themselves by acquiring more of power’s different forms. 3

#JUSTFOODCONFERENCE   

tries, soup kitchens and other organizations that provide food to low-income individuals. 4 can participate, prosper and reach their full potential. 5 Equity is achieved when one’s gender, race, class or other identity no longer predicts one’s social, economic and political opportunities.6 Equity differs from equality (defined as equal distribution) in that it addresses different people’s starting points, needs and desires.

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FOOD HUB: a business or organization that manages

the aggregation, distribution and/or marketing of source-identified food products primarily from local and regional producers. Food hubs strengthen the ability of producers/farmers to satisfy regional wholesale, retail and/or institutional demand for their products. 7 Food hubs can vary in size, scope and overall mission.

FOOD EDUCATION: an educational approach to building a holistic understanding of our food, including where it comes from, how it grows and the direct relationship between its quality and personal wellness. It focuses on basic culinary skills, easy to use nutrition information and the value of local, seasonal foods and sustainable agriculture.

FOOD JUSTICE: communities exercising their right to

grow, sell and eat healthy food. It builds an environment where people can participate fully in their community and where democracy, economic justice and racial, gender and other social equity can thrive. People practicing food justice leads to a strong local food system, self-reliant communities and a healthy environment.

JUST FOOD GLOSSARY

RACE: a political construction. A political construction is something created by people that is not a natural development and is constructed or created for a political purpose. The concept of race was created as a classification of human beings with the purpose of giving power to white people and to legitimize the dominance of white people over non-white people. 11

RACISM: a set of societal, cultural and institutional

beliefs and practices, regardless of intention, in which prejudice supported by power is used to oppress one race for the benefit of another. 12 In the United States, racism is a system of advantage for white people and a system of oppression for people of color.

URBAN AGRICULTURE: growing fruits, herbs and vegetables and raising animals in cities. This process is accompanied by many other complementary activities such as processing and distributing food; collecting and reusing food waste and rainwater; and educating, organizing and employing local residents.13 +

HEALTHY FOOD: food that is fresh, nutritious, accessible, culturally-appropriate and grown locally with care for the well-being of the land, workers and animals.

POPULAR EDUCATION: an educational approach that

values and respects people as their own experts and challenges the notion that the educator or organizer’s role is as an expert who works “for” people. It is based on the belief that people themselves have sufficient knowledge and that they can work out the solutions to their own problems. 8

PREJUDICE: a pre-judgment or unjustifiable, and usu-

ally negative, attitude of one type of individual or group toward another group and its members. 9

POWER: having greater access to and control of sys-

tems and resources as legitimized by individuals and societal institutions. 10 7. United States Department of Agriculture (www.usda.gov) 8. Nadeau, Denise. Counting Our Victories: Popular Education and Organizing: a Training Guide on Popular Education and Organizing. Repeal the Deal Productions, 1996. 9. Racial Equity Tools (www.racialequitytools.org) 10. Adapted from Growing Food and Justice for All Initiative (www.growingfoodandjustice.org) and Racial Equity Tools (www.racialequitytools.org)

11. Racial Equity Tools (www.racialequitytools.org) 12. Western States Center (www.westernstatescenter.org) 13. Five Borough Farm, a Project of the Design Trust for Public Space (www.fiveboroughfarm.org)

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MAP

SUNDAY, MARCH 15, 2015

GROUND FLOOR

WEST 121 STREET

HM 50 (EARTH FRIENDS)

DINING HALL (LUNCH)

WEST 120 STREET

WHEELCHAIR ACCESSIBLE FACILITIES

WHEELCHAIR INACCESSIBLE FACILITIES

ENTRANCE

MEN’S

STAIRS

WOMEN’S

#JUSTFOODCONFERENCE   

ENTRANCE

MEN’S

INFO

WOMEN’S

ELEVATOR CHAIR LIFT

PHONE TTY

#JUSTFOODCONFERENCE

MAP

FIRST FLOOR

HM 150

(LUNCH SEATING) GD 177/179

HM 152

MILBANK CHAPEL

HM 148

HM 146 COWIN

ZH 109 COAT CHECK

HM 144 HM 142

WATER FOUNTAIN HM 140

HM 138/ 138A

EVERETT LOUNGE

TH 136

MAIN ENTRANCE WHEELCHAIR

FOURTH FLOOR

HM 438

HM 433 HM 432

HM 431

HM 424 W W W.JUSTFOOD.ORG

THANK YOU! The Just Food Conference would not be possible without the support of countless individuals, institutions, businesses and organizations. A tremendous thank you to all of our supporters and partners who helped make this year’s conference a reality: The Laurie M. Tisch Center for Food, Education & Policy Teachers College, Columbia University Whole Foods Market Great Performances The Durst Organization Earth Matter & NYC Compost Project Katy A. Clune, Graphic Designer Joe Wirtheim & Victory Garden of Tomorrow, Illustrator Just Food’s Board of Directors and Staff Just Food’s Volunteers Just Food’s Event Interns: Candice Ellison, Elena Minton, Dinavie Salazar, and Vinita Vongviwat Culinart Food First / Institute for Food and Development Policy Conference Speakers Cause Effective Reid Williams Rita Gail Johnson Caracol Interpreters Cooperative Egg Restaurant Eric Francois & the Team at Topi And a very special thanks to all of our generous sponsors!