From the Ground Up

1. From the Ground Up Growing Our Local Food Economies Sustainably – Challenges and Opportunities The First Saskatchewan Food Summit Viki Sonntag, PhD March 2, 2011

2. What Makes Local “Local”? Hint: We are Not Talking PB&J Sandwiches here

3. “Going Local” Drivers • Health • Environment • Economy • Social Justice • Community

4. Locally Directed Spending Doubles Income $25 – or 20% – is re-spent locally for a total impact of $125. $31 – or 24% – is re-spent locally for a total impact of $131. $52 – or 34% – is re-spent locally for a total impact of $152. $79 – or 44% – is re-spent locally for a total impact of $179. $62 – or 38% – is re-spent locally for a total impact of $162. Workshop on Sustainbly Growing the Local Food Economy

5. Healthy Dollar Flows Are associated with a greater number and diversity of local linkages that build on the small-lot variety that is characteristic of sustainable agriculture.

6. A Web of Relationships Rooted in Place

7. System Dynamics Or: Why We are Still Eating PB&J sandwiches?

8. Path Dependence and Transitions System Innovation Change Costs System Optimization

9. costs benefits Fence: Need to develop “volume” local markets for mid-sized farms Trap: Dependence on low-cost commodity foods for school lunches Fences are short-term costs that prevent the realization of long-term benefits. long-term short-term Traps are short-term benefits that come at the expense of long-term costs.

10. Distribution: Scaling Up versus Spreading Out

11. Jobs: Living Wages vs Meaningful Work

12. Health: Who Pays vs Who Benefits

13. Real Possibilities Not your Old PB&J Sandwich

14. Photo Credits: Alicia Carrier, 350.org, and mdog under Creative Commons licenses Hopworks Urban Brewery Portland, OregonFirst Eco-Brew Pub

15. Photo Credits: Robyn Lee and Grant under Creative Commons licenses Food Cart PodsPortland, OR

16. Rhizomes! Thank You!