Since 1999, HRIM Extension faculty and staff have been conducting research and outreach projects to link local, sustainable food producers with foodservice operations. To accomplish this goal, HRIM has completed a number of education, research, and outreach activities for those involved in food procurement.
Sponsored by the Iowa Food Safety Task Force:
Best Practices Food Safety and Food Defense for Retail Foodservices
Food Safety and Defense for Direct Sales
On Farm Food Safety Fundamentals funded by the Leopold Center
Impacts of GAPs and Post-harvest Handling Practices Certificate Training on Producers’ On-Farm Food Safety Behaviors and Perceptions of Customer Assurance
A multi-disciplinary team of investigators and ISU Extension specialists have been awarded a $62,946 grant from the Leopold Center for Sustainable Agriculture. The project period is February 2010 – 2012. Catherine Strohbehn PhD, RD, CP-FS, HRIM Extension; Margaret Smith, PhD, ISU Extension Value-Added Agriculture Program; Lester Wilson, PhD, FSHN; and Paul Domoto, PhD, ISUE Horticulture are the members of the project team.
The purpose of this project is to provide training for fruit and vegetable growers (and any other interested food producers) on good agricultural practices (GAP) and post-harvest handling best practices. Eight training workshops will be offered across Iowa with the impact of this training on farmers’ knowledge and implementation of good agricultural practices, improved post-harvest handling best practice, and development of an on-farm food safety plan assessed. The workshops will be offered January – March 2011 and include regional specific GAP information and address the third party audit process. At the completion of the eight regional workshops, producers will receive a certificate of completion for display at points of sale and use in communications with wholesale buyers representing retail foodservices. The effect of this training on farmer customers’ (both consumers and retail food services) assurances of food safety will also be assessed.
1/4/2011 - Food Safety Workshops for Fruit and Vegetable Growers Offered in Seven Locations
>> view past local foods projects
- Sharma, A., Strohbehn, C.H., Radhakrishna, R.B., & Ortiz, A. (2012) Economic viability of selling locally grown produce to local restaurants. Journal of Agriculture, Food Systems, and Community Development, 3 (1), pp. 181–198.
- DeBlieck, S.; Strohbehn, C.H., Clapp, T., & Levandowski, N. (2010) Building food service staff familiarity with local food. Journal of Hunger and Environmental Nutrition 5(2), 191-201.
- Sharma, A., Strohbehn, C.H., & Gregoire, M.B. (2008) Assessing costs of using local foods in independent restaurants. Journal of Foodservice Business Research, 12 (3).
- Strohbehn, C.H. & Gregoire, M.B. 2004 Local foods: From farms to college and university foodservice. Journal of Foodservice Management and Education, 1(1).
- Ellis, J.D., Strohbehn, C.A., & Henroid, Jr., D.H. (2005). Assessing on-farm food handling practices of Iowa-grown produce and eggs in regard to food safety. Food Protection Trends, 25, 758-761.
- Gregoire, M.B., Arendt, S.W., & Strohbehn, C.H. (2005). Iowa Producers' Perceived Benefits and Obstacles in Marketing to Local Restaurants and Institutional Foodservice Operations. Journal of Extension [On-line], 43(1), Article 1RIB1.
- Strohbehn, C.H. & Gregoire, M.B. (2003). Case Studies of Local Food Purchasing by Central Iowa Restaurants and Institutions. Foodservice Research International, 14, 53-64.
- Gregoire, M. & Strohbehn, C. (2002). Benefits and Obstacles to Purchasing Food From Local Growers and Producers. The Journal of Child Nutrition & Management, 26.
- Strohbehn, C., & Gregoire, M.B. (2001). Innovations in school food purchasing: connecting to local food. The Journal of Child Nutrition & Management, 25 (2), 62-65.