Final Report on the Neighborhood Food Feasts
2011 Neighborhood Food Feasts Report
Prepared by Anna McWhorter, Matt Walker, Emily Hutchinson
I. Introduction
The Neighborhood Food Feasts involved nearly 300 people in 15 potlucks across the city of Berea. We wanted people to get to know their neighbors and continue the conversations about developing a local food economy. We prepared statements about food, and guests voted with stickers on their top choices. Informational pamphlets from the Kentucky Proud program (KDA) were made available, and participants were given a sheet with 25 ways they can change their attitudes about food, cooking, preserving and purchasing. A big thank you to the Berea college students who recorded and, in some cases, directed the conversations about how we can improve our food security in Berea. Thanks to all of our hosts who did a great job organizing, publicizing and hosting the gatherings. Neighborhoods participating were: Van Winkle Grove, Trevor Court, Lorraine Court, Jackson Street, East Ridge Neighborhood, Elm Street, Adams Street, Pearl Street, Cherry Court Neighborhood, The Old Town Amish Store, Dale Street, Wolf Gap, ffarm, Peachbloom Hill, and Willow Street. Our SB Winter party will be in mid-December where we will award the SB “secret things” for prizes for the largest pot luck and the best solutions for a local economy.
II. Findings and Potential Solutions
1. Improvements to the current farmers market
Guests at the Neighborhood Food Feasts were most concerned with the current state of our farmers market. When given a list of proposed strategies to create a stronger local food economy, a year-round indoor farmers market received the highest number of votes—a total of 109 out of 439. Suggestions included:
- Better parking
- Longer operational hours with additional days
- Increased publicity – lots of it – to bring in more people
- Improved relationships between farmers
- Lower prices to accommodate more citizens
- Acceptance of debit cards and food stamps
- Increased competition among vendors
2. Greater availability of local food and meals in local businesses and schools
Potluck guests listed as their second highest concern, the need for locally produced food in city restaurants, institutions, and schools. Issues to be addressed could be:
- How to help restaurants adjust to changing seasonal menus
- How to keep costs affordable while using local produce
3. Several people talked about how difficult it is to prepare meals from fresh produce due to busy schedules.
People said they would pay extra for meals made by someone in the community if they were made from locally-produced food.
- Meals could be prepared in a certified kitchen and picked up at the end of the day. Casseroles or containers of lasagna were mentioned as options.
- This would be an alternative to the fast food meal.
- People support the idea of healthy, local food for their families.
4. Neighborhood and community gardens
Many people discussed the creation of neighborhood and community gardens:
- A garden located in the community would be more convenient than one across town
- A community garden creates team efforts in food production
- People with no gardening skills could learn from others
- Is there sufficient community interest for this option?
- Location, soil, water access are all factors to be considered in the garden.
- Who would bear the start-up costs and maintenance costs?
- How would the garden be managed, how would labor and food be shared?
5. Local food directory
A comprehensive local food directory generated much discussion.
- Where do we purchase local food items?
- Publish this directory online as well as in paper
- Distribute the information widely across town
6. Community-support agriculture
Expanding community-supported agriculture (CSAs) was discussed at nearly all potlucks.
- CSA’s are important because even in bad seasons, farmers will be more able to rebound.
- People get to know farmers and where their food comes from.
- Funding and grants are available for CSA’s.
- People do not know what CSA’s are –education is needed.
- Farmers need to know more about CSA’s and be encouraged to create them.
Other topics included establishing a certified kitchen for public use, focusing on new farmer development, offering classes in cooking, canning and preserving and gardening.
III. “One of many” Conclusions – Join us in this conversation/action
It is evident that much needs to take place before we can move forward as a community in creating a more localized food system. Berea College is a leader in providing organic meat and produce; we encourage all farmers, consumers, and the college to work together to expand the production and marketing of healthy food. Sustainable Berea will continue to facilitate this discussion with a focus on action and implementation to increase the resilience of our local food economy. We welcome your ideas, commitment and input!
