Home > Community, Food, Kitchen, Microbusiness, Omaha, Uncategorized > 2010 Food Summit Agenda

2010 Food Summit Agenda

(Details are subject to change)

8:00 to 8:30      Registration & Continental Breakfast

8:30 to 9:00      Welcome, Introductions & Overview of the Day

9:00 to 11:00     Breakout Sessions

                        Refreshment Break @ 10AM for 15 minutes

Session 1

Potential for Growing Power in Omaha

Presenter: Edgar Hicks, Director, CFO Systems, LLC

BIO: Hicks has extensive experience in the field of agriculture and food production as a grain marketing consultant, cooperative president, and rural development. He currently serves as a director at CFO Systems, LLC providing financial leadership and guidance to clients on a contract basis.

Session 2

Linking Local Growers and Urban Gardeners – Scaling Up Sustainable Food Systems

Presenter: Jim Steffen, Principal, Massena Farms

BIO: Steffen is currently developing market management systems for sustainable agriculture initiatives. His experience spans market research for business and government clients, waste management and recycling, and contracts.

Session 3

Cooking with Community: Food & Folks

Presenter: Betty Deepe, Adjunct Professor, Metropolitan Community College, Institute for Culinary Arts

BIO: Deepe is currently teaching a course in cost management at Metro Community College’s Institute for Culinary Arts. She is also a chef instructor for Operation Frontline/Share Our Strength. This non-profit conducts nutrition and cooking classes for pre-teens, teens, and some adults with the mission of addressing childhood hunger. Deepe has a rich background as a chef and director in the food service industry.

11:00 to 11:30        Full Session Reconvene: Group Mid-Way Survey

11:30 to 12:00        Kitchen Tour: Family Housing Advisory Services

12:00 to 1:00          Lunch: Chef Mike

                                     Group Discussions & Sharing

1:00 to 3:00            Breakout Sessions

                                    Refreshment Break @ 2PM for 15 minutes

Session 4

From Your Kitchen to Market: Reality of Starting a Food Business

Presenter: Jill Gifford, Manager, Food Entrepreneur Assistance Program

BIO: Gifford is the manager of the Food Entrepreneur Assistance Program at the University of Nebraska – Lincoln. From understanding the basics of starting a food business to individualized step-by-step assistance to the marketplace, the Food Entrepreneur Assistance Program is the place to begin. She manages this nationally recognized program helping entrepreneurs throughout the country.

 Session 5

What to Do With the Abundance of the Harvest – Preparation & Preservation

Moderator: No More Empty Pots

Highlight: Minne Lusa Canning Company

Participants will share their experiences with an overabundance of fresh food. We will map community resources and systems that can be used to improve food distribution and provide training in food preparation and preservation to families and individuals.

 Session 6

Commercial Community Kitchen: Successful Elements

Moderator: No More Empty Pots

Participants interested in renting space in a community commercial kitchen will share what they need to be successful and what they are looking for in a shared kitchen space.

 3:00 – 4:00      Full Session Reconvene: Next Steps & Wrap Up

                      Summit Evaluation

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