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quality, relevance, and rigor
necessary to contribute to ongoing
learning in knowledge areas
relevant to LEED professionals.
GBCI cannot guarantee that course sessions will be
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Approval date:
Course ID: 0090010335-4
The Food System Piece of the
Sustainability Puzzle
Wisconsin Green Building Alliance
by
08/20/2013
Approved for:

1
General CE hours
Wisconsin Green Building Alliance

G395
The Food System Piece of the
Sustainability Puzzle
SE22013004
Michelle Miller, University of WI
Credit(s) earned on completion of
this course will be reported to AIA
CES for AIA members.
Certificates of Completion for both
AIA members and non-AIA
members are available upon
request.






This course is registered with AIA
CES for continuing professional
education. As such, it does not
include content that may be
deemed or construed to be an
approval or endorsement by the
AIA of any material of construction
or any method or manner of
handling, using, distributing, or
dealing in any material or product.
_______________________________________
____
Questions related to specific materials, methods,
and services will be addressed at the conclusion
of this presentation.

Developing a sustainable agriculture food system
can allow communities to come together in a
positive way to build a stronger sense of
community overall while positively affecting the
social, environmental and economic aspects of the
local/regional community. Come join in the
discussion about what's happening around the
state and in your communities, keying in on a few
specific examples of how these are developing in
struggling rural regional areas as well.
Course Description
Learning Objectives
1.
Describe the state of sustainable agriculture food system
development within WI.

2.
Explain some of the most common elements within a sustainable
agriculture vs conventional food system.

3.
Describe an example of the development and implementation of
a regional food hub serving a rural area in northwest WI.

4.
Describe at least 5 other examples of local food system
development implementations.
At the end of the this course, participants will be able to:
Designing the life we envision:
sustainable agriculture and food
supply webs
Michelle Miller, UW-Madison, Center for Integrated Agricultural
Systems for the Wisconsin Green Building Alliance, October 4, 2013
Hunger, food access and health
What does a green food supply
chain look like?
Full circle production, consumption,
waste
Sustainable transportation? Freight
externalities, multimodal options
Sustainable processing?
Labor
Access - first and last mile distribution
The big picture of U.S. food
waste
160 billion pounds each year
Per capita food waste increased 50% since 1974

Accounts for 19% of landfill waste
2
nd
to paper, doubled from 1980 to 2007
In 2008, Pennsylvania received waste from 24
states and Puerto Rico

About 40% of available calories are wasted

From J. Blooms American Wasteland


System dynamic - fixes that fail
.
Donella Meadows systems design
Vision for sustainable
agriculture
Environmentally sound
Economically robust
Socially acceptable
Place-based
Sustainable Agriculture

Megaregions
Ecoregions in Wisconsin
innovative+authentic+sustainable
Sustainable agriculture in the
Upper Midwest
Left Coast
Lake effect = High-value
warmer season crops
Plains = row crops,esp
organic
Proximity to local urban
markets, labor
Fractured bedrock =
vulnerable ground water
Proximity to lakes =
surface water concerns

Driftless Region
Elevation effect = high-
value, warmer season
crops
Proximity to regional
markets, labor deficit
Highly erodible slopes,
laced with rivers =
perennial crops
Grass = high-value milk
and meat
I love avocados!


Tiers of the food system
values vs efficiencies
Direct markets
Information-rich
Highly responsive
Hard to make a middle-
income living
Supports farmer entry
exit transition periods
High transportation costs
Wholesale markets
Realize transportation
efficiencies
Externalized costs
Dependent on complex
supply chain relationships
Information-scarce
Vertically integrated


Expanding Tier Two
Identifying sustainable, regional products
that can be grown for wholesale market
Scaling up production of those items
Identifying existing capacity for supply
chain partners processing, hauling,
logistics, warehousing, certification,
branding, marketing, etc.
Developing chains/ webs to get food from
fields to markets
What is a food hub?
a business or organization that actively
manages the aggregation, distribution, and
marketing of source-identified food products
primarily from local and regional producers
for the purpose of strengthening producer
capacity and access to wholesale, retail, and
institutional markets
Food hubs in Wisconsin
Other emerging
food systems projects
Farm-to-school, education & menus
De-aggregation hubs for urban areas
Decolonizing Diet project
Organic Processing Institute course
Multi-modal freight options
Agroforestry, permaculture,
perennialization
Regional culinary tourism

Power dynamic
City dwellers are the market.
Rural landscapes and communities produce food.
Is the relationship equitable?

Kenneth Lynch (2005) Introduction & Chapter One: Understanding the rural-urban interface from Rural-Urban
Interaction in the Developing World Richard Blaustein (2008)
Building a resilient food system
Adjusting production to crops with high
nutritional and economic value
Incorporating greater genetic and crop
diversity into farming systems
Strengthening regional food supply chains
Rethinking supply chains with energy
conservation and just access in mind
Improving urban / rural relationships



Implications for the built
environment
Decreasing energy reliance
Designing for various scales
Kitchen / commissary design
Processing innovations
Waste composting on-site or centrally
Food packaging and storage
Season extension
Transitions between in and outdoors,
winter storage


This concludes The American Institute of Architects
Continuing Education Systems Course
WGBA
131 W. Seeboth St.
Suite 230
Milwaukee, WI 53204
414-224-9422
info@wgba.org