fifth season
TRANSCRIPT
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FIFTH
SEASON
COOPERAT
IVE
WO
RK
I NG
TO
BU
I LD
A R
EG
I ON
AL F
OO
D S
YS
TE
M
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WHY LOCAL? LOCAL FOOD BENEFITS DEFINED
Economic:
builds regional wealth
Social:
provides choice
Environmental:
reduces impact
“If Iowans ate the recommended five daily servings of fruits and vegetables, and Iowa farmers supplied that produce three months of the year … this would add [about $300 million and 4,000 jobs] to Iowa’s economy.”Dave Swenson, Agriculture economist
4800 miles
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We focus on regional sustainability.
We open access to the
regional market.
We benefit small to mid-sized producers
and processors.
“It’s a sense of community that we’ve misplaced, yet that same sense of community can create economic stability.” G.R. Dunham
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HOW FIFTH SEASON WORKS
Members across the food system.
Building off existing infrastructure.
Multiple Roles:
• Aggregation
• Broker
• Educator
• Marketing
• Distribution
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson
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WE S
PEAK E
VERYONE’S
LANGUAGE
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Distributors:
access
quality
assurance
liability
insurance
single vendor
Producers:
QA processpricing
insurance
Buyers:food safetycontractsregulations
“To keep every cog and wheel is the first precaution of intelligent tinkering.” Aldo Leopold
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Single Purchasing Point• Order using Reinhart• Connect with your
producers on our website
• Both local sustainable and organic offerings
• No fees for our service• An ever expanding
product line featuring dry, frozen and fresh foods.
Food Safety • Co-op provides food
safety training • Quality assurance
training• Cold chain kept intact• 10ml liability umbrella
Education and Promotion• POS materials• Educational materials• Marketing assistance• Farm tours, demos and
practical assistance.
Buyers
Producer
Producer
Processor
Distributor
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WE CHECK ALL THE BOXES
TO PROVIDE SECURE ACCESS
TO LOCAL FOOD
We locate the food and build local relationships.
We address food safety & quality.
We provide standard distribution, point of sale and education.
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.” Elizabeth Berry
Fresh Sustainable
Local