Report for FNC18-1133 Adding Value to Small-farm Produce by Processing and Freezing Vegetables and Fruit Summary: According to ATTRA, the percentage of each food dollar that is received by t…
Category: Producer Information
Rapid Response Center
K-State Rapid Response Center!
What is the Rapid Response Center (RRC) you ask? Do you have a question about food and can’t find the answer? The RRC is here to help you find answers to your food questions and to inform you about many topics in the food world. Take a look!
Source: Rapid Response Center
Good Agricultural Practices (GAPs)
Produce Safety Guidance
Agricultural Water
-
Managing Post-harvest Water– Kansas State University
-
Basic Chemistry of Chlorination– Hydro Instruments
-
Chlorine Bleach as a Sanitizer– Oklahoma State University
-
Choosing and Using a Chlorine-Based Disinfectant– North Carolina State University
-
Chlorine Use in Produce Packing Lines– University of Florida
-
Guidance on Irrigation Water Quality– Michigan State University
-
Postharvest Chlorination– University of California
-
Water Disinfection– University of California
-
Using Sanitizers in Wash Water– video series from Penn State University
-
Guidance on Sanitizers in Washwater– University of Vermont
Background Information
-
FSMA Technical Assistance Network– Food and Drug Administration
-
FDA Final Rule on Produce Safety Fact Sheet– Food and Drug Administration
-
Agrifood safety– Michigan State University
-
Food Labeling for Kansas Food Producers and Processors– Kansas State University
Co-Management
-
Balancing Food Safety and Sustainability– University of California Cooperative Extension
Compost
- Thermophillic Composting– North Central Region Extension
- Composting– Cornell Waste Management Institute
Decision Tree
-
On Farm Decision Tree– Cornell University
-
Animal Management Tree– Cornell University
-
Land Use Tree– Cornell University
-
Postharvest Water Tree– Cornell University
-
Production Water Tree– Cornell University
-
Sanitation and Handling Tree– Cornell University
-
Soil Amendments Tree– Cornell University
-
Traceability Tree– Cornell University
-
Transportation Tree– Cornell University
-
Worker Training Tree– Cornell University
Farmers Markets
-
Food Safety at Farmers Markets – Kansas State University
-
Regulations and Best Practices– Kansas State University
Flooding
-
Handling Flooded Produce– Kansas State University and University of Missouri
GAP Guidance
-
U-Pick Produce Best Practices– North Central Region Extension
-
Introduction to Produce Safety– Kansas State University
-
General Prevention Practices Checklist– Iowa State University
-
Guide to Minimize Microbial Hazards(2008) – Food and Drug Administration
-
Food Safety Begins on the Farm– Cornell University
-
National Good Agricultural Practices– Cornell University
-
Handling Flooded Produce FAQ– Kansas State University and University of Missouri
-
Maintaining Postharvest Quality– University of Florida
Home Food Preservation
-
Preserve It Fresh, Preserve It Safe – Kansas State University
Introduction to Produce Safety
-
Produce Safety on the Farm– Kansas State University
Miscellaneous
-
On-Farm Food Safety– University of Hawai’i
-
-
-
Commercial Fruit & Vegetables– Kansas State University
Other University Extension Services
Produce Buyers Guide
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
-
Managing Post-harvest Water– Kansas State University
-
Basic Chemistry of Chlorination– Hydro Instruments
-
Chlorine Bleach as a Sanitizer– Oklahoma State University
-
Choosing and Using a Chlorine-Based Disinfectant– North Carolina State University
-
Chlorine Use in Produce Packing Lines– University of Florida
-
Guidance on Irrigation Water Quality– Michigan State University
-
Postharvest Chlorination– University of California
-
Water Disinfection– University of California
-
Using Sanitizers in Wash Water– video series from Penn State University
-
Guidance on Sanitizers in Washwater– University of Vermont
Background Information
-
FSMA Technical Assistance Network– Food and Drug Administration
-
FDA Final Rule on Produce Safety Fact Sheet– Food and Drug Administration
-
Agrifood safety– Michigan State University
-
Food Labeling for Kansas Food Producers and Processors– Kansas State University
Co-Management
-
Balancing Food Safety and Sustainability– University of California Cooperative Extension
Compost
- Thermophillic Composting– North Central Region Extension
- Composting– Cornell Waste Management Institute
Decision Tree
-
On Farm Decision Tree– Cornell University
-
Animal Management Tree– Cornell University
-
Land Use Tree– Cornell University
-
Postharvest Water Tree– Cornell University
-
Production Water Tree– Cornell University
-
Sanitation and Handling Tree– Cornell University
-
Soil Amendments Tree– Cornell University
-
Traceability Tree– Cornell University
-
Transportation Tree– Cornell University
-
Worker Training Tree– Cornell University
Farmers Markets
-
Food Safety at Farmers Markets – Kansas State University
-
Regulations and Best Practices– Kansas State University
Flooding
-
Handling Flooded Produce– Kansas State University and University of Missouri
GAP Guidance
-
U-Pick Produce Best Practices– North Central Region Extension
-
Introduction to Produce Safety– Kansas State University
-
General Prevention Practices Checklist– Iowa State University
-
Guide to Minimize Microbial Hazards(2008) – Food and Drug Administration
-
Food Safety Begins on the Farm– Cornell University
-
National Good Agricultural Practices– Cornell University
-
Handling Flooded Produce FAQ– Kansas State University and University of Missouri
-
Maintaining Postharvest Quality– University of Florida
Home Food Preservation
-
Preserve It Fresh, Preserve It Safe – Kansas State University
Introduction to Produce Safety
-
Produce Safety on the Farm– Kansas State University
Miscellaneous
-
On-Farm Food Safety– University of Hawai’i
-
-
-
Commercial Fruit & Vegetables– Kansas State University
Other University Extension Services
Produce Buyers Guide
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
-
Balancing Food Safety and Sustainability– University of California Cooperative Extension
Compost
- Thermophillic Composting– North Central Region Extension
- Composting– Cornell Waste Management Institute
Decision Tree
-
On Farm Decision Tree– Cornell University
-
Animal Management Tree– Cornell University
-
Land Use Tree– Cornell University
-
Postharvest Water Tree– Cornell University
-
Production Water Tree– Cornell University
-
Sanitation and Handling Tree– Cornell University
-
Soil Amendments Tree– Cornell University
-
Traceability Tree– Cornell University
-
Transportation Tree– Cornell University
-
Worker Training Tree– Cornell University
Farmers Markets
-
Food Safety at Farmers Markets – Kansas State University
-
Regulations and Best Practices– Kansas State University
Flooding
-
Handling Flooded Produce– Kansas State University and University of Missouri
GAP Guidance
-
U-Pick Produce Best Practices– North Central Region Extension
-
Introduction to Produce Safety– Kansas State University
-
General Prevention Practices Checklist– Iowa State University
-
Guide to Minimize Microbial Hazards(2008) – Food and Drug Administration
-
Food Safety Begins on the Farm– Cornell University
-
National Good Agricultural Practices– Cornell University
-
Handling Flooded Produce FAQ– Kansas State University and University of Missouri
-
Maintaining Postharvest Quality– University of Florida
Home Food Preservation
-
Preserve It Fresh, Preserve It Safe – Kansas State University
Introduction to Produce Safety
-
Produce Safety on the Farm– Kansas State University
Miscellaneous
-
On-Farm Food Safety– University of Hawai’i
-
-
-
Commercial Fruit & Vegetables– Kansas State University
Other University Extension Services
Produce Buyers Guide
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
-
On Farm Decision Tree– Cornell University
-
Animal Management Tree– Cornell University
-
Land Use Tree– Cornell University
-
Postharvest Water Tree– Cornell University
-
Production Water Tree– Cornell University
-
Sanitation and Handling Tree– Cornell University
-
Soil Amendments Tree– Cornell University
-
Traceability Tree– Cornell University
-
Transportation Tree– Cornell University
-
Worker Training Tree– Cornell University
Farmers Markets
-
Food Safety at Farmers Markets – Kansas State University
-
Regulations and Best Practices– Kansas State University
Flooding
-
Handling Flooded Produce– Kansas State University and University of Missouri
GAP Guidance
-
U-Pick Produce Best Practices– North Central Region Extension
-
Introduction to Produce Safety– Kansas State University
-
General Prevention Practices Checklist– Iowa State University
-
Guide to Minimize Microbial Hazards(2008) – Food and Drug Administration
-
Food Safety Begins on the Farm– Cornell University
-
National Good Agricultural Practices– Cornell University
-
Handling Flooded Produce FAQ– Kansas State University and University of Missouri
-
Maintaining Postharvest Quality– University of Florida
Home Food Preservation
-
Preserve It Fresh, Preserve It Safe – Kansas State University
Introduction to Produce Safety
-
Produce Safety on the Farm– Kansas State University
Miscellaneous
-
On-Farm Food Safety– University of Hawai’i
-
-
-
Commercial Fruit & Vegetables– Kansas State University
Other University Extension Services
Produce Buyers Guide
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
-
Handling Flooded Produce– Kansas State University and University of Missouri
GAP Guidance
-
U-Pick Produce Best Practices– North Central Region Extension
-
Introduction to Produce Safety– Kansas State University
-
General Prevention Practices Checklist– Iowa State University
-
Guide to Minimize Microbial Hazards(2008) – Food and Drug Administration
-
Food Safety Begins on the Farm– Cornell University
-
National Good Agricultural Practices– Cornell University
-
Handling Flooded Produce FAQ– Kansas State University and University of Missouri
-
Maintaining Postharvest Quality– University of Florida
Home Food Preservation
-
Preserve It Fresh, Preserve It Safe – Kansas State University
Introduction to Produce Safety
-
Produce Safety on the Farm– Kansas State University
Miscellaneous
-
On-Farm Food Safety– University of Hawai’i
-
-
-
Commercial Fruit & Vegetables– Kansas State University
Other University Extension Services
Produce Buyers Guide
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
-
Preserve It Fresh, Preserve It Safe – Kansas State University
Introduction to Produce Safety
-
Produce Safety on the Farm– Kansas State University
Miscellaneous
-
On-Farm Food Safety– University of Hawai’i
-
-
-
Commercial Fruit & Vegetables– Kansas State University
Other University Extension Services
Produce Buyers Guide
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
-
On-Farm Food Safety– University of Hawai’i
-
Commercial Fruit & Vegetables– Kansas State University
Other University Extension Services
Produce Buyers Guide
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
-
Buyers Guide to Farms and Produce Safety– Kansas State University
Sanitation
-
How to Clean Inside Walk-in Cooler– Iowa State University
-
How to Clean and Sanitize Crates– Iowa State University
-
Sanitary Design and Construction– University of Florida Extension
-
Renovating Old Barns for Efficiency & Produce Safety– University of Vermont
Specific Produce
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
Greens
-
Best practices for food safety when handling greens– Michigan State University Extension
Mushrooms
-
Penn State Mushroom Gap Resources– Penn State University
Peppers and Eggplant
- Pepper and Eggplant Disease Guide– Seminis® Vegetable Seeds, Inc.
Potatoes and Rotation Crops
- GAP Self Audits and Documentation– University of Maine
Sprouts
- Sprouting Seeds at Home Safely– Kansas State University, University of Missouri
Tomatoes
- United Fresh Tomato Guidelines– United Fresh Produce Association
- Food Safety Guidelines for Tomato– United Fresh Produce Association
- TGAP and Best Management Practices– Florida Tomato Exchange
- Identifying and Controlling Postharvest Diseases– University of Florida
Storage
- Storage Guidelines– University of California-Davis
- Storage for Better Taste– University of California-Davis
- Storage of Fresh Produce– University of Georgia
Traceability
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
- Trace-Back and Trace-Forward– University of Hawai’i
Visitors and Tours
- U-Pick Produce Best Practices– North Central Region Extension
- Visitor and Tour Policies– University of Vermont
Water Testing for Producers
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
- KSRE Water Testing Information– Kansas State University
- KSRE Sample Submission Form– Kansas State University
- Water Testing Laboratories– Kansas State University
Wholesale
- Wholesale Success– FamilyFarmed.org
Worker Training
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
- Basics of Worker Training– Michigan State University
- GAP Training Posters– University of Tennessee
- Principles of Food Safety and Hygiene– Kansas State University
- Worker Attendance Sheet– Kansas State University
- Wash Your Hands– University of Nebraska-Lincoln
Wildlife, Rodents and Pest Control
- Dealing with Wildlife– North Central Region Extension
- Extension Wildlife Management– Kansas State University
- Midwest Fruit Pest Management Guide– Midwest Fruit Workers Group
- Vineyard Injury from Herbicide Drift– Kansas State University
- Pest Management Systems– University of Hawai’i
- Wildlife Damage Control for Organic Farmers – Montana State University Extension
- Domesticated Animals Factsheet– FSMA Produce Safety Rule, North Central Region
Funding for this website and the listed workshops are made possible in part by grant KS5895 from the FDA. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the FDA.
USDA GAP Auditing
USDA GAP Auditing Services
USDA GAPGHP
USDA Harmonized GAPs
Writing an On-Farm Food Safety Plan
Template
Kansas State University
Logbooks
Kansas State University
- Equipment ID
- Mock Recall
- Operations
- Pre-Plant
- Water Inspection
- Water Treatment
- Worker Training
- Alternative
Mapping
Kansas State University
- Combined Example
- Farm
- Glass Locations
- Packing Line
- Pest Control
- Structures 1
- Structures 2
- Water Distribution
Alternative Food Safety Plan Templates
- Farm Food Safety Plan Writing Resources – Cornell University
- On-Farm Food Safety Publications – Rutgers University
- GAP Food Safety Plan – Penn State University
- GAP Fresh Produce Safety Plan for Field Practices – North Carolina State University
- GAP Food Safety Plan – Colorado State University
- Farm Food Safety Manual – Steve Warshawer
Funding for this website and the listed workshops are made possible in part by grant KS5895 from the FDA. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the FDA.
Source: USDA GAP Auditing
K-State Extension Food Safety
Kansas State University is leading institution in the area of food safety in teaching, research, and extension. The goals of this program include educating consumers on safe food handling with food preparation, food preservation, food service and more. Many topics are highlighted on this site to help you learn how to safely handle food from the farm to your table.
Source: K-State Extension Food Safety
Community Supported Agriculture (CSA) Resource Guide for Farmers
What is Community Supported Agriculture?
Community Supported Agriculture (CSA) is a production and marketing model whereby consumers buy shares of a farm’s harvest in advance. Consumers become CSA members by paying an agreed amount at the beginning of the growing season, either in one lump sum or in installments. The annual cost, generally ranging from $400-$700, depends on the length of the harvest season and the variety and quantity of products provided. This upfront payment helps buy the seed and other inputs needed for the season and provides the farmer an immediate income to begin the season. By paying at the beginning of the season, CSA members share in the risk of production and relieve the farmer of much of the time needed for marketing. This allows the farmer to concentrate on good land stewardship and growing high quality food.
In return for their membership fee, consumers receive a variety of freshly picked vegetables (usually organic) every week. Some CSAs also offer fruits, herbs, meats, eggs, dairy, cut flowers, and other products. Consumer-members eat healthy, sustainably produced food and have the satisfaction of knowing where it came from and how it was grown. Many CSAs offer on-farm social and educational activities for members, further strengthening their connection to the land and with the farmers who feed them.
The CSA concept originated in Japan in the 1960s by a group of women concerned with the use of pesticides, the increase in processed and imported food, and the loss of farmers and farmland. By the early 1970s, farmers and consumers in several European countries, concerned about the industrialization of their food system, created the CSA model that we know today. The first CSA in the U.S. was created in Massachusetts in 1984. Today there are over 2,500 CSAs in the United States. North Carolina has over 100 CSAs, and more are created every year as interest from both consumers and farmers grows.
List of Chatham County CSA Farms
Who Can Start a CSA?
- Producer-Initiated CSAs – the majority of CSAs are started by farmers interested in alternative marketing and strengthening their connection to consumers
- Member-Initiated CSAs – a group of interested consumers works together to find a local farmer to produce their food
- Multiple-Producer CSAs – several farmers band together to provide consumers with a wide variety of products
- Organization-Initiated CSAs – organizations such as businesses, churches, schools, etc. offer an existing community of consumers that forms a CSA
How to Get Started
- Meet with Potential Members
- Establish a Core Group
- Develop a Business Plan
- Create a Budget
Meet with Potential Members
- Start with the people you know best: friends, family, neighbors, colleagues, etc.
- Existing groups or communities (environmental groups, businesses, churches, community action organizations, health food stores, fitness centers, schools, civic organizations, etc.) are a perfect place to find members; use their meetings and newsletters as way to spread the word about CSA and recruit members
Establish a Core Group
- The core group is comprised of the farmer(s) plus several consumer members and is reponsible for working out the details of the CSA
- Core groups broaden ownership, spread the workload, and decrease the chance for farmer burnout; much of the organizing work of a CSA can be done by a core group
- The core group generally does NOT deal with farm-based decisions – these are left to the farmer
- Activities may include crop selection, helping determine share prices, payment schedules, organizing distribution, volunteer activities, newsletters, special events, etc.
Develop a Business Plan and Budget
- Both done by the farmer
- Budget should meet the true costs of production and organizational costs and provide a fair salary for the farmer
- Capital expenses – land, equipment, structures, tools, irrigation, etc.
- Labor expenses – farmer and worker salary and benefits, FICA, workers’ comp, etc.
- Operating expenses – seeds, plants, water, taxes, fuel, soil amendments, supplies, etc.
- North Carolina Organic Vegetable Production Cost Study
- Web Resources for Farm Business Planning
Share Price and Payment
- Share prices, amounts of produce distributed, and length of season vary among CSAs
- Most CSAs offer full shares and half shares
- Half shares usually cost more than half the cost of a full share
- Decide on length of season before setting price
- Most local CSAs charge from $400-$700 per year for a full share
- Some CSAs offer a choice of paying in installments
Determining Share Price
- The biggest contributing factor to CSA burnout and failure is setting the share price too low
- A waiting list indicates that people will pay more for a share
- If members are complaining about getting too much food or lots of people are splitting shares, the share size is probably too big
Methods for Setting Share Price
- Sell at market price
- Approximate market value
- Calculate costs
- Established community farm model
Methods for Setting Share Price: Sell at Market Price
- Most farmers use this method
- Charge members a set amount (usually $15-$20 a week), then give them a share of produce which would cost them that amount if they bought it elsewhere – usually use farmers’ market prices to determine value
Methods for Setting Share Price: Approximate Market Value
- Estimate how much a family spends on veggies for the season (consider where they currently purchase them) – this is the share price
- Decide on what you want your income to be (you need to know what your farm can produce and its supply and labor requirements)
- Divide the gross income by the share price to come up with the number of shares you can offer
- Example – if members spend about $600 for 9 months of veggies, and your goal is to earn $24,000, you need to sell 40 shares
Methods for Setting Share Price: Calculate Costs
- This method takes more time but provides detailed accounting for farmers and members
- First decide how many shares you can produce from your land, and then figure the costs for raising that amount (include farmer and worker labor for growing, harvesting, distributing, and ALL production costs)
- Divide the farm budget by the number of shares and you have the share price
Methods for Setting Share Price: Established Community Farm Model
- Farmer works with members to determine overall budget and share price
- Requires a very committed community, but provides for real costs of production from year to year
- Farmer calculates income requirements, production costs, and farm expenses for the year – full cost of farm operation
- When the total farm and farmer needs are determined, that figure is divided by the number of current or potential members
- Example: share price would be $650 if the total farm budget is $65,000 and there are currently or potentially 100 members
- Works best if number of members is high
Share Payments
- Full payment at beginning of season minimizes bookkeeping and assures income
- Many CSAs offer payment plans to increase accessibility to low-income members
- Some CSAs subsidize or donate shares to low-income families or homeless shelters
Working Memberships
- Some CSAs offer a few work-share memberships to members who work on the farm a certain number of hours each week
- The work-share membership may cover all or part of the cost of a share
Shared Risk, Shared Bounty
- A unique characteristic of CSA is the concept of shared risk between the farmer and the members
- Some CSA producers write a statement explaining that they will grow vegetables for a certain time period to the best of their ability under the conditions of that upcoming season, and that the members agree to share the risk and are expected to contribute their share price no matter what the season brings
- CSAs generally do not refund money in the event of crop loss
Recruiting Members
- Best advertising is word of mouth, open houses, field days, group presentations
- Brochures should explain the concept of CSA; the benefits of CSA; the story, vision, and goals of your CSA; what products members can receive (how, when, where); share price; how members can join; and whom to contact for more information
- Try to provide a harvest schedule and an idea of what may be included in each delivery (early-season, mid-season, late-season)
Retaining Members
- Many CSAs have a high turnover rate, losing between 25-70% of their members each season
- CSAs that encourage shareholder participation on the farm have better retention
Tips for Retaining Members
- Make the farm feel like a second home – communal workdays, social events, youth activities, etc.
- Educate members – provide them with a schedule of when to expect their shares of certain fruits and vegetables
- Dig out your best recipes; offer classes on canning and storing
- Renew memberships in the fall, rather than waiting until spring
- Decide what the “Top 10” vegetables are for your area and increase the quantity and length of season of these (e.g., carrots, lettuce, corn, greens, tomatoes, broccoli, green beans, onions, potatoes, etc.)
- Continue the newsletter during the winter months, to help members stay connected
- Select varieties for eating quality
- Grow something different, like cut flowers, mushrooms, and berries
- Perform end-of-the-year surveys, and use these to help plan next year’s crop
Member Feedback
- Conduct end-of-the-season surveys (be sure to provide feedback to members on the survey results)
- Provide suggestion/comments box at the pick-up site
Member Education
- Important part of the success of CSA – how to eat seasonally and locally
- Many people today are not accustomed to preparing and eating fresh food, so direct communication from the farmer can help members transition from the supermarket model to the CSA model
- Special events on the farm
- Newsletters
- Cookbooks
- Food books for regional CSAs
Newsletters
- Try to provide weekly or bi-weekly throughout growing season – don’t need to be elaborate
- Provide a list of what’s in the week’s harvest
- Info on how to wash, store, prepare, and preserve produce
- Recipes and nutritional information
- Farm updates – crops, weather, pests, yields, what produce will be coming in
- Encourage members to help with newsletter
Community-Building Events
- Offer a variety of events
- Know your members’ ages, families, and interests
- Schedule and promote events early in the season
- Have food as the central theme of all events
- Provide hands-on and participatory activities
- Incorporate animals into the event
- Potlucks
- Farm field days and work days
- Seasonal festivals
- Educational workshops
- Youth education activities
Crop Production for CSA: Growing Experience
- Farmers must have experience in growing large quantities of lots of different vegetables before signing up any members
- The more experience you have, the more stable and secure your members’ food supply will be!
What do Members Want?
- Members prefer the traditional, basic, and familiar veggies they are accustomed to buying (small amounts of exotic produce are welcome!)
- Fruit is in high demand
- Most members do not favor large quantities each week – members sometimes drop out of CSAs because they feel overwhelmed by the amount of vegetables
- Members generally prefer wide variety rather than a large quantity
- High-quality, clean produce
How Much Should I Distribute?
- Weekly shares vary in size and variety over the course of the season
- Typical CSAs offer an average of 10 pounds of produce each week (may range from 5 pounds/week early in the season up to 20 pounds/week in late summer)
- Aim for 5-12 different types of produce each week
Planting and Harvest Amounts
- The best way to determine how much to plant for your desired yield is to measure and record the production on your own farm over several years
- Farm Planning and Recordkeeping – visit this webpage to download Excel spreadsheets to help with crop scheduling
- Estimates of Vegetable Yields – University of Massachusetts
Selecting Varieties
- Plant a number of different varieties of each crop in succession to provide a long harvest season
- Heirloom varieties are usually popular
- Choose varieties based on flavor
- Vegetable Variety List
- Web Resources for Vegetable Production
- Consult the Seed Section of the Grower Resource List for sources of vegetable seeds, including organic and heirloom seeds
Develop a Crop Plan
- A well-thought out crop plan is absolutely essential to a successful CSA
- Succession planting is critical!
- Spread out the harvests so members don’t receive all of the crop at once
- Use season extension techniques to lengthen the season
- Planting and Harvesting Guide for Piedmont Vegetables and Herbs
- Farm Planning and Recordkeeping – visit this webpage to download Excel spreadsheets to help with crop scheduling
- Scheduling Vegetable Plantings for Continuous Harvest
- Resources for Season Extension
Distribution
- On-farm pick-up
- Central distribution site
- Farmers’ market distribution
- Home delivery
- Bulk distribution
- Some CSAs offer a choice of 1-2 days to accommodate a variety of schedules
Other CSA Products
- Cut flowers
- Baked and canned goods
- Poultry and eggs
- Meat and dairy products
- Fiber
- Honey and beeswax products
Supplementing Products from Other Farms
- Benefits
- Increased diversity of products
- Reduced risk
- One-stop shopping convenience
- Drawbacks
- Extra labor
- Extra bookkeeping
- Increased costs
Considerations for Supplementing Products
- Adjustment of share prices
- Partnership with local farms
- Maintaining philosophy of CSA
- Delivery schedules and storage
- Liability
Ways of Increasing Diversity Without Supplementing
- Distribution at local cooperatives
- Distribution at farmers’ markets
CSA Resources
- Web Resources for Community Supported Agriculture
- Grower Resource List
- Books on Community Supported Agriculture
- North Carolina Community Supported Agriculture Farms
* Portions of this guide were adapted from Iowa State University’s CSA Resource Publication.
Source: Community Supported Agriculture (CSA) Resource Guide for Farmers
Kansas State University Local Foods Resources
K-State Olathe Campus
- Research Labs
- Classrooms, meeting spaces, conference facilities
- Unfinished space ~6,000 sq. ft.
- Food Innovation Accelerator
Link: food-innovation-accelerator.html- 5 Kitchen Types
- Industry Engagement
- Food Programs and Services
- Community Enrichment
- K-12 Programming
- Sensory and Consumer Research Center
Link: consumer-research - K-State Innovation Accelerator Program
- K-12 Programming/Outreach
Link: k-12
Manhattan Campus
- Throckmorton Plant Sciences Center
Link: K-State campus map: Throckmorton Plant Sciences Center - KSU Greenhouses
- Soils Testing Lab
- Grain Science and Industry
Link: Grain Science and Industry | Kansas State University- Feed Technology Innovation Center
- International Grains Program (IGP)
- Bioprocessing and Value Added Program (BIVAP)
- Hal Ross Flour Mill
- Shellenberger Hall Labs and Facilities
- Food Science Institute
Link: Welcome to the Food Science Institute at Kansas State University- 57 Faculty from 5 College and 13 Depts.
- Focus Areas
- Food Chemistry
- Food Microbiology
- Food Safety
- Cereal Science
- Dairy Science
- Meat Science
- Food Service
- Sensory Analysis
- Food Engineering
- Human Nutrition
- Product Development
- Sensory Analysis Center
Link: Center for Sensory Analysis and Consumer Behavior | Kansas State University - Beef Cattle Research Center
Link: Beef Cattle Research Center (BCRC) | Facilities | Animal Sciences and Industry | Kansas State University - Wheat Genetics Research Center
Link: Wheat Genetic and Genomic Resources Center | Kansas State University - Fungal Genetics Stock Center
Link: Fungal Genetics Stock Center - Kansas Wheat Innovation Center
Link: Kansas Wheat Innovation Center | Kansas Wheat - Biosecurity Research Institute
Link: BRI | Kansas State University - Dairy Processing Plant
Link: Dairy Plant | Facilities | Animal Sciences and Industry | Kansas State University - Thermal Processing Lab (Seaton)
Link: Thermal Lab - Meat Science Lab (Weber Hall)
Link: KSU Meat Lab | Facilities | Animal Sciences and Industry | Kansas State University - Dept of Food, Nutrition, Dietetics and Health (Human Ecology)
Link: Department of Food, Nutrition, Dietetics, and Health | Kansas State University - Technology Development Institute
Link: Technology Development Institute | Kansas State University- Technology/Product Innovation Team (Full Time Professionals)
- Prototyping/Fabrication Space
- Regional Economic Development
- Project 17
- USDA-RD Collaborative on online food-based businesses
- Data Analytics and Visualizations
- College of Agriculture Education and Research Programs
Link: College of Agriculture | Kansas State University- Agribusiness
- Agricultural Communications and Journalism
- Agricultural Economics
- Agricultural Education
- Agricultural Tech Management
- Agronomy
- Animal Sciences and Industry
- Bakery Science and Management
- Feed Science and Management
- Food Science and Industry
- Horticulture
- K-State Olathe Horticulture Research Center
- 342 acres
- org Program
- Milling Science and Management
- Natural Resources and Environmental Sciences
- College of Engineering
- IMSE
- Logistics
- BAE
- USAID Feed The Future Innovation Labs
- Sorghum and Millet
Link: Sorghum and Millet Innovation Lab - Applied Wheat Genomics
Link: Feed the Future Innovation Lab for Applied Wheat Genomics - Reduction of Post Harvest Loss
Link: Feed the Future Innovation Lab for the Reduction of Post-Harvest Loss - Sustainable Intensification
Link: University awarded $50 million competitive grant to support fourth federal research lab, focused on sustainable intensification | Kansas State University | News and Communications Services
- K-State Research and Extension
Link: ksre.k-state.edu- 5 Research Stations across State
- 6 Satellite Research Units across State
- 11 Research Fields across State
- 4-H Youth Program
- Kansas Family Nutrition Program
- Precision Agriculture
- Unmanned Systems
- Biological and Agricultural Engineering (BAE)
- K-State Researchers
- Food Science
Link: kastner - Abbey Nutsch
Link: nutsch - Eleni Pliakoni
Link: html - Marinanne Swaney Stueve
Link: swaney-stueve.html - Sara Gragg
Link: html - Justin Kastner
Link: kastner - Research and Extension
- Cary Rivard
Link: cary-rivard - Londa Nwadike
Link: html - Master Food Volunteer Program
Link: mfv - Food
- Cooking
- Nutrition
- Engineering
- Jessica Heier Stamm
Link: heier_stamm - Dee Dee Cassone
Link: html
- Food Science
- Agronomy
- Vara Prasad
Link: prasad-pv-vara - Gary Pierzynski
Link: pierzynski-gary - Charles Rice
Link: rice-charles - Ray Asebedo
Link: html
- Vara Prasad
- Grain Science and Industry
- Bhadriraju Subramanyam
Link: bhadriraju - Sajid Alavi
Link: alavi - Susan Sun
Link: sun
- Bhadriraju Subramanyam
- Animal Sciences Industry
- Mike Tokach
Link: tokach
- Mike Tokach
- Human Nutrition
- Edgar Chambers IV
Link: echambers
- Edgar Chambers IV
Grants and Funding
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USDA
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Community Food Projects Competitive Grant Program (CFPCGP)
-
Sustainable Agriculture Research and Education
Link: Sustainable Agriculture Research and Education Program – Grants and Education
-
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National Sustainable Agriculture Coalition
-
Community Food Projects
-
Sustainable & Organic Research
-
Organic Production
-
Food Safety
Link: Food Safety – National Sustainable Agriculture CoalitionNational Sustainable Agriculture Coalition
-
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Foundation for Food and Agriculture
Link: Home – Foundation for Food and Agriculture ResearchFoundation for Food and Agriculture Research
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Urban Food Systems Challenge Area
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Food Waste and Loss
-
Regional Champion Organizations
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Urban Farming Guys
See document(s): The Urban Farming Guys
-
Cultivate Kansas City
See document(s): Cultivate Kansas City : Home
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Kansas City Community Gardens
See document(s): KCCG – Kansas City Community Gardens
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Kansas City Food Circle
See document(s): KANSAS CITY FOOD CIRCLE – Home
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Slow Food Kansas City
See document(s): Slow Food Kansas City
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Growing Growers Kansas City
See document(s): www.growinggrowers.org
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Columbia Center for Urban Agriculture
See document(s): CCUA | Columbia Center for Urban Agriculture
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KC Healthy Kids
See document(s): Home – KC Healthy Kids
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Greater Kansas City Food Policy Coalition
See document(s): Greater Kansas City Food Policy Coalition – KC Healthy Kids
National Support Organizations
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American Community Gardening Association
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Fair Food Network
Link: Fair Food Network
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Farm To People
Link: Farm To People | Small-Batch, Artisanal Food and Gift Market
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Food First: Institute for Food and Development Policy
Link: Food First
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Grace Communications Foundation
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Slow Food USA
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The Food Trust
Link: The Food Trust | Home
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Democracy Collaborative-Local Food Systems
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USDA
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Alternative Farming Systems Information Center
Link: Urban Agriculture | Alternative Farming Systems Information Center | NAL | USDA
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Local Food Systems
Link: Local Food Systems | Alternative Farming Systems Information Center | NAL | USDA
-