Farm to Fork

EVENTS

Wisconsin Fresh Fruit and Vegetable Conference

Date: January 21-23, 2018
Location: Kalahari Resort, Wisconsin Dells, WI
details

2018 OGRAIN Winter Conference

Date: January 26-27, 2018
Location: UW-Madison campus
details

2018 GrassWorks Grazing Conference

Date: January 30-February 1, 2018
Location: Chula Vista Resort, Wisconsin Dells, WI
details

more events

SUCCESS STORIES

The Wisconsin School for Beginning Dairy and Livestock Farmers: Keeping the Dream of Farming Alive

As older farmers retire, fewer young farmers are stepping in to take their place. The number of beginning farmers dropped 20 percent in the last five-year census period, and the average US farmer now tops 58 years of age. more

CIAS Mini-Grants Support Graduate Student Research in Sustainable Agriculture

CIAS supports innovative graduate student research addressing the challenges faced by small- and medium-sized farms and food businesses. Awarded annually, our competitive mini-grants aid students as they initiate their research in sustainable agriculture and food systems. more



CIAS leads diverse projects on food systems, or what happens from the farm gate to an eater's plate. This work is helping to get local, sustainably-grown food to eaters through schools, Community Supported Agriculture farms, and unique partnerships with growers, processors, farmers' markets, grocers and other food-related businesses.

Poultry Enterprise Budget

Enterprises like pastured poultry can add to farm income with careful financial planning. CIAS has developed a spreadsheet to help farmers make financial and management decisions about new or existing poutry enterprises. While the budget was developed for a CIAS pastured poultry project, it is applicable to most kinds and sizes of poultry enterprises. This […] more

Large-scale pastured poultry farming in the U.S. (Research Brief #63)

Can you make a living raising pastured poultry on a large scale? "Yes, but talk to farmers who'll give you their whole story, including their failures, before you begin," one producer participating in a 2000 Center for Integrated Agricultural Systems (CIAS) survey advises. more

Raising poultry on pasture (Research Brief #57)

A common way to raise pastured poultry involves putting 75 to 100 three- to four-week old meat chickens in movable pens during the growing season. These floorless 10' by 12' by 2' pens are moved daily by sliding them along the ground, providing fresh pasture. Chickens also receive a grain-based ration. At 8-14 weeks, the chickens are butchered and sold to consumers or restaurants. more

The College Food Project: Economic Impact

UW-Madison’s Memorial Union caters food for many events on campus, including large summer conferences. In July 2001, the Union served four mostly organic and locally grown meals to 1,000 plant scientists at the Molecular Plant-Microbe Interactions Congress. Here is a budget for the local food served at that event: Farm or Farmer Cooperative Location Food […] more

The College Food Project: Sample Menus

Seasonal Regional Organic Vegetarian Dinner Frank’s Place dining hall, UW-Madison October 10, 2000 Menu: Vegetable stew Stir fry with rice Veggie burgers Potato and nacho bar Root vegetable mix Beets Acorn squash Cranberry wild rice Salad bar Dinner rolls Caramel apples Organic ice cream Cranberry topping Soy Delicious chocolate velvet frozen dessert Pear crisp Hickory […] more

The College Food Project: Northland College Case Study

Every day, Northland College serves its students organic food that was grown right in their county. Northland is located in Ashland, a northern Wisconsin town with a very short growing season. Because of this, their farmer-direct buying has focused on storage crops, including carrots, potatoes, and onions. What made it possible? The curriculum at Northland […] more

The College Food Project: UW-Madison Case Study

There are two separate food service operations at UW-Madison, and both are involved in buying farmer-direct and organic foods. The UW-Madison Housing Food Service has brought local and organic foods to their dining centers, carryout operations, and convenience stores on campus. The UW-Madison Memorial Union has made local and organic food part of several catered […] more

Dishing up local food on Wisconsin campuses (Research Brief #55)

If colleges and universities purchased five to ten percent of their food directly from local farms, imagine the extra income that could end up in Wisconsin farmers’ pockets. The University of Wisconsin-Madison alone spends nearly $10 million each year on food for its dining services. The good news is that many colleges and universities in […] more
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