Fargo, N.D. – In an ever-changing food environment, consumers are more aware of "local foods," but markets are unable to keep up with demand. To explore this issue and develop a broad roadmap for collaboration among the universities and communities, the Scaling Up Local Foods Research Symposium is scheduled at NDSU on May 19 from 9 a.m. to 4 p.m. in the Memorial Union Prairie Rose Room.

This is not a technical conference, rather a symposium intended as an interactive session with facilitated discussions and working groups including scholars, educators and practitioners from a variety of disciplines.  Margaret Adamek, owner and principal of Terra Soma Consulting Services, a strategic services firm that builds capacity for cross-sector food systems change, and Holly Rose Mawby, director of the Entrepreneurial Center for Horticulture in Bottineau, N.D., will facilitate the discussions.

Symposium Objectives include:

• Identify the questions and challenges related to scaling up local foods in the region;
• Outline the opportunities for research collaborations among universities and communities;
• Determine available and potential sources of funding and investments to enhance our collective expertise.

"We want to know what we can contribute as researchers and Extension educators," said Abby Gold, assistant professor and nutrition and wellness specialist for NDSU Extension Service.
 
This symposium is free, but limited to 50 people. Travel funds are available through the Sustainable Agriculture Research and Education program and rooms have been reserved at NDSU, so lodging, if necessary is covered.

For more information, contact Abby Gold at abby.gold@ndsu.edu