Getting local foods into school lunch programs

Chuck Dilbone, director of business operations at Granville High School, wasn’t happy with the food his district was providing students. During Ohio Farm Bureau’s Bringing It to the Table conference, he discussed the challenges of incorporating local foods into school lunch programs. Held in early 2011, the conference was the first step in an effort to spark fresh thinking and collaboration in pursuit of new ideas for farmers, consumers, food processors, grocers, restaurateurs and anyone else with an interest in Ohio food and farming.

What are consumers’ perceptions of agriculture?

Charlie Arnot, CEO for the Center for Food Integrity, talks with Bringing It to the Table conference attendees about consumer perceptions of agriculture. Held in early 2011, the conference was the first step in an effort to spark fresh thinking and collaboration in pursuit of new ideas for farmers, consumers, food processors, grocers, restaurateurs and anyone else with an interest in Ohio food and farming. Ohio Farm Bureau invited a number of speakers to share their perspectives on factors influencing food production.

What’s the next big thing in food?

Dr. Ken Lee, Director of Food Innovation at The Ohio State University says food and innovation of food required to feed 6 billion people that are going to be on this planet are the next big thing. He shared his insights during Ohio Farm Bureau’s first Bringing It to the Table Conference. Held in early 2011, the conference was the first step in an effort to spark fresh thinking and collaboration in pursuit of new ideas for farmers, consumers, food processors, grocers, restaurateurs and anyone else with an interest in Ohio food and farming.

Dr. Gee: U.S. in “fundamental resetting of the American economy”

Dr. E. Gordon Gee, president of The Ohio State University shared his thoughts and perspectives during Ohio Farm Bureau’s first Bringing It to the Table Conference. Held in early 2011, the conference was the first step in an effort to spark fresh thinking and collaboration in pursuit of new ideas for farmers, consumers, food processors, grocers, restaurateurs and anyone else with an interest in Ohio food and farming. Ohio Farm Bureau invited a number of speakers to share their perspectives on factors influencing food production.

If you process food, does your business qualify as a food facility?

Ohio Farm Bureau’s Adam Sharp discusses new FDA rules affecting food facilities at Ohio Farm Bureau’s first Bringing It to the Table Conference in early 2011. The conference was the first step in an effort to spark fresh thinking and collaboration in pursuit of new ideas for farmers, consumers, food processors, grocers, restaurateurs and anyone else with an interest in Ohio food and farming. Ohio Farm Bureau invited a number of speakers to share their perspectives on factors influencing food production.