Free recordings from the UNC School of Government faculty in partnership with Community Food Strategies of NC and the Center for Environmental Farming Systems at NCSU to offer four lunch-and-learn "Office Hours" sessions. Each session features local practitioners using strategies to help communities deal with food insecurities and supply chain disruptions during COVID-19. A local resiliency strategy is featured in each recording, with an open period for questions from participants. Topics and featured local practitioners are: School Nutrition Programs (May 27) – Efforts to continue prepared food distributions during school closures for children who qualify for free and reduced price school nutrition programs. Discussion Leaders: Maureen Berner (SOG faculty); Linden Thayer, Food Insight Group, Durham
Community Gardens and Farms (June 3) - Working with local farmers to source and distribute food supplies and provide weekend family meals to supplement school nutrition programs. Discussion Leaders: Carl Vierling, Greater High Point Food Alliance; Chester Williams, “A Better Chance, A Better Community”, Halifax County; Kelly Owensby, Transplanting Traditions, Orange County. Leveraging Underutilized Infrastructure to Improve Food Access & Supply (June 10) - Using vacant buildings, open spaces, and closed restaurants with refrigerated storage to provide sites for food distribution and safe supply. Discussion Leaders: Eric Henry, TS Designs, Burlington; Heidi Norwick, Alamance United Way; Doug Calaway, Your Local Greens, Burlington. Food Business Innovation in the Time of COVID-19 (June 17) - Keeping food-related businesses in business. Discussion leaders: Gabriel Cummings, Working Landscapes, Warrenton; Emily McCormick and Ron Judkins, Co-owners, “On Main Southern Eatery”, Warrenton. Comments are closed.
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