The annual Lafayette Seminar offers an opportunity for Lexington community members, elected officials, and faculty and students to discuss such issues as local economy, town and gown relationships, and the creation of successful public spaces. The details of the Fall 2014 Seminar are below.
For over 25 years, Robert Egger has been exploring ways in which food can empower and uplift people, while also stimulating conversation about inclusion and opportunity. Robert is a proven leader, a dynamic speaker, an enthusiastic innovator and a man on a mission to challenge the way we view community. From Washington DC, where he founded the DC Central Kitchen, to his new work in Los Angeles, Robert creates street level solutions that will inspire and challenge you.
We hear a lot these days about the benefits of “farm-to-table” agriculture. In practice, “farm-to-table” often means the delivery of local food to good local restaurants, farmer's markets, or upscale grocers, as well as the delivery of local food to the doorsteps of folks who can afford to pay upfront for a season’s worth of produce via membership in a CSA. Not everyone can afford to share the local bounty in these ways. How can we broaden access to fresh and healthy local food in ways that make broadening access worthwhile for producers? Our panel will examine this and related questions from multiple perspectives.
Jim Embry, Founder & Director, Sustainable Communities Network
Karyn Moskowitz, Director, New Roots, Inc. and the Fresh Stop Project
Mac Stone, Elmwood Stock Farm
Ashton Potter Wright, Local Food Coordinator, Lexington-Fayette County Urban Government
Rona Roberts, Host of Savoring Kentucky
The conversation about local food tends to focus on the small scale – farmers’ markets, restaurants, and CSAs. But large institutions – businesses, school districts, universities – are getting more interested in local-food provision, as well, and in ways that promise to impact many more producers and consumers. Witness UK’s recent contract with Aramark, which stipulates significant increases in the University’s purchase of local and Kentucky Proud agricultural products. What are the opportunities and challenges of local-food provision on the large scale – at UK, in the Commonwealth, and nationally? Our panelists will help us sort them out.
Sarah Fritschner, Coordinator, Louisville Farm to Table
John-Mark Hack, Executive Director, Local Food Association
Lee Meyer, Professor, UK College of Agriculture, Food, & Environment
Tony Parnigoni, Region Vice President, Aramark Corporation
Scott Smith, Faculty Director, The Food Connection at UK and former Dean of the UK College of Agriculture, Food & Environment