Overview
The purpose of the Just in Time Webinar series is to support colleagues in offering timely education for a specific audience on a particular food systems topic. These are content driven webinars presented in a classroom style webinar format (presentation followed by discussion). Any Extension colleague is welcome to submit a proposal in an emerging area of programming interest and skills competency in community food systems. Presenters may be Extension educators or partners of Extension.
To submit a proposal for a Just in Time Webinar follow this link: Google Drive Form Link.
Archives
4/16/13 Wisconsin Food Safety Requirements for Small Processors and Farm Market Vendors
This was an opportunity to learn from and connect with a food safety technical professional, Shannon Dorn, Department of Agriculture, Trade & Consumer Protection (DATCP). The webinar covered basic food safety requirements and provided information to assist in developing a small food business.
Presentation Archive (Choose to view the video option)
WI Food Safety Requirements Presentation PowerPoint 4-16-13
Additional Resources:
1) Shared Kitchen Licensing Fact Sheet
DATCP Food Code Fact Sheets in Several Different Languages
7/24/13 Food Waste Management: A Primer, Part 1
The UWEX Community Food Systems Team offered this webinar as the first in a 3 part series on food waste management. This first webinar provided overviews of food waste generation, including ecological impacts, and the most common waste management strategy currently being used – disposal in landfills. Participants learned about the characteristics of food waste generation, how the food supply chain impacts global resources, and gained a better understanding of how landfills work.
Presentation Archive (If you have issues with audio, try the Audio Setup Wizard or watch the MP4 version)
FoodWasteMgmt Power Point Slides 7 24 13
Additional Resources:
1) Global Food Loss and Food Waste
2) Walmart Solid Waste and Recycling Programs
3) Wasted: How America Is Losing Up to 40% of its Food from Farm to Fork to Landfill
4) Fitchburg Organics Collection
5) Madison’s Household Organics Program
6) 2009 WI State-Wide Waste Characterization Study
7) Business Food Waste Briefing Paper: Options for Grocers, Restaurants, and Food Processors
