Just In Time Webinar Archives


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.



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

2)  Basic License Info

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