Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…

This article presents three approaches to estimate the size of the publicly funded institutional marketplace to determine what opportunities exist for local farmers and fishers. First, we found that estimates from national foodservice sales statistics over-estimate local capacity opportunities. Second, analyzing budgets of publicly funded…

The University of Florida offers continuing education units (CEUs) via distance technology using Polycom[R] to meet requirements for applicators of pesticides to renew their licenses. A large statewide event conducted in 2010 also included a needs assessment of this group concerning CEUs. Results indicate that these applicators strongly prefer…