- Author: Rachael Callahan
- Author: Cooper Limon
The COVID-19 pandemic hit farmers hard. Supply chains were disrupted and even non-traditional agritourism revenue streams such as hay mazes and on-farm events had to be canceled due to shelter-in-place mandates.
On the other hand, demand for local farm products skyrocketed, and thus many farmers and ranchers needed a quick pivot strategy and a set of new skills.
UC Sustainable Agriculture Research and Education Program (SAREP) was well-positioned to support this shift toward direct sales, pulling in trusted community partners and experienced farmers and ranchers to put together a comprehensive webinar series, “Agritourism and Direct Sales: Best Practices in COVID Times and Beyond”.
Funded by a USDA Farmers Market Promotion Program (FMPP) grant, the webinar series is part of a three-year project, Strengthening California Local Food Networks with Agritourism and Direct Sales, which provides trainings and technical assistance to farmers and ranchers on how to diversify their revenue streams.
The strength of the series, which includes eight webinars that were recorded earlier this year and are available online, lies in the collaborations among the UC SAREP Agritourism Program, UCCE, community groups, and farmers and ranchers.
The series features a range of speakers, including representatives from community organizations, technical experts, academic researchers, and farmers – all coming together to build resilience and adaptability for small-farming operations and the agritourism industry across California during the pandemic and after.
“It's great to collaborate with other organizations and regions, to learn from each other and to broaden our networks, as we are all working to create more resilient and sustainable food systems,” said Carmen Snyder, executive director of Sonoma County Farm Trails, one of the nonprofit partners on this project.
And because of those strong partnerships, the webinar topics reflected the on-the-ground needs facing agricultural producers.
“COVID initially dramatically affected farmers' restaurant contracts, with many losing more than 80% of their accounts overnight,” Snyder said. “CSAs [Community Supported Agriculture], on the other hand, couldn't keep up with the demand, and all of our CSA members were full and had wait lists for the first time ever. Producers pivoted by creating more online stores, including pick-up and delivery options. It was a challenge for them to navigate the new technology and platforms.”
The “Online Sales Options and Methods” webinar, a partnership with the Community Alliance with Family Farmers (CAFF), provided an overview of several e-commerce marketing and online sales strategies that farmers can implement to diversify their revenue pathways and reach new customers. CAFF stressed the importance of farmers enhancing their resiliency through e-commerce.
The webinar also featured Ciara Shapiro, the owner of AM Ranch in Penn Valley, who shared her experience with online marketing and how it helped her and her husband survive the pandemic when the restaurants and farmers markets they sold to shut down. This personal and informative webinar demonstrated the effectiveness of online sales and marketing, while highlighting available resources from groups like CAFF.
The “Safe, Healthy and Successful Farm Stands” webinar was aimed at farms of all sizes and organizations that operate or advise agricultural operations using farm stands as a form of revenue. The webinar provided an outline of the rules and regulations that farm stand operators needed to follow during COVID – as well as during business-as-usual times.
Both farmers saw an increase in farm stand business during the pandemic, which Yagi attributed to the “traffic storm of people” who attended their annual plant sale fundraiser and came to participate in new farm outdoor activities and volunteer opportunities. Yagi also noted the growing number of low-income individuals who were unable to access fresh produce during the pandemic.
The speakers' shared experiences running successful farm stands gave audience members tangible examples and real-time information on how to incorporate farm stands into their businesses.
Carmen Snyder of Sonoma County Farm Trails, which helped circulate the recorded webinars to their network of farmers and ranchers, remarked: “These webinars were extremely helpful for local producers, to get clarity on best pandemic practices during these challenging times and to learn how other producers are adapting and navigating the circumstances.”
- Author: Rose Marie Hayden-Smith
Happy Fourth of July! It's time to get the barbecue grilling and the pool party started. To keep your summer healthy and fun, UC ANR offers some important safety tips.
Food poisoning is a serious health threat in the United States, especially during the hot summer months. According to the Centers for Disease Control and Prevention (CDC), 1 in 6 Americans suffer from a foodborne illness each year, resulting in thousands of hospitalizations and 3,000 deaths.
Both the CDC and USDA suggest four key rules to follow to keep food safe:
- Clean: Clean kitchen surfaces, utensils, and hands with soap and water while preparing food. Wash fresh fruits and vegetables thoroughly under running water.
- Separate: Separate raw meats from other foods by using different cutting boards. And be sure to keep raw meat, poultry, seafood and eggs away from other items in your refrigerator.
- Cook: Cook foods to the right temperature; be sure to check internal temperature by using a food thermometer.
- Chill: Chill raw and prepared foods promptly.
Here are some additional tips from the USDA. Be sure to check out the CDC's comprehensive food safety website, which also has materials in both Spanish and English. For food safety tips in real time, follow USDA Food Safety on Twitter.
Summer also means more outside grilling, which can pose unique food safety concerns. Before firing up the barbeque, check out these five easy tips from UC Davis.
Handling food safety on the road
Before you take off on a road trip, camping adventure or boating excursion, don't forget to consider food safety. You'll need to plan ahead and invest in a good cooler.
Remember, warns the USDA, don't let food sit out for more than 1 hour in temperatures above 90 degrees F. And discard any food left out more than 2 hours; after only 1 hour in temperatures above 90 degrees F.
If there are any doubts about how long the food was out, it is best to throw it out!
Be sure to bring plenty of water, too, to stay well-hydrated.
Get more food safety tips for traveling from the USDA.
Avoid heat illness
“Summer can be a time for fun and relaxation, but in warm climates, we need to stay aware of the signs of heat illness and help keep our family members and co-workers safe,” says Brian Oatman, Director of Risk & Safety Services at UC ANR.
“UC ANR provides comprehensive resources on our website, but it's designed around California requirements for workplace safety.” But, Oatman notes, much of the information applies.
The training and basic guidance – drink water, take a rest when you are feeling any symptoms and having a shaded area available – are useful for anyone at any time.
To increase your awareness of heat illness symptoms – and to learn more about prevention – Oatman suggests a few resources.
“Our Heat Illness Prevention page has many resources, including links for training, heat illness prevention plans, and links to other sites. One of the external sites for heat illness that I recommend is the Cal/OSHA site, which spells out the basic requirements for heat illness prevention in the workplace. It's also available in Spanish."
For those on the go, Oatman also suggests the National Institute for Occupational Safety and Health (NIOSH) mobile heat safety app.
Have a great (and safe) summer!/h2>/h2>/h2>