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Local Food Legislation

This legislative session the WCFPC will focus on the following food and agriculture related bills:

SB429 Establishes provisions relating to urban agriculture.

SB167 Makes an appropriation for the creation and maintenance of school gardens.

AB427 Revises provisions governing eligibility of certain convicted persons for public assistance.

Other Food Related Bills:

SB3 Revises provisions governing the Breakfast After the Bell Program that provides breakfast to certain pupils at public schools.

SB165 Makes various changes concerning the prevention and treatment of obesity.

SB323 Revises provisions governing the Supplemental Nutrition Assistance Program.

SB446 Makes an appropriation to the Aging and Disability Services Division of the Department of Health and Human Services to fund home-delivered meals.

Rain Water Collection:

AB138 Authorizes the de minimus collection of precipitation under certain circumstances.

SB74 Revises provisions relating to water.

SB134 Revises provisions concerning water.

Interested in learning more about any of the policies above? Attend one of our meetings.

Nevada’s New Private Organic Certifier

Basin and Range Organics (BAR_O), formed only six months ago, was just awarded its United States Department of Agriculture ‘Certificate’, as an “Accredited Certifying Agency” as of January 26, 2016.  Basin and Range Organics, organized as a non-profit organization, may begin granting ‘organic certification’ in four areas: Crops, Wild Crops, Livestock and Handling Operations per guidelines of the National Organics Program.”  Previously only two certification areas, “Crops and Handling,” were available in Nevada.  Basin and Range Organics formed after the Nevada Ag Council’s decision to drop the Nevada Department of Agriculture sponsored Organic Certification program.

Learn more here:

One Reno Cafe’s Story of Local Milk

Coffeebar’s Manager, Nikki Boyce shared with us her story of localizing their Cafe’s milk via Reno’s  food hub (DROPP) out of the Great Basin Community Food Cooperative:

“If we could source one ingredient more responsibly in order to have the biggest positive impact on our local community, what would that ingredient be?” We asked ourselves this question in late 2014. We are Coffeebar, a café, and our most important ingredient is our coffee bean – not exactly a locally-sourced commodity.  But swirling around just behind our beans is our second most important ingredient: our MILK. Each week our baristas serve up around 200 gallons worth of steamed whole milk. That’s not a small amount of dairy. This obvious realization got us thinking…there MUST to be a way for us to leverage our need for milk, in order to impact our community and strengthen our local foodshed.

Almost immediately we were turned on to a young, family owned dairy in Fallon Nevada, just an hour east of Reno. We reached out and within the week were privileged to meet with Isidro Alves of Sandhill Dairy. He spoke passionately about the health of his cows, the nutritional vitality of his low-temperature pasteurized, non-homogenized (cream top = yum) MILK and the benefits of drinking close to the source. It took one conversation, one steam, and one taste. That week, our second most important ingredient started arriving the same day it was milked, from 60 miles away. Talk about IMPACTFUL!  We’re paying less overall for a higher quality product, PLUS Isidro and Sandhill Dairy acquired a consistent and committed customer, while taking home 100 cents on each dollar.

So a local food system DOES exist here in the High Desert! This early success sparked more questions at Coffeebar…“If one of our most important ingredients is this simple change, how else can we improve our business to better support our local economy?” Enter the Great Basin Community Food Coop – in our opinion, the single most engaged and connected promoter and distributor of local and organic goods here in Reno. In addition to being an independent community-owned grocery store, the Co-op serves as a regional food hub – farmers bring their food to the Co-op, and the Co-op delivers that food to restaurants and kitchens across town.

Their online marketplace, DROPP (Distributors of Regional and Organic Produce and Products), enables individuals and businesses to shop for local food that is currently in season. DROPP also provides access to organic food being grown outside of our local community via the Co-op’s organic distributors. We found that by using DROPP, not only can we easily buy tomatoes grown in Midtown at Lost City Farm, but we can switch our entire kitchen to ORGANIC produce, even if what we need  is not available locally.

Again it took one conversation, one tomato, and one taste. That week, all of our produce started arriving strictly from LOCAL or ORGANIC farms. Literally OVERNIGHT we changed every single carrot, spinach leaf, and apples slice coming out of our kitchen from conventional to LOCAL or ORGANIC. How cool is that?? We’re paying the same amount for a dramatically superior product, and more of our money stays here in Reno, right where it belongs.

The only question left is…”What’s next?”

Coffeebar’s Mission is to share a radically inclusive Italian cafe experience with our customers by providing them the highest quality coffee, customer service and locally sourced food.

The Hands That Feed Us

We are encouraged to know where our food comes from but have you thought about who makes our food? Food workers are employed in production, processing, distribution, retail, and service sectors and represent the largest percentage of our work force. Food sector workers have universally poor wages and working conditions. Low wages, long work hours, poor benefits, lack of mobility, employment law violations, exposure to hazards characterize food sector working conditions.

Wages and Working Conditions of Food Sector Workers:

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What can you do?

1. Support responsible food system employers who provide livable wages, benefits, and advancement opportunity and who provide sustainable food.

2. At every food purchase, speak to employees and employers about working conditions at their place of business. Let the employers know consumers care about working conditions.

3. Let policymakers know that food sector working conditions are important. Speak about increasing the minimum wage, access to health benefits including paid sick days, preventing wage theft, and exposure to health hazards.

ROC (Restaurant Opportunities Centers) National Diners Guide helps determine which restaurants provide a living wage and fair working conditions. There are currently no restaurants listed for Nevada. Why not suggest that your favorite local restaurant join this movement?

Full report:

Lisa Hill M.A., R.D.

Member, Washoe County Food Policy Council