This training guide can be used by farmer, food production and packing plant managers and supervisors. Employees can get their hands washed quickly and thoroughly at the beginning of shifts or after breaks. Precautions for COVID-19 are included.
Glenda Hyde, Lauren Kraemer |
May 2021 |
This publication is a list of established and emerging Food Hub ventures in Oregon, with brief descriptions and contact info. Hubs included vary in their size, scope, and structure. All of them work to support producers, streamline operations, and play a crucial role in developing our state’s local food system to a scale that is competitive in mainstream markets.
Lauren Gwin, Kiara Kashuba |
Mar 2021 |
The current set of Community Food System (CFS) indicators developed by the Oregon Community Food System Network (OCFSN) obscures the differential access to power and resources experienced by people with varying identities. Bringing a...