Energetic gouache, acrylic, and pencil artwork illustrates this story of three
food providers — a vegetable
farmer, a small cheese - factory
owner, and a mushroom grower — and how they prepare, transport, and sell their goods at a local
farmers» market.
End users of this final report, and of recommendations made by CALLISTO, are the EU Commission (EU), Member State Veterinary Offices (VO), Veterinary staff and other professionals in contact with companion animals (V), Academic Research community (AR), Animal
food Industry, Public health and veterinary / food institutes (PVI), Companion animal care takers (C), Doctors (D), Farmers (F), Food industry (FO), Human - animal bond organizations (HAB), International animal and human health organizations (IHO), Diagnostic Laboratories (L), Owners (O), Pharmaceutical Industry (P), Police and armed forces (PF), Pet / Zoo shops
food Industry, Public health and veterinary /
food institutes (PVI), Companion animal care takers (C), Doctors (D), Farmers (F), Food industry (FO), Human - animal bond organizations (HAB), International animal and human health organizations (IHO), Diagnostic Laboratories (L), Owners (O), Pharmaceutical Industry (P), Police and armed forces (PF), Pet / Zoo shops
food institutes (PVI), Companion animal care takers (C), Doctors (D),
Farmers (F),
Food industry (FO), Human - animal bond organizations (HAB), International animal and human health organizations (IHO), Diagnostic Laboratories (L), Owners (O), Pharmaceutical Industry (P), Police and armed forces (PF), Pet / Zoo shops
Food industry (FO), Human - animal bond organizations (HAB), International animal and human health organizations (IHO), Diagnostic Laboratories (L),
Owners (O), Pharmaceutical Industry (P), Police and armed forces (PF), Pet / Zoo shops (Z).
We are fortunate enough to be co-hosting the event with the NWEI Port Townsend Steering Committee, who has been actively organizing NWEI sustainability discussion groups for many years, most recently transforming the local
food scene with over 30 Menu for the Future discussion course groups meeting — the groups involved local
farmers, business
owners, community stakeholders and
food based organizations who are all working together to create a more sustainable local
food supply (stay tuned for a future post delving into their work!)
She was also instrumental in getting
farmers, restaurant
owners,
farmers markets, consumers and citizens together to talk about and take action around creating more local, sustainable
food options in Jefferson County during a Menu for the Future community organizing push a few years ago, which served as an example for other groups in the US, with Cleveland, Ohio and Vermont replicating her efforts.