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GOOD FOOD CENTRAL FLORIDA

Join us for the Good Food Central Florida Community Input Session on September 18, 2013, from 9:30 to 11:00 AM. Led by Lisa Portelli from Winter Health Foundation and Dave Krepcho from Second Harvest Food Bank, this session is an opportunity to share your insights on regional food systems and policies. Participate in discussions that promote proactive citizen involvement, address food-related health issues, and explore strategies for equitable access to healthy food. Your voice matters in shaping our community's food future!

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GOOD FOOD CENTRAL FLORIDA

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  1. GOOD FOOD CENTRAL FLORIDA Community Input Session Wednesday September 18th 2013 9:30-11:00am

  2. WELCOMINGLisa Portelli, Winter Health Foundation Dave Krepcho, Second Harvest Food Bank

  3. INTRODUCTIONS Share your name, organization, along with the 1-3 words that describe themselves

  4. WHY ARE WE HERE TODAY? • Agenda Overview • Facilitator and participant roles & norms • Desired outcomes

  5. ICEBREAKER What do we have in common?

  6. FOOD SYSTEMS & FOOD POLICY COUNCILS Mary-Stewart Droege, Get Active Orlando (GAO)

  7. OTHER FPC MODELS • http://www.markwinne.com/wp-content/uploads/2012/09/FPC-manual.pdf • Page 8

  8. COMMUNITY INPUTPurpose • To inform the public about regional food system/policy issues and opportunities; • To establish the process by which the stakeholders can express itself; • To ensure Good Food Central Florida’s related efforts and projects are genuinely
reflective of the region’s values, needs and priorities • Ensuring a robust public involvement process that includes a diversity of perspectives will help GFCF build a stronger regional understanding of food system/policy needs and priorities.

  9. COMMUNITY INPUTBenefits • Diffuses potentially controversial issues; • Allows more people to understand a process or project; • Encourages proactive participation by citizens who will remain involved throughout the life of the project or program; • Establishes good relationships with underserved groups who may not feel their voice matters in the planning process; • Breaks down historical barriers between jurisdictions, neighborhoods, and individuals by ensuring a diverse and representative group are jointly making decisions about the region’s future; • Increases chances of obtaining consensus through the education process that take place when diverse views are expressed and all given equal weight in the planning process.

  10. WORLD CAFÉ Conversations • What is already going on in the community regarding food? • What do we wish we had more of?
 • What do we want to achieve?
 • What resources to we already have, and what ones do we need?

  11. GFCF POTENTIAL STRATEGIES Nutrition Food-related health issues • Home Economics-Food education • Simplify healthy food messaging • Obesity Prevention • Nutrition Education->Policy Impact Sustainable farming & Community Gardens • Research and regulation • Empowerment of farmers Equitable access to healthy food • Eliminate barriers to food systems • Address food deserts-how to define it and barriers • Access to healthy food for low-income *transportation disadvantaged” • Swamps & Mirages Economic development related to food • Integration of Agriculture, food policy, food choices into land use, transportation, etc • Influence and activate Statewide Food Policy Council Other • City/County procurement practices

  12. CLOSING-CHECK OUT One word close out of guests that reflect what they are taking away from the meeting

  13. THANK YOU

  14. WEBINAR with MARK WINNE WEDNESDAY OCTOBER 9TH11:00-12:30PM

  15. Steering Committee Strategy Session #1 Wednesday September 18th 2013 12:15-4:00pm

  16. Agenda Overview

  17. COMMUNITY INPUT Debrief

  18. VALUES EXERCISE • Core values are what support the vision, shape the culture and reflect what an organization values.  • They are the essence of the company’s identity – the principles, beliefs or philosophy of values

  19. MISSION & VISIONStatements

  20. MISSION STATEMENTS • Your mission statement answers the questions: • Who are you, as an organization? • Why do you exist?
 • What do you do? • Who do you serve? • It should include: Purpose – A sentence that describes the end result the organization seeks. Purpose statements usually include two phrases: • An infinitive that indicates a change in status, such as -- to increase, to decrease, to prevent, to eliminate. • An identification of the problem or condition to be changed.

  21. VISION STATEMENTS • Some criteria to guide in developing and assessing the effectiveness of a vision statement are: • It answers the question, “What will success look like?” • It is compelling, • It challenges and inspires the group to stretch its capabilities 
to achieve its purpose, • It focuses first on the client to be served or impacted, • It describes what the organization will look like when 
functioning effectively.

  22. BREAK

  23. GOAL SETTING • Address food deserts • Nutrition Education->Policy Impact • Obesity Prevention • Home Economics • Elevation of Agriculture, food policy, food choices into land use, transportation, etc. • A world where food is valued and leaders are thoughtful about it • City/County procurement practices • Eliminate barriers to food systems • Research and regulation • Access to healthy food for low-income *transportation disadvantaged • Empowerment of farmers • Influence and activate Statewide Food Policy Council • Simplify healthy food messaging

  24. NEST STEPS/SUMMARY

  25. WHAT WORKEDWHAT YOU WOULD CHANGE

  26. SEE YOU OCTOBER 10TH!8:30-12:30PM

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