Mar 18: Scaling Up Local - Distribution Issues and Innovations in the Value Chain

Food Systems Network NYC, GrowNYC, and The International Culinary Center present

FSNYC's March Open Networking Meeting

Scaling Up Local: Distribution Issues and Innovations in the Value Chain


Date: Monday, March 18, 2013

Time: 6:00-8:00 pm

Location: The International Culinary Center, 462 Broadway, New York, NY 10013

Tickets: Suggested $10 donation at the door for non-FSNYC members.

FSNYC members and ICC students attend free. Donations benefit FSNYC and GrowNYC. To become a FSNYC member, visit


Program Description

New York has long been a robust market for local food, with farmers selling their product direct through farmers markets and CSAs and to restaurants.  Now the demand for local, source-identified, differentiated and higher value foods is being demanded by retailers, institutions, and larger customers.  While a promising opportunity for the region's small and mid-sized farms, this growing demand has highlighted the need for right-sized infrastructure and hands-on value chain development.  This panel will explore the new concept of food hubs as one means for bridging these gaps, including how we define food hubs, what their activities look like, their challenges, and potential strategies for long-term systemic change through them.



  • Sarah Brannen, Upstream Advisors and consultant to Local Economies
    Project, New World Foundation


  • Paul Alward, Hudson Valley Harvest
  • Allison Bennett, Red Tomato
  • Olivia Blanchflower, Greenmarket Co., a program of GrowNYC

Program Schedule

  • 6:00 pm - Registration & Networking
  • 6:15 pm - Program & Audience Introductions
  • 6:30 pm – Presentation
  • 6:45 pm - Moderated Discussion
  • 7:30 pm - Audience Q & A


About GrowNYC:

GrowNYC is a hands-on non-profit which improves New York City’s quality of life through environmental programs that transform communities block by block and empower all New Yorkers to secure a clean and healthy environment for future generations. For more information visit


About International Culinary Center:

The International Culinary Center, founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984, is the world’s leading culinary center for education. With campuses in New York City, the San Francisco Bay Area and Parma, Italy, The International Culinary Center is a culinary incubator with cutting-edge curriculums, from serious amateur and recreational classes to unmatched six-month career programs, including the new farm-to-table and Spanish culinary arts curriculums, which produce world-class graduates that advance the industry. Its state-of-the-art multimillion-dollar kitchens and classrooms provide the very best environment for aspiring chefs and culinary enthusiasts to develop successful careers. For more information, visit


About Food Systems Network NYC:

FSNYC is a membership organization dedicated to supporting universal access to wholesome, nutritious, and healthful food and a strong, regional farm and food economy by cultivating community and fostering communication among food system stakeholders. FSNYC is a program of the Fund for the City of New York. For more information visit