Farmers and Chefs Connect at Local Foods Event

Wednesday, February 10 2010


Written by Kim Peterson

MOSCOW, Idaho – Farmers, ranchers and chefs will have the unique opportunity to discuss ways to source fresh, local agriculture to local food service venues at the 2010 North Idaho Farmer-Chef Collaborative.

Held in Moscow on Monday, March 1, this interactive event is fashioned after the popular “speed dating,” and pairs buyers and sellers to facilitate one-on-one discussions to match buyer needs with available local products.

The Moscow-Pullman area has great opportunities for growers to connect with a wide variety of dining facilities, ranging from high-end establishments to family-style diners with great quality, service and appeal.

“Local restaurants are eager to capitalize on the growing 'buy local' trend by offering unique, seasonal menus featuring only the freshest items available,” said Kim Peterson of the Idaho State Department Agriculture. “The local food movement has succeeded in driving demand and opportunity for local farmers and the local economy. The Farmer-Chef Collaborative aims to build connections within the community while supporting such movements.”

The North Idaho Farmer-Chef Collaborative is sponsored cooperatively by the Idaho State Department of Agriculture, Rural Roots, University of Idaho Extension and the University of Idaho Sustainability Center. The event will be held at the University Inn Best Western, 1516 Pullman Rd., from 9-11:30 a.m. and costs $15.00 per agribusiness to attend. Pre-registration is required.

For more information or to register, please contact Kim Peterson at the Idaho State Department of Agriculture at (208) 332-8532 or kim.peterson@agri.idaho.gov. Registration information for farmers and chefs is available at www.idahopreferred.com/consumers/idaho-preferred-events.htm.

As increasing environmental awareness drives interest in sustainable practices, the University of Idaho continues to seek carbon reduction initiatives to meet the current and future needs of society and to contribute to the quality of life and the natural resources in Idaho, the nation and the world. The University of Idaho emitted 38,981 metric tons of carbon dioxide equivalent greenhouse gases into the atmosphere in 2007, which equals 3.59 tons per student. The university has set a goal to be carbon neutral by 2030 and has begun the work to reduce carbon emissions across operations. For more information about the university’s sustainability efforts, contact the University of Idaho Sustainability Center at uisc@uidaho.edu or visit www.uidaho.edu/sustainability.

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About the University of Idaho
Founded in 1889, the University of Idaho is the state’s flagship higher-education institution and its principal graduate education and research university, bringing insight and innovation to the state, the nation and the world. University researchers attract nearly $100 million in research grants and contracts each year; the University of Idaho is the only institution in the state to earn the prestigious Carnegie Foundation ranking for high research activity. The university’s student population includes first-generation college students and ethnically diverse scholars. Offering more than 130 degree options in 10 colleges, the university combines the strengths of a large university with the intimacy of small learning communities. The university is home to the Vandals, the 2009 Roady’s Humanitarian Bowl champions. For information, visit www.uidaho.edu.







About the University of Idaho
The University of Idaho helps students to succeed and become leaders. Its land-grant mission furthers innovative scholarly and creative research to grow Idaho's economy and serve a statewide community. From its main campus in Moscow, Idaho, to 70 research and academic locations statewide, U-Idaho emphasizes real-world application as part of its student experience. U-Idaho combines the strength of a large university with the intimacy of small learning communities. It is home to the Vandals. For information, visit www.uidaho.edu.