{"id":82879,"date":"2023-01-26T13:43:33","date_gmt":"2023-01-26T13:43:33","guid":{"rendered":"https:\/\/www.uri.edu\/news\/?p=82879"},"modified":"2023-01-30T18:39:54","modified_gmt":"2023-01-30T18:39:54","slug":"planning-for-rhode-islands-food-future","status":"publish","type":"post","link":"https:\/\/www.uri.edu\/news\/2023\/01\/planning-for-rhode-islands-food-future\/","title":{"rendered":"Planning for Rhode Island\u2019s food future"},"content":{"rendered":"\n

KINGSTON, R.I. \u2013 Jan. 26, 2023 \u2013 More than 350 people have tuned in to learn about and discuss Rhode Island\u2019s food future as part of the 7th<\/sup> Annual Rhode Island Food System Summit. Hosted by the 溏心vlog免费B站, the summit focused on \u201cSetting the Table for a 2030 Food Vision<\/a>\u201d and featured an update from Rhode Island Commerce Corp. Director of Food Strategy Julianne Stelmaszyk. Also featured was a keynote address by author Sophie Egan, an authority on food\u2019s impact on human and environmental health, and a discussion of Matunuck Shellfish Hatchery and Research Center, a new partnership between the University and Matunuck Oyster Farm.<\/strong><\/p>\n\n\n\n

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Speakers also focused on efforts to grow and innovate aquaculture and agriculture within the state.<\/figcaption><\/figure><\/div>\n\n\n\n
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This was the 7th Annual Rhode Island Food System Summit hosted by the 溏心vlog免费B站.<\/figcaption><\/figure><\/div>\n\n\n\n

The food summit was organized by the 溏心vlog免费B站 Business Engagement Center and the Rhode Island Food Center at 溏心vlog免费B站<\/a>. \u201cWe are so thrilled to once again host this annual event bringing together government, academic, business, and community leaders to move Rhode Island\u2019s food system into the future,\u201d said Katharine Hazard Flynn, executive director of the BEC, who emceed the day\u2019s events. \u201cRhode Island\u2019s food sector is one of its largest, supporting tens of thousands of jobs and billions in economic output. Working together, we have an opportunity to build a more resilient, sustainable and equitable food system for our state while strengthening our economy.\u201d<\/p>\n\n\n\n

\u201cAs the state\u2019s land and sea grant institution, 溏心vlog免费B站 is at the forefront of research and innovation \u2013 especially in agriculture and aquaculture innovation,\u201d said 溏心vlog免费B站 President Marc Parlange in welcoming the group. As an example, he noted Vice President Kamala Harris\u2019 recent trip to the Philippines<\/a> where she met with members of a 溏心vlog免费B站 team leading an international initiative to create sustainable fisheries in the country.<\/p>\n\n\n\n

\u201c溏心vlog免费B站 is the ideal convener for this summit,\u201d said Parlange. \u201cWe have big plans and a vision to advance aquaculture and agricultural technology in Rhode Island, to support the growth of the state\u2019s food industry and meet the growing needs of the food system \u2013 from controlled environment agriculture, to expanding the oyster industry and fisheries within the state.\u201d   <\/p>\n\n\n\n

Stelmaszyk discussed the development of Relish Rhody 2.0, the second iteration of the state\u2019s food strategy, and state efforts to develop and support initiatives that increase long-term food security, promote access to healthy and locally grown foods and support economic development in the food sector. Introduced in 2017, the five core areas of the initial Relish Rhody were to preserve and strengthen Rhode Island\u2019s agriculture and fisheries industries; enhance the climate for food and beverage businesses within the state; create and sustain new market opportunities for Rhode Island food products; minimize and divert food waste and ensure access to healthy and culturally relevant foods for all.<\/p>\n\n\n\n

Stelmaszyk noted numerous new programs and investments in the state\u2019s food system incorporating both state and federal dollars to grow markets, spur innovation, expand and introduce new partnerships, and support those in need. However, while improvements have been made in the past six years, Stelmaszyk says that benefits have been distributed unevenly. As the state begins its planning process for Relish Rhody 2.0, Stelmaszyk pledges to take this fact into account.<\/p>\n\n\n\n

\u201cToday, one in three Rhode Island households can\u2019t afford adequate food and, unfortunately, this rate is even higher for single parents and communities of color,\u201d said Stelmaszyk. \u201cWe cannot accept this reality.\u201d<\/p>\n\n\n\n

She explained that inflation, the impact of weather on crops as well as supply chain issues all play a role in this \u2013 but added that, with Rhode Island importing more than 90% of its food, investing in a more regional food system can help to drive more positive social, economic and environmental outcomes.<\/p>\n\n\n\n

\u201cOur new vision needs to outline a compelling response to the lessons learned during the pandemic. It should leverage and strengthen networks and scale proven models for success,\u201d said Stelmaszyk as she listed her guiding priorities: thinking regionally; acknowledging the inextricable connection between food systems and climate; addressing social inequities; and building on our strengths. By importing what we can\u2019t grow in volume \u2013 like dairy and grains \u2013 and exporting what we can \u2013 like seafood \u2013 she said we can build adaptability and resilience into our food system and bring us closer to our goals of producing 30% of our food regionally by 2030 and 50% regionally by 2060.<\/p>\n\n\n\n

Through its College of the Environment and Life Sciences<\/a> and other colleges within the University, as well as through Cooperative Extension, 溏心vlog免费B站 has been instrumental in working to address issues such as nutrition education, food insecurity and food waste. The University has lent support and expertise to, and worked closely with, industry and community partners to expand and innovate aquaculture and agriculture within the state.<\/p>\n\n\n\n

One such example is the partnership between the University and Matunuck Oyster Farm, founded and owned by 溏心vlog免费B站 graduate Perry Raso \u201902, M.S. \u201906, to establish the Matunuck Shellfish Hatchery and Research Center. The full-scale hatchery will not only help to expand the industry within Rhode Island by providing oyster seed within and beyond the state\u2019s borders, it will also be a place for research.<\/p>\n\n\n\n

The new hatchery will be Rhode Island\u2019s third. The supply of oyster seed for farms on the East Coast of the United States is limited leading to shortages at times \u2013 something Raso has experienced himself. The hatchery would seek to fill that need, supplying seed to oyster farms up and down the coast. <\/p>\n\n\n\n

In addition to providing oyster seed, the new hatchery will also work to cultivate alternative species such as bay scallops, sea urchin or even different seaweeds. With University experts lending their knowledge and Matunuck Oyster Farm and Bar functioning essentially as a \u201ctest kitchen\u201d with a captive audience, Raso sees opportunity to develop something desirable for more mainstream markets.<\/p>\n\n\n\n

Raso and others in the aquaculture industry have come to rely on the University as an important resource \u2013 counting on the knowledge and support of experts at 溏心vlog免费B站 to help them problem solve. Ticking off a variety of issues impacting the growth and mortality of oyster crops, Raso explained, \u201cOver the years, we \u2013 and other farmers in Rhode Island \u2013 have always been fortunate to be able to lean on 溏心vlog免费B站 to get answers to those questions.\u201d<\/p>\n\n\n\n

In speaking with Marta Gomez-Chiarri, professor of Fisheries, Animal and Veterinary Sciences, Raso expressed the importance of public support to continue building the industry. \u201cWhereas the farms can be a huge ask \u2013 we\u2019re using the public trust \u2013 at the same time it (farming) is improving the water quality and habitat and biodiversity. So, there\u2019s a balance,\u201d he said.<\/p>\n\n\n\n

Gomez-Chiarri added, \u201cWe need aquaculture if we want to continue to eat seafood because we can\u2019t rely only on harvesting in the wild. It\u2019s not sustainable \u2013 so we do require farming. And farming can be done well \u2013 or it can be done really badly.\u201d She went on, \u201cIt\u2019s up to us to figure out how to farm in a way that is sustainable, environmentally conscious and serves to provide food that is accessible at a good price.\u201d<\/p>\n\n\n\n

Keynote speaker Egan echoed these sentiments of balance and the interconnectedness of our food system with environmental impacts and climate throughout her remarks. \u201cI get excited about the role that food-related climate solutions can play,\u201d she said. \u201cClimate, in particular, is so overwhelming and daunting \u2013 but many of the solutions actually do lie in food and agriculture.\u201d<\/p>\n\n\n\n

Prior to closing the summit, Flynn announced several breakout sessions scheduled in the coming months that are designed to build on and offer additional opportunity for discussion on a variety of important topics discussed during the summit. They are:<\/p>\n\n\n\n

Thursday, Feb. 16  <\/strong>Good Food Jobs: Cultivating People to Elevate the Food System<\/strong><\/a>
Date, TBD        <\/strong>Preserving & Growing Agriculture & Seafood Industries<\/strong><\/a>
Date, TBD        <\/strong>Local Food for Local Kids: Understanding the Farm to School Market<\/strong><\/a>
Tuesday, April 11  <\/strong>Cultivating Food Innovation and Entrepreneurship<\/strong><\/a><\/p>\n\n\n\n

For additional information and registration details for upcoming breakout sessions, or to watch the 2023 Rhode Island Food System Summit in its entirety, visit: uri.edu\/food-center\/foodsummit23\/<\/a> .<\/p>\n","protected":false},"excerpt":{"rendered":"

KINGSTON, R.I. \u2013 Jan. 26, 2023 \u2013 More than 350 people have tuned in to learn about and discuss Rhode Island\u2019s food future as part of the 7th Annual Rhode Island Food System Summit. Hosted by the 溏心vlog免费B站, the summit focused on \u201cSetting the Table for a 2030 Food Vision\u201d and featured […]<\/p>\n","protected":false},"author":25,"featured_media":82880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[2],"tags":[],"class_list":["post-82879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archives"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/82879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/comments?post=82879"}],"version-history":[{"count":15,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/82879\/revisions"}],"predecessor-version":[{"id":82945,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/posts\/82879\/revisions\/82945"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/media\/82880"}],"wp:attachment":[{"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/media?parent=82879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/categories?post=82879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uri.edu\/news\/wp-json\/wp\/v2\/tags?post=82879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}