Please review our list of publications below for the information you need. If you can't find what you are looking for, send your questions directly to our Extension Experts.
|Community, Local, and Regional Food Systems (CLRFS) Forum Executive Summary||
Virginia’s food system directly impacts the survival and viability of farms and farmland; the economic development of rural and urban communities; the care, restoration, and resilience of ecological resources such as local waterways; and critical health issues. We use the language of community, local, and regional food systems to broadly define a complex and interconnected set of systems and pathways that comprise sustainable food production, processing, distribution, consumption, and waste management to bring about social, economic, and ecological change that benefits all residents.
|Oct 7, 2016||ALCE-157NP|
|Community, Local, and Regional Food Systems (CLRFS) Forum Report||
Virginia’s food system directly impacts the survival and viability of farms and farmland; the economic development of rural and urban communities; the care, restoration, and resilience of ecological resources such as local waterways; and critical health issues.
|Oct 7, 2016||ALCE-156NP|
|Community, Local, and Regional Food Systems||Nov 2, 2016||ALCE-155NP|
|Direct Sales: Certifying Market Scales||
Virginia farmers sell their produce through many venues including on-farm sales, farm stands, and farmers’ markets. Wherever the produce is sold, it must be sold by weight, count, head/bunch, or dry measure. If the produce is sold by weight, the produce will be weighed on scales that have been certified by the Virginia Department of Agriculture and Consumer Services Office of Weights and Measures.
|Sep 10, 2014||CV-40NP|
|Use Your EBT (food stamp) Card at Your Local Virginia Farmers Market!||Jan 23, 2014||HNFE-62NP|
|Going To Market||Feb 7, 2014||ANR-46NP (ANR-99NP)|
|What is a Scheduled Process?||Nov 29, 2012||FST-95NP|
|Registering Your Food Business with the FDA||Nov 29, 2012||FST-94NP|
|Starting a Food Business: Registering and Licensing Your Food Business||Jun 19, 2012||FST-52NP|
|Starting a Food Business: Preparing a Food Processing Business Plan||Jun 19, 2012||FST-51NP|
|Starting a Food Business: Marketing Considerations for Small Food Processors||Jun 19, 2012||FST-50NP|
|Starting a Food Business: Insurance Coverage for Food Entrepreneurs||Jun 19, 2012||FST-49NP|
|What Products are NOT Considered Acidified?||Jun 8, 2012||FST-64NP|
|Classifying Your Food as Acid, Low-Acid, or Acidified||Jun 8, 2012||FST-63NP|
|Basic Regulations for All Food Processors||Jun 8, 2012||FST-62NP|
|Acidified Foods: Definitions and Regulations||Jun 8, 2012||FST-61NP|
|Understanding the Water Activity of Your Food||May 31, 2012|
|Understanding the pH of Your Food||May 31, 2012|
|How Microorganisms Affect Food Safety and Quality||Nov 27, 2012|
|Universal Product Code (UPC) Bar Coding||May 24, 2012|
|Required Food Labeling Information||May 24, 2012|
|Making a Nutrient or Health Claim||May 24, 2012||FST-54|
|Know Your Way around a Food Label||May 24, 2012|
|Starting a Food Business: Before You Get Started as a Food Entrepreneur||May 17, 2012|
|Question and Answer Guide for Starting and Growing Your Small Business||
The authors initially developed this guide as a resource for participants in Entrepreneur Express Workshops. Offered throughout the commonwealth, Entrepreneur Express Workshops provided basic information on starting and operating a small business. The VDBA, VCE, VTC, Small Business Development Centers (SBDCs), SCORE, and various local governments and chambers of commerce partnered to develop and implement these workshops. More information on workshop dates, locations, and registration information for these and other events is available at www.vastartup.org.
|Nov 5, 2013||310-100 (CV-33P)|