Successes and Perceived Obstacles in Local and Community Food Production in Georgia

The interest in local sustainable food production systems, including community gardens, community-supported agriculture, and production for local farmer markets, co-ops, and grocery stores, has grown in communities across the United States. The establishment and expansion of local food initiatives in Georgia has been slower than in many other areas of the United States but interest has been increasing exponentially in recent years. Organizations such as Georgia Organics are working to integrate sustainable and locally grown food into the lives of all Georgians. The most recent Georgia Organics conference in March of 2010 had more than 1000 participants. Farmers markets in Georgia have increased from 9 in 2003 to 62 in 2008. At the University of Georgia, an organic production certificate program was recently initiated. Local food production in Georgia has been centered in the Atlanta metropolitan area, but residents in communities all over the state are seeking ways to increase access to high quality local food. Nationally, availability and price are most often associated with limiting access to organic produce. The warm, humid climate of Georgia increases pest pressures which can further limit the variety and increase the cost of locally produced organic fruits and vegetables. Other obstacles such as legal barriers may also limit development of local food systems in Georgia. The Cooperative Extension Service of the College of Agricultural and Environmental Sciences at the University of Georgia is committed to providing programs and information to assist individuals and communities with developing sustainable food production systems. In order to assess the needs for information and assistance, a survey was conducted of extension personnel, growers, and organizations throughout the state who are involved with sustainable food production. The results of the survey will be presented.