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HS 142D
Food Pantry Best Practices Guide
These food pantry best practices help equip food pantries to reach their goal of reducing food insecurity in their communities.
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CROP 3181
Pounds of Nitrogen per Bushel of Corn - Benchmarking Farms Against Local Averages
This document reports county-scale average N use efficiencies (pounds of N fertilizer per bushel corn). Benchmark your operation and learn more about practices that improve N use efficiency.
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HS 246A
Cross-contact and Allergens - Home Food Processors and Cottage Food Operators
Identifying major food allergens within food products is essential to meet labeling requirements for home-food processors and cottage-food operations in Iowa.
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FS 19
Marketing Local Foods in Iowa - Eggs
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling eggs. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa
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HS 77G
Managing Food Allergies - Essentials Child Care
Establish policies that support children in your care with food allergies. Learn about common food allergies and how to recognize and respond to allergic reactions.

Developed as a resource to complement the Essentials Child Care Preservice Online Series for child care professionals.
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PDF - English
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PDF - Spanish
$0.00
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HS 246B
pH in Food Production - Home Food Processors and Cottage Food Operators
Measuring pH in food production evaluates a product’s acidity to prevent microbial growth. pH is very important for cottage-food operators who prepare and sell home-canned fruit, vegetables, and pickles, as well as standardized and nonstandardized jams, jellies, fruit butter, and other canned products.
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LGH 21
Housing Readiness Fact Sheet: Marketing and Communication
Marketing and communication are crucial to the success of a community’s housing-development strategy. This fact sheet offers strategies for marketing to both home builders and the public and provides useful links to feature on a city’s website.
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HS 205
Preserve the Taste of Summer
Stocking a cupboard or freezer with home-preserved fruits and vegetables is a great way to enjoy delicious, local food all year long. Learn how to can, freeze, and dry foods safely at home in this food preservation series.

Topics Include:
  • Canning vegetables, fruit, fruit spread (jam, jelly), salsa, pickles, meat, poultry, and wild game
  • Freezing fruit, vegetables, and tomato products
  • Fermentation
  • Dehydration
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Canning and Freezing Tomatoes
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Canning Vegetables
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Canning Salsa
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Canning Pickles
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Canning Meat, Poultry, and Wild Game
$0.00
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Canning Fruits
$0.00
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Canning Fruit Spreads
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Freezing Fruits and Vegetables
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Food Preservation Resources
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Fermentation
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Drying Foods
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SSES 25
Reducing Food Waste at Home - Spend Smart. Eat Smart.
Food storage tips and strategies to help you adjust how to plan, shop, and cook in order to keep food waste to a minimum in your home.
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PDF - Spanish
$0.00
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HS 199
Food Safety for Food Entrepreneurs
A series for food entrepreneurs about best practices related to food safety, food labeling, and cleaning and sanitation of food contact surfaces.
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Home Kitchen Basics - PDF
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Labeling Basics - PDF
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Cleaning and Sanitizing Basics - PDF
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HS 111C
Safe Home Canning Steps
Steps to follow before, during, and after home food preservation projects.
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PDF - Spanish
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HS 164
Produce Safety on Fresh Produce Farms
Fact sheets for growers of fresh produce focused on managing food safety risks as regulated under the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR).

Complementary videos are available on the Produce Safety Playlist.
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Agricultural Water Standards and Quality (Production Water)
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Agricultural Water Quality Parameters (Postharvest Water)
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Agricultural Water Testing (Sample Collection and Procedures)
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Best Practices for Pest Management at Produce Farms
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How to Clean and Sanitize Inside Walk-in Cooler
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Infiltration in Produce During Washing
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Best Practices to Control Field Contamination
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How to Clean and Sanitize Harvest Crates
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Agricultural Water Standards and Quality (Production Water) - Spanish
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Agricultural Water Quality Parameters (Postharvest Water) - Spanish
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Agricultural Water Testing (Sample Collection and Procedures) - Spanish
$0.00
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Best Practices for Pest Management at Produce Farms - Spanish
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How to Clean and Sanitize Inside Walk-in Cooler - Spanish
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Infiltration in Produce During Washing - Spanish
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Best Practices to Control Field Contamination - Spanish
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How to Clean and Sanitize Harvest Crates - Spanish
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HS 142C
Healthy Food Pantry Donation Guide
Tips on what to donate to a food pantry and instructions on how to lead a healthy food pantry drive.

Available in English and Spanish.
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PDF - Spanish
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FFED 39
Evaluating Marketing Outlets
This publication will outline three methods that may be used to determine costs associated with selling farm products: using individual product budgets, using whole-farm records, and using partial budgets.
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4H 3619
Glowing Germs -- On the Go Lesson
The health of your animals is very important. Whether on the farm or at a show, you should be mindful of diseases that could make your animal very sick. But what about the diseases that can make your animal sick and can also make you sick? In this activity, you will see how easily germs can spread between you and your animal.

These To Go Lessons can be used to create a "grab and go" style activity with supplies included. Add your local contact information, print, and cut each sheet in half. The left side can be used on the outside of the paper bag or box to identify the activity, and the right side can be placed in the package as an instruction sheet.

Youth-serving organizations in Iowa are encouraged to contact their local Iowa State University Extension and Outreach county office to explore partnership opportunities in administering this program.
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4H 3620
Biosecurity Charades -- On the Go Lesson
The health of your animals is very important. Whether on the farm or at a show, you should be mindful of the actions you take to keep your animal healthy. This charades activity is a great way for you to model the steps you should be taking when you are around your animals!

These To Go Lessons can be used to create a "grab and go" style activity with supplies included. Add your local contact information, print, and cut each sheet in half. The left side can be used on the outside of the paper bag or box to identify the activity, and the right side can be placed in the package as an instruction sheet.

Youth-serving organizations in Iowa are encouraged to contact their local Iowa State University Extension and Outreach county office to explore partnership opportunities in administering this program.
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PDF
$0.00
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PM 2039A
Non-food Alternatives for School Rewards and Fundraising
Some food items used for student rewards and school fundraising activities send a conflicting message compared to what is taught about healthy food choices. Check this list of ideas for non-food rewards for elementary, middle, and high school students. More than 50 non-food fundraising ideas also are given.
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FFED 30
Reducing Food Waste in Agricultural Settings
One of the best ways to prevent food waste is through donation. The surplus of food produced in the United States, if better utilized, could reach those who are food insecure. Farmers and food donation organizations can work together to end hunger.
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LF 26
Municipal Zoning for Local Foods in Iowa: A Guidebook for Reducing Local Regulatory Barriers to Local Foods
The popularity of local foods has increased significantly in the last few decades, pushed along in recent years by a heightened interest of consumers in buying local and sustainably-grown foods. Municipalities are increasingly recognizing the multiple benefits of urban agriculture. As the urban agriculture movement has advanced, many have recognized the role that local government policies and regulations play in either stifling or facilitating the production, processing and distribution of local foods.

This guidebook focuses on the intersection of local foods and municipal zoning. It is written to provide Iowa city officials information and sample code language for reducing the barriers to, and/or encouraging some of the most common production and sales activities associated with urban agriculture.
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FFED 19
Helping Create Readiness and Relationships to Increase Local Procurement in Iowa's Schools
Through a USDA grant, the Local Foods Program with Iowa State University Extension and Outreach worked to explore barriers restricting local food access in schools across Iowa and to provide guidance, partnership, technical assistance, support and incentives to educate schools to find solutions. This publication summarizes the results of the initiative.
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LFL 3
Local Food Leader 101 + Local Food Leader 201 Certification Bundle
Local Food Leader (LFL) 201 is a two-part certification that includes the Local Food Leader 101 workshop and access to online modules for additional learning. The Local Food Leader 101 workshop is an individual, skill-building certification for food systems practitioners or those looking to be more engaged in their local food system. This certification teaches foundational competencies critical for successful food systems development, including common language, equity in food systems, facilitation and leadership, creating plans of work, project and program evaluation, and professional development. Participants complete activities and homework individually and participate in facilitated learning circles with a cohort.

Local Food Leader 201 online modules build on topics taught in the workshop and include lessons on local food leaders in community food systems, intentional methods for inclusive and diverse collaboration, tools for research, implementation and funding, and evaluation practices. Participants complete activities and homework individually. Participants who complete the course will receive a certificate of completion in Local Food Leader 201.

Participation Hours:
  • Local Food Leader 101 workshop: 10 weeks of instruction, approximately 12 hours of participation
  • Local Food Leader 201 online modules: approximately 40 hours of participation
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Moodle eCourse
$400.00
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LFL 4
Local Food Leader Certification Bundle + Intercultural Development Inventory
Local Food Leader (LFL) 201 is a three-part certification that includes the Local Food Leader 101 workshop, Intercultural Development Inventory, and access to online modules for additional learning. The Local Food Leader 101 workshop is an individual, skill-building certification for food systems practitioners or those looking to be more engaged in their local food system. This certification teaches foundational competencies critical for successful food systems development, including common language, equity in food systems, facilitation and leadership, creating plans of work, project and program evaluation, and professional development. Participants complete activities and homework individually and participate in facilitated learning circles with a cohort.

Local Food Leader 201 online modules build on topics taught in the workshop and include lessons on local food leaders in community food systems, intentional methods for inclusive and diverse collaboration, tools for research, implementation and funding, and evaluation practices. Participants complete activities and homework individually. Participants who complete the course will receive a certificate of completion in Local Food Leader 201.

Intercultural Development Inventory (IDI) Add-On: The Intercultural Development Inventory® (IDI®) assesses individuals' and groups’ mindset towards cultural differences and similarities. The IDI training proves a snapshot of individuals’ or groups; approach to cultural differences and commonalities, and includes an individual assessment, profile report, and one-on-one debrief to develop an individual development plan.

Participation Hours:
  • Local Food Leader 101 workshop: 10 weeks of instruction, approximately 12 hours of participation
  • Intercultural Development Inventory: approximately 3 hours of participation (added to Local Food Leader 101)
  • Local Food Leader 201 online modules: approximately 40 hours of participation
[more]
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Price
Moodle eCourse
$450.00
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LFL 5
Local Food Leader 201 Certification
Pre-requisite: Local Food Leader 101 Certification

Local Food Leader 201 online modules build on topics taught in the Local Food Leader 101 workshop and include lessons on local food leaders in community food systems, intentional methods for inclusive and diverse collaboration, tools for research, implementation and funding, and evaluation practices. Participants complete activities and homework individually. Participants who complete the course will receive a certificate of completion in Local Food Leader 201.

Participation Hours:
  • Local Food Leader 201 online modules: approximately 40 hours of participation
[more]
Format
Price
Moodle eCourse
$300.00
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LFL 1
Local Food Leader 101 Certification
Local Food Leader (LFL) 101 is an individual, skill-building certification for food systems practitioners or those looking to be more engaged in their local food system. This certification teaches foundational competencies critical for successful food systems development, including common language, equity in food systems, facilitation and leadership, creating plans of work, project and program evaluation, and professional development. Participants complete activities and homework individually and participate in facilitated learning circles with a cohort. Participants who complete the course will receive a certificate of completion in Local Food Leader 101.

Participation Hours:
  • Local Food Leader 101: 10 weeks of instruction, approximately 12 hours of participation
[more]
Format
Price
Moodle eCourse
$125.00
Add to Cart

LFL 2
Local Food Leader 101 Certification + Intercultural Development Inventory
Local Food Leader (LFL) 101 is an individual, skill-building certification for food systems practitioners or those looking to be more engaged in their local food system. This certification teaches foundational competencies critical for successful food systems development, including common language, equity in food systems, facilitation and leadership, creating plans of work, project and program evaluation, and professional development. Participants complete activities and homework individually and participate in facilitated learning circles with a cohort. Participants who complete the course will receive a certificate of completion in Local Food Leader 101.

Intercultural Development Inventory (IDI) Add-On: The Intercultural Development Inventory® (IDI®) assesses individuals' and groups’ mindset towards cultural differences and similarities. The IDI training proves a snapshot of individuals’ or groups; approach to cultural differences and commonalities, and includes an individual assessment, profile report, and one-on-one debrief to develop an individual development plan.

Participation Hours:
  • Local Food Leader 101: 10 weeks of instruction, approximately 12 hours of participation
  • Intercultural Development Inventory: approximately 3 hours of participation (added to Local Food Leader 101)
[more]
Format
Price
Moodle eCourse
$175.00
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LE 7
Marketing Hometown America
  • What makes your community unique, healthy, and alive?
  • Is your community ready to create your vision to grow?
  • Are you excited about recruiting new residents?
  • Does your community need a focused marketing plan?
If YES, your community is ready to take ACTION!

IowanEntrepreneurship
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LG 1
New Leadership Challenges for Local Government
Mid-sized cities and small towns are experiencing the fast pace and changes brought by new technologies and globalization. Find out how local government can respond.

Previously known as PM 1938.
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LF 18A
Increasing the Capacity of a Local Food Hub to Service School District Nutrition Programs
By partnering with a food hub, a school district can significantly increase its local food purchases. This publication provides information from a pilot program used to grow farm to school purchases in northeast Iowa. The scope, design and implementation of the project are all covered in detail.
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FS 30
Checklist for Retail Purchasing of Local Produce
This checklist is designed for buyers of food service operations to begin the conversation with small-scale local growers about good agricultural practices and food safety.

Replaces PM 2046A.
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HS 22
A Guide to Food Safety for Foodservice Employees
An introductory guide for school, retail, and assisted living foodservice employees focused on handwashing, temperature/time, and cleaning/sanitizing in the workplace.
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PDF - English
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PDF - Spanish
$0.00
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FS 15
Marketing Local Foods in Iowa - Red Meat
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling red meat. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa
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FS 16
Marketing Local Foods in Iowa - Poultry
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling poultry. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa
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FS 17
Marketing Local Foods in Iowa - Dairy
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling dairy products. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa
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$0.00
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FS 18
Marketing Local Foods in Iowa - Seafood
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling seafood. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa
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FS 24
Marketing Local Foods in Iowa - Whole Fruits and Vegetables
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling whole fruits and vegetables. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa
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LF 15
A Manager's Guide to Food Hub Finances - How to Evaluate and Improve Your Food Hub Operations
The purpose of this PDF guide (LF-0015A) is to explore how food hubs can use their own financial data to identify and address the strengths and challenges in their operation. Relying on data that most food hubs already have available in their financial records, we show how financial metrics can be used by managers to identify problems and risks and make decisions.

The accompanying Excel spreadsheet (LF-0015B) provides an additional tool to calculate and interpret key metrics from a food hub's operation.
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LF 17
Local Food Coordinators Survey and Learning Circle Reports
In Iowa, more than 20 regional entities employ individuals as local food coordinators who promote the sale and purchase of locally grown food, provide regional capacity-building in local food systems and help build local food value chains. Iowa State University Extension and Outreach has begun a project to better understand the needs and challenges of local food coordinators, and to develop a program to better support both the coordinators and their supervisors. This report summarizes the project findings and outlines future plans for supporting local food coordinators across Iowa.
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LF 14
Determining Factors for Local Food Systems Success
Determining Factors for Local Food System Success analyzes the characteristics of factors that enable and hinder local food systems development within communities. Based on in-depth case studies of six of the most successful local food systems in the US, researchers present proven tactics for success in each of seven factors, or "community capitals." By using this guidebook, local food systems developers can identify resources and mitigate challenges in their own communities.
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LF 8C
Local Food Organizational Toolkit - Part 3: Funding your local food organization
Part Three of this toolkit series lays out methods of funding a local foods organization. A variety of revenue sources are outlined, each depending on the legal structure of your organization. Discussed in this publication: in-kind gifts, membership campaigns and fees, merchandise sales, events, sponsorships, crowdfunding, grants, investors and loans. Information on organizations that are tax deductible is included. Budgets and fundraising are emphasized. Resources and practical helps in this publication will help take your idea from concept to reality.
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SP 452
Food Safety Tips for Food Event Volunteers
Foodborne illness outbreaks can happen anywhere and can affect a large number of people. Follow these tips to avoid a foodborne illness outbreak.
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LF 8A
Local Food Organizational Toolkit - Part 1: Defining your organization’s focus and leadership
Individuals and groups rising up to meet the demand for local foods can gain practical help and insight for setting up their own local foods group, or gain ideas to improve the operation of their current organization. Starting off in the right direction by defining your organization, identifying core values, a mission and strategic plans is the first step in this series. Finding champions and developing a coalition of others who are a natural fit to support your efforts is outlined, along with helpful ideas for organizing managers and employees. Resources and practical helps in this publication will help take your idea from concept to reality.
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LF 8B
Local Food Organizational Toolkit - Part 2: Organizational structure
Part Two of this toolkit series raises key questions to consider while forming your business or organization. Descriptions of nonprofit, for-profit and cooperative models will help you determine which legal structure is most suitable for your organization. A checklist for forming a new business or organization in Iowa is included. Resources and practical helps in this publication will help take your idea from concept to reality.
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LF 5
Iowa Food Hub: Managing Cash Flow for a Low-Capital Food Hub Start-up
For food hubs, or businesses that aggregate and distribute local food, limited funds can be a barrier to growth. If food hub managers pay close attention to cash flow, however, they can grow their business using the income generated by the business itself, and reduce the need for grants or loans in the start-up phase.

This publication explains the idea of cash flow and how food hub managers can use it to their advantage, drawing on the real-world experiences of Iowa Food Hub.

See more at: www.leopold.iastate.edu/marketing/food-hubs.
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LF 2
Supporting Local Food System Development in Your Community
Supporting Local Food System Development in Your Community provides local government officials, community activists, and others with seven steps to help organize and promote the development of a local food system in your community.
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PM 1419
Safe Food Is YOUR Job - Health and Hygiene Tips for Food Handlers
Outlines three actions for food handlers to take related to hand washing, staying home when sick, and wearing proper work attire.
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LF 1
Local Food Coordinators
Local Food Coordinators support the development of local food systems by bringing participants together and increasing community awareness through educational and promotional marketing. This publication provides resources to groups and organizations who are developing a local foods coordinator position, complete with a position description.
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PM 3049
The Role of Farm Families in Local Community Philanthropy - Iowa Farm and Rural Life Poll
This publication provides a summary of Iowa Farm and Rural Life Poll research results on the role of farm families in local community philanthropy.
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4H 905LFHL
Growing in the Garden: Local Foods and Healthy Living Curriculum
Growing in the Garden: Local Foods and Healthy Living is designed for youth gardening programs, community neighborhood gardens, farm to school programs, Ag in the Classroom and Master Gardening projects for grades 4-12. The curriculum is very adaptable to other ages as well.

The seven units address questions such as:
  • Why do people garden?
  • How do you plan, plant, maintain and harvest a garden?
  • How do you store and prepare garden produce?

Youth-serving organizations in Iowa are encouraged to contact their local Iowa State University Extension and Outreach county office to explore partnership opportunities in administering this program. Additional information on this program is available on the Connecting Learning and Living webpage.
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$35.00
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LF 25C
Smart Growth and Local Food Systems - Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies
This is the third of four bulletins that discuss the findings of a local food system research project, Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies, funded by the Leopold Center for Sustainable Agriculture at Iowa State University.

This bulletin presents the context and options for addressing smart growth practices, and their impacts on agriculture in and near city limits through local plans, policies and land use regulations.
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LF 25D
Local Food Systems and Economic Development - Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies
This is the second of four bulletins that discuss the findings of a local food system research project, Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies, funded by the Leopold Center for Sustainable Agriculture at Iowa State University.

This bulletin presents the context and options for addressing the lack of recognition of local food systems as an economic development opportunity.
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LF 25A
Introduction and Overview - Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies
This is the first of four bulletins that discuss the findings of a local food system research project, Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies, funded by the Leopold Center for Sustainable Agriculture at Iowa State University.

This bulletin provides an overview of the project and three subsequent bulletins provide details on the substantive findings of the project.
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LF 25B
The Intersection of Local Food Systems and the Agricultural Exemption to Iowa County Zoning - Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies
This is the second of four bulletins that discuss the findings of a local food system research project, Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies, funded by the Leopold Center for Sustainable Agriculture at Iowa State University.

This bulletin presents the context and options for addressing, defining, and administering the agricultural exemption to county zoning found in Iowa Code 335.2.
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PM 3005
Maintaining Food Safety Through Quality
Food safety is a worldwide issue affecting millions of people who suffer from diseases caused by contaminated food. Policy makers are looking to enhanced quality management systems for tracing food back to its source. This report will give producers, researchers and consumers a summary of efforts by Iowa State University Extension in food safety, quality management systems and traceability of grain and livestock products.
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PM 1995
Using Organic Agriculture and Sustainable Crops and Livestock in the Local Food System
The local food system is one of the fastest-growing markets in agriculture. Learn more about using organic agriculture and sustainable crops and livestock in local food systems.
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