Presentation on theme: "Missouri Regional Cuisines Project Elizabeth Barham University of Missouri-Columbia."— Presentation transcript:
Missouri Regional Cuisines Project Elizabeth Barham University of Missouri-Columbia
Project Concept: Using Ecological Regions and Labels of Origin to Market Missouri Wine and Food Products
Project Goals Sustainable rural development: economic, social, environmental Promote regional identity, action through labels of origin Provide new opportunities for rural regions faced with globalizing markets
Learning from international case studies: How do labels of origin work in other countries? What is needed to adapt this tool to Missouri?
Case study locations: France Appellation d’Origine Côntrolée (AOC) Charlevoix, Québec AOC-type labeling in the New World Duero/Douro River (Spain/Portugal) Environmental attitudes of producers
Charlevoix, Quebec New appellation request No existing appellation system Food product (lamb)
Team-building Approach Academic, government Research and specialty expertise Regional Team – private sector Set goals for their region
Experts Team: Academic Rural Sociology Community Policy Analysis Center Ag. Economics (tourism) Geography MO Folk Arts Program Natural Resources History Community Development Extension Community Food Systems & Sustainable Agriculture Program Ag. Extension (horticulture) Small Business Development Center
Experts Team: Government Missouri Departments of: Agriculture Division of Tourism Conservation
Year One Activities Survey Missouri wineries Economic impact on state Degree of regional coordination Current quality control measures
Missouri Wineries: A Toast to the Future By Elizabeth Barham Department of Rural Sociology University of Missouri-Columbia 2003
Year One Activities (continued) Choose pilot region with help of Experts Team
Year Two Activities (continued) Inventory food-related cultural assets towards development of a regional cuisine Map grape land in pilot region Survey related activities: festivals, regional fairs, etc.