URI brings together stakeholders for 7th Annual R.I. Food System Summit
The summit, "Setting the Table," for a 2030 Food Vision focused on the next iteration of Relish Rhody, the state’s food strategy, and developing a more resilient, sustainable and equitable food system. (URI Photos/Nora Lewis)
More than 350 people have tuned in to learn about and discuss Rhode Island’s food future as part of the 7th Annual Rhode Island Food System Summit. Hosted by the University of Rhode Island, the summit focused on “Setting the Table for a 2030 Food Vision” 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’s 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.
Speakers
also focused on efforts to grow and innovate aquaculture and agriculture within
the state.
This
was the 7th Annual Rhode Island Food System Summit hosted by the University of
Rhode Island.
The food summit was organized by the URI Business Engagement Center and the Rhode Island Food Center at URI. “We are so thrilled to once again host this annual event bringing together government, academic, business, and community leaders to move Rhode Island’s food system into the future,” said Katharine Hazard Flynn, executive director of the BEC, who emceed the day’s events.
“Rhode Island’s 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.”
“As
the state’s land and sea grant institution, URI is at the forefront of research
and innovation – especially in agriculture and aquaculture innovation,” said
URI President Marc Parlange in welcoming the group. As an example, he noted
Vice President Kamala Harris’ recent trip to the Philippines where she met with
members of a URI team leading an international initiative to create sustainable
fisheries in the country.
“URI
is the ideal convener for this summit,” said Parlange. “We have big plans and a
vision to advance aquaculture and agricultural technology in Rhode Island, to
support the growth of the state’s food industry and meet the growing needs of
the food system – from controlled environment agriculture, to expanding the
oyster industry and fisheries within the state.”
Stelmaszyk discussed the development of Relish Rhody 2.0, the second iteration of the state’s 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’s 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.
Stelmaszyk
noted numerous new programs and investments in the state’s 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.
“Today,
one in three Rhode Island households can’t afford adequate food and,
unfortunately, this rate is even higher for single parents and communities of
color,” said Stelmaszyk. “We cannot accept this reality.”
She
explained that inflation, the impact of weather on crops as well as supply
chain issues all play a role in this – 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.
“Our 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,” 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’t grow in volume – like dairy and grains –
and exporting what we can – like seafood – 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.
Through its College of the Environment and Life Sciences and other colleges within the University, as well as through Cooperative Extension, URI 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.
One
such example is the partnership between the University and Matunuck Oyster
Farm, founded and owned by URI graduate Perry Raso ’02, M.S. ’06, 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’s borders, it will also be a place for
research.
The
new hatchery will be Rhode Island’s third. The supply of oyster seed for farms
on the East Coast of the United States is limited leading to shortages at times
– something Raso has experienced himself. The hatchery would seek to fill that
need, supplying seed to oyster farms up and down the coast.
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 “test kitchen” with a captive
audience, Raso sees opportunity to develop something desirable for more
mainstream markets.
Raso
and others in the aquaculture industry have come to rely on the University as
an important resource – counting on the knowledge and support of experts at URI
to help them problem solve. Ticking off a variety of issues impacting the
growth and mortality of oyster crops, Raso explained, “Over the years, we – and
other farmers in Rhode Island – have always been fortunate to be able to lean
on URI to get answers to those questions.”
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. “Whereas the farms can be a huge ask – we’re
using the public trust – at the same time it (farming) is improving the water
quality and habitat and biodiversity. So, there’s a balance,” he said.
Gomez-Chiarri
added, “We need aquaculture if we want to continue to eat seafood because we
can’t rely only on harvesting in the wild. It’s not sustainable – so we do
require farming. And farming can be done well – or it can be done really
badly.” She went on, “It’s 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.”
Keynote
speaker Egan echoed these sentiments of balance and the interconnectedness of
our food system with environmental impacts and climate throughout her remarks.
“I get excited about the role that food-related climate solutions can play,”
she said. “Climate, in particular, is so overwhelming and daunting – but many
of the solutions actually do lie in food and agriculture.”
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:
Thursday,
Feb. 16 Good Food Jobs:
Cultivating People to Elevate the Food System
Date, TBD Preserving & Growing
Agriculture & Seafood Industries
Date, TBD Local Food for Local
Kids: Understanding the Farm to School Market
Tuesday, April 11 Cultivating Food
Innovation and Entrepreneurship
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/ .
