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Food Systems

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Farms Selling Local Foods

Producers who sell food locally are a small and slowly growing share of the U.S. agriculture industry.

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Horticulture newsletter

Sign up for the MU Extension Commercial Horticulture newsletter for information on fruit & vegetable production topics including pest & fertility management, field & high tunnel production, sales & marketing, & more.

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Missouri Ag Intel

Check out Missouri Ag Intel’s five decision tools to discover new crop opportunities and determine whether particular crops would be well-suited for your farm!

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Food safety in blessing boxes

MU Extension State Food Safety Specialist, Londa Nwadike, provides food safety and nutrition guidelines for items donated to outdoor blessing boxes or little free pantries.

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Circular illustration showing processes of food systemsFood systems encompass all the people, processes and infrastructure involved in getting food from the farm to your table. Increasingly, Missourians are seeking information about how their food is produced, harvested, processed, distributed, marketed and accessed so that they can support their local communities. On this website, you — as a farmer or food business owner, consumer or community leader — will find information and resources to help you:

  • Create food systems that provide for profitable, thriving farms and businesses;
  • Steward our natural resources;
  • Ensure a safe and affordable food supply; and
  • Strengthen community relationships in rural and urban Missouri.

  • Introduction to Local Food Systems guide

    This MU Extension guide explores the concept of local food systems and gives an overview of the benefits of creating new opportunities within our community food systems.

  • Sectors of food systems

    The Sectors page provides MU Extension programs and publications and other resources that will help you learn more about and develop different parts of the food system.

  • Partnerships and collaborations

    Learn more about how this is a necessary part of local food systems, including how the MU Extension Food Systems team takes a collaborative, multi-disciplinary approach.

 

Publications

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Vacuum and Reduced Oxygen Packaging

Publication date: July 1, 2023

Londa NwadikeConsumer Food Safety SpecialistKansas State University and University of Missouri ExtensionReduced oxygen packaging (ROP) of meats and food may offer some benefits to retail food establishments. However, it is important to understand the ...

Food Safety Tips for Consumers: Meal Delivery Services

Publication date: July 1, 2023

Cheryl BarnesKansas State UniversityLonda NwadikeConsumer Food Safety SpecialistKansas State University and University of Missouri ExtensionIt’s important to keep food safety in mind when receiving meal deliveries or getting groceries delivered. ...

Food Safety Tips for Consumers: GMOs

Publication date: July 1, 2023

Cheryl BarnesKansas State UniversityLonda NwadikeConsumer Food Safety SpecialistKansas State University and University of Missouri ExtensionGenetically modified organisms, or GMOs, are foods developed using genetic engineering. This brief fact sheet ...

Market Channels for Locally Raised Foods

Publication date: Dec. 1, 2022

Alice RoachSenior Research Associate, Applied Social SciencesJoe ParcellProfessor, Agricultural Economics; Director, Center for Risk Management & Research; Kansas State UniversityFor local food producers, marketing decisions are as important as ...

Adding Value in Agriculture, Food and Forestry

Publication date: Oct. 1, 2022

Mallory RaheAssistant Professor, Agricultural Business and Policy ExtensionAlice RoachSenior Research Associate, Applied Social SciencesRyan MilhollinState Specialist, Agricultural Business and Policy ExtensionFarm businesses can increase income by ...

Introduction to Local Food Systems

Publication date: Sept. 1, 2022

Mary HendricksonAssociate ProfessorRural SociologySarah Hultine MassengaleExtension State Specialist in Community Development andAssistant Extension Professor, University of Missouri-St. LouisThe local production and marketing of food has reached a ...

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