10th Annual Farm and Food Leadership Conference

September 25-27, 2016 | Bastrop Convention & Exhibit Center | Bastrop, Texas

1408 Chestnut Street, Bastrop, TX 78602

 

Thanks to everyone who made the 2016 Conference such a success! Check back here soon for news about our 2017 Conference. In the meantime, here’s what happened at the most recent event.

 

2016 conference logo

Do you want to …

  • Get the latest news about sustainable farming and local foods? 

  • Connect with other people who are passionate about these issues?

  • Be able to make a difference for the future of local agriculture?

Then join us at this year’s Farm & Food Leadership Conference
on September 25-27 in Bastrop, Texas!

This unique conference focuses on the policies and regulations affecting our farms and our food.  Whether you are a farmer, consumer, chef, local foods business owner, or nonprofit advocate, you will find useful information and tools to help support the growth of the local and sustainable food movement.

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Click on the menu links above for all the details on the program, speakers, how to register, and more!


Highlights:

  • In-depth pre-conference workshops to help farmers and producers with practical solutions: How to form a successful co-op, food safety for produce growers, and productive and profitable eco-farming (both livestock and crops).
  • Top speakers on a variety of topics including nutrition, sustainable sourcing at restaurants and retailers, food waste, water policy, farm support programs, GMOs, food freedom, and more.
  • Keynote speaker Dr. John Ikerd, farmer, economics professor, author, and a leading speaker in the sustainability revolution.
  • Networking with individuals and businesses who care about our local farms and food
  • Enjoy a delicious lunch each day prepared with local and organic ingredients.

 

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Presented by

Farm & Ranch Freedom Alliance

and Council for Healthy Food Systems

 

QUESTIONS? Contact Teresa@farmandranchfreedom.org or call (254) 697-2661.

 

 

 

 

Watch the video created by the Food Studies Project at the University of Texas at Austin from the 2012 conference: