Economics of the Organic Food Industry in Florida

Thu-Vi Nguyen, Allen Wysocki, Danielle Treadwell, Derek Farnsworth, and Jennifer Clark

Cuba's Agricultural Markets

José Alvarez

ACOPIO: Cuba's State Procurement and Distribution Agency

José Alvarez

Overview of Cuba's Food Rationing System

José Alvarez

The Issue of Food Security in Cuba

José Alvarez

The Food Recall Manual (Version 2)

Keith R. Schneider, Renee Goodrich-Schneider, Douglas L. Archer, Michelle D. Danyluk, George L. Baker, and Chris Thomas

Protecting Perishable Foods During Transport by Truck or Rail

Jeffrey K. Brecht, Steven A. Sargent, Patrick E. Brecht, Jorge Saenz, and Leonard Rodowick

The Role and Impact of Technology on Supply-Chain Management in the Food Industry

Jonathan A. Watson, Allen F. Wysocki, and Ray A. Bucklin

This publication discusses various technologies and their applications in the food industry and shows how those technologies can impact supply-chain management. Written by Jonathan A. Watson, Allen F. Wysocki, and Ray A. Bucklin, and published by the UF/IFAS Department of Agricultural and Biological Engineering, reviewed March 2021.

Strategies to Assess and Enhance the Community Food Environment

Alicia Papanek, Catherine G. Campbell, and Karla Shelnutt

This document aims to enhance understanding of how community food environments (CFEs) are assessed and to present common strategies used by nonprofits, community organizations, Extension, and local and federal governments to improve CFEs. Written by Alicia Papanek, Catherine G. Campbell, and Karla Shelnutt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, May 2023.

US Food Shopper Trends in 2017

Lijun Angelia Chen and Lisa House

This study provides an overview of US food shoppers in 2017 and serves as a benchmark for policymakers and marketers of consumer food and beverage products for analyzing consumer trends in the future. A nationwide sample of 5,993 adults, all primary food shoppers in the United States, completed a survey in 2017 to learn about food-related perspectives and trends. Consumers differ in food shopping outlets, grocery spending, response to food price increases, food-related attitudes, food and beverage consumption patterns, and nutritional perceptions.

Cuba and US: Food Customs and Health

Agata Kowalewska and Edwin Makarevich

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Martin County, Florida Food System Study

Yvette Goodiel, William A. Messina, Jr., Lisa House, and Carol Roberts

Martin County, Florida has a rich agricultural history with farming and cattle ranching being important economic drivers since the early 1930s. Nevertheless, the county struggles to meet the balance between food supply and demand. Farmers often face challenges finding sizable, secure, well-paying markets, and the most consumers do not participate in local food transactions. This article summarizes two studies conducted to examine agricultural production in Martin County and its food processing, distribution and marketing systems and infrastructure to better identify potential constraints and opportunities for the local food system.

Disparities in Community Food Environments

Alicia Papanek, Catherine G. Campbell, and Karla Shelnutt

This publication reviews types of food environment disparities and their implications for food and nutrition security. Written by Alicia Papanek, Catherine G. Campbell, and Karla Shelnutt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, May 2023.

An Interview Guide for Assessing Change, Innovation, and Risk Management within the Food System in Response to COVID-19

David Outerbridge, Christa D. Court, Laura Birou, Catherine Campbell, Sebastian Galindo, Eyrika Orlando, Fritz Roka, and Kelly Wilson

Extension professionals were, and in many cases still are, heavily involved in assessing how the COVID-19 pandemic impacted agribusiness operations and the broader food system. This publication describes the process that a core project team of Extension professionals and researchers from the University of Florida and Florida Gulf Coast University followed to design and implement an interview guide to harmonize the collection of such information from food system businesses in Florida. We discuss benefits of this method, tools that improved efficiency during implementation, and considerations for others who might want to modify and use this interview guide in their own state or region.