Working Groups

In support of the Council’s mission to strengthen the economic, environmental, cultural and social foundations of Colorado’s local and regional food systems, COFSAC members identify and lead issues-based working groups. Working group membership is open to non-council members. Please contact Alex.Dejoy@colostate.edu if you are interested in joining the efforts of one of the groups listed below.

Conserving Agricultural Lands and Water

Time and again stakeholders cite water scarcity and loss of agricultural lands as key issues shaping the current and future dynamics of the state’s food system. This working group conducts research, convenes state-wide partners, and supports stakeholder education and engagement to further innovative and equitable strategies to ensure Colorado food producers have a place on the land for generations to come.

Universal School Meals

Focusing on K-12 meals and school nutrition, this working group researches and develops recommendations for increasing healthy food access for all Colorado children. Synthesizing existing studies and primary data collection from Colorado school nutrition stakeholders, this group works to identify the potential impacts of making school meals free for all students.

Federal and State Funding

The federal and state funding working group was formed with a three-fold mission: 1) to compile information on  opportunities that support food systems in an era with great growth and changes in funding, 2) explore and share the criteria and priorities of those funding programs and how they align with COFSAC and broader Colorado food system issues, and 3) assess how Colorado has “performed” in securing federal funds and investing state funds in areas that align with COFSAC’s mission.

Institutional Procurement

Colorado institutions allocate millions of taxpayer dollars each year to purchase food. In many cases, these institutions’ food purchasing practices are significantly impacted by state rules, regulations, and reporting requirements administered by state agencies. This working group researches and promotes existing and innovative local procurement policies, incentives, and data collection initiatives that can expand and improve the positive impact of public procurement from local food producers.

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