schedules

WELCOMING + COMMUNITY SOAP BOX

These concise presentations serve as a springboard for broader discussions and networking. Designed to activate insights into the diversity of stakeholders in the room, these snack like presentations are sure to generate conversation and enhance our networking.

EXPLORING SALES CHANNELS FOR GROWTH

During this session we will explore the various sales channels available for farm and food producers including direct-to-consumer and wholesale options. Learn ways to market in each channel and how to set your business up to transition between them for sustainable growth. Sales channels we'll cover include subscription models, restaurants, pop ups, e-commerce, and more. You'll walk away with fresh ideas you can implement into your business regardless of how you currently sell.

LOCAL LUNCH

CULTIVATING CONNECTION: HOW PERRENIAL AGROFORESTRY FEEDS DIVERSITY AND MARKET OPPORTUNITY FOR PRODUCERS AND BUYERS

In the face of climate uncertainty and the growing demand for resilient local food systems, perennial crops like nut trees, fruit trees, and berry bushes provide a sustainable solution. This session will delve into the potential of crops such as chestnuts, walnuts, and mulberries, alongside integrated animal systems like silvopasture, within the Kootenays’ unique climate. We’ll explore practical strategies—such as alley cropping and integrated orchards—that enable producers to diversify their yields, reduce risks, and bolster local food security. These systems not only offer ecological benefits but also open up new market opportunities for both producers and buyers by fostering sustainable, long-term growth. Much like a mycelial network, perennial agriculture forms a resilient, interconnected system that promotes innovation and diversity. By connecting perennial crop production with processing and distribution, we can create a thriving ecosystem for regional food systems. The discussion will also highlight the crucial need for local food manufacturing, storage, and distribution infrastructure to support these efforts, ultimately unlocking the untapped potential for both farmers and buyers in the region.

MUSHROOM GROWING FOR GROWERS WHO DON'T GROW MUSHROOMS

Mushroom grower Robin Mercy showcases simple and effective uses for mushrooms outside of the context of commercial cultivation, looking at ways that our fungal friends can enhance our growing systems, heal damaged landscapes, recycle our waste streams and more, in a fun, engaging, and practical presentation for current and future fungal allies.

BALANCING ACT: REGIONAL NEEDS, ASPIRATIONAL GOALS, AND THE BUSINESS OF RUNNING A FOOD HUB

"What exactly is a food hub, and what roles do they play in a resilient food system in BC?" The answers are more complex than they seem. Food hubs must balance regional needs, community goals, and the realities of running a sustainable enterprise. In this presentation, we will share key findings from our research on food hubs within regional food systems, highlighting the opportunities and challenges they face in fulfilling their diverse roles. We’ll conclude with a discussion on strategies to strengthen their long-term sustainability.

TASTE OF THE BASIN - Featured Producer

PANEL: STRENGTHENING RESILIENCE: EMERGENCY PREPAREDNESS FOR FOOD BUSINESSES

After another challenging summer of wildfires, crop losses, and marginal working conditions, it’s time to take stock of how emergencies impact our food businesses. What lessons can we gather from our local and regional experiences to better prepare for future crises? This panel brings together experts and industry leaders to share practical strategies for building resilient operations and communities. Through real-world examples and current initiatives, panelists will discuss how to create effective emergency plans, identify and mitigate risks, and explore collaborative approaches to safeguarding food systems during times of crisis. Whether you’re a producer, processor, retailer, or distributor this session will bring together valuable insights to help you adapt and thrive in the face of unexpected challenges.

BITES AND SITES: A TASTE OF NAKUSP

Embark on a culinary adventure with Bites and Sights: Taste of Nakusp! This unique progressive dining experience combines tapas tasting with a fun, interactive scavenger hunt. Armed with a map, participants will explore Nakusp’s hidden gems, savor local bites, and check off each stop along the way. Discover the town’s flavors and sights as you indulge in a delicious and playful evening of food and exploration!

HOTSPRING SOAK

Its a great night to soak up all that information and continue networking in the steamy waters. If you are one of the first 150 attendees to purchase a ticket you will get a voucher for a free soak! Dip fee is $14 without a voucher. Hot springs are open until 9:30pm