May 2026 || Newsletter Edition 188

CSU Food Systems Spotlight

Catherine Grant

Graduate Student, Department of Agricultural and Resource Economics at CSU

Originally from Ghana, Catherine developed an early interest in economics by observing how local food markets shaped livelihoods in her community. She went on to earn her M.S. in Agricultural and Applied Economics from the University of Wyoming.

Her master’s research focused on quantifying the price elasticity of water demand in Cheyenne, Wyoming, with implications for drought management and policy in the Colorado River Basin. She has also contributed to research on water rights transfers in western markets, published in the Agricultural and Resource Economics Review. At CSU, her doctoral research examines the long-term effects of California’s water conservation mandates during major droughts, focusing on how policy interventions shape resource use over time.

This summer, Catherine is bringing her research to Larimer County’s food system as a CSU Extension Intern. She will conduct a national policy scan, engage with local farmers and food businesses, and develop practical economic recommendations to support local food sales. Through this work, she aims to strengthen her ability to translate research into real-world impact and continue building a career focused on applied, community-based scholarship that serves agricultural communities.

HACCP Training at CSU Pueblo

Get HACCP certified at this two-day training on May 27-28 hosted by Nourish Colorado and CSU Extension at CSU Pueblo.



Nourish Colorado and CSU Extension are proud to host a two-day Hazard Analysis Critical Control Points (HACCP) Training designed to equip food producers, processors, and industry professionals with the knowledge and skills needed to develop and implement effective food safety plans.

This hands-on training follows the nationally recognized curriculum developed by the International HACCP Alliance. Participants will gain practical tools and insights to meet regulatory requirements, strengthen their operations, and protect public health.

Cost for very small processors is $250; cost for small and large processors is $550.

Note that additional support may be available as well as funds for lodging for those located outside the Pueblo area. Contact Christian Gomez (c.gomez-navarrete@colostate.edu) for more information.

Learn more and register here.

Arkansas River Panel Discussion

Join the Colorado Sun in Rocky Ford on May 7th for a panel discussion on the Arkansas River and how the water is being shared. This conversation will be useful for all who live in the region, as well as those interested in agriculture, environmental issues and water quality. 

Panelists include:

• Representatives from Aurora Water and Colorado Springs Utilities
• Commissioner from Otero County commissioner
• Jack Goble of Lower Arkansas District
• Dr. Mike Bartolo, retired CSU vegetable crop specialist

This free event will kick off with a photo slide presentation from a photographer who documented people in the region as part of the What is a river? series. Refreshments and snacks will be served.

RSVP and learn more here.

Summer Farm Courses at Old Fort Hesperus

The Old Fort is offering five farming courses this summer season! Join for a 6-week course on Wednesdays starting May 19, 2026 to grow your knowledge about farming, plants, animals, and tools. All classes will be held in person at the Old Fort in La Plata County. Scholarships are available and, if you are a farmer with employees who would like to attend courses, we are offering stipends to support you and your employees.

Register here!

Annie's Project Facilitator Trainings

Annie's Project is hosting facilitator training sessions. Registration is limited to the first 20 participants. All sessions are virtual and there is no charge for the training.

Virtual National Annie’s Project Facilitator Training (8 hours)

All 8 hours must be completed to be certified as an Annie’s Project facilitator. If you are interested in hosting Annie's Project in your county, the first step is to become a trained facilitator by taking this course. 

• May 12-13 (9am – 11am and 1pm – 3pm MST). Times repeated on both days.
• September 15-16 (9am – 11am and 1pm – 3pm MST). Times repeated on both days.
• November 9-10 (9am – 11am and 1pm – 3pm MST). Times repeated on both days.

Register here: https://forms.gle/bjkayT2KVwpUskq87 

Contact Jenny Beiermann (jenny.beiermann@colostate.edu) or Karisha Devlin (karisha@anniesproject.org) with questions or for more information. 

2026 Mountain Meat Summit

Take part in the 2026 Mountain Meat Summit on June 12-13th at the CSU Fort Collins campus. The two-day event will bring together producers, processors, and industry experts to explore new opportunities in value-added meat products and resilient business development. Through hands-on tours, interactive workshops, and producer-led panels, attendees will gain practical tools for market analysis, product development, pricing, and food safety, while connecting with peers and showcasing innovative products at the New Product Expo. Whether you’re refining an idea or scaling your operation, this summit offers actionable insights and meaningful connections to help grow your business. Learn more here.

Registration for the full technical program is $35, tour registration is an additional $25. Register here!

Training Programs at the Food Finance Institute

The University of Wisconsin's Food Finance Institute (FFI) is offering these upcoming programs:

• Navigating Uncertainty (begins May 4th) - Develop strategies for planned and unplanned changes, craft resilient approaches to market and supply chain disruptions, and generate future scenarios for enterprise planning.
• Raising Equity (begins May 8th) - Learn to make your business model investment-worthy, start assembling your financial package request, develop a plan for successfully raising debt and equity, and prepare a business pitch.
• Ingredient Technology: Foundations of Scalable Food Businesses (begins May 8th) - Equips you with the technical expertise needed to move from recipe to commercial production, covering ingredient functionality, sourcing, packaging, food safety, and more.
• Funding Your Farm's Future (begins June 3rd) - For people looking to to grow their farm and those who want expert guidance to strengthen their applications and deals.
• Financial Foundations for Food Brands (begins June 8th) - Define your customer and your unique value, understand costs to ensure profitability, and master key financial documents for growth.
• Consultant Training (begins June 11th) - Learn market trends and business models; master financials, performance, and funding strategies.

Learn more and sign up here.

New Online Course for Aspiring Farmers, Ranchers, and Food System Workers: Exploring Your Farm Dream

Exploring Your Farm Dream is a new online course offered by CSU and the Colorado Building Farmers and Ranchers Program for people looking to equip themselves with the knowledge, skills, and business strategies for a future in agricultural production. This self-paced course is designed for learners who have limited experience in agriculture. Visit the course website here for more information.

Participants can expect to:

• Learn from CSU Extension faculty instructors with expertise in agricultural business management
• Get access to strategic personal and business planning insights, tools, and resources
• Assess preparedness for starting a farm-based business aligned with your resources, skills, and goals
• Explore a variety of different pathways and business models in ranching, agriculture, and food systems

The course consists of 10 modules, which learners will have access to for a full year. Registration costs $150. Register for the course here.

Food Safety and Business Training for Colorado Cottage Foods Producers

Learn how to safely produce food from home as a cottage food business. This course covers a variety of topics, including: basic food safety, foods that are permissible under the updated Colorado Cottage Foods Act, ingredient labeling, special considerations for food preparation at high altitudes, and safe food sampling best practices. Registration is $55.

For dates of online and in-person classes and to learn more, check the website here.

Farm Resilience Online Course

Learn practical strategies and tools to boost your farm’s resilience amidst the challenges of climate change. This self-paced, online course is designed specifically for farmers and ranchers in the West, focusing on real-world solutions and hands-on techniques.

Join a community of like-minded individuals and gain the knowledge you need to secure your farm's future. CSU was fortunate to partner with this program to develop some of the content and decision tools.

Enroll today and deepen your journey towards climate resilience and sustainability.  

Funding Opportunities

Food Finance Institute's Fellows Program

The University of Wisconsin's Food Finance Institute is opening applications for the Fellows Program. This free business accelerator supports food-focused entrepreneurs through the process of building an investible business model which includes a financing strategy unique to your business, to grow and scale. This national program serves Food, Beverage, Technologies, Value-Added Agriculture, and Processing businesses. Applications are due May 14th.

You should apply if:

• You’re ready to scale your food or beverage business with a solid financing strategy
• You want expert one-on-one coaching and peer support to refine your model
• You're seeking tools to secure investment & increase pitch effectiveness
• You’re looking for free, high-impact training valued at over $10,000

Apply for the Fellows Program here.

USDA Announces Local Agriculture Market Program Funding Opportunities



The U.S. Department of Agriculture (USDA) has opened applications for its Local Agriculture Market Program (LAMP) grants to support the development, coordination, and expansion of direct producer-to-consumer marketing; local and regional food markets and enterprises; and value-added agricultural products. These include the Farmers Market Promotion Program (FMPP), Local Food Promotion Program (LFPP), and the Regional Food System Partnerships (RFSP).

AMS will be hosting a webinar for applicants to each of these grant programs, as well as office hours. To register for any webinars in this series, visit the AMS Grant Webinars page.

USDA is accepting applications for these grant programs until June 5, 2026.

LAMP and its accompanying grant programs are administered by USDA’s Agricultural Marketing Service (AMS) and are funded through the 2018 Farm Bill. For more information, visit the AMS LAMP webpage.

USDA Protection and Recovery Resources



USDA provides a suite of disaster assistance programs to help offset losses as well as crop insurance and other coverage options to help manage risk and provide a safety net. USDA’s Farm Service Agency, Natural Resources Conservation Service, and Risk Management Agency offers a number of options.

Learn more about USDA's disaster assistance programs here, and the Noninsured Crop Disaster Assistance Program here. The Risk Management Agency of USDA has crop insurance resources here.

Food Hub Operator's Toolkit

USDA AMS, in partnership with the University of Vermont and Michigan State University, investigated the main roles of food hub operators and the progression of their work from start up, to expansion, to innovation.

Many Hats – A Food Hub Operator’s Toolkit is a central depot of resources that will support food hub operators in the roles they may play at each phase of a food hub’s lifespan. It provides peer-generated knowledge, industry context, and direct links to existing and relevant resources across organizational, value chain, operations, and partnership development. This project is accompanied by a four-episode podcast series available through The Food Hub Podcast.

Characteristics of Regional Food Policy Councils

Interest in regional approaches to food system planning, development, and governance has grown dramatically in the last decade, including that of food policy councils (FPCs). Due to limited information on regional FPCs, AMS and researchers and practitioners from Ohio State University, Colorado State University, and Johns Hopkins Center for a Livable Future partnered with 11 regional FPCs through an 18-month community of practice. They explored the unique opportunities, challenges, and needs of regional FPCs and developed resources to inform and support regional work.

These resources offer insight from the community of practice to support FPCs and other groups taking a regional approach. Visit the project website to view the resources and to learn more about the project background and takeaways.

Cultivation Station: A Colorado Proud Podcast

Cultivation Station is a business development podcast from the CO Department of Agriculture's Colorado Proud program. The podcast dives into the rich and diverse world of food and agricultural businesses. Whether you are just beginning to think about starting a food or ag business in Colorado, or your operation is up and running, there are many expert insights and insider tips to help you be successful.

Find the full list of podcast episodes here.

Poudre Valley Community Farms Land Access Bulletin

Poudre Valley Community Farms has launched a bulletin designed to connect producers with land and water access opportunities across the Front Range. Each issue will feature current listings and announcements that support long-term access and stewardship, intended for producers seeking land and landowners looking to connect with growers.

Sign up for the bulletin here.

List Your Business in USDA AMS Local Foods Directories

The USDA Local Foods Directories allow you to market your local food business to a wider nationwide audience. In particular, make sure your agritourism venture is featured in the USDA Local Food Directories! To create a new listing, answer quick and easy questions about the status of your business so consumers can learn more about you.

Click here to sign up for the directory.

From Our Communities

Complete the 2026 Food Business Survey

Are you a food business operating out of a shared kitchen? The Food Corridor wants to hear from you. Their 2026 Food Business Survey takes about 10–15 minutes, and your responses are completely anonymous. Participants are entered to win one of three $100 Amazon gift cards.

Take the survey: https://colostate.az1.qualtrics.com/jfe/form/SV_e8P6MoBnf0w1BUW

Results will be presented at the Shared Kitchen Summit, October 12–14, 2026, in Providence, Rhode Island.

Colorado Ag Labor Survey for Employers

Each year the Colorado Department of Labor and Employment (CDLE) is required to document the prevailing wage and practices for a particular segment of the Colorado agriculture sector and report these back to the US Department of Labor.

For the 2026 survey, CDLE is collaborating again with Colorado State University Extension (CSUE) to develop and deliver the online survey and then analyze and report to CDLE on survey findings. In this year’s survey, CDLE is focusing on livestock producers in Colorado and their 2025 entry level job wages and practices related to herding, shearing, feeding, watering, animal birth, animal health, animal harvest, etc.

• Survey Part I: General characteristics of all respondents
• Survey Part II: CDLE Prevailing Wage and Practices questions for livestock producers only (required)
• Survey Part III: CSUE Labor Factors questions for all farmers and ranchers (a continuance of this annual survey to document how labor challenges are affecting Colorado farms and ranches)

Did you know there is no research group that gathers wage data paid to non-H-2A farm workers in Colorado? Your responses will help answer this question for Colorado policy makers plus provide important information about the services you provide to workers. Survey data will also provide crucial information from the entire Colorado ag sector to inform public policy not collected anywhere else.

The maximum duration of the survey is 10 minutes. If you are not a livestock producer your survey time is roughly 5 minutes. You can start, stop, and come back to complete the survey before it closes June 30th.

All responses are voluntary and anonymous and there are no risks or benefits to taking or not taking the survey.  

Questions? Kerri Owen, kerri.owen@state.co.us and Adrian Card, adrian.card@colostate.edu.

Take the survey here: https://colostate.az1.qualtrics.com/jfe/form/SV_0fbK1rwHDbdgkp8  

USDA Local Food Survey

USDA’s National Agricultural Statistics Service (NASS) is conducting the Local Food Marketing Practices Survey to gather data on the production and local marketing of foods. Information includes the value of food sales by marketing channel, value of crop and livestock sales, marketing practices, expenses, federal farm program participation, and more. As consumer interest has grown and programs and policies for local foods have developed, the Local Food Marketing Practices Survey is critical to showing where the sector is today and helping to identify future needs.

The survey was mailed out January 6, 2026 to almost 64,500 producers nationwide. Producers who receive the survey are strongly encouraged to respond online at agcounts.usda.gov. Learn more about the local food survey by visiting nass.usda.gov/go/local-food. 

Connect with the Northwest and Rocky Mountain Regional Food Business Center

Although USDA terminated funding to the Northwest Rocky Mountain Regional Food Business Center, we are continuing to support our 131 Business Builder grant awardees in 6 states. Learn more about these grants here and view all of our grant recipients on a story map here.

Stay tuned for other Center updates here:

https://nwrockymountainregionalfoodbusiness.com/

as we adapt our programming and outreach to this new environment through continued collaborations with Center partners.