Processing Facilities in Alaska

The ‘bricks and mortar’ tier of our Local Food campaign emphasis the need for in-state infrastructure to help Alaskans preserve and prepare food for personal use, education, storage, and for sale to markets such as state institutions and schools. 

According to the Alaska Division of Agriculture, out of the $2.5 billion spent on food in 2007 only 1% of these dollars went to Alaskan agricultural products.  Processing facilities would make it possible to preserve Alaska produce for year-round, in-state consumption, reducing our reliance on Outside goods and strengthening our local economy.  Farmers would have a market for their leftover produce and opportunities to expand their production.  Processing facilities would enable pre-packaging of Alaska Grown foods such as potatoes in such a way that state institutions such as schools could purchase in bulk within their current system for preparing food.  Community kitchen components would create a space where small-scale growers, chefs, berry pickers, students etc would have an opportunity to cook, preserve, sell, and learn in a DEC approved facility.

There are several ideas for models of processing facilities statewide, including a ‘mobile’ processing facility and a three-phased Mat-Su facility with juicing, flash-freezing, and community kitchen capacity.  With the goal of educating ACE members on the history of processing facilities in Alaska and compiling for the first time much of this information from diverse perspectives, ACE intern Kyla Byers has volunteered months of her time to research this topic.  Check back to see her completed research!

Also, check out HB 70, Representative Carl Gatto’s ‘Farm-to-School Act’ that passed the State Legislature during the 26th session of the AK State Legislature.  This law would make it easier for schools to purchase Alaska Grown products and facilitate opportunities for students to learn more about farming.

E-mail Alli or call 274-3662 with questions.