PROJECT OUTPUTS

The project will concentrate and aggregate locally produced food products in one “digital library hub” and make available online the stories, videos, photos and interviews of Knowledge Keepers (Farmers, Ranchers and Gatherers), Makers and Food Artisans of the Southwest. The FRGSW project will provide users the following outputs:

DIGITAL LIBRARY

All the information (texts, images, videos etc.) uploaded to the Creative Knowledge Platform Application by Knowledge Keepers, Knowledge Seekers and Makers & Artisans, will be available to the general public, after a review by the Project Team. Online visitors will have the possibility to discover typical products and local food producers of the Southwest. 

DIGITAL LIBRARY

  • All the information (texts, images, videos etc…) uploaded to the Creative Knowledge Platform Application by Knowledge Keepers, Knowledge Seekers and Makers & Artisans, will be available to the general public, after a review by the Project Team. Online visitors will have the possibility to discover typical products and local food producers of the Southwest.

QR CODE FOR EACH LOCAL FOOD PRODUCERS PARTICIPANT

The Creative Knowledge Platform Application allows users to download free QR codes to be embedded in business cards, tabletops for marketing and promotion. The QR codes link directly to Knowledge Keepers profile in the CKP application where participants can continuously update their stories.

QR CODE FOR EACH LFP PARTICIPANT

  • The Creative Knowledge Platform Application allows users to download free QR codes to be embedded in business cards, tabletops for marketing and promotion. The QR codes link directly to Knowledge Keepers profile in the CKP application where participants can continuously update their stories.

INTERACTIVE E-BOOKLETS AND BOOK

The Interactive e-booklets will be organized around 10 regional ingredients – Agave, Prickly Pear, Mesquite, Beans, Chilies, Maize, Squash, Wheat, Melons and Beef – for a wide variety of audiences and uses. Starting from these booklets the Project Team will create a comprehensive book with additional information about the Southwest territory and its peculiarities.

INTERACTIVE E-BOOKLETS AND BOOK

The Interactive e-booklets will be organized around 10 regional ingredients – Agave, Prickly Pear, Mesquite, Beans, Chilies, Maize, Squash, Wheat, Melons and Beef – for a wide variety of audiences and uses. Starting from these booklets the Project Team will create a comprehensive book with additional information about the Southwest territory and its peculiarities.

GEO-TAGGED TRAVEL ITINERARIES

A web-based interactive map in the CKP application links the geospatial data associated with small family farmers, ranchers, regions of gathering and makers. It provides culinary tourists, food enthusiasts, and educators a mapping tool to develop individual itineraries to visit and experience sites of origin for regional cuisine.

GEO-TAGGED TRAVEL ITINERARIES

A web-based interactive map in the CKP application links the geospatial data associated with small family farmers, ranchers, regions of gathering and makers. It provides culinary tourists, food enthusiasts, and educators a mapping tool to develop individual itineraries to visit and experience sites of origin for regional cuisine.

QUARTERLY MARKETING REPORTS FOR LFP

Web analytics tools will be embedded within the CKP application to collect, report, and analyze website data and share them in marketing reports for Knowledge Keepers and to assess Key Performance Indicators (KPIs).

QUARTERLY MARKETING REPORTS FOR LFP

Web analytics tools will be embedded within the CKP application to collect, report, and analyze website data and share them in marketing reports for Knowledge Keepers and to assess Key Performance Indicators (KPIs).

TRAINING PROGRAMS AND STUDENT INTERNSHIP

In collaboration with University of Arizona Center for Regional Food Studies we plan to train 65 students over 9 semesters. The  trained students will have the chance to become knowledge seekers, strengthening their skills and helping in the development of the project.

TRAINING PROGRAMS AND STUDENT INTERNSHIP

In collaboration with University of Arizona – Center for Regional Food Studies we plan to train 65 students over 9 semesters. The trained students  will have the chance to become knowledge seekers, strengthening their skills and helping in the development of the project.

Credit pictures by: Mission Garden, King’s Avil Ranch and Julie Robinson.

The “Farmers, Ranchers, and Gatherers of the Southwest” Project seeks to strengthen the economic sustainability of local food business enterprises of farmers, ranchers, gatherers, and artisanal food makers in southern Arizona by providing no-cost marketing strategies and resources to increase their presence in new and existing markets with an indirect, producer-to-consumer, online marketing platform and mobile application. The project goal is to provide a simple, no-cost indirect pathway for Local Food Producers (LFP) as a means to develop new marketing channels to reach consumers, retailers, institutions, culinary tourists, and restaurants. 

PROJECT CREDITS
Project leader: ITKI Foundation
Main Partners: Pima County, Tucson City of Gastronomy; Tech Gap Solutions LLC
Partners: Visit Tucson, University of Arizona – Center of Food Studies.
Supporters: Mission Garden, Local First Arizona Foundation along with
the support and involvement of a number of Knowledge Keeper;
Advisors, such as Don Guerra with Barrio Bread;
Concept and realization: Pima County, ITKI Foundation;
Communication and graphic project: ITKI Foundation, Tech Gap
Solutions LLC (TRusT™ Team).

FRGSW TM  INTERNATIONAL TRADITIONAL KNOWLEDGE INSTITUTE FOUNDATION