A simple step to help farmers thrive

FairShare works hard to support farmers, but no single organization or person can provide all the resources a farm needs to thrive. 

That's why extended networks of support, like the Midwest Vegetable Growers Network (MVEG) organized by FairShare, are so important!

Before joining MVEG, Dan struggled to find organic-specific information to share with the vegetable growers he serves through his work at Iowa State University Extension & Outreach. Through MVEG, Dan now has a strong network of colleagues across the Midwest he can rely on to find the best resources for those growers. 

Dan (in white) talking with farmers during an MVEG field day.

Organic vegetable growing can be isolating. The MVEG Network links organic growers and ag professionals across the Midwest.

Nick, a Minnesota farmer who also works for the Land Stewardship Project, has found that being part of MVEG means he and other farmers can tap into deeper pools of knowledge and resources. 

This is where you come in!

Supporting these crucial connections leads to local growers thriving and providing high quality food to our communities. 

Farmers grow our food - but they can't do it alone.

Will you join us in strengthening these networks of support? Make a gift here.

Growing a Crop of Future Farmers

It’s National Apprenticeship Week (April 26-May 2), and we’re excited to highlight our Organic Vegetable Farm Manager Apprenticeship Program!  An accredited program in Wisconsin, 27 apprentices have graduated since 2021. 

Apprenticeships are a powerful way for aspiring farmers to develop the skills they need for a meaningful and successful farming career.  Farmer educators and apprentices alike bring their unique experiences and desires to the program, which helps shape their participation.

Since the program was first registered in 2018, it has been amazing to see the connections that emerge through cohorts learning alongside one another, where they land after graduation, and how they’re putting their skills to use. One such example is Gwenyn Hill Farm, in Waukesha, Wisconsin, where a graduate from the apprenticeship is now a farmer-educator at the same farm!

Liz, who graduated from the program in 2022 and is now the Vegetable Production Manager at Gwenyn Hill, is shepherding Kim through the program. Kim will graduate from the apprenticeship program at the end of the season in 2026.

Liz shares: “After years of working with farmers and local food producers through a small farmers market, I had the opportunity to complete a farming internship at Granor Farm in Three Oaks, Michigan in 2018. Over the course of six months, I experienced the joys and hardships of organic farming. I also learned just enough to know that I have a lot more to learn when it comes to farm work and local agriculture systems. 

To me, these past experiences demonstrated that farming is a way to care for the land and its inhabitants.” It was at this point that Liz joined the apprenticeship cohort.

Caring for the land and environment is a common thread of those who enter this field as a first generation farmer, and it provides practical applications of sustainability that are a great foundation for many paths within the food system.

Another common thread that spurs entrance into the apprenticeship is food and the belief that all people deserve easy access to fresh, nutritious foods. 

“Throughout my life, I have questioned the food systems that we live with. It started in middle school when we were presented with a documentary on commercial agriculture,” states Kim.

“People living in low-income neighborhoods should have access to fresh food as much as anyone else. I farm to learn about the land and to create habitats for creatures. I farm to connect with my roots. I farm in the hope of one day educating the community. But most importantly, I farm for the boys and girls out there who were once like me. Children with little to no access to farm-fresh foods, this is for you.”

Regardless of background, experience, or ultimate goals after graduation, the Organic Vegetable Farm Manager Apprenticeship is a solid path for practical, active learning and engagement with the local food and farming community. At a time when the average age of the American farmer is 58 years old and important federal funding for aspiring farmers is being cut, programs like the Organic Vegetable Apprenticeship Program are a crucial entry point for the next generation of farmers.   

We hope you’ll join us in celebrating both the apprentices and the farmer-educators that are shaping the future of organic agriculture through this program!

5 Ways to reduce your food waste

Did you know you can make a big impact on the world, just from your kitchen? Approximately 1 billion tons of food, nearly one-fifth of all food available to consumers, is wasted each year. 

This food waste creates a big environmental footprint, generating up to 10% of global greenhouse gas emissions. To celebrate the International Day of Zero Waste, we’re sharing five small, manageable changes you can make to help you reduce food waste (and maybe save some money, too)!

1. Plan meals around what you already have 

Checking your fridge, freezer, and pantry before you go shopping helps use up food before it spoils. Consider creating a “use-it-up” meal each week like a soup, curry, or stir fry to use up whatever needs using. 

2. Sign up for a CSA share 

A Community Supported Agriculture (CSA) share is a great way to reduce food waste - both in your home and on the farm! CSA farmers know in advance how many shares they need to fill, which reduces the likelihood of overproduction - a huge contributor to agricultural waste. 

Receiving a weekly share encourages members to be more creative and resourceful in their cooking, learning about new veggies and how to enjoy them! Find a share near you here.

3. Store food in ways that help it last

A few simple adjustments on how you store your produce can extend the life of your fresh food:

• Put herbs upright in a jar with a little water

• Leafy greens stay fresher in a container with a cloth to absorb moisture

• Keep produce that needs to be eaten quickly at the front of your fridge or keep it eye-level so it’s top of mind 

There are plenty of produce storage charts available online to help remind you of specific storage tips to keep your fruits and veggies fresh. 

4. Make the most of “ugly” produce 

Don’t be afraid of the wrinkled carrots or soft tomato at the back of your fridge! Turn less than perfect veggies into soups, sauces, or stock. Use overripe fruit for baking. Take that stale bread and make breadcrumbs. 

5. Compost what you can’t use

Food waste and scraps make up the largest part of trash in Wisconsin landfills (up to 20%). Composting your food scraps not only keeps them out of landfills, it also returns carbon and important nutrients to the soil! 

New to composting? Check out some composting resources here!

Small steps make a difference in the world

Reducing waste doesn’t require perfection, just small changes. What’s one change you’re going to make this spring to reduce your food waste?