New York State
Council on Food Policy

Timeline of Activities

Summer 2015

Annual Summer Meeting in Brooklyn, NY

Winter 2015

Annual Winter Meeting in Binghamton, NY

February 2014 - September 2014

In 2014, the Council conducted a series of listening sessions across the state. The listening tour, Farm, Food and Policy: Getting it Right in New York State, has been executed to connect with the public and identify current food policy issues which will, as a whole, inform the Councilís priority agenda. The Council last conducted a listening tour in 2008.

Minutes and public comments from the 2014 Listening Tour can be found on the 2014 Listening Tour Page.

Winter 2013

Annual Winter Meeting in Manhattan, NY

Summer 2013

The 2013 Survey of Local Food Policy Organizations : Identifying Food Policy Councils in NYS to Expand the Dialogue between Government and Local Initiatives

In August 2013, the NYSCFP conducted a survey of local food policy councils and organizations in New York State that focus on anti-hunger, farm, nutrition and other food system related issues.

Annual Summer Meeting in Ithaca, NY

Winter 2012

The NYS CFP Food Procurement Guidelines

The Centers for Disease Control and Prevention, as well as other groups, have recommended that governments, businesses and large-scale organizations that purchase or distribute food, can improve the food supply by establishing specifications for the foods they purchase, procure, or contract for distribution.

Food procurement policies can be designed to make healthier food more readily available, affordable, and appealing. These policies can also work to change individual factors (e.g., knowledge of how to choose healthy options), social factors (e.g., social norms), and environmental factors (e.g., access to healthy options). Food procurement polices use existing food dollars to create a more nutritious food environment and drive demand toward increased availability and demand for more healthful products.

Annual Winter Meeting in Kinderhook, NY 12/12/12

Summer 2012

Annual Summer Meeting to be held in Albany 7/18/12

Fall 2011

The New York State Council on Food Policy 2011 Annual Report: Cultivating a Healthy Food Environment

Annual Fall Meeting to be held in Oriskany 11/9/11

Spring 2011

NYS CFP Comments to USDA regarding Proposed Rule to Revise the Meal Patterns and Nutrition Requirements for the National School Lunch Program and the School Breakfast Program

Governor Andrew Cuomo has issued Executive Order No. 2: Review, Continuation and Expiration of Prior Executive Orders in which it was determined that the Executive Order No. 13: Establishing the New York State Council on Food Policy addresses ongoing issues and will be continued.  The NYS CFP is eager to continue working toward creating a healthier, more prosperous, and hunger-free society in 2011! 

Winter 2010

December 2010 Report: Highlights History and Vision of Food Policy in New York State

"The overall health of our state will improve if we can make our eating habits healthier. The creation of the New York State Council on Food Policy demonstrates that government can work in partnership with communities and food producers to insure that all New Yorkers, particularly senior citizens, children, and those who struggle to afford healthy foods are aware of and have easy access to a nutritious, balanced diet."

Summer 2008

The NYS CFP convened for a summer meeting on June 27 in the Capitol Building, Room # 250 from 10:30 am to 1:00 pm. The meeting was open to the public for observation. The meeting was broken into three segments: A. Hot Topics and Listening Tour Recap; B. Address from Deputy Secretary Judith Enck; and C. Working Group.

A. Hot Topics and Listening Tour Recap At the NYS CFP summer meeting the Council members received updates on programmatic changes in food, agriculture and nutrition fields, including a demonstration from the Office of Temporary and Disability Assistance’s new myBenefits program (see “Hot Topics”); reviewed a general synopsis of the public recommendations from the “Listening Tour 2008” and discussed some recurring themes that emerged as they relate to the NYS CFP’s key food policy issue areas (see “LT Recap”)

B. Address from Deputy Secretary Enck Governor Paterson’s Deputy Secretary for the Environment, Judith Enck took this opportunity to address the Council. Deputy Secretary Enck expressed the Governor’s concern over the prevalence of diet related disease in NYS. Deputy Secretary Enck said:

“Food security is a priority for the Governor and children’s health, particularly related to childhood obesity and diabetes, is a priority for the First Lady.”

Noting that agriculture is one of New York’s largest and most vital industries, encompassing 25 percent of New York’s landscape and generating more than 3.6 billion for the State’s economy each year, Deputy Secretary Enck highlighted the need for the Council to work on food infrastructure: getting food grown in New York to New Yorkers, as a way of supporting the New York economy, ensuring New York residents have a fresh and healthy food supply, and as a way to reduce food miles whereby reducing the amount of fuel and energy we use to get food to consumers.

Deputy Secretary Enck highlighted the problem that many communities across the state are facing: lack of access to fresh fruits and vegetables that are affordable. The linkage between a poor diet and diabetes, obesity, and other health problems was discussed. On average there are 30% fewer grocery stores in the lowest-income neighborhoods across the state, compared to the highest-income neighborhoods and in the poorest areas of the state there is also the highest disease rate related to diabetes and obesity. The Council was then encouraged to make access to supermarkets, specifically in low-income communities, a priority of their deliberations.

C. Work Groups The proposal of forming NYS CFP work groups by Chairman Patrick Hooker was greeted with enthusiasm by the Council members. Members were delegated to one of four work groups organized by key food policy issue areas, based on their area of expertise and interests. Commissioner Hooker will serve as an ex-officio member to all work groups.

The preliminary structure of the NYS CFP work groups is as follows:

Key Issue Area 1) Maximize participation in food and nutrition assistance programs: OTDA (Commissioner / Representative); OFA (Director / Representative); Met Council (Willie Rapfogel); Nutrition Consortium (Linda Bopp)

Key Issue Area 2) Strengthen the connection between local food products and consumers: State Education (Commissioner / Representative); Farmers’ Market Federation (Diane Eggert); Food Banks (John Evers); School Food (Ray Denniston); Food Industry (Liz Neumark); CPB (Mindy Bockstein)

Key Issue Area 3) Support efficient and profitable agricultural food production and food retail infrastructure: Farm Bureau (Julie Suarez); CALS (Dean Henry / Mike Hoffmann); Grocery Workers Union (Bruce Both); Senator Young; Empire State Development Corp. (Representative)

Key Issue Area 4) Increase consumer awareness and knowledge about healthy eating and improve access to safe and nutritious foods: DOH (Commissioner / Representative); DOH Nutrition (Mary Cowans); Price Chopper Nutrition (Ellie Wilson); Cornell University Cooperative Extension (Cathryn Mizbani); Organic Production (Irwin Simon)

Throughout the summer and early fall, the NYS CFP work groups will be examining the public recommendations as well as state and national food policy trends to assist in formulating their initial recommendations to the Governor. Work groups will provides tatus reports to the Chairman by August 29, 2008.

Fall 2007

The first meeting of the NYS CFP was held in October of 2007 in Albany. The NYS CFP delivered a Report to the Governor in December of 2007 summarizing the Council activities, outlining the key issue areas and specific priorities, and a plan of action for 2008.

Key issue areas to address identified by the NYS CFP include:
    1) Maximizing participation in food and nutrition assistance programs;

    2) Strengthening the connection between local food products and consumers;

    3) Supporting efficient and profitable agricultural food production and food retail infrastructure and;

    4) Foster a culture of healthy and local eating for all New York State residents.
See the Report to the Governor 2007