Building the "New Economy"

BricksSP.jpgThe Nation magazine in the US has published a great piece in its June 13, 2011 printed edition, entitled The New Economy Movement. The article presents a good overview and draws together various strains of the new economy.

It is also worth mentioning that Alberta-based Live Local is a member of BALLE (Business Alliance for Local Living Economies) and a social enterprise that is very much a part of this “new economy”.

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TEDx Talk - June 2011

I was lucky enough to be asked to give a TEDx talk in Edmonton in 2011.

Here is a link to the Talk

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Economic impact of local merchants compared to retail chains

research_SP.jpgI was at a meeting in Austin, Texas several years back when I asked this question:

“Why would I pay more for a book at a local bookstore, when I can get exactly the same book online for way cheaper?”

Little did I know, I was asking Steve – the owner of BookPeople in Austin. He had been involved in this study a few years earlier and he generously took the time to explain the economic impacts of local business to me.

The study, entitled Economic Impact Analysis: A Case Study – Local Merchants vs. Retail Chains, was done by Civic Economics and is one I reference often.

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10 Tips for selling local food to restaurants

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Local restaurants could be a huge opportunity for local growers and food processors. If you are thinking about growing your business into the restaurant market here are a few pointers – from the buyer’s perspective.

  1. Do not call restaurants at random. Find specific restaurants that might need your product and target those.
  2. If you already sell to restaurants, let the chef know. Name names. Knowing that you sell to other restaurants makes us more comfortable in dealing with you.
  3. Find out the chef’s and the owner’s names.  The chef is the person who usually makes the decisions on what to buy. These people are frequently the same person in small restaurants.
  4. Go on a slow day – Tuesday or Wednesday – in the mid afternoon.  Do not call over lunch, dinner or on Fridays or Saturdays.
  5. You need to get your product in the mouth of the chef. Go to the restaurant with a sample of your product, a small sample, preferably ready to eat.
  6. We want flavour. We know it is hard to make great tasting food with ingredients that don’t taste great.
  7. If your product requires cooking, take you product cooked – do not season or flavour it, but a little salt is OK. Remember, you are not selling a dish, you are selling an ingredient, and the chef need to taste what you are selling, not taste what s/he can do with it.
  8. Try and understand your market and their needs. Small high-end restaurants need small amounts of specialty products. High volume casual are going to need large amounts of cost effective product.
  9. Most chefs do not want the bulk of their products on Saturday. We need the products in the restaurant Wednesday or Thursday so we can prep them for our busiest days.
  10. If all else fails, make a reservation and take a sample of you product. Go in for dinner (on a slow day) and ask to speak to the owner. They will take the sample from you, you are their customer.
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Food Security Matters

Food security is an important concept and can be looked at three ways:

  • Household food security – in our country, household food insecurity is usually a result of poverty;
  • Regional food security – insecurity is usually an issue of lack of farmers, or infrastructure to support a regional food system;
  • National food security – a country’s ability to feed itself – this insecurity results from either a lack of farmers, or farmers do not grow diverse crops, everyone grows corn, canola or wheat for the export market, and over dependence on food imports.

I like to use this video to explain national food security. (Watch for the dancing cows.)

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These kids want you to grow your own

The Missoula Coyote Choir inspires kids to step away from the TV and the electronic toys and gets them singing about the planet. Here, the kids are singing about growing your own food, to the tune of the Bee Gees Staying Alive.

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5 things I learned by doing a TEDx Talk

1. 18 minutes is not a long time. Despite practicing and timing and editing, 18 minutes flies by when you’re presenting. I had it down to 12 minutes and I thought I would run short, but in fact I had to skip some points in order to wrap up in time.

2. Edmonton is full of amazing people. There are people with roots in Edmonton or connections to the city who are living all over the world and doing amazing things – we should be proud.

3. Everybody gets nervous – and that’s good. Each of the speakers showed some nervousness before presenting, but it turns out some nerves are good for keeping you focused and on your game.

4. Inspiration is a tricky thing. I went to TEDx with the hope to inspire a few people in the audience. Yet I was the one that was inspired by the day. The amazing messages of the speakers, the well-oiled machine that is the TEDx organizing committee and the receptiveness of the audience to “think a bit different”.

5. Your standard talk is not good enough for TEDx. Every speaker I spoke to had the same story I did. Worked on your deck and worked on your deck and in the end chucked it and started over – a few times.

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First buy less stuff - The Story of Stuff

Despite all the talk of “shopping local”, my first suggestion is we need to shop less. And when we do shop – Shop Local.

Annie’s video clearly shows how all this “stuff” is killing our planet.  

 

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Presentation to EIA annual meeting May 2011

On May 5, 2011 I had the opportunity to give a short presentation on local business to the Edmonton International Airport (EIA) annual meeting.

Here’s what I said: 

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Study: Locally owned small firms increase per capita income

research_SP.jpgI am very excited about a new study entitled “Does Local Firm Ownership Matter?” by David Flemming and Stephan Goetz.

Their study clearly shows that if you want to increase per capita incomes, the only kind of business that does that is resident-owned small businesses. This is one of the first papers that clearly connects local business with measurable economic development benefits.

In the words of the authors:

“Subject to the caveat that the 2000-2007 period was unique in American economic history, results presented are remarkably robust in terms of the positive link between small firms that are locally owned and per capita income growth. Medium and larger firms appear to have the opposite effect, especially when they are not locally owned. These include big-boxes as well as other chain and nonchain operations that are owned by individuals who are not also residents of the community. Although these types of firms may offer opportunities for jobs, as well as job growth over time, they do so at the cost of reduced local economic growth, as measured by income. Small-sized firms owned by residents are optimal if the policy objective is to maximize income growth rates.”

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Helping Change Happen
Localism, Placemaking, Community Building