The words 'food sustainability and food security' seem to crop up everywhere today and are particularly relevant in a state like Alaska where approximately 85 percent of everything we eat is imported.

Today, agricultural production is possible, productive, and active in many parts of the state, especially with respect to smaller-scale production in the Interior, the Matanuska Susitna Valleys, and in Southeast Alaska.

This workshop provides a venue for bringing together Alaska professionals in livestock production, marketing and policy to:

• Identify best practices that work - from the production of healthy meat to the health of the ecosystem.
• Identify barriers to sustainable red meat production - from farm to market issues and consumer attitudes, preference and choice.
• Identify how the university can work in collaborative ways to support the development of sustainable agriculture through research, education and extension.

Alaska is uniquely positioned to design and develop an agricultural and food production system that is unencumbered by outdated practices and old attitudes. Developing sustainable food systems is the first step toward food security, and demonstrates our strong commitment to sustainable food systems for all Alaskans.