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Healthy Urban Food Enterprise
Development (HUFED) Center
An NGFN Webinar
Marty Gerencer
Program Manager,National Good Food [email protected]
NATIONAL GOOD FOOD NETWORK
Moving more good food to more people
John Fisk, PhDDirector, Wallace Center at Winrock International
Marty GerencerManager, National Good Food Network
March 3, 2010
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: VISION
Increase small-and medium-sized grower viability
Add economic vitality to rural and urban areas
Reach children and families where they live
NATIONAL GOOD FOOD NETWORK: ACTIVITIES
ngfn.org
ngfn.org/sysco2009
NATIONAL GOOD FOOD NETWORK: GOALS
Supply Meets Demand• There is abundant good food (healthy, green, fair and affordable) to meet
demands at the regional level.
Information Hub• The National Good Food Network (NGFN) is the go to place for regional
food systems stories, methods and outcomes.
Policy Change• Policy makers are informed by the results and outcomes of the NGFN and
have enacted laws or regulation which further the Network goals.
NATIONAL GOOD FOOD NETWORK: LOCATIONS
Includes RLTs, Advisory Council, P4 Grantees, contractors etc.
NATIONAL GOOD FOOD NETWORK: STRUCTURE
Advisory Council:
•Institute for Agriculture and Trade Policy
•American Friends Service Committee
•Michael Fields Agricultural Institute
•Good Natured Family Farms
•Food Alliance
•Appalachian Sustainable Development
•Sustainable Food Lab
•SCALE, Inc.
•SYSCO-Grand Rapids
•Karp Resources
•WellSpring Management
•Agriculture and Land-Based Training
Association
•Leopold Center for Sustainable Agriculture
•Farm to Table / Southwest Marketing Group
•NE Sustainable Agriculture Working Group
•Center for Food and Justice at Occidental
College
NATIONAL GOOD FOOD NETWORK: STRUCTURE
Regional Lead Teams (11 regions):
West• Agriculture and Land-Based Training Association, Salinas, CA• Center for Food and Justice at Occidental College, Los Angeles, CA Southwest• Farm to Table / Southwest Marketing Network, Santa Fe, NM• American Friends Service Committee, Albuquerque, NMSoutheast• Appalachian Sustainable Development, Abingdon, VANortheast• Northeast Sustainable Agriculture Working Group, Belchertown, MA• Sustainable Food Lab at The Sustainability Institute, Hartland, VTMidwest• Leopold Center for Sustainable Agriculture, Ames, IA• Sysco and NGFN Partnership Regions: in Grand Rapids, Kansas City and
Chicago
NATIONAL GOOD FOOD NETWORK
John FiskDirector, Wallace Center at Winrock International
Marty GerencerManager, National Good Food Network
231/638-2981
Healthy Urban Food Enterprise
Development (HUFED) Center
An NGFN Webinar
Presentation Outline
• HUFED Center:
Overview and Year 1 Update
• Grantee: ALBA
• Grantee: DC Central Kitchen
• HUFED Center:Year 2 Preview
• Questions and Answers
Presentation Outline
• HUFED Center:
Overview and Year 1 UpdateJohn Fisk, Director &
Michelle Frain Muldoon, Program Officer
Wallace Center at Winrock International
• Grantee: ALBA
• Grantee: DC Central Kitchen
• HUFED Center: Year 2 Preview
• Questions and Answers
WALLACE HUFED CENTER:
IMPROVING ACCESS TO HEALTHY, AFFORDABLE, LOCAL FOOD
FOR UNDERSERVED COMMUNITIES ACROSS AMERICA
A National Good Food Network Webinar
Presented on August 19, 2010
By John Fisk, PhD, Wallace HUFED Center Director and
Michelle Frain Muldoon, Wallace HUFED Center Program Manager
WALLACE CENTER AT WINROCK INTERNATIONAL
Winrock International is a nonprofit organization that works with people in more than 65 countries around the world to empower the disadvantaged, increase economic opportunity, and sustain natural resources. Winrock is headquartered in Little Rock, Arkansas, and has a capitol office in Arlington, Virginia, with project offices worldwide.
Program Units:
• Empowerment and Civic Engagement
• Enterprise and Agriculture
• Environment: Forestry, Energy and Ecosystems Services
WALLACE CENTER AT WINROCK INTERNATIONAL
The Wallace Center supports entrepreneurs and communities as they build a new, 21st century food system that is healthier for
people, the environment, and the economy.
• National Focus • Systems Change • Regional Partners •Market Based Solutions
Key StrategiesApplied Research and Knowledge Development
Foster Replicable ModelsIntermediary & Capacity Builder
Networking and Outreach
HUFED: HISTORY AND CONTEXT
• Farm Bill 2008
• New USDA priorities
• Let’s Move
• Trends:
– Food related disease
– Cost of healthcare
– Local and regional supply chain
– Wheat bread outsells white bread for first time in US history (Washington Post Sunday Paper, 8/15/2010)
•“The Vision”
WHAT IS WALLACE HUFED CENTER?
A national center dedicated to improving access to healthy, affordable, local food for underserved populations across America by way of:
• Addressing bottlenecks
• Market-based, social enterprise approach
• Grant Making
• Technical Assistance (TA)
• Creating new partnerships
MORE ABOUT THE CENTER
•Year 1 of 3 year grant (2010-2012)•National, regional and local (National Good Food Network)•USDA National Institute of Food and Agriculture funding•USDA department-wide support of healthy food access•Technical Assistance: tactical, strategic, capacity building•Grant types:
1. Small Enterprise: specific bottlenecks, smaller in scope• Up to $25,000
2. Large Enterprise: multi-year, multiple objectives, larger scope• Up to $100,000
3. Feasibility Studies:• Up to $25,000
GOALS & OBJECTIVES
Goals:
1. Improved Food Access2. Increased Farmer Opportunity and Income3. Market Based Change approach to food insecurity4. Sharing the Learning
Objectives: Grantmaking and Technical Assistance to:
1. Reduce supply chain bottlenecks contributing to food insecurity2. Increase healthy local food in mainstream distribution channels3. Increase number of retail sites marketing healthy food4. Increase availability and volume of healthy food in current retail
APPROACH
•Demonstrated need
•Market Based Change
•Urban/Rural linkages
•Systems approach
•Not one-size-fits-all:
• Innovative models
• Diverse regions
• Diverse audiences
GRANT MAKING PROCESS YEAR 1
•Demand outweighs the resources
•LOIs to Grants: 5384713 awards
•Categories of Enterprises Selected:– Business/social enterprise incubation
– Value Chain support
– Equipment Purchases
– Food Safety/Certification/Labeling
– EBT/SNAP/WIC
– (Nutrition Education/Community Outreach)
YEAR 1 GRANTS (8 OF 13 SO FAR)
Small Enterprise Grants:
1. LA CAUSA: East Los Angeles, California2. Peta Wakan Tipi: St. Paul, Minnesota3. Shagbark Seed & Mill Company: Athens City and Southeastern Ohio
Large Enterprise Grants:
1. Agriculture & Land-Based Training Association: Monterey County, CA and surrounding counties
2. DC Central Kitchen, Inc.: Washington DC, Virginia, Maryland3. GrowNYC: New York City, New York4. La Cocina, Inc.: San Francisco, California
Feasibility Study Grants:
1. Grass Lake Sanctuary: Manchester, Michigan
SPOTLIGHT: FROM 2 SIDES OF THE COUNTRY
1. ALBA (Agricultural and Land-Based Training Association), Salinas, CA:
– ALBA Organics
– Food safety, management systems
– beginning and socially disadvantaged farmers
– Schools and small-scale retailers in
– Low-income consumers
2. DC Central Kitchen, Washington, D.C & surrounding states:
– Farm to Kitchen, Fresh Start
– Increased purchasing & consumption of local/regional food
– Urban/rural linkage
– Low-income, homeless
Presentation Outline
• Overview and Year 1 Update
• Grantee: ALBABrett Melone, Executive Director
Agricultural and Land-Based Training Institute
• Grantee: DC Central Kitchen
• HUFED Center: Year 2 Preview
• Questions and Answers
ALBA owns and operates two organic farms providing an
incubator environment for 40 beginning and/or limited-
resource farmers. Annual budget is $3 million, more than
half of which is derived from produce sales by ALBA
Organics.
Overview
ALBA Organics (AO) is:
• Licensed Wholesale Produce Distributor • Cost center for the nonprofit ALBA• Aggregator of fresh organic produce serving
regional wholesale, retail, food service and direct marketing distribution models.
• A social enterprise which primarily serves ALBA Small Farm Incubator participants.
• Pursuing mission driven goal while supporting financial stability of parent organization.
ALBA Organics
Supports ALBA’s mission to promote economic viability,
social equity and ecological land management among
limited resource and aspiring farmers, by providing
access to wholesale markets through the aggregation of
fresh organic produce.
Provides marketing education, production planning,
post-harvest handling and sales technical assistance to
30-40 farmers on an annual basis.
ALBA Organics
ALBA Organics Sales
$560,000
$1,250,000
$2,000,000
2008 2009 2010$0
$500,000
$1,000,000
$1,500,000
$2,000,000
$2,500,000
1 2 3
YearT
ota
l S
ale
s
Sales
Year
HUFED Project Goal
Increase access to healthy and affordable
fresh produce in low-income, underserved
communities by expanding the capacity of
socially disadvantaged and limited-resource
farmers to distribute products in local
markets.
•Food Safety Certification
•Increased Sales to Schools
•Healthy Corner Store Promotion
Core Competencies
Core competencies include:
• Source-verified certified organic produce
• Customized crop planning
• Sales and marketing training for farmers
Pepper crop planted especially for Stanford University
by Maria Luz Reyes, an ALBA farmer.
Produce cooler operations at ALBA Organics
Customers
• Stanford University Dining Services
• Whole Foods
• New Leaf Markets
• Direct to Consumer Market Baskets
• UC Santa Cruz Dining Services
• Veritable Vegetable, San Francisco
• Alisal Union School District, Salinas
Presentation Outline
• Overview and Year 1 Update
• Grantee: ALBA
• Grantee: DC Central KitchenMike Curtin, Chief Executive Officer &
Brian MacNair, Chief Development Officer
DC Central Kitchen
• HUFED Center: Year 2 Preview
• Questions and Answers
USING FOOD AS A TOOL TO:
“Give someone a fish, and you
feed them for a day; teach
someone to fish, and you feed
them for a lifetime.”
What we need to do now is learn a
whole new way to fish…
Two Fundamental Facts
“Donated” food from businesses is
decreasing due to inventory controls.
Every year, hundreds of millions of
pounds of produce rot in fields or
warehouses because it isn’t
geometrically sound or aesthetically
pleasing to American consumers
Let’s Do Some Business…
Grocery vs. Gleaned or
Purchased
DCCK’s Farm to Kitchen
Redefining sustainability…
Sustain Local Farmers
Purchase “seconds”,
“un-classifieds” and auction
“firsts” from farmers at fair
trade price
DCCK’s Farm to Kitchen
Sustain low-income Communities
• Produce more Nutritious meals for low
income community
DC Central Kitchen
Farm to Kitchen
Sustain the Local Economy - Hire
more Culinary Job Training graduates
in well paying jobs
DCCK’s Farm to Kitchen
Engage the Local CommunityThousands more community
volunteers help process produce
Social Enterprise
FRESH START
Support Nonprofit Partners
w/Shelf Stable Product
Social Enterprise
FRESH START
Wholesale Packaged Goods
Social Enterprise - FRESH START
School Food
DCCK’s Farm to Kitchen
Food Cost Savings
0
100,000
200,000
300,000
400,000
500,000
600,000
700,000
800,000
900,000
2007 2008
DCCK Food Cost
Wholesale FoodCost in US-Increased 23% in2008
Cost Per Pound of Produce: Toigo (Co-Op partner) vs. Sysco
$0.00
$0.20
$0.40
$0.60
$0.80
$1.00
$1.20
$1.40
$1.60
$1.80
Apple** Pear** Onion Potato Tomato
Produce
Co
st
per
po
un
d
Cost per pound from
Toigo
Cost per pound from
Sysco*
DCCK’s Farm to Kitchen
Farm Purchase Savings
52 %
Savings!
Presentation Outline
• Overview and Year 1 Update
• Grantee: ALBA
• Grantee: DC Central Kitchen
• HUFED Center:Year 2 PreviewMichelle Frain Muldoon, Program Officer
Wallace Center at Winrock International
• Questions and Answers
YEAR 2 REQUEST FOR APPLICATIONS
• Grant guidelines with full details will be released in Sep 2010
• Similar process:
1. Open call for letters of interests for the 3 grant types
2. Solicited full proposals
3. Final selection of grantees
• What we’re looking for:
– Enterprises that are aligned with HUFED Center’s goals
– Ability to address food access on the local/ regional level to underserved communities
– Rooted in a market based approach
QUESTIONS?
• Q&A
• How to contact us:
– Hotline: (703) 531-8810
– Email: [email protected]
• Sign up for the mailing list:
– Be notified instantly when the guidelines are released
– Go to www.wallacecenter.org/signup, check the box for “Healthy Urban Food Enterprise Development Center Updates”
Questions and Answers
HUFED Center
Grantee: ALBA
Grantee: DC Central Kitchen
John Fisk Michelle
Frain
Muldoon
Brett
Melone
Brian
MacNair
Mike
Curtin
Christy
Kwan
3rd Thursday of each month
3:30p EST (12:30p PST)
All webinars archived
http://ngfn.org/webinars
Participate!
United Fresh Produce GAP
Harmonization Technical Working Group
meeting
http://ngfn.org/foodsafety
Community Food Security CoalitionOct. 16-19 in New Orleans, LA
http://CommunityFoodConference.org
Northeast Sustainable Agriculture
Working Group (NESAWG)Nov. 11-13 in Albany, NY
http://ItTakesARegion.org