De Developme elopment nt (HUFED) (HUFED) Cen Center ter An An - - PowerPoint PPT Presentation

Healthy Healthy Urban Urban Food

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Enterprise prise De Developme elopment nt (HUFED) (HUFED) Cen Center ter

An An NG NGFN W FN Webinar binar

Marty Gerencer Program Manager, National Good Food Network contact@ngfn.org

NATIONAL GOOD FOOD NETWORK

Moving more good food to more people

John Fisk, PhD

Director, Wallace Center at Winrock International

Marty Gerencer

Manager, 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, NM

Southeast

• Appalachian Sustainable Development, Abingdon, VA

Northeast

• Northeast Sustainable Agriculture Working Group, Belchertown, MA
• Sustainable Food Lab at The Sustainability Institute, Hartland, VT

Midwest

• Leopold Center for Sustainable Agriculture, Ames, IA
• Sysco and NGFN Partnership Regions: in Grand Rapids, Kansas City and

Chicago

NATIONAL GOOD FOOD NETWORK

John Fisk Director, Wallace Center at Winrock International Marty Gerencer Manager, National Good Food Network www.ngfn.org contact@ngfn.org 231/638-2981

Healthy Healthy Urban Urban Food

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Enterprise prise De Developme elopment nt (HUFED) (HUFED) Cen Center ter

An An NG NGFN W FN Webinar binar

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 Update

John 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 Strategies

Applied Research and Knowledge Development Foster Replicable Models Intermediary & 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 Access 2. Increased Farmer Opportunity and Income 3. Market Based Change approach to food insecurity 4. Sharing the Learning Objectives: Grantmaking and Technical Assistance to: 1. Reduce supply chain bottlenecks contributing to food insecurity 2. Increase healthy local food in mainstream distribution channels 3. Increase number of retail sites marketing healthy food 4. 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: 5384713 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, California 2. Peta Wakan Tipi: St. Paul, Minnesota 3. 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, Maryland 3. GrowNYC: New York City, New York 4. 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: ALBA

Brett 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 Year Total Sales 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 Kitchen

Mike 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 Community Thousands 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

100,000 200,000 300,000 400,000 500,000 600,000 700,000 800,000 900,000 2007 2008 DCCK Food Cost Wholesale Food Cost in US- Increased 23% in 2008

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 Cost per pound

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 Preview

Michelle 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: HUFED@winrock.org

• 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 Coalition

• Oct. 16-19 in New Orleans, LA

http://CommunityFoodConference.org

 Northeast Sustainable Agriculture

Working Group (NESAWG)

• Nov. 11-13 in Albany, NY

http://ItTakesARegion.org

contact@ngfn.org