healthy urban food enterprise development (hufed)...

Healthy Urban Food Enterprise

Development (HUFED) Center

An NGFN Webinar

Marty Gerencer

Program Manager,National Good Food Networkcontact@ngfn.org

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

www.ngfn.orgcontact@ngfn.org

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: 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 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

contact@ngfn.org