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Connecting Our Region`s Farmers to Low-income Consumers Through A Rural Food Hub

Investigators
Norwood, C.
Institutions
Working Landscapes
Start date
2016
End date
2019
Objective
Goal 1: Increase access to healthy, local food products among the predominantly low-income population of our eight-county service area.Outcome A: Through our Chopped Produce Initiative, access to local produce increases among 45,000 students in school districts across the region, 81% of whom are low income.Outcome B: Through What's Growing On, awareness of local, seasonal produce increases among 45,000 students in school districts across the region, with enthusiasm for local produce consumption increasing among 90% of taste test participants at 55 elementary schools and students in 60 classrooms demonstrating increased knowledge of local produce production, health benefits of produce, and the food system.Outcome C: Through the Chopped Produce Initiative, customers of five other institutional cafeterias (e.g. hospitals and daycares) across our 8 county service area have increased access to local food.Outcome D: Through the Chopped Produce Initiative and FoodWorks, customers at twenty rural corner stores and health clinics make more than 40,000 purchases of previously unavailable, locally-sourced, SNAP-eligible prepared foods.Goal 2: We will strengthen connections among food system stakeholders across our region in order to build improved farm-to-fork supply chains.Outcome A: Through Working Landscapes' food hub and programs, one hundred new sourcing connections are established among supply chain stakeholders in service region.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
NC.W-2016-02503
Accession number
1010131
Categories
Food Preparation and Handling
Food Defense and Integrity
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants