An infographic looking at how food hubs are building businesses and sustaining communities. Click to view a larger version.
Food is a great equalizer. Whether sharing it with loved ones around our holiday table or worrying about how we’re going to fit lunch in to our busy work days–food is something we all have in common. But we don’t always think about the path it takes to get to our plates or even the store shelves. And while there are many different ways it gets to us, we’re seeing food hubs play an increasingly important role for everyone along the way–farmer to corner store, chef to school lunch.
Food hubs are innovative business models emerging more and more across the country. They bring farmers and suppliers together, with 81 percent of food hubs focusing on increasing opportunities for local farms and allowing smaller producers to pool their products and fulfill larger contracts. Ninety-one percent of food hubs are near cities, connecting rural farmers to larger suburban and urban communities. Oftentimes, farmers who work with food hubs offer a wider variety of products and are able to continue selling their goods later into the growing season. That translated into an average of over $3.7 million in sales in the last year. And USDA’s efforts have helped expand the number of regional food hubs operating around the country. There are over 230, a 65 percent increase since 2009. Read more »
One very important reason for Congress to expedite work toward a new Food, Farm and Jobs Bill is to continue today’s rapid growth in local and regional marketing opportunities for American agriculture.
From local farmers markets to regional food hubs, these new opportunities benefit a wide range of Americans from all walks of life.
They benefit farmers and ranchers who are looking to start selling locally or scale up to regional sales. Farmers markets and regional food hubs have a particularly positive impact for small and limited-resource producers. Sales of local foods are growing rapidly, creating a multibillion-dollar market opportunity for producers. Read more »
If you are a regular USDA blog reader, you’ve heard about the new Farm to School Census, which shows the national farm to school footprint down to the school district level. With farm to school purchases topping $350 million across the country and over 38,000 schools nationwide participating in farm to school activities, local food is making marks in schools.
But who produces all that local food? How does the food make it from the farm to the lunch tray? How are farmers and ranchers getting the support they need to take advantage of this, and other, blossoming local food market opportunities? What role does the U.S. Department of Agriculture (USDA) and our federal partners play in the local food system? Read more »
Agriculture Secretary Tom Vilsack visits Blue Ridge Produce in Elkwood, VA on Thursday, May 30, 2013. Blue Ridge Produce is a local food hub aggregating Virginia-grown fruits and vegetables for sale to wholesale customers in the Capitol region. (L to R Blue Ridge Produce Jim Epstein, Blue Ridge Produce Mark Seale, and Agriculture Secretary Tom Vilsack). USDA Photo by Bob Nichols.
Mark Seale got out of agriculture early. A Virginia native raised on the family farm, he didn’t see a future in the business once he finished high school – and his family didn’t argue with him.
But over the years, Mark found himself drawn back to agriculture in Virginia. Working with produce was something he’d grown up around, and a desire to do something in the industry was tugging at him. He returned to Virginia and opened Simply Fresh Produce, a retail outlet in Charlottesville. That’s where he met Jim Epstein, a real estate developer concerned about the disappearance of Virginia farmland. Jim knew that economically viable farms were the best buffer against development pressure and that smart development could in turn strengthen the local food system. So in 2010, Jim and Mark joined forces to build Blue Ridge Produce, a food hub in the rural community of Elkwood. Read more »
Real Food Farms used EPA’s Brownfields Program to reclaim 6 acres in downtown Baltimore. Once the land was ready for production, Real Food Farms accessed USDA funds to build a greenhouse. Now, the farm grows food for the neighboring communities. Photo by MD Department of Agriculture
In Waterbury, Connecticut, vacant lots are becoming community greenhouses – growing jobs and growing food. Roanoke, Virginia is planning to build raised beds in empty lots to become community gardens that increase healthy food access. In Missoula, Montana, asbestos abatement is allowing a local food coop to expand its footprint to include a café and community kitchen and to increase their capacity to work with local farmers and schools. Read more »
It may be spring time, but the staff of Northern Girl already has big plans for fall, when their new vegetable processing facility officially opens in Van Buren, Maine. Funded in part through a USDA Rural Development Rural Business Enterprise Grant (RBEG), the new 4,000 square foot facility will allow for the potential for year round processing of locally-grown vegetables.
This project is a really valuable asset – not only does it support a growing Maine business and 12 rural northern Maine farms, but it also puts fresh, locally-grown vegetables, “bounty from the county,” on the shelves for consumers in Maine and other parts of New England to enjoy. It reflects USDA Rural Development’s solid commitment to support local and regional food systems.
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