The Common Market was recently awarded a contract with Newark Public Schools, the largest public school district in the state of New Jersey, to supply local produce for summer meals and salad bars. They are excited to continue building their capacity to respond to these bids, as they make farm to school a reality for our growers and our school districts.
The Hunter College New York City Food Policy Center has released its annual class of New York City’s 40 individuals under 40 years old who are working to transform the food system. The Center’s honorees include policymakers, educators, community advocates, farmers and innovators who are making significant strides to create healthier, more sustainable food environments and to use food to promote community and economic development. Our very own Rachel Terry has been named to the list; she oversees our expansion into NYC to expand access and capacity for local food procurement.
Kiko speaks with Jeff Klova, Executive Chef at Temple University Hospital and Shelley Chamberlain, the Healthy Food in Healthcare Specialist for Philadelphia's Good Food Healthy Hospitals initiative and a representative of The Common Market, about sourcing more ingredients locally, serving less meat, wasting less food, and "nudges" that steer people to use food as medicine while at the hospital.
"Increasingly, hospitals in the region and around the country are focusing on healthy food, and not just for patients. In 2014, the City of Philadelphia partnered with the American Heart Association and the regional food distributor The Common Market to launch Philadelphia’s “Good Food, Healthy Hospitals” challenge, which called on hospitals to adopt standards in cafeteria meals, patient meals, catering, and vending machines."
"How does The Caring Center make local sourcing work for them? Erica identifies where farm-fresh foods will have the greatest impact, be most cost-effective, and meet parents’ requests: antibiotic- and hormone-free chicken and turkey; produce in peak season; whole wheat flours."
The Greater Philadelphia SIJ Awards honors our region’s most passionate social innovators, entrepreneurs and Changemakers whose work and social impact too often goes unacknowledged, yet their efforts are what makes our communities across Greater Philadelphia the thriving region of innovation and opportunity they are for all people. The Common Market won first place in the Social Ventures category.
“Student feedback is integral to enhancing the campus dining experience,” says Steven Lewis, Aramark’s marketing manager at Drexel. So last fall, the Philadelphia-based college rolled out more fresh, healthy food options utilizing sustainable food practices.
“We are learning from the people we buy from,” says Michael D’Abundo, Executive Chef.
Indeed when it comes to food provided by The Common Market, a story typically goes with it. The vendor provides CulinArt with a data sheet to place in front of the products on their tables. “Usually there is a picture of the family that owns the farm and tells you about the history and the products you’re receiving from there,” D’Abundo says.
“Our preference would be to partner and grow with values-aligned lenders while identifying sources of capital that enable us to maximize the impact of our work.”
The Council of the District of Columbia voted unanimously today to ensure long-term commitment to implementing the Good Food Purchasing Program as part of a larger bill, The Healthy Students Amendment Act, that aims to improve student health and wellness. D.C. Public Schools will be the nation’s fifth to commit to the Program, which emphasizes five value areas: local economies, nutrition, a valued workforce, animal welfare and environmental sustainability. Partners supporting this work include: DC Greens, DCPS Food and Nutrition Services, the DC Food Policy Council, DC Central Kitchen, The Common Market, [among others].
"The Pink Lady apples were fantastic. We get our apples from a few different places and I must say that those were probably the best out of a non-apple season."
— Jennifer Monaco, Executive Chef, Sustainable Fare LLC, The Lawrenceville School