The Common Market in the News

40 Under 40: The Rising Stars in NYC Food Policy

The Hunter College New York City Food Policy Center

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.

How hospitals are making it easier to eat healthy: Salads in jars, fruit for dessert, and less soda

Philly.com

"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."

Local Sourcing for Childcare: A Recipe for Farm to ECE Success

National Farm to School Network

"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."

Greater Philadelphia Social Innovations Awards

Social Innovations

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.

Drexel’s dining goes green

Food Management

“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.

It’s a Natural, for the Holidays and After: A partnership created by CulinArt is enabling TC to eat local (and healthy)

Teachers College Columbia University

“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.

D.C. Public Schools To Become First on East Coast to Adopt Good Food Purchasing Program

Good Food Purchasing Program

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].

YMCA & Common Market Partner to Share the Harvest

The YMCA

"Our partnership with The Common Market allows us to share the harvest on a much larger scale than our students can produce within our early learning gardens. Through Y early learning centers, The Common Market distributes fresh, organic fruits and vegetables to families within our community that might not have access to them otherwise."

Two Atlanta SQF-certified companies talk food safety and how they serve their markets

Independent Processor

"We are the only local food hubs in the country to have SQF certification,” said Lily Rolader, director of The Common Market Southeast. “The reason we explored the SQF certification is that we want to play a role in legitimizing the local food space and making our customers feel comfortable to local food is safe."