The Common Market in the News

The Common Market And Morrison Healthcare Partner to Support Producers of Color

Morrison Healthcare

"Morrison chefs communicate their purchasing commitments in advance, allowing these producers to make appropriate investments into their operations and grow with minimized risk, supporting The Common Market to onboard even more producers of color and to be involved in a forward commitment schedule. This has created a positive impact for our farmers in the southeast, with Morrison being at the forefront of the journey."

Marietta City Schools elevating dining, cultural experience for students

Atlanta News First

For seemingly forever, cafeteria food has gotten a bad “wrap.” But school districts are trying to change with the times, promoting healthier and more varied options for students. The school district's pilot program recently received $40,000, through the Georgia ACRE Collective, allowing it to further its locally sourced food options for students. Chef David Garcia with Marietta City Schools (MCS) knows all about the change.“If I’m going to make any change to the school system, this is the way to do it,” Garcia said.

Lake Travis ISD brings food from Central Texas farms to campus cafeterias

Community Impact Austin

This school year, the district began partnering with the Central Texas Food Bank through its newly established Food Hub Program and is continuing to work with The Common Market Texas to receive chicken, fruits, and vegetables. These organizations gather products from multiple farms in the area and deliver them to LTISD campuses.

“We saw that opportunity to harness our infrastructure that already exists to uplift small-scale producers while increasing access to nutritious food to our next generation of community members."

Georgia farm provides 2,000 pounds of sweet potatoes for holiday meals

Atlanta Journal Constitution

The initiative is made possible through support from the Georgia ACRE Collective’s Local Food Incentive Pilot, a program facilitated by The Common Market Southeast and other Georgia-based organizations that aim to support an equitable regional food system. The pilot program has been instrumental in helping RCPS integrate more locally sourced ingredients into its menus providing students with fresh, high-quality food.

The Full Futures Partnership Advances School Nutrition in its Third Year

The Campbell's Company

“The progress of Full Futures is only possible through the power of collaboration,” said Kate Barrett, President of The Campbell’s Foundation and Director, Campbell’s Community A airs. “Schools are more than just places of learning; they’re community hubs that play an essential role in feeding and caring for students and families. Our district and non-profit partners are the core of this effort, working together to make a lasting impact on the school community.”

UTSA Tackles Food Insecurity While Supporting Local Farmers

University of Texas at San Antonio

In a groundbreaking collaboration, UTSA Dining has partnered with The Common Market Texas, a nonprofit food distributor, and UTSA’s Roadrunner Pantry to launch the Farm-Fresh Box Program. This initiative brings fresh, locally-sourced produce boxes to the campus community, providing critical support for those facing food insecurity while also supporting local farmers and underutilized farms.

A Regional Approach Creates Fairer Competition

National Sustainable Agriculture Coalition (NSAC)

According to Johnston, The Common Market is able to facilitate these new connections because they have experience working at both ends: they help newer producers learn how to prepare, package, and price their products, and they encourage institutions to source more of their produce from those farmers participating in LFPA. This has enabled The Common Market to contract with growers and provide reliable income upfront that farmers could use to expand their businesses.

PA Farm Bill Grants Empower Schools with Local Harvests

MyChesCo

One notable recipient, the Great Valley School District, is set to receive $15,000 to integrate local, seasonal produce such as yogurt and beef into school cafeterias. Partnering with The Common Market and local farms like Pequea Valley Farm and Frecon Farms, the district plans to not only serve fresh products but also provide educational insights into the sources of these foods. This approach promises to enrich students’ understanding of agriculture by connecting them with the origins of their meals.