"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].
"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."
"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."
"Companies often discover businesses like Fresh Tofu through The Common Market, a food distributor with offices in Philadelphia, Georgia, and Texas. Unlike large food distribution corporations, The Common Market is a nonprofit organization dedicated to connecting local farmers and sustainable food to clients."
"The Common Market is a food hub founded in 2008 in Philadelphia to overcome the multiple barriers that stand between local institutions and the food grown in their region. Not only does The Common Market work with institutions to help them increase local food purchases, it also works with farmers to help them earn quality certifications and implement best practices, and to handle food distribution logistics. After great success in Philadelphia, The Common Market launched a second hub in Atlanta in 2016."
Our friendly and educated team is here to partner with you every step of the way. Connect today to learn of all the ways to partner with The Common Market.
We value our relationship with the Common Market and their services to source local, fresh, and quality produce and food to GT Dining Services. Doing this allows us to contribute to the economic development of communities and sustainable farms in the Southeast.
— Jonathan M Elwell, Campus Executive Chef, Georgia Institute of Technology