Tatiana Garcia Granados started The Common Market to bring farm food to her Philadelphia neighborhood. Now she's taking on the nation's broken food distribution system.
It's The Common Market's mission to bring together two marginalized groups: lower-income minority communities and small farmers. And in that sense, change can't come fast enough.
"On a day-to-day basis, things happen pretty slowly," [Garcia Granados] says. But, "we're playing for the long haul. We hope 50 years from now, the food system is totally different."
Katie Chatham, The Common Market Georgia’s procurement manager, says they love working with farms and helping them get into the wholesale market. “We have the flexibility to work with folks who haven’t had access to these customers.”
Compared with complicated national or international supply chains, food hubs offer only one middleman ... so more profit can go into farmers’ pockets. At the same time, by creating a socially conscious economy of scale, the retail price of local foods can drop, making them more affordable. While the idea seems simple on its face, the reality of starting a food hub is anything but. Successful food hubs require incredible organization, business acumen, patience, and capital.
"As individuals and companies, both large and small become more intentional about growing food sustainably, Lily believes agriculture can be something that restores. 'By developing market opportunities for our farmers growing food produced with integrity and respect, we can help transform growing practices and heal communities.'"
The Common Market posed a challenge to Kensington Community Food Co-op owners: Raise $25,000 for your grocery store, and we’ll match every dollar. With two days to go, KCFC has raised over 90% of their goal! The Common Market is a proud sponsor of the $1.9 million project to open a 2,000-plus-square-foot community-staffed grocery store on Coral Street at Lehigh and Frankford Avenues in North Philadelphia.
Most school food service directors would love to fulfill their patrons’ desire for fresh, local food. But they also must adhere to high food safety standards which few small local farmers have the resources to meet.
This is not an issue for customers of The Common Market, which this month became the first and only local food hub in the country to earn SQF Level 2 certification by the globally recognized Safe Quality Food Institute (SQFI).
Development Fellow Hannah Jo King discusses our report: The Needs of Black Farmers on the Delmarva peninsula.
How Tatiana Garcia-Granados’ nonprofit enterprise, The Common Market, is bringing healthful food to low-income communities and lifting local farmers' livelihoods.
“One major reason we sought SQF certification is to make sure our small farmers aren’t cut out from doing business with these large food buyers and that those they serve don’t miss out on the opportunity to enjoy local, fresh and healthy fruits and vegetables."
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.
"Not only are we supporting our local farmers, but my kids get to eat nutritionally dense and incredibly fresh produce. It's an incredible partnership that I am very proud to be a part of."
— Rylan Snodgrass, Food Service Director, SAGE Dining Services, River Oaks Baptist School, Houston, TX