Altanta native Lily Rolader has been with the local nonprofit food distributor since its 2015 inception
In addition to USDA programs that support efforts to develop and promote new markets for locally and regionally produced food and farm products, Haile discussed in his testimony the work they are doing to build a culture of food safety with the producers they work with. He stressed to the Committee that the next farm bill needs to invest more resources into outreach, training, technical assistance and capacity building as it pertains to food safety and producers.
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.
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.”
"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.'"
How Tatiana Garcia-Granados’ nonprofit enterprise, The Common Market, is bringing healthful food to low-income communities and lifting local farmers' livelihoods.
"The third wave of innovation in urban ag is upon us, and it’s all about supply chain and distribution. ...there’s hope that Common Market can disrupt the status quo"
A Kresge Health Program grantee, Common Market, developed a solution to bring healthy food to communities that need it most. “Common Market ties together disparate components of the food system in a way that I haven’t seen other organizations do.”
This summer, Bama Dining committed to working with The Common Market to support local farmers and growers in the Southeast. All rice, sweet potatoes, collard greens, frozen blueberries and some apples will be supplied to the dining halls from local growers in Alabama, Georgia and Arkansas. These ingredients can be found in the dining hall marked with new “Locally Grown” identifiers.
If successful, The Common Market Georgia’s larger volume sales — projected to reach $1.6 million in 2018 — could help crack another chicken-and-egg situation. That is local food’s promise to help Atlanta build stronger urban and rural places.
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.
"Being able to incorporate seasonal, local, and sustainable products into the menu at a recovery center is challenging, but the impact it has on the nutritional value in the food and experience with our guests is astonishing."
— Chef Skyler Hanka, Prairie Recovery Center