Amid a growing economy of subscription-based businesses, “CSA” has become a bit of a buzzword, and we urge you not to lose the true meaning of what it is: a symbiotic partnership between member and farmer.
A joint effort by the Philadelphia Department of Public Health and The Common Market, Good Food, Healthy Hospitals is transforming the food environment at many Philadelphia hospitals. And in doing so, making it easier for patients, visitors and staff to make better choices that can improve their health.
"When the university started partnering with The Common Market in 2015, the university went from having about 7 or 8 products from “real” food sources to over 100 products, including local yogurt, cage-free eggs, antibiotic-free turkey and more..."
“We’re excited to welcome this new vendor who brings us locally sourced items within a few days of harvesting.” says Manager Bob Davis. He also noted that working with the Common Market increases the variety of products available to Co-op shoppers.
As of June 2017, 15 hospitals signed the pledge to adopt GFHH. Half of these met the minimum guidelines for multiple standards.
Financial services firms are increasingly directing investor dollars into regenerative agriculture and other systemic food projects.
Harvesting Opportunity: The Power of Regional Food System Investments to Transform Communities is a policy forum to be held August 3, 2017, at the Federal Reserve Board's Wilson Conference Center in Washington, D.C. Forum participants will discuss the use of regional food strategies to advance community and economic development goals, including models for collaboration between policymakers, practitioners, and the financial community. Participants will also explore research, policy, and resource gaps that, if addressed, might contribute to the success of regional food systems strategies.
Schools have tremendous purchasing power and influence when it comes to local food. Here are some ways they are sourcing closer to home.
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.
Knowing where food comes from, how it is grown and by whom lends a greater respect to the planet and the people who grow, package, transport and serve it.
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.
"Often as a chef and manager, trying to buy local has been at the least a pain. Building a relationship with The Common Market has completely changed that experience. I know that the product I am buying is local down to the farm where it was grown. I am able to let the students know the people who grow their food so that they feel a real connection to those farmers. I look forward to a long and growing relationship with the Common Market."
— Allen Clark, Food Service Director, Sage Dining Services, Mount Vernon Presbyterian School