Let's Connect
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.
Delivering local food for the common good.
by Emily Hennessee
The Georgia ACRE Collective just released its first case study, Structuring a Place-Based Collaboration to Advance Agriculture, Community, Resilience, and Equity through Values-Based Procurement, to highlight our collective efforts and accomplishments during our first year of existence.
A few highlights from year one of the Georgia ACRE Collective, include:
“Farm to school is a win for kids and local Georgia farmers – kids eat nourishing food in meals and snacks, participate in hands-on activities and learn about the importance of where our food comes from.” — ACRE partner and School Nutrition Director for Rockdale County Schools Blaine Allen
3. Working capital loans: The Common Market issued working capital loans (also known as purchase order (PO) loans) to two growers in Georgia in 2023. These 0% interest loans provide growers with up to 50% prepayment of a season’s worth of purchase orders. Growers pay off their loans through food deliveries to The Common Market. Farmers have shared that access to this capital early in the season is a gamechanger for their operations and encourages them to do more advanced crop planning than in previous years. We’re eager to expand this effort and provide additional loans to growers in 2024!
"Farmers have shared that access to this capital early in the season is a gamechanger for their operations."
Throughout 2024, we look forward to expanding our work to reach new growers and institutions. If you are interested in collaborating with the Georgia ACRE Collective, please contact Emily Hennessee at emily@thecommonmarket.org.
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