New resource highlights how local foods facilitate community health, unique educational opportunities, and stronger local economies
Communities across the country are creating innovative and effective ways to build procurement of locally produced foods by schools, hospitals, food banks, and other institutions. To assist communities in enhancing the health and economic impacts of local food procurement initiatives, the Illinois Public Health Institute and Crossroads Resource Center are releasing a new report – Exploring Economic and Health Impacts of Local Food Procurement.
The report highlights practical, effective strategies for communities to add locally sourced food to their institutional food systems; recommends ways to conceptualize and measure economic and health impacts; suggests effective funding strategies; and includes Critical Analysis of Economic Impact Methodologies, which discusses the literature on the economic impact of local foods.
Click on images to access reports:
Case studies share insights from food system leaders in school districts, food banks, healthcare facilities, health departments, food distributors, cooperatives, entrepreneurs, and food service companies.
Leaders in Southern Arizona are making farmers’ markets accessible to low-income residents; increasing local food procurement by a food bank; creating a flourishing school garden; and providing job training and business development opportunities to low-income residents.
Through the efforts and partnerships between growers, food distributors, a local hospital system, the health department, a cooperative grocery store, and school districts, communities in Southwest Wisconsin have created innovative distribution initiatives to increase local food procurement by several institutions.
In Jefferson County, Kentucky, the Farm-to-Table initiative brokered more than $1.5 million in local food sales in just four years. In Burlington, Vermont, a local hospital system is serving local foods in its cafeterias and food service, and hosts community gardens and educational programming.
In San Diego County, California, the farm to school program is collaborating with partners to create a sustainable approach to bringing farm-fresh foods to local children. Through this collaboration, San Diego Unified School District has grown its local food purchasing from 2.5% of its food budget in 2010/2011 to 15% of its budget in 2013/2014.
- Full report
- Executive Summary
- Selection: Critical Analysis of Economic Impact Methodologies
- Report release
- Fact sheet: Key Findings for Communities
This project was supported by Cooperative Agreement Number 3U38HM000520-03 from Centers for Disease Control and Prevention to the National Network of Public Health Institutes. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of CDC or NNPHI.