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Posts tagged ‘food access’

Going Green At Home: Eating More Vegetarian

Calf munching a leaf, courtesy of Wikimedia.
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Meatpacking plants across the country have become coronavirus hotspots, infecting workers and forcing some closures. This has made its way to the refrigerated section where some stores are limiting meat purchases to prevent shortages.

Livelihoods and health are at risk in many places, including Utah.

We wish a swift recovery to all of those who are ill, and a return to work as soon as it’s safe.

As a consumer, this state of affairs may have made you curious about how to cook healthy, satisfying meatless meals. The good news is that cooking more vegetarian meals– whether occasionally or frequently– is usually healthier for your family, as well as easier on the planet.

What we eat matters and it turns out that animal products have the largest carbon footprint.

Meatless Mondays

Did you know that cutting meat – and other foods – one day per week started as a national resource conservation strategy during wartime? Indeed, how and what we consume plays a central role during many national and international crises – from growing more food at home in Victory Gardens, to sharing our food resources at local food pantries.

Cabbage photo
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Going Green at Home: Eating Healthy and Supporting Local Farmers

Our food choices are important. In fact, in Utah, food choices contribute 25% of the household carbon footprint. This a result of the growing, harvesting, transportation, packaging, and cooking processes involved with getting our food to our tables.

While the restrictions as a result of COVID-19 have made shopping for groceries difficult, and food access remains an issue. However, the country’s farmers still have a large supply of food. Safely harvesting and selling the produce is what’s challenging.

Even though the farmers markets are temporarily closed, we can still support local growers and get healthy, sustainably grown food at the same time.

Our local farmers need support right now! With only 2-3% of the produce consumed in Utah grown in the state, local agriculture is already in a fragile state.

SLCgreen is working hard with our partners to find ways to support these farmers so they can continue operating– during this challenging time and into the future.

Plus, eating more produce and eating local is good for you!

Read on . . .

Rows of vegetables in a local urban farm.
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Introducing SLCgreen's Resident Food Equity Advisors Program

We have a new program we’d like to share with you and we’re looking for your help spreading the word to recruit applicants.

First, some context:

As part of SLCgreen’s commitment to equity and sustainability, we are beginning a new program to help residents from marginalized communities participate in how Salt Lake City tackles healthy food access. 

What is healthy food access? 

  • Having *enough* to eat (1 in 8 Utahns struggles with hunger, and 1 in 7 children are hungry, according to the Feeding America organization).
  • Having the ability to purchase fresh fruits and vegetables. This means that healthy food is not only available at nearby grocery stores and corner stores, but that people have the ability to get there to buy it.
  • Healthy food access is closely tied with income.  New research is showing that “food deserts” are not just about location, but about the ability of people to afford healthy food.

These are issues that the Sustainability Department– and Salt Lake City as a whole– cares deeply about. We cannot have a healthy, thriving community if people don’t have enough to eat.

SLCgreen has developed a robust Local Food program over the past decade to increase the opportunities for growing and buying healthy, local food.

But we must do more.

There are policy, economic, communications, and structural factors at play that are still a barrier to many people in eating enough, and eating healthfully. Thankfully, there are many organizations and government agencies working on this issue, and we’re grateful for the strong community focused on food, poverty, nutrition, policy, and public health in Utah.

This year, we’re excited to dig deeper as a city department with the launch of a new program specifically around Food Access & Equity:

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Welcome Supreet Gill!

Supreet Gill is SLCgreen’s new Sustainability Program Manager.

SLCgreen is thrilled to welcome Supreet Gill to the Sustainability Department as our new Program Manager!

Supreet brings 15 years of experience in community food systems and a passion for improving urban and ecological resilience through sustainable agriculture and equitable community engagement.

Supreet has engaged in food systems on all levels — as a farmer, program manager for a refugee agriculture project, coordinator of urban farming and farm to school programs, and nutrition educator, to name a few!

In her prior position with Salt Lake County’s Urban Farming and Open Space program, she worked on numerous projects focusing on public lands management and community food systems. She also served on Salt Lake City’s Food Policy Task Force (now Food Policy Council) and has deep connections in the local food community.

As Sustainability Department program manager, Supreet will continue building our existing programs as well as developing new ones to strengthen the capacity of community residents and leaders to enhance the regional food system.

In short, her work is dedicated to improving community health and well-being, as well as making sure all residents have access to healthy, affordable, local food.

That goal entails a deep focus on community partnerships. She’ll continue making connections in the community– with farmers, local food producers, and other stakeholders. She’ll also work to ensure that communities, groups, and individuals with lower-access to resources are involved as deeply as possible in Salt Lake City’s work.

Finally, Supreet’s role will also include bridging with other government entities– within and outside of Salt Lake City– to prioritize strategies related to social and environmental justice, improving the local food system, and fostering equitable access to healthy food.

We’re thrilled to have her on the team!

Say hello when you see her at an upcoming community event . . . or a garden around town!

It’s Farmers Market Season!

Summer is here and along with it are the Salt Lake City area Farmers Markets. June 7th and 8th marked the start of another great summer of Farmers Markets with the Liberty Park Farmers Market on Friday night and the Downtown Farmers Market on Saturday morning. The markets ushered in summer with everything from delicious food trucks to fresh heirloom vegetables to artisan dog cookies!

On Saturday, interns from SLCgreen tabled alongside farmers and vendors including Buzzed Coffee, Raclette Machine, Mamachari Kombucha, Volkers Bakery, and many more. Salt Lake City’s Farmers Market are a great way to support local growers; eat fresh, locally grown food; and to learn about sustainability projects in Salt Lake City.

SLCgreen Interns Linda Derhak and Atticus Olmedo tabling at the Downtown Farmers Market.
SLCgreen Interns Linda Derhak and Atticus Olmedo at the Downtown Farmers Market.

Support Farmers Markets

Salt Lake City supports community-based food production as a means of making fresh, sustainable foods more readily accessible.

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Interested in Joining a New Community Garden?

Growing fresh greens at the Gateway Community Garden, which opened in 2018.

Community gardens provide Salt Lake City with fresh, locally grown food and a vibrant space to connect with our neighbors. Salt Lake City’s community gardens are popular locations for everything from volunteering to learning about urban farming. Indeed, in conjunction with Wasatch Community Gardens (WCG), Salt Lake City has successfully developed seven community gardens in almost every corner of the city through our Green City Growers program.

These gardens include the Off Broadway Community Garden, Liberty Wells, Rose Park, Cannon Greens, 9-Line, Popperton Plots, and the Gateway Garden. Not only do these gardens support Salt Lake City’s dedication to increase local food production, they invigorate our neighborhoods by putting vacant lots to use in ways that support community engagement and biodiversity — all while limiting our communities’ carbon footprints.

Salt Lake City’s community gardens activate our neighborhoods, giving residents a space to engage with friends and neighbors and to grow fresh produce. And we just can’t get enough of them!

In order to continue to make community gardens accessible and ensure that locally grown food stays a priority, both Salt Lake City and Salt Lake County have proposed new community gardens to be built in 2020.

But the City, County, and WCG can’t do it alone. We need a strong show of support from nearby residents, indicating that the gardens will receive enough use.

Salt Lake City is working with WCG to establish Richmond Park Community Garden. Similarly, Salt Lake County and WCG are collaborating on a new garden in Sugar House Park. You can read more about the gardens below. If you would be interested in gardening at either of these parks, sign the petitions below to show your support.

Richmond Park

Salt Lake City highlighted Richmond Park for a potential garden. The park, which already has a fantastic playground, is nestled between 500 and 400 East along 600 South in downtown Salt Lake City.

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Salt Lake City Seeking Sustainable Farmers

RFR

Salt Lake City has a unique opportunity to help maintain Salt Lake City’s agricultural heritage. We are currently seeking applications from farmers to grow fruits and vegetables on over 1.5 acres of City owned land adjacent to the Sorenson Unity Center at 1333 South 800 West and south of the Cannon Greens Community Garden.

The goal is to have a farm in operation this growing season.

The farmer selected to grow produce on the land must use sustainable methods, including drip irrigation. Toxic chemicals, chemical pesticides, herbicides, and synthetic fertilizer use are not allowed.

In addition to selling as much produce as possible at local Salt Lake City markets, stores, or restaurants, the farm will also have a farm stand that accepts Food Stamp EBT (electronic benefit transfer). Read more