Posts tagged ‘local food’

Feb 2

Salt Lake City launches microgrant to increase food equity in the community

PRESS RELEASE: February 2, 2022

Salt Lake City is launching its first-ever Food Equity Microgrant program to increase resident access to fresh, healthy, affordable, and culturally relevant food.

The grant application is now live and open to individuals, local businesses, and certain community organizations. The initiative is designed to support community-led projects in line with the recommendations coming out of the City’s Resident Food Equity Advisors’ report released in 2021.

“Salt Lake City is committed to listening and responding to the ideas, dreams, and suggestions of our residents,” said Salt Lake City Mayor Erin Mendenhall. “The Resident Food Equity Advisors is an example of that. They gave us their insight and recommendations on how to strengthen our food system and this microgrant program is one of the ways we’re responding to their report. I can’t wait to see which projects we can support in the community with this funding.”

Administered by the City’s Sustainability Department, the microgrant program has a total budget of $35,000. Individuals may apply for grants of $250 to grow or raise their own food and community grants up to $5,000 are available for organizations.

The four main categories of projects grantees can use the funding for include:

Growing Food – projects that support expanding opportunities and access to growing more food locally.
Inclusive Outreach & Communications – projects that support accessibility and availability of information about food resources to groups that experience challenges with traditional informational outlets.
Dignified Food Access – projects that support improving access to healthy and relevant food opportunities that center and respect the agency and choice of individuals.
Healthy Food Environments – projects that support the availability and accessibility of healthy, fresh foods and enhance the quality and character of the food environments near where people live.

Projects led by and serving those who identify as members of groups that have historically lacked access to food and food resources will be prioritized for funding. Applications are available and accepted in any language. Individuals and organizations may submit applications through the online form or through a variety of other methods including a paper form, phone call, video chat, in-person meeting, or an audio or video recording.

Applications are open through March 5, 2023.

Interested residents and organizations can visit the program page to learn more and access the application here.

For more information on the Resident Food Equity Advisors Program, visit slcgreen.com.

See a summary of their recommendations here.

Oct 5

Eating Local

by SLCgreen intern Mariah Trujillo

Last week we celebrated Utah Climate Week but did you know it was Eat Local Week too? This is a weeklong event developed by Urban Food Connections of Utah, that challenges participants to eat food grown or raised within a 250-mile radius.

Eat Local Week is intended to highlight and celebrate regional harvests, local agriculture, and Utah’s agricultural heritage. Supporting strong local food systems is one way to build a more resilient community and it can help reduce emissions. Climate change, rising temperatures, and changing precipitation patterns are rapidly changing our agricultural system.

On July 17, Salt Lake City reached our all-time city record high temperature of 107^owhich was repeated several times throughout this summer and into September! High temperatures during extended growing seasons affect the health and yield of crops that haven’t been adapted to a specific regional climate. Supporting our local farmers and their farms builds and invests in communities and helps them become more resilient to our changing climate.

What does “local food” mean?

Local food is grown and produced within a small distance from where the consumer purchases it. On average, produce in the United States travels 1,500 miles from production point to the consumer’s plate. Local food, on the other hand, usually travels a maximum distance of 100-250 miles. Some common locally produced food items include fruits, vegetables, grains, meats, eggs, dairy products, and honey.

Oct 21

Salt Lake City’s Food Policy Council is Building a More Equitable & Sustainable Food System

by SLCgreen Outreach Coordinator Stephan Sveshnikov

There are over three hundred food policy councils in the U.S., representing towns, cities, tribes, counties, and entire states. Salt Lake City’s Food Policy Council (FPC) is one of three in Utah, with another council in Ogden and one at the state level. Food Policy Councils unite community organizations to help guide policy related to our food systems. They inform local government on everything from food access and urban agriculture to food waste and climate concerns.

Salt Lake City’s Food Policy Council (formerly the Food Policy Task Force) was created in 2009. The group identifies policy and program opportunities and makes recommendation for how to create a more equitable, sustainable, and resilient community food system. Their first project was a sustainable code revision, which made it easier to keep chickens, bees, and grow food in Salt Lake. The FPC has supported the Sustainability Department on a variety of other initiatives over the last decade, including the SLC FruitShare program, the curbside composting program, the Square Kitchen Culinary Incubator, the Local Food Microgrant Fund, and much more. Fourteen members representing various sectors of the food system make up the FPC, from small farmers, to anti-hunger organizations, advocates for immigrant and refugee communities, and representatives of the public health sector.

This year, the Johns Hopkins Center for a Livable Future launched an initiative to help food policy councils around the country confront systemic racism and inequities in their local food systems. Fifteen councils from fifteen different states were selected to participate, including the Salt Lake City FPC! The initiative will help Salt Lake City as our FPC takes its next steps to build a more equitable food system.

Food, Equity, and Sustainability

Sep 16

Urban Farming Highlight: The Village Co-Op

by SLCgreen outreach coordinator Stephan Sveshnikov

One of the many ways SLCgreen furthers our sustainability goals is through supporting our local food system. Salt Lake City is committed to providing and facilitating funding for local food programs to enhance access to fresh, healthy, and sustainable food. In recent years, we’ve worked to relax ordinances to allow for backyard chickens and beekeeping, expanded the number of community gardens in the city, and contracted with Green Urban Lunchbox to run the SLC Fruitshare program.

Have you ever wondered how much food you could grow in your yard if you took the time to garden? We produced a Food Map that helps you find an estimate of your yard’s food production potential and provides resources that will educate and empower you to grow more food.

Many Salt Lake City locals are already growing thriving gardens. We recently sat down with one of Salt Lake’s urban farmers, Darin Mann, to talk about his garden, water reduction efforts, and food justice advocacy.

Growing Community

Darin Mann calls his neighborhood the “Venice of Salt Lake.” The garden of cabbages, kale, tomatoes, and everything in between, known officially as the “Village Co-op,” is nestled between Fairpark and Rose Park, in one of the most ethnically diverse places in the state of Utah. On the other side of his farm stands a mosque and, next to it, a Buddhist temple. Just down the street is the Virgin of Guadalupe Catholic Church. An oasis of green in a crossroads of cultures.

Darin knows the neighborhood well. His farm isn’t called the Village Co-op for nothing: “Every single day I have at least 30 neighbors coming and talking to me about my garden,” he says. Add to that number the 200 families signed up to receive produce box alerts and upwards of 300 volunteers this season alone, and you start to see the sort of impact a small urban farm can have on the surrounding community.

Sep 10

Resident Food Equity Advisors Reflect on the Past Year

Mayor Mendenhall and seven of the inaugural Salt Lake City Resident Food Equity Advisors, with the project consultant.

Last year, as part of the city’s overall focus on equity and as part of an effort to co-create programs with residents, rather than for them, the Sustainability Department piloted the Resident Food Advisors Program.

Thirteen residents from a diverse set of experiences and backgrounds explored issues in the food system and strategized solutions for their communities, discussing everything from food vouchers to a food leadership academy, and in their final report, published last month, advocated the idea of an “Edible Salt Lake City” and made recommendations for how the city can achieve greater food equity.

We caught up with a few of the Advisors after their recent meeting with Mayor Erin Mendenhall to see how they’re feeling now that the report is out.

Zana Jokic, from Sarajevo, whose work as a medical interpreter has given her a unique perspective on healthy food access among immigrant communities, said she’s been sharing the report with everyone. “I’m so proud of our work,” she said. “I’m passing it around to friends, families, organizations,” anyone and everyone she can think of.

Aug 25

Richmond Park Becomes Latest Addition to Salt Lake’s Community Gardens

Salt Lake City is proud to support Wasatch Community Gardens’ work to grow the City’s robust collection of community gardens. Last month, Salt Lake City and Wasatch Community Gardens (WCG) celebrated the opening of the newest addition: the Richmond Park Community Garden.

Wasatch Community Gardens and Salt Lake City partners at Richmond Park Community Garden.

Green City Growers

Over the years, Salt Lake City has partnered with WCG through the Green City Growers program to help coordinate the use of city-owned or managed land for community garden plots. The plots are managed by WCG and help Salt Lake City residents build a more robust and sustainable food system.

Dec 21

Happy Holidays from SLCgreen

Dear Friends,

SLCgreen is wishing you a healthy and happy holiday! During this time of year, we’ve been reflecting on the unprecedented challenges we’ve faced as a community brought on by the pandemic, hurricane-force windstorm and earthquake. This year, we’ve worked alongside our community members to continue essential City operations and services and step up efforts to help those who have been impacted the most by the devastating pandemic. More than ever before, we are witnessing the evidence of an undeniable connection between environmental justice and social equity.

SLCgreen’s mission is to protect our natural resources, reduce pollution, slow climate change, and establish a path toward greater resiliency and vitality for all aspects of our community. Our environmental work goes hand in hand with the efforts to improve equity in Salt Lake City.

Food access, renewable energy, and clean air initiatives continue to be critical aspects of our department’s work because they are intrinsically tied to equity. Recognizing that members of our community most impacted by decades of systemic racism and oppression also bear the brunt of environmental issues, SLCgreen will continue to prioritize environmental justice and equity for our community. Read on for some ways you can help, and information about community resources.

Nov 25

For the Love of Good Food: Checking in with Salt Lake City’s Resident Food Equity Advisors

Thanksgiving this year will be different as we all work together to keep our community safe. We reduce risk of spreading the COVID-19, and invent creative ways to keep connected to our families virtually while still being able to share in the traditional Thanksgiving traditions. As we all work through reimagining the holiday, the city’s Resident Equity Advisors are hard at work making sure everyone in our community – families, elderly, children, and all individuals suffering from food hardship have access to a healthy, nutritious food.

One in nine Utahns struggles with hunger, and equitable food access is still a major concern in our community. This year, we’re taking time to reflect on our connections with food. Food is a basic human right and is on of the foundational pieces of community resilience and SLCgreen’s focus areas. Our department launched the Resident Food Equity Advisors program to engage our vulnerable communities and empower them through shared decision making.

Read on to find out more about what these advisors have been working on!

Photo of brightly colored beets in a bowl.

Jun 11

Farmers Markets & COVID-19

After a hiatus, some Salt Lake City farmers markets are coming back this weekend. With COVID-19 protocols in place to keep everyone safe, the markets are ready to bring you fresh, local food.

Getting locally grown food can be a challenge. The COVID-19 pandemic has threatened all aspects of the food system, from the health of agricultural workers to food security and economic stability. Farmers are at risk of both losing their economic safety as well as getting physically ill.

Along with joining a CSA, farmers markets are one of the most direct ways to get locally grown produce and support the local economy. Luckily, the Wheeler Farm Market, Liberty Park Farmers Market, and the Downtown Farmers Market are set to open this weekend – with a few changes to help keep everyone safe!

Photograph of produce growing in rows at local farm in Utah.

COVID-19 Safety Protocols

Even in our grocery stores we are practicing social distancing, wearing masks, and trying our best to take precautions in response to COVID-19. The local farmers markets are no different.

The local farmers markets will have various protocols in place to protect vendors and market customers. The markets will provide directions for one-way travel paths within the market and will support social distancing measures and hand sanitizing. Additionally, the Downtown Farmers Market has moved its craft sellers online for the time being. The market’s safety measures include required masks and encouraging frequent hand sanitation by shoppers and vendors.

Graphic of blue face mask on teal background.

May 21

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.