Recipient Organization
AFRITHRIVE INC
1 TIVOLI LAKE CT
SILVER SPRING,MD 20906
Performing Department
(N/A)
Non Technical Summary
The Pathways to Sustainability: Alliance for Community Food Access (ACFA) project is an innovative initiative aimed at creating a sustainable, community-centric food system within the Essex/Middle River region, particularly serving low-income, immigrant populations. Through the promotion of regenerative agriculture, the establishment of a communal kitchen and cultural food hub, and the provision of wrap-around services targeting the social determinants of health, ACFA seeks to enhance food security, economic self-reliance, and cultural preservation among the diverse communities we serve.The project will introduce urban farming plots employing regenerative techniques to increase local food production, reduce environmental impact, and serve as educational grounds for sustainable practices. The communal kitchen will operate as a culinary incubator, providing resources and education to aspiring food entrepreneurs, which, in turn, will stimulate local economic growth and create job opportunities. The cultural food hub will act as a marketplace and gathering place, celebrating the diverse culinary traditions of the immigrant community, and providing access to affordable, nutritious, culturally relevant foods.Moreover, ACFA will offer wrap-around services, including nutrition education, health screenings, and financial literacy workshops, to holistically address barriers to food access and health. The project's design integrates community feedback and is built on partnerships with local farmers, businesses, and non-profit organizations, ensuring relevance and responsiveness to community needs. Financial sustainability is a cornerstone of ACFA's strategy, with revenue generated through the sale of produce, rental of kitchen space, and educational programming. The business plan outlines a trajectory towards self-sufficiency within five years, post initial funding. The ACFA Project is more than a food access initiative; it's a commitment to nurturing a vibrant, self-sustaining community where everyone can thrive.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Goals / Objectives
Goal 1: Increase Cultural Food Supply, Consumption, and Farmers' Revenue Through the Improved Adoption of Regenerative Farming TechniquesObjective 1.1: Increase Community Gardens and Regenerative Farming PracticesEstablish 20 new community garden plots dedicated to regenerative agriculture over the next three years.Achieve a 50% increase in community engagement with farm activities, as evidenced by active participation in gardening activities, workshops, and local decision-making forums.Host 3 trainings per year targeting 100 aspiring gardeners, focusing on soil health, biodiversity, and permaculture techniques to ensure their success as stewards of the land.Recruit and engage 200 community volunteers annually to become ambassadors of regenerative practices.Objective 1.2: Enhance Support for Local Food EntrepreneursEmpower 20 local food entrepreneurs by providing access to garden plots and specialized training in regenerative farming.Donate at least 20,000 lbs. of organic produce to local families in need over the duration of the project.Distribute fresh, regeneratively grown produce to at least 750 unique recipients annually.Objective 1.3: Increase Farmers' Revenue and Food SupplySupport local farmers by increasing their revenue through better farming practices and access to new markets.Encourage the use of regenerative agriculture techniques to ensure long-term soil health and sustainable food production.Goal 2: Establish a Communal Kitchen Space That Serves as a Culinary Incubator for Aspiring Food Entrepreneurs and a Venue for Community EducationObjective 2.1: Launch and Operate a Shared-Community KitchenLaunch a fully operational shared-community kitchen within the first 12 months of the project.Provide increased access to cost-prohibitive equipment and space for start-up and small-scale food businesses.Increase revenues from facility rental for special events to support the kitchen's sustainability.Objective 2.2: Promote Nutrition Education and Food LiteracyHost 6 nutrition education workshops annually, developing and translating manuals into commonly used local languages such as Swahili and Amharic.Increase community awareness and understanding of culturally appropriate healthy foods (CAHFs) by 45%.Engage 100 youths annually through initiatives like the 'Junior Chef' cooking competition series to promote healthy food choices.Objective 2.3: Support Local Food EntrepreneursRecruit and support 10 local food entrepreneurs to incubate their food businesses in the shared-community kitchen.Educate 250 community members annually on healthy eating, budgeting for nutrition, and understanding the food system.Goal 3: Expand Food Distribution Channels Through a Central Cultural Food Hub Where the Community Can Access, Learn About, and Celebrate Culturally Significant FoodsObjective 3.1: Increase Availability of Culturally Appropriate FoodsAchieve a 35% increase in the availability of culturally appropriate foods due to enhanced processing capacity and year-round distribution.Objective 3.2: Foster Community Participation and Cultural CelebrationsEnsure 40%+ participation by low-income, food-insecure, and disenfranchised people in advisory groups associated with the cultural food hub and general project activities.Host 3 cultural food events annually, attracting an average of 300 attendees per event.Objective 3.3: Support Local Food Vendors and FarmersRecruit and support at least 20 local food vendors and farmers within the first year of operation.Increase the revenue of participating local food vendors by 25% within the first year of operation.Objective 3.4: Reduce Food Waste and Enhance DistributionReduce food wastage by 35% through proper storage, handling techniques, composting, and recycling programs.Distribute cultural food to a minimum of 500 unduplicated recipients weekly.Generate at least 20 new jobs through the food hub.Objective 3.5: Develop a Replicable Cultural Food Hub ModelDevelop and document a model for the cultural food hub that can be replicated in other communities, including best practices, operational guidelines, and sustainability strategies
Project Methods
The AfriThrive Project employs a comprehensive and multifaceted approach to address food insecurity, health disparities, and economic challenges faced by the Black immigrant community in Essex/Middle River, Baltimore County. This approach includes various methods, activities, and strategies across three main program areas: the Community Garden, Community Kitchen, and Food Pantry. Below are detailed descriptions of the methods used throughout the project.1. Community Garden ProgramObjective: Increase self-sufficiency and access to fresh produce by empowering community members to grow their own culturally appropriate healthy foods (CAHFs).Methods:Site Selection and Preparation:Identify and secure suitable land within Essex/Middle River for community garden plots.Conduct soil testing and prepare the land by clearing debris, tilling the soil, and adding necessary amendments to ensure optimal growing conditions.Plot Allocation:Subdivide the garden into individual plots, with 50 new plots allocated to community members.Prioritize low-income Black immigrant families and individuals with limited access to fresh produce.Training and Support:Offer comprehensive gardening training sessions covering topics such as soil health, pest management, crop rotation, and organic farming practices.Provide ongoing mentorship and support through master gardeners and experienced volunteers.Develop and distribute gardening manuals and instructional materials in multiple languages to accommodate diverse linguistic needs.Resource Provision:Supply essential gardening tools, seeds, seedlings, and organic fertilizers to participants at no cost.Set up a tool lending library to ensure continuous access to necessary equipment.Community Engagement:Host regular gardening workshops, field visits, and community events to foster a sense of community and encourage knowledge sharing.Establish a garden advisory committee composed of community members to oversee operations and make decisions collectively.2. Community Kitchen ProgramObjective: Support local food entrepreneurs and provide a space for community members to prepare and distribute CAHFs.Methods:Kitchen Setup:Identify a centrally located facility within Essex/Middle River to house the community kitchen.Renovate and equip the kitchen with commercial-grade appliances, cooking utensils, and storage facilities.Ensure the kitchen meets all health and safety regulations.Training and Certification:Offer food safety and culinary skills training to community members interested in using the kitchen.Provide certification programs for food handlers to ensure compliance with local health department regulations.Entrepreneur Support:Create a program to support local food entrepreneurs, including training in business management, marketing, and financial planning.Provide access to the kitchen at subsidized rates to help entrepreneurs launch and grow their food businesses.Community Meals and Events:Organize community meals and cooking demonstrations to promote CAHFs and healthy eating habits.Collaborate with local chefs and nutritionists to offer workshops on preparing culturally appropriate and nutritious meals.3. Food Pantry ProgramObjective: Provide immediate food relief and ensure access to culturally appropriate healthy foods for food-insecure families.Methods:Food Sourcing:Partner with local farms, food banks, and grocery stores to source fresh CAHFs.