Progress 09/01/17 to 08/31/20
Outputs
Target Audience:The Zone 1 Food Project (Z1PF) focused on alleviating high levels of poverty and food insecurity in the Northwest quadrant of Springfield, Missouri through the development of a financially sustainable, community-based, hyper- local food production hub. The Z1FP production hub, supported by USDA funding over the 3 year period, is cooperatively managed by Zone 1 residents. Community input meetings for this project have been conducted monthly since 2014, and the community is heavily involved in the planning and implementation of the project, with many Zone 1 residents serving in the leadership of SCG and as key personnel. The project is aligning low-income community residents, farmers, non-profits, and other civic institutions around the development of a food system designed to empower residents of Zone 1 to improve their own food and financial security by growing their own produce, and creating a culture of health by improving access to fresh, healthful foods. Three thousand Zone 1 volunteers have participated in the gardens and in USDA Z1FP activities over the course of 3 years. Ozark Food Harvest provided 121,914 pounds of produce from September 2019- August 2020. This is valued at $206,033.82 (at $1.69 per pound) and was distributed to approximately 75 unduplicated families, benefiting over 300 individuals in need. From 09/01/2019-08/31/2020 there were 3,851 units sold or donated valued at $11,211.45. It is significant to note that in previous reports, food harvested was reported in the number of pounds, however in Year 3 SCG began to record food in terms of units, given that SCG sells in units. Over the course of 3 years, Cox dietician students, and over 500 Missouri State University students have participated in CFP project activities. In Year 3, while modified due to social distancing, stay at home orders, and COVID-19 restrictions, MSU service learning students, graduate assistant, Bear Bonner Leadership program students, general student volunteers and administrative commitment to the CFP resulted in 3,821 hours contributed to the project. This contribution is valued at $94,187.65 at $24.65 per hour. Also in Year 3, 6 Farmer Apprentices have served 2 terms each (for a total of 20 served over the course of three years total). Collaborative relationships also continue to be forged resulting in new and expanding partnerships with local and prospective Zone 1 farmers, local nonprofit agencies, local businesses, and local hospitals. Changes/Problems:COVID 19 provided both challenges and opportunities. Challenges included the health and safety of staff and volunteers, including keeping employees and volunteers from being quarantined by practicing social distancing. Local farmers market also closed. Awareness regarding the importance of local food systems however, has greatly increased, and has provided SCG and the local community the opportunity to discuss local food systems as part of an integrated resiliant community health plan in the face of natural disasters and pandemics. COVID-19 has also highlighted the vulnerability of the SCG service population who are food insecure and lacking in transportation, a large factor in the need for hyper local food supplies in neighborhoods. The toolkit produced by virture of the CFP will further expand upon the lessons learned through COVID and how such lessons can be utilized to further community outreach and awareness surrounding these issues. What opportunities for training and professional development has the project provided?The Zone 1 Food Project brought together Springfield Community Gardens (SCG), the Drew Lewis Foundation, local universities, and diverse community organizations to develop a hyper-local food hub in the poorest City Zone in Springfield, Missouri. Through the CFP Zone 1 Food Program, thousands of low income residents over 3 years have learned about produce and gardening through volunteering in Z1FP gardens and are receiving targeted curriculum on all-seasons, high-yield production, soil regeneration and conservation, field hygiene and sanitation, and organic pest control - education they can apply at their own homes or at one of the SCG garden plots available throughout Zone 1. They additionally have received material resources such as seeds and seedlings and continued technical support to ensure they are successful. Food security is improving by the residents' own new personal gardens and produce they can either consume or sell. Opportunities to sell produce at the Commercial Street Farmers Market or back to SCG at fair market value are also being supported by the program. Through the CFP program, a CSA has been established with CoxHealth Hospital for employees alongside the SCG garden established there and farmer incubators are growing produce and selling to restaurants on Commercial Street (an area of Zone 1). SCG also currently has land leases with Springfield Public Schools (the largest district in the state of Missouri) and is providing education spaces for students. SCG also provides education and oversight at the Missouri State University garden. As neighborly relationships solidify, property sales in Zone 1 have increased in close proximity to the gardens. The Z1FP healthy eating programming at Life 360 preschool is strengthening the desire to have the same type of programming in other preschools, and is bringing attention to the Grant Beach Neighborhood where the market garden and the preschool are located. Recently, the market farm project was highlighted in the documentary series "Our Kids" on PBS. Diverse community "anchor organizations" committed to supporting this "farm to table" system through the purchase of value-added products that have fed hungry households in Zone 1. The project created six stipend positions each year for Farmer Apprentices, as well as other local jobs, and empowered over 240 residents with food growth, production, and sustainability knowledge as well as for many an entrepreneurial skill set. The University of Missouri Extension provided an expert to teach courses on food safety and handling. While initially ENACTUS was to assist with business development, this has since been created with contributions from Trent Sims and John Chiles (an SCG board member). The Drew Lewis Foundation at The Fairbanks and CoxHealth have provided community kitchen space and a hub for workshops and training. Missouri State University committed to providing the student labor (an estimated 80 students per year) needed to develop operational capacity for food growth, processing, and distribution. Through these efforts, the Zone 1 food project aimed to empower low-income individuals to reduce food insecurity by 15% in their neighborhood while also enabling them to generate their own means for financial security. Additional information about workshops and professional development can be found under 'What was accomplished under these goals?' section above. How have the results been disseminated to communities of interest?The purpose of any evaluation method is continuous project improvement, replicability, and sustainability. This improvement will be brought to future SCG CFP grant projects. The evaluation process for this grant tested the project's theory that by increasing the human capital of low-income residents through production planning, local food processing, education, and value-added support, the SCG model can increase food security and reduce poverty in Zone 1 (a particularly low income City Council zone in Springfield). The SCG leadership team included volunteers, program participants, and staff from Zone 1, as well as members from partner organizations that were participants throughout the evaluation process. The project evaluation methodology included both quantitative and qualitative components designed to report on both process and outcome measures. A common tracking form was developed so that project partners could record and evaluators assess the amount of food that was grown, the number of individuals that received high yield training, increases in the amount of food grown, the economic impact of the value-added products created by low-income individuals, and the positive changes seen both in individuals who are eating healthier and a community that is working together. Focus groups and interviews occurred among key stakeholders and individuals to provide context and assess both impact and to gain participant/stakeholder feedback on the project's strategy and relative effectiveness. The evaluation process allowed for continuous data to inform a better understanding of ongoing project impact and allowed improvement to be implemented rapidly. Within this, the evaluation also consisted of an evaluation of garden operations, with an emphasis on produce harvest, handling, and delivery, including an evaluation of produce harvest practices at the gardens, handling at the gardens and during transport, and educational materials related to food safety for distribution to food recipients and an evaluation of garden operations using a procedure similar to the Certified Naturally Grown certification. The evaluation team produced a short annual report at the end of each year for the duration of the grant. Of particular significance is the creation of a Community Toolkit for communities that wish to replicate the project model by grant project end that will take into account the results of the evaluation and any corrective actions that were implemented throughout the project. This is anticipated to be completed and available on the SCG website by October 31, 2020. With the investments of the USDA, SCG is quickly becoming recognized as a model local program and SCG customized aspects of Z1FP curriculum for youth, immigrants, and other populations in the past 3 years. What do you plan to do during the next reporting period to accomplish the goals?The program exceeded initial goals and outcomes and moving into future CFP grant projects, SCG seeks to refine and enhance the systems that have been created to date. These systems are intended to promote healthy people, strong communities, thriving local economies, vibrant farms, sustainable ecosystems, and encourage justice & fairness. Healthy People SCG sees community gardens changing lives. Tangible outcomes include addressing public health concerns, serving the needs of food insecure households, and distributing fresh produce for residents in need. Additionally, our gardens are providing a space to create relationships as gardening experts work alongside novices. Regular produce distributions through this project and others are offered each week for volunteers and residents in need. Ozark Food Harvest provided 121,914 pounds of produce from September 2019- August 2020. This is valued at $206,033.82 (at $1.69 per pound) and was distributed to approximately 75 unduplicated families, benefiting over 300 individuals in need. Approximately 2,100 lbs of vegetables were harvested between 9/1/19 - 8/31/2020 from the Z1FP Market Garden. Strong Communities As neighborly relationships solidify, and the Zone 1 Food Project is taking root, we are seeing property sales go up in the houses in close proximity to the gardens. The Z1FP healthy eating programming at the preschool is strengthening the desire to have the same type of programming in other preschools and is bringing attention to the Grant Beach Neighborhood where the market garden and the preschool is located. Selected interviews from SCG participants in July, 2019 have specifically noted the importance of SCG in building spaces and networks that contribute to a sense of community and belonging. Thriving Local Economies SCG programs address the red flag issues of poverty that impact so many Springfield residents. The programs serve as an important means of economic development, thus growth for neighborhoods, the City, and the Ozarks community at large, as well as instilling local pride around the culture of food. The model and subsequent farmer incubator programs have since also been funded by an additional CFP grant, the USDA OPPE Socially Disadvantaged Farmers and Veterans Program, and USDA Beginning Farmer Rancher Development Program; the Missouri Department of Natural Resources; and local private foundations such as the O'Reilly Foundation, Musgrave Foundation, BKD CPAs & Advisors, Bank of America, the Darr Family Foundation, Hy-Vee, and the Sunderland Foundation. Outreach and volunteer efforts supported by the University of Missouri Extension, the Missouri State University Center for Citizenship and Student Learning and various non profit organizations (including veteran services groups, and hospital systems for example) have engaged thousands of local volunteers including university students, beginning farmers, immigrant populations, and neighborhood residents in SCG programs and activities. Vibrant Farms The project continues to enliven the community as well as the land used to grow food. Volunteers in the Z1PF garden are given guidance regarding small-scale farming, which they use in the community and their home gardens. Because of the infusion of funds and expanded programming through the Z1FP, CoxHealth has provided a larger community kitchen at low cost, an additional 25 acres of high value property near its hospital and entered into an agreement with SCG to train its dieticians on the value of gardening, conservation techniques and the benefits of local nutrient dense food. In 2019, SCG added another farm near Tom Watkins Elementary School. Sustainable Ecosystems Residents are provided with seeds and seedlings to use in their home gardens. This occurred also throughout 2020 COVID stay at home orders. Growing vegetables from seed is economically sustainable over long many growing seasons. Because seeds are typically saved from plants that thrive in the Ozarks region, future gardens will flourish, adapting to grow in these conditions. Efforts are also being undertaken to utilize composting and other gardening methods that are environmentally conscious and sustainable. SCG is also integrating compost education and programming to alleviate soil costs and provide quality soil for production. SCG has built out its Farm incubator to 4 sites with funding from the Socially Disadvantaged and Beginning Farmer Rancher Program grant to leverage programming and impact. Conserve Natural Resources of the Region Workshops through the project are providing instruction and practices that honor and preserve edibles that are unique to the region. The Kitchen Manager also teaches wild culinary classes and workshops on incorporating local food into value added products such as vegetable powder infused pasta, quiches, pies, and salads. These products in addition to Market Garden produce have been sold at market and through online sales generating approximately $1,799 in revenue from mid 2019 through February 2020 with $5,728 in donated produce from March 2020 through August 2020 as part of SCG's local response to COVID-19. Produce was donated specifically to the Drew Lewis Foundation in Zone 1 for distribution alongside their ongoing and enhanced food security efforts among low income families. Justice & Fairness Z1FP provides participants the tools and knowledge to grow food for their family's consumption, while also receiving support if they wish to sell produce at the C-Street Farmers Market or to SCG at fair market value. Urban spaces, once abandoned, are being renewed to provide those most often marginalized to gain access to healthy food. SCG has collected stories from residents who are feeling empowered with local food serving as an equalizer in a highly economically bifurcated town where healthy food has previously been gentrified due to price point. Advocacy A significant focus of SCG programming is also advocating for healthy local food systems and healthy food access. During Year 3 of the CFP project, a local foods video was also created discussing the importance of local food for resilience as a community and is available at: https://vimeo.com/337526982. During Year 3, advocacy took place in partnership with the Drew Lewis Foundation promoting healthy eating and a packing shed was built with funds from the Missouri Department of Agriculture. A second weekly produce distribution was also created at the Fairbanks where the market garden resides. This was created to meet the need for low income residents due to Covid 19. The market garden has also become a show market farm where stakeholders often meet to discuss partnerships and giving. The establishment of a second weekly produce distribution site has been projected to reduce food insecurity among the Grant Beach community by at least 15%. Specifically, the knowledge and expertise, business and collaborative connections, CSA and crop plans and produce, and the development of produce distribution systems for residents and Cox Health distribution systems for patients and employees, acquired through this three year CFP project will benefit SCG moving into a second CFP grant program. Other SCG USDA investments have also benefited from the establishment of the SCG model and systems.
Impacts
What was accomplished under these goals?
Goal 1 Outcomes: All positions for the USDA project were filled by October, 2018. As noted in the first year report, SCG hired 2 apprentices per year instead of 8) in years 2 and 3 of the grant but extend those apprenticeship opportunities for 25 weeks with the incentive of a certificate option at the end of the apprenticeship. 6 farmer apprentices in year 3 once again participated in activities (20 total over the course of 3 years). In January, 2018 the business model for social enterprise/value added products began with Trent Sims (formerly with ENACTUS). It has continued with board member John Chiles. SCG has passed through the development phase of the value-added product SCG Market Garden Quiche line and created packaging and labels. Project staff, under the direction of John Chiles, are creating a proforma to facilitate comparisons of historic data and projections of future performance with the assistance of the food buyer, Jason Bauer at Cox. The quiche is already being sold to the cafeteria line at Cox North Hospital and at Cox South Hospital, which has more than double previous sales.The sales of this quiche are put back into the program. Covid 19 caused the temporary closing of the kitchen and as a result sales have decreased. Produce from the market garden is now being donated to Cox South kitchen for testing to put produce in salads on the cafeteria line. It is also being shared with key staff to market a CSA and home delivered meal program for CoxHealth's 10,000 employees and its food insecure patients. This CSA project is funded by an additional 2019 CFP USDA grant. Goal 2 Outcomes: In year three, the anticipated goal was to provide 3-4 educational workshops each quarter, averaging one a month over 12 months, in quarter 1and quarter 2 but there were barriers to successful "hands-on" workshops and content due to weather. Year 3 Workshops Mushroom Cultivation QTR: Q1 Attendees in Person: 31 Facebook Attendance: 46 People Reached/Engaged: 9,900 Scale Appropriate Equipment QTR: Q1 Attendees in Person: 10 Facebook Attendance: 7 People Reached/Engaged: 4,600 Fruit Pruning QTR: Q2 Attendees in Person: 62 Facebook Attendance: 46 People Reached/Engaged: 18,600 Flower Production QTR: Q2 Attendees in Person: 36 Facebook Attendance: 36 People Reached/Engaged: 10,800 Evaluation of workshop feedback and survey data reflects an average of 75% knowledge gained for each workshop cohort. Approximately 20 Zone 1 residents participated in the growth of both the Midtown and Market gardens, both of which obtained certified naturally grown status. Produce was sold from these gardens that benefited CFP activities. Goal 3 Outcomes: Zone 1 residents are continuing to grow at the community gardens on Calhoun and Pacific Streets as well as new raised beds at the SCG Market Garden at the Fairbanks. Throughout SCG's history, many residents at the produce distributions tell stories of how they could not afford to eat if it weren't for the produce distribution. According to CFP survey reports, there is a relative level of food security for those who participate in the program. Of 20 survey respondents, 85% reported that participating at the community gardens helped to improve their overall food security. 80% also reported that participating at the community gardens has helped increase the amount of healthy food that they or their family members incorporate into their eating habits. Food security has been identified as a barrier to meeting goals for families; other organizations such as the Northwest Project have found that participants within zone 1 tend to be able to buy basic food needs but still require assistance due to food insecurity. By providing food, and especially healthier alternatives, SCG is helping its participants to come one step closer to reaching their individual and household goals. Of 20 survey respondents, 80% said they have encouraged others to attend the workshops, and 31% reported that people they have encouraged have gone to the workshops. Preserving methods are being explored through workshops on dehydration, wild foods and zero waste workshops making soups and Zone 1 residents are attending these workshops. In the first and second quarter of year two work on rearranging rows and amending soils was completed to create and area to grow hardy white bunching onions, this was completed with the aim to produce 200 lbs of produce each week along with a mix of spinach, kale, arugula, and other greens. Spinach and kale were grown with the intent of creating a weekly batch of quiche to sell each week at market. In year three, Zone 1 residents have consistently attended the C-Street Market before the onset of COVID. SCG was able to donate garden produce to several nonprofit organizations in the area to be distributed as a response to stay at home orders.Beets, spinach, swiss chard, carrots, arugula, cabbage, collard greens, radishes, cucumbers, squash, green onions, chives, cilantro, dill, basil, sage, oregano, tomatoes, and peppers are among the produce distributed, sold, and donated during year 3. In Year 3, SCG has started to diversify the value added products available for purchase, increasing to three different types of value added products including blueberry pie, blackberry pie, and quiche. Product tests were also done on Marinara sauce, kimchi, and pasta e fagioli. Labels were created and these products were given to new farmers as ideas for value added products. Consistent sales have been made to Cafe Cusco and Fire & Ice (2 local restaurants). Cafe Cusco has a monthly "Meatless Monday" utilizing market garden produce. In addition to stable vegetables, niche items such as wild edibles, mache, endive, and radicchio. Kale and Spinach grown in the high tunnel are used for producing quiche each week. Quiche sales are expanding from Cox North to Cox South with the potential to double profits. Blueberry and blackberry pies as well as salads are offered at the cox locations, as well as at C-Street market. Goal 4 Outcomes: In year three, Life360 has purchased 2-6 lbs. of fresh produce per week and SCG staff continue to teach preschool students lessons. Life 360 has reported that they see a positive difference in the eating habits of the children when Rachael can present the vegetable/snack to the kids. In August 2020, as part of CFP activities, SCG provided Life360 with a google drive file that had recipes, and projects created for their program during the grant time frame. This way they can continue to do the projects, and enjoy fresh produce with future classes. Goal 5 Outcomes: Produce grown at the gardens and the produce received from OFH was used for after school meals for Life 360 programming through Federal Nutrition Programs as noted in other areas of the report. Goal 6 Outcomes: Currently there are 15 businesses that have purchased herbs and other produce. Marketing, selling, and sustaining these operations will be a key focus for organizational and Z1FP programming moving forward. By building upon the Zone 1 Food Project apprenticeship program, additional USDA funding is building out the farmer apprentice program, apprentices will be trained for one year, then seek out land to farm and/or agriculture jobs.then SCG will buy back what they grow by aggregating produce and sell it to businesses, institutions and restaurants. Not only does this provide apprentices with a pathway to development and opportunities, but also assists SCG in meeting restaurant, institution and business demand. Such efforts are included in the business/consumer strategic plan. SCG is partnering with schools and commercial entities (CoxHealth Hospital) and potentially Springfield Public School Systems to provide food for the cafeteria and learning opportunities for students. The Cox Health community kitchen has provided commercial kitchen equipment that has allowed for larger production capability.
Publications
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Progress 09/01/18 to 08/31/19
Outputs
Target Audience:The Zone 1 Food Project (Z1PF) focuses on alleviating high levels of poverty and food insecurity in the Northwest quadrant of Springfield, Missouri through the development of a financially sustainable, community-based, hyper-local food production hub. The Z1FP production hub, supported by USDA funding over the 3 year period, is cooperatively managed by Zone 1 residents. Community input meetings for this project have been conducted monthly since 2014, and the community is heavily involved in the planning and implementation of the project, with many Zone 1 residents serving in the leadership of SCG and as key personnel. The project is aligning low-income community residents, farmers, non-profits, and other civic institutions around the development of a food system designed to empower residents of Zone 1 to improve their own food and financial security by growing their own produce, and creating a culture of health by improving access to fresh, healthful foods. The program has thus far exceeded initial goals and outcomes and moving into future project periods, SCG seeks to refine and enhance the systems that have been created to date. These systems are intended to promote healthy people, strong communities, thriving local economies, vibrant farms, sustainable ecosystems, and encourage justice & fairness. Healthy People SCG sees community gardens changing lives. Tangible outcomes include addressing public health concerns, serving the needs of food insecure households, and distributing fresh produce for residents in need. Additionally, our gardens are providing a space to create relationships as gardening experts work alongside novices. Regular produce distributions through this project and others are offered each week for volunteers and residents in need. Approximately Ozark Food Harvest provided 150,590 pounds of produce from September 2018- August 2019. This is valued at $254,497.10 (at $1.69 per pound) and was distributed to 75 unduplicated families, benefiting over 300 individuals in need. Approximately 2,100 lbs of vegetables were harvested between 9/1/18 - 8/31/19 from the Z1FP Market Garden. Strong Communities As neighborly relationships solidify, and the Zone 1 Food Project is taking root, we are seeing property sales go up in the houses in close proximity to the gardens. The Z1FP healthy eating programming at the preschool is strengthening the desire to have the same type of programming in other preschools and is bringing attention to the Grant Beach Neighborhood where the market garden and the preschool is located. Selected interviews from SCG participants in July, 2019 have specifically noted the importance of SCG in building spaces and networks that contribute to sense of community and belonging. Thriving Local Economies SCG programs address the red flag issues of poverty that impact so many Springfield residents. The programs serve as an important means of economic development, thus growth for neighborhoods, the City, and the Ozarks community at large, as well as instilling local pride around the culture of food. The Z1FP program has been supported on a state level by: National Association of Conservation Districts, Bank of America, Lucky's Market. Locally, Z1PF has received support from the Community Foundation of the Ozarks, the Musgrave Foundation, the Darr Family Foundation, local businesses, and one of the largest health care accounting and advisory firms in the country, BKD. Vibrant Farms The project continues to enliven the community as well as the land used to grow food. Volunteers in the Z1PF garden are given guidance regarding small-scale farming, which they use in the community and their home gardens. Because of the infusion of funds and expanded programming through the Z1FP, CoxHealth has provided a larger community kitchen at low cost, an additional 25 acres of high value property near its hospital and entered into an agreement with SCG to train its dieticians on the value of gardening, conservation techniques and the benefits of local nutrient dense food. In 2019, SCG added another farm near Tom Watkins Elementary School. Sustainable Ecosystems Residents are provided with seeds and seedlings to use in their home gardens. Growing vegetables from seed is economically sustainable over long many growing seasons. Because seeds are typically saved from plants that thrive in the Ozarks region, future gardens will flourish, adapting to grow in these conditions. Efforts are also being undertaken to utilize composting and other gardening methods that are environmentally conscious and sustainable. SCG is also integrating compost education and programming to alleviate soil costs and provide quality soil for production.SCG has built out its Farm incubator to 4 sites with funding from the Socially Disadvantaged and Beginning Farmer Rancher Program grant to leverage programming and impact. Conserve Natural Resources of the Region Workshops through the project are providing instruction and practices that honor and preserve edibles that are unique to the region. The Kitchen Manager also teaches wild culinary classes and workshops on incorporating local food into value added products such as vegetable powder infused pasta, quiches, pies, and salads. These products in addition to Market Garden produce have been sold at market and through online sales generating approximately $10,000 in revenue from 2018-mid 2019. Justice & Fairness Z1FP provides participants the tools and knowledge to grow food for their family's consumption, while also receiving support if they wish to sell produce at the C-Street Farmers Market or to SCG at fair market value. Urban spaces, once abandoned, are being renewed to provide those most often marginalized to gain access to healthy food. SCG has collected stories from residents who are feeling empowered with local food serving as an equalizer in a highly economically bifurcated town where healthy food has previously been gentrified due to price point. Advocacy A significant focus of SCG programming is also advocating for healthy local food systems and healthy food access. During Year 2 of the CFP project, SCG conducted an art museum community event (with approximately 100 people) advocating for local food security and raising awareness regarding food insecurity. The local NPR affiliate (KSMU) also conducted a story regarding food insecurity and SCG's efforts. A local foods video was also created discussing the importance of local food for resilience as a community and is available at: https://vimeo.com/337526982. Target Audience 1,586 Zone 1 volunteers have participated in the gardens and in USDA Z1FP activities. )Ozark Food Harvest provided 150,590 pounds of produce from September 2018- August 2019. This is valued at $254,497.10 (at $1.69 per pound) and was distributed to 75 unduplicated families, benefiting over 300 individuals in need. 10,084.38 pounds were grown in Zone 1 gardens valued and totaling $17,042.60. These 50 unduplicated families were served less produce but were provided training, growing space and supplies including education to grow their own produce and implement fresh produce into their diets. 8 dietetics students from CoxHealth have also been involved in volunteer growing activities associated with the project. Over 400 Missouri State University students have participated in activities with 4,217.75 hours. This contribution is valued at $97,893.98 at $23.21 per hour. Also to date, 8 Farmer Apprentices have served 2 terms each (for a total of 16 served over the course of the first two years). Collaborative relationships also continue to be forged resulting in a kitchen location at Cox North Hospital (as part of a chronic disease prevention program) and additional conversations with MSU faculty have the potential to involve even more undergraduate students in direct service and research related work in 2019 and 2020. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Goal 2 and Goal 2 outcomes above provide updates on education, training, and professional development components of the grant project. How have the results been disseminated to communities of interest?SCG and the CFP is quickly becoming recognized as a model local program and is currently customizing aspects of Z1FP curriculum for youth, immigrants, and other populations. In Year 3, a toolkit will be created to disseminate project results and lessons learned to communities of interest. What do you plan to do during the next reporting period to accomplish the goals?The quiche, and other value added products such as green bean pickles and carrots prove more desirable by children and adults, and therefore more profitable than the initial snack packs in the example business plan. CoxHealth hospitals have requested the quiche to go on both cafeteria lines and we are also developing systems that provide produce for the salad bars. We are building out our Midtown garden (Zone 1) into a farm incubator that provides chronic disease prevention classes for patients who test positive for food insecurity. It is on Cox Hospital property. The food insecurity screening tool was developed by the USDA and is being used by physicians in the family practice division of the hospital. Food insecure patients are also being given handouts that direct them to our produce distributions and the Midtown garden. Data collected by the hospital suggests depression and hypertension correlate with food insecurity. Research and data collection is ongoing for this project by the hospital.
Impacts
What was accomplished under these goals?
Products Perennial food crops have been planted along the north fence of the Market Garden in Zone 1 with more to go in the ground and more on the way. This will provide sustainable and niche food products at low cost and low maintenance. Consistent sales have been made to Cafe Cusco and Fire & Ice (2 local restaurants). Cafe Cusco has a monthly "Meatless Monday" utilizing market garden produce. In addition to stable vegetables, niche items such as wild edibles, mache, endive, and radicchio. Kale and Spinach grown in the high tunnel are used for producing quiche each week. Quiche sales are expanding from Cox North to Cox South with the potential to double profits. Blueberry and blackberry pies as well as salads are offered at the cox locations, as well as at C-Street market. Goal 1 Outcomes: Ahead of the anticipated schedule, all positions for the USDA project were filled by October, 2018. As noted above, 8 farmer apprentices have each completed two, 8 week terms for a total of 16 apprenticeship opportunities. As noted in the first year report, SCG plans to hire 2 apprentices per year instead of 8) but extend those apprenticeship opportunities for 25 weeks (a significantly longer experience than what was originally proposed in the application) with the incentive of a certificate option at the end of the apprenticeship. In January, 2018 the business model for social enterprise/value added products began with Trent Sims (formerly with ENACTUS). It has continued with board member John Chiles. SCG has passed through the development phase of the value-added product SCG Market Garden Quiche line and created packaging and labels. Project staff, under the direction of John Chiles, are creating a proforma to facilitate comparisons of historic data and projections of future performance with the assistance of the food buyer, Jason Bauer at Cox. The quiche is already being sold to the cafeteria line at Cox North Hospital and soon will be sold at Cox South Hospital, which has the potential to more than double previous sales. Goal 2 Outcomes: In year two workshops were strategically offered throughout the year in order to provide year round opportunities for learning. The anticipated goal is to provide 3-4 educational workshops each quarter, averaging one a month over 12 months, in quarter 1and quarter 2 but there were barriers to successful "hands-on" workshops and content due to weather. Workshop QTR Attendees People Interested Shares Vegetable Infused Pasta QTR1 8 151 24 Blackberry Production QTR2 24 218 43 High Tunnel Informational Workshop QTR2 9 57 9 Recycling Beyond the Basics QTR2 45 296 46 Getting Started in Organics QTR3 14 112 28 Wild Craft: An Ozarks Culinary Adventure QTR3 100 549 81 Evaluation of workshop feedback and survey data reflects an average of 75% knowledge gained for each workshop cohort. The number of Zone 1 residents who complete the certification process will be calculated in Year 3. Goal 3 Outcomes: Dr. Patrick Byers of the University of Missouri extension campus in Springfield, audited the SCG Market Garden in Quarter 2 and the garden passed initial CNG inspection. Zone 1 residents are growing at the community gardens on Calhoun and Pacific Streets as well as new raised beds at the mSCG Market Garden at the Fairbanks. Throughout SCG's history, many residents at the produce distributions tell stories of how they could not afford to eat if it weren't for the produce distribution. According to CFP survey reports, there is a relative level of food security for those who participate in the program, however there are still some individuals that have experienced levels of food insecurity or that chose not to respond to the questions about their level of food security within the past six months. Further exploration related to individuals' experience with food insecurity prior to garden membership experience would provide valuable insight and researchers are currently exploring avenues of potential research in this domain. SCG and project activities are making good food fashionable in Zone 1. Neighbors who participate are creating pride around a food culture. Residents are becoming more involved in the gardens in Zone 1 as SCG is bringing conversations about healthy food to the forefront through the market garden, the USDA grant, the produce distribution and the community kitchen. Preserving methods are being explored through workshops on dehydration, wild foods and zero waste workshops making soups and Zone 1 residents are attending these workshops. In the first and second quarter of year two work on rearranging rows and amending soils was completed to create and area to grow hardy white bunching onions, this was completed with the aim to produce 200 lbs of produce each week along with a mix of spinach, kale, arugula, and other greens. Spinach and kale were grown with the intent of creating a weekly batch of quiche to sell each week at market. At C-Street Farmers Market it was noted that the SCG booth was the only one selling a variety of locally grown fresh vegetables at the beginning of the season. In year two, Zone 1 residents have consistently attended the C-Street Market. In quarter 4, thus far, 48 units of value added products have been produced. SCG has started to diversify the value added products available for purchase, increasing to three different types of value added products including blueberry pie, blackberry pie, and quiche. Goal 4 Outcomes: In year two, Life360 reported that they typically buy 2-6 lbs. of fresh produce a week, and 10-15 lbs. if there is an event being catered at a school, after hours. Rachel sells produce directly to the preschool at affordable competitive prices, Life360 reported that the prices are comparable to buying in produce in bulk, but that they prefer to get the produce locally as well as feel that the produce they receive is "healthy" and "safe." Life360 also reported in year two that when Rachel comes to the preschool, she presents facts about the importance of that specific food, what its function is and then encourages the kids to eat the vegetables by making a fun game of it. She sees a positive difference in the eating habits of the children when Rachel can present the vegetable/snack to the kids. It was requested that older kids could do their own garden where they could help with the entire process of growing the garden and getting the kids more involved. Goal 5 Outcomes: Produce we grow at the gardens and the produce received from OFH was used for after school meals for Life 360 programming through Federal Nutrition Programs as noted in other areas of the report. Goal 6 Outcomes: Currently there are 15 businesses that have purchased herbs and other produce. Marketing, selling, and sustaining these operations will be a key focus for organizational and Z1FP programming moving forward. For example, as part of the SCG Z1FP farmer apprentice program, apprentices will be given land plots and free seeds, land, etc for the first year then SCG will buy back what they grow and sell it to businesses and restaurants. Not only does this provide apprentices with a pathway to development and opportunities, but also assists SCG in meeting restaurant and business demand. Such efforts are included in the business/consumer strategic plan. SCG is partnering with schools and commercial entities (CoxHealth Hospital) and potentially Springfield Public School Systems to provide food for the cafeteria. The Food Hub Center has larger commercial kitchen equipment due to foundation and health department grantsThe challenge is to create and aggregate more farmers who have the knowledge and skill to practice regenerative agriculture techniques. The demand for the product exists. SCG is confident we are building demand for quality produce at higher prices through education and marketing.
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Progress 09/01/17 to 08/31/18
Outputs
Target Audience:130 Zone 1 volunteers have participated in the gardens and in USDA Z1FP activities. Evaluators are currently looking at ways to more efficiently gather information regarding the number of families served. However during Quarter 1, the high tunnel plastic was constructed. Some of this product was sold and some was distributed to Zone 1 families in Quarters 1-3. 103, 587 pounds of food were distributed in 2018 alone with a value of $205,376. Approximately 10 dietetics students from CoxHealth have also been involved in volunteer growing activities associated with the project. Over 400 Missouri State University students have been involved in project activities accounting for 4,976.25 hours at an in-kind value of $115,492.00. It is significant to note that MSU Bonner Foundation work study students began in Quarter 2. This increased the originally projected in kind financial contribution of students and will increase hourly figures significantly for the remainder of project activities. Bonner Foundation work study student commitment is 20 hours per week. The MSU Center for Citizenship and Service Learning website has been updated to reflect USDA Z1FP program opportunities for undergraduate students. We are also in the beginning stages of developing an innovative service learning experience for college students in cooperation with Missouri State University (MSU), which will provide 40 hours of exposure to food safety issues in a community garden context. Students will conduct a literature search of the topic, gather resources to develop training packets, conduct site visits to existing and prospective gardens, develop training presentations, and present on the topic to various community garden constituencies (garden leadership, garden volunteers, plotholders). Activity to date includes discussions with resource specialists, preparation of the project syllabus, and discussions with MSU CASL program coordinators. The activity of MSU students has led to the expansion of the MSU Campus garden which serves faculty and low income students. Also to date, 4 Farmer Apprentices have served 2 terms each (for a total of 8 served over the course of the first year). Collaborative relationships also continue to be forged resulting in a kitchen location at Cox North Hospital (as part of a chronic disease prevention program) and additional conversations with MSU faculty (particularly involved in medical sociology) will involve even more undergraduate students in direct service and research related work moving into 2019. Changes/Problems:Payment Requestor Payment Requestor title has been transferred from Trent Simms to Maile Auterson who the Project Director. Evaluation Personnel Christina Ryder, as a current employee of MSU, will continue to lead project evaluation activities in partnership with SCG and MSU Sociology research interns. At the request of the Sociology Department, the project will pay Christina Ryder directly for these efforts and funds will not be channeled for her time through Missouri State University. As noted above, four farmers have completed two terms (8 weeks each). In quarter one, weather interference has made the the apprenticeship experience difficult and not as rewarding as the apprentices that started later on in the year. SCG would recommend that cold season apprentices start by October of each project year or when we begin Spring planting. SCG is engaging two apprentices per year (instead of 8) but extending those apprenticeship opportunities for 24 weeks (a significantly longer experience than what was originally proposed in the application). Line Item Budget Changes for Personnel Trent Sims, who was to provide in kind strategic business planning assistance all three years, due to scheduling conflicts, will be replaced with restaurant owner and entrepreneur Bill Griffiths, founder of the popular Farmers Gastropub whose services will also be in kind and at the same level of contribution as was originally noted in the grant application). In addition, SCG increased the Kitchen Manager's salary by 25% (increasing FICA by 25% as well) moving funds from the equipment and other direct costs (specifically professional development) category to account for these changes. The Kitchen's managers duties as educator, aggregator and value added coordinator have increased significantly since the award, implementation and growth of Z1FP project activities. Line Item in Section G: Education and Professional Development changed to include educational workshops and site tours at the New Entry Sustainable Farm Project conference. These changes were done after email correspondence with Pascale Jean, Program Specialist USDA and Adriene Woodin, Branch Chief, Awards Management Division in the Office of Grants and Financial Management according to permission policies and do not impact the total grant sum. What opportunities for training and professional development has the project provided?Please see 'Next Reporting Period' section for this information. How have the results been disseminated to communities of interest?Advocacy A significant focus of SCG programming is also advocating for healthy local food systems and healthy food access. In August of 2018, SCG was hosted by Food Policy Action to Washington, D.C to discuss the current Z1FP project. SCG Executive Director Maile Auterson, Emily Blansit, and Rachel West met as women farmers with various State Representatives and Senators and their policy advisors including Senator John McCain (AZ), Rep. Cheri Bustos (IL), Rep. Rodney Davis (IA), Rep. Matthew Cartwright (PA), Rep. Martha Roby (AL), Sen. Bob Casey (PA), Sen. Tina Smith (NM), Sen. Heidi Heitkamp (MN), and Senator Debbie Stabenow (MI). They were also invited to do a podcast for Plate of the Nation. Z1FP Evaluation & Performance Tracking As noted in the evaluation section of the proposal, a group of key stakeholders have been identified that will assist in developing an ongoing evaluation and program monitoring strategy. This group meets bi-monthly. The group consists of Zone 1 garden leaders, SCG staff members, evaluators, Service Learning Coordinators, and Board Members. To date, a baseline survey has been created (available at: https://goo.gl/forms/VZ0qlVlAsYwlGzF32) and has been distributed to Zone 1 volunteers to gauge previous experience with SCG, food insecurity (as defined by the USDA and utilizing measures from the the USDA), and elements related to community relationships, program satisfaction, and social capital. Follow up surveys have also been created and are ready for distribution at 6 mo intervals that measure progress for those volunteers as part of the project. Evaluators have identified a Missouri State University Sociology research assistant who will be assisting with tracking this data in particular, conducting survey interviews, and conducting focus groups under the supervision of lead evaluator, Christina Ryder. Additional data collection, including follow up data, will occur during the Fall, 2018 semester. This 'on the ground' research component allows for both ethnographic observations and quantitative data collection to be conducted and incorporated into quarterly reports. Of the baseline data collected, 44% of project volunteers are over the age of 65; 67% are female, 88% are Caucasian, 55% have an undergraduate degree; 72% have an undergraduate or below (HS or Some College); 55% identify either as retired or disabled; 33% Below $20,000 Yr; Food Security is predominant among approx 11% of those surveyed thus far; more than 44% are consistently engaged in community with the majority of those surveyed already having worked as SCG volunteers. Among those surveyed that have worked prior to USDA Z1FP programming, high levels of satisfaction were noted with both SCG leadership and activities. Evaluators have also have forged a partnership with additional researchers collecting qualitative data on social capital and neighborhood development as a result of SCG activities that will also be included in quarterly, annual, and final reports. What do you plan to do during the next reporting period to accomplish the goals?The Z1FP program has the following components: Low income residents learn by volunteering in Z1FP gardens, receiving targeted curriculum on all-seasons, high-yield production, soil regeneration and conservation, field hygiene and sanitation, and organic pest control - education they can apply at their own homes or at one of the SCG garden plots available throughout Zone 1. They additionally receive material resources such as seeds and seedlings and continued technical support to ensure they are successful. Food security is improved by the residents' own new gardens and produce they can either consume or sell. Opportunities to sell produce at the C-Street Farmers Market or back to SCG at fair market value are also being supported by the program. Volunteers in the Z1FP's Fairbanks Market Garden are offered fresh produce from the day's harvest of which they can take home. Additionally, weekly produce distributions occur at two neighborhood gardens for residents in need. The Market Garden is supplying produce that is incorporated into low-income preschool and afterschool programs as value-added servings. Bi weekly education for preschoolers is being implemented focusing on vegetables and data is being gathered from the children with taste testing to determine which vegetables can most easily be incorporated into their diet. Children take home vegetables and educational information including recipes for their parents. The Z1FP is selling produce at the C-Street Market, bolstering the only farmer's market on the northside of town, and providing a point of access for fresh produce in Zone 1. Moving into future annual program periods, SCG seeks to refine and enhance the systems that have been created to date. These systems are intended to promote healthy people, strong communities, thriving local economies, vibrant farms, sustainable ecosystems, and encourage justice & fairness. These objectives are further explained below: Healthy People SCG sees community gardens changing lives. Tangible outcomes include addressing public health concerns, serving the needs of food insecure households, and distributing fresh produce for residents in need. Additionally, our gardens are providing a space to create relationships as gardening experts work alongside novices. SCG Gardeners are increasing their physical activity through volunteering, encourages healthier eating habits with one another, and volunteers increasing their consumption of fresh fruits and vegetables. Regular produce distributions through this project and others are offered for volunteers and residents in need. 1,739.79 lbs of vegetables were harvested between 9/1/17 - 8/31/18 from the Z1FP Market Garden. Strong Communities As neighborly relationships solidify, and the Zone 1 Food Project is taking root, we are seeing property sales go up in the houses in close proximity to the gardens. The Z1FP healthy eating programming at the preschool is strengthening the desire to have the same type of programming in other preschools and is bring attention to the Grant Beach Neighborhood where the market garden and the preschool is located. In addition, on September 1, 2018, SCG will be gifted a $150,000 in kind donation of farm equipment from a local orthodox monastery that will compliment Z1FP activities and allow for larger scale production at the Z1FP's second site. CoxHealth has also offered larger office space at a very low rate to accommodate Z1FP and growing SCG staff placements, internships, and positions. Thriving Local Economies SCG programs address the red flag issues of poverty that impact so many Springfield residents. The programs serve as an important means of economic development, thus growth for neighborhoods, the City, and the Ozarks community at large, as well as instilling local pride around the culture of food. The Z1FP program has been supported on a state level by: National Association of Conservation Districts, Bank of America, Lucky's Market. Locally, Z1PF has received support from the Community Foundation of the Ozarks, the Musgrave Foundation, the Darr Family Foundation, and local businesses, and one of the largest accounting and advisory firms in the country, BKD. Vibrant Farms The project continues to enliven the community as well as the land used to grow food. Volunteers in the Z1PF garden are given guidance regarding small-scale farming, which they use in the community and their home gardens. Because of the infusion of funds and expanded programming through the Z1FP, CoxHealth has provided a larger community kitchen at low cost, an additional 25 acres of high value property near its hospital and entered into an agreement with SCG to train its dieticians on the value of gardening, conservation techniques and the benefits of local nutrient dense food. Sustainable Ecosystems Residents are provided with seeds and seedlings to use in their home gardens. Growing vegetables from seed is economically sustainable over long many growing seasons. Because seeds are typically saved from plants that thrive in the Ozark region, future gardens will flourish, adapting to grow in these conditions. Efforts are also being undertaken to utilize composting and other gardening methods that are environmentally conscious and sustainable. SCG is also integrating compost education and programming to alleviate soil costs and provide quality soil for production. Plans are being made to replicate landscaping and nursery portions of the programming of another Community Food Project, Planting Justice in Oakland, CA after the Z1FP director spoke with the Planting Justice Director at the Washington, D.C. Conference in August, 2018. This will include a site visit in 2019. Conserve Natural Resources of the Region Workshops through the project are providing instruction and practices that honor and preserve edibles that are unique to the region. The Kitchen Manager also teaches wild culinary classes and workshops on incorporating local food into value added products such as vegetable powder infused pasta. Justice & Fairness Z1PF provides participants the tools and knowledge to grow food for their family's consumption, while also receiving support if they wish to sell produce at the C-Street Farmers Market or to SCG at fair market value. Urban spaces, once abandoned, are being renewed to provide those most often marginalized to gain access to healthy food. SCG has collected stories from residents who are feeling empowered with local food serving as an equalizer in a highly economically bifurcated town where healthy food has previously been gentrified due to price point.SCG plans to share these stories with New Entry-Sustainable farming Project to be used for their indicators annual report. We also are sharing these garden stories with the Smithsonian Community of Gardens archive as a community project to instill Ozarks regional pride. The following will occur in the next project year: Additional education workshops will be scheduled and marketed and feedback will begin to be collected on those to occur during to report on the impact and relative effectiveness of the workshops for participants. The evaluation team will incorporate enhanced processes for collecting volunteer and household impact data as discussed in the annaul outcome sections. Progress data will also be collected. Project outreach will continue with Zone 1 residents Core activities such as food production, C Street Market sales, and farmer apprenticeships activities will continue. Conversations with preschools and other like entities will begin in preparation for Z1FP value-added products to be sold as part of project activities.
Impacts
What was accomplished under these goals?
Goal 1 Outcomes: Ahead of the anticipated schedule, all positions for the USDA project were filled by October, 2018. As noted above, 4 farmer apprentices have each completed two, 8 week terms for a total of 8 apprenticeship opportunities. In Quarter One, weather interference made the the apprenticeship experience difficult and likely not as rewarding as the apprentices that started later in the year. For the remainder of the project, it is recommended apprentices start by October of each project year, or when we begin Spring planting. SCG plans to hire 2 apprentices per year (instead of 8) but extend those apprenticeship opportunities for 25 weeks (a significantly longer experience than what was originally proposed in the application) with the incentive of a certificate option at the end of the apprenticeship. It is significant to note that the two current farmer apprentices are going through two classes - Certified Naturally Grown (CNG) and Food Safety with Patrick Byers in quarter one of year two. In January, 2018 the business model for social enterprise began with Trent Sims (formerly of ENACTUS now with Victory Mission). It is also significant to note that 3 trips (Boston and two to DC) have been made to discuss the USDA Z1FP project in the first three quarters of the grant time frame. The three Key personnel for the Z1FP attended the 2018 conference hosted by the New Entry Sustainable Farming Project in Boston. They did site visits to community kitchens, a community garden with a CDC chronic disease prevention program that works with a hospital and attended a farmer apprentice workshop. Goal 2 Outcomes: The first educational workshop occurred the last week in February, 2018, entitled "Home to Market Growing." Topics covered included planning for four seasons, tools and techniques for efficiency, practices for long-term soil fertility, and marketing strategies. Alyssa Hughes from Urban Roots and Emilee Blansit, Lead farmer taught this workshop. 12 people attended this workshop. A second workshop on seed saving occurred July 29th, 2018. Data from this workshop has not yet been analyzed. For future workshops, an overwhelming majority of participants answered that they prefer introductory level workshops. Respondent suggestions for future workshops included: composting and creating good soil, permaculture (including growing berries) and food forests, beginning and backyard gardening, mulching/cover crops, volunteer opportunities with SCG, and insect/disease control. For future workshop topic 1, 42.9% of respondents selected a preference seminar/workshop, 42.9% selected a preference for web-based instruction, and 14.3% selected "all of the above." For future workshop topic 2, 40% of respondents selected a preference for web-based instruction, 40% selected "all of the above," and 20% selected seminar/workshop. Goal 3 Outcomes: Dr. Patrick Byers of the University of Missouri extension campus in Springfield, audited the SCG Market Garden in Quarter 2 and the garden passed initial CNG inspection. Zone 1 residents are growing at the community gardens on Calhoun and Pacific Streets as well as new raised beds at the market garden at the Fairbanks. This is due in part to Shelley Vaugine, a farmer apprentice, who is using her skills to teambuild as well as SCG board member Anita Kuhns, agreeing to oversee the Calhoun St. garden. April, another farmer apprentice also sells at the local Commercial Street (c-street) Farmers market. Throughout SCG's history, many residents at the produce distributions tell stories of how they could not afford to eat if it weren't for the produce distribution. According to project baseline survey reports, there is a relative level of food security for those who participate in the program, however there are still some individuals that have experienced levels of food insecurity or that chose not to respond to the questions about their level of food security within the past six months. Further exploration related to individuals' experience with food insecurity prior to garden membership experience would provide valuable insight and researchers are currently exploring avenues of potential research in this domain. SCG and project activities are making good food fashionable in Zone 1. Neighbors who participate are creating pride around a food culture. Residents are becoming more involved in the gardens in Zone 1 as SCG is bringing conversations about healthy food to the forefront through the market garden, the USDA grant, the produce distribution and the community kitchen. Preserving methods are being explored through workshops on dehydration, wild foods and zero waste workshops making soups and Zone 1 residents are attending these workshops. Farmer apprentice, Shelley Vaugine is selling at the Willard market. April, Emilee and Rachael are all growing and selling at the C Street market through SCG and SCG affiliated booth space. Goal 4 Outcomes: Rachael West, the Kitchen Manager writes, "We have experienced challenges in selling produce to Life360 Preschool. The preschool doesn't always want to buy what we are growing because they either don't know how to use it or the kids don't want to eat it. I've been teaching classes to the students to get them excited about eating the fresh produce. We will be refining what items are growing in the garden to meet the diverse needs of our customers. We discovered that more education is necessary in the preschool directly with cooks and students to teach them how to incorporate fresh produce into their menu." Because the children enjoy the classes Rachael conducts and talk about it at home, the parents are becoming interested. The director of the school has requested more classes from SCG. We understand more classes are necessary if we want to increase sales and they are receiving the most interest on social media. Goal 5 Outcomes: Nothing to report Goal 6 Outcomes: Currently there are 10 businesses total that have purchased herbs and other produce. Marketing, selling, and sustaining these operations will be a key focus for organizational and Z1FP programming moving forward. For example, as part of the SCG Z1FP farmer apprentice program, apprentices will be given land plots and free seeds, land, etc for the first year then SCG will buy back what they grow and sell it to businesses and restaurants. Not only does this provide apprentices with a pathway to development and opportunities, but also assists SCG in meeting restaurant and business demand. Such efforts will be included in the business/consumer strategic plan. SCG is partnering with The Local Food Center in Mansfield to make a soup from seasonal vegetable "seconds" that can be sold to the preschool and potentially Springfield Public School Systems and CoxHealth Hospital for patients and the cafeteria. The Food Hub Center has larger commercial kitchen equipment due to Missouri Department of Agriculture funding. The challenge is to create and aggregate more farmers who have the knowledge and skill to practice regenerative agriculture techniques. The demand for the product exists. SCG is confident we are building demand for quality produce at higher prices through education and marketing.
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