“Spaces in Between”
|Justice, Fairness & Thriving Local Economies
“Spaces in Between”
| Potential Indicators (State- PAN & Ag Plan; HGFA)
|Ensures access for all community members to fresh healthy, affordable, and culturally appropriate food.
|Community has limited or no access to fresh, affordable, healthy foods
|Local and healthy food options available at some institutions and outlets
|Creates change in the community that increases local and healthy food options Creates change in the community that increases local and healthy food options
Ex:* Roots KKV opens cultural food hub in underserved area
|Addresses all the barriers to access to fresh, health, affordable across multiple institutions/outlets/organizations
|Target # of food outlets that participate in a statewide healthy food incentive program (State PAN Plan)
Statewide policies to increase access to healthy food and/or decrease access to unhealthy food/beverages (State PAN Plan)
|Promotes food and nutrition security; prioritizing local and organic foods first (quantified by % food and relationship with growers)
|< 10% local and/or organic produce available
No relationship with growers/producers
|< 25 % local and/or organic produce available
Developing relationship with local growers/producers
|50:50 Mix of local and/or organic and non-local produce available
Connection between growers/producers and market established
|Only local grown and/or organic produce sold and used in programs
Mutually beneficial relationship between growers/producers and market is thriving
|Target # of Food Banks that adopt guidelines for healthy food donations and purchase of healthy food: 6 foodbanks (State PAN Plan)
# of Institutions assisted by HGFA to improve local procurement & processing? practices (short term)
Ensures that schools and other institutions serve healthy and delicious meals to all and gives preference to purchasing food from local farms
|Schools and institutions do not incorporate locally sourced food
|< 20% of institutions food procurement is locally sourced
|At least 50% of institutions food procurement is locally sources
|Community processes and utilizes local foods for individuals, families, schools and institutions.
|# of institutions who begin or increase purchasing local food (medium-term)
|Promotes hiring of local community members for farm and food system jobs.
|Work force hiring predominately from out of state. Less than 25% management positions come from community
|25-50% of workforce including management come from community
|50- 75% of workforce, including management come from community
|Hires and invests in the advancement of comm members, including management positions
|# of individuals who experience food insecurity
healthy food access coalition coordinator(s) in each county (State PAN plan)
Capacity for communities to process local foods (i.e., certified kitchens)
|Promotes diversified local and regional agricultural businesses (farm and food-based) that are sustainable, connected to their history and community, and support a healthy food system
|Community does not have the capacity to process or utilize local foods for individuals, families, schools and institutions.
Significant barriers to own land and businesses for the community
|Local ag businesses identified and at beginning stages of providing food for use in the community.
Barriers (historical & community-specific) identified and programs emerging to support land and business ownership
|Helps make local products available to local comm. Provides education on source/supplier.
Opportunities that address historical & community-specific barriers to own land and business are available to the community. Programs available to support land and business acquisition.
|Helps make local products utilized by local comm.
Provides education on source/supplier.
Opportunities that address historical & community-specific barriers to own land and business are utilized by community
Programs are well utilized to support land and business acquisition.
|** Sufficient and diverse opportunities exist for a variety of small business owners to operate and own their own businesses and co-ops