Addressing the local food challenge in our Livable Frederick Master Plan

As a participant on the Agricultural Preservation and Economic Development Working Group for the Livable Frederick Master Planning, some of Community FARE’s recommendations made it into the DRAFT plan (see pg 122).  Check them out!

Goal: Good Nutrition 

Facilitate the beneficial, physical and mental health outcomes of eating healthy foods by ensuring that healthy food choices are widely available, accessible, and affordable to all citizens.

 

Initiative: Community Gardens    Promote the development of community gardens within new and existing communities to increase access to fresh and nutritious food choices.

Initiative: Knowledge and Awareness     Support the awareness of nutrition and the availability of healthy food choices.

  1. Support the incorporation of locally grown or prepared foods into school meals and snacks, and combine with visits from food producers, cooking classes, nutrition and waste-reduction efforts, and school gardens.
  2. Support efforts to modify lunch food environments to prominently display, market, and increase the convenience of healthy foods and provide healthy options.
  3. Collaborate with local hunger relief organizations and agencies to ensure the connection of hunger relief efforts with nutrition information.

Initiative: Food Deserts     Eliminate food deserts in the county by pursuing strategies to provide more widespread availability and affordability of fresh and healthy food choices.

  1. Support the provision of new grocery stores in under-served areas by ensuring that appropriate zoning exists to serve these uses.
  2. Work with our economic development and agricultural partners to support the widespread provision and expansion of farmers’ markets where producers sell goods such as fresh fruit and vegetables, meat, dairy items, and prepared foods directly to consumers.
  3. Support mobile markets and fresh food carts or vehicles that travel to neighborhoods on a set schedule to sell fresh fruits and vegetables and that accept a variety of payment methods.
  4. Institute cooperative programs to support fruit & vegetable gleaning where food is left in fields after a primary harvest, where secondary harvesting is not profitable, and where excess produce from orchards, packing houses, or agriculture sites can be economically distributed.
  5. Implement a mapping effort to identify food deserts in the county.

Initiative: Alternative Markets Support secondary and localized agricultural markets for fresh food. Supporting Initiatives:

  1. Support the development of local “food hub” businesses or organizations that aggregate, distribute, and market local food products.
  2. Support the development of food buying clubs & co-ops that offer opportunities for group purchase and distribution of grocery items at reduced prices.
  3. Expand community supported agriculture partnerships between farmers and consumers in which consumers purchase a share of a farm’s products in advance of harvest.

(Goals in this category concern the degree to which the factors and ingredients needed to improve and support health are available to people, making the healthy choice the easy choice.)