PREPARATION & DISTRIBUTION

Overview

This chapter of Growing from the Root focuses on preparing, processing, distributing, and bringing locally grown produce to market. Whereas the Consumption chapter that follows focuses on direct-to-consumer distribution of food, this chapter discusses processing and preparation of food for sale and larger-scale distribution. With coordinated effort, there is an opportunity to grow businesses and jobs to prepare and distribute Philadelphia-grown food. Doing so also has the power to reduce the city’s food-related carbon footprint, and build a robust bridge between local and regional growers who are eager to expand their production and find local buyers for their harvests. This also presents an opportunity to improve the distribution quality, nutritional value, diversity, and cultural relevance of food consumed locally. Culturally relevant food is food that holds significance for a particular culture or subcultural group, such as Halal or kosher foods.

This chapter looks at ways to ensure that local agricultural producers and related businesses can process, prepare, and distribute their products effectively throughout Philadelphia. Furthermore, it aims to foster a preparation and distribution system that is equitable; promotes environmental, climate, and racial justice; supports local BIPOC producers; and supports small-scale food and logistics entrepreneurs.

WHY PHILADELPHIA NEEDS A SMALLSCALE, EQUITABLE FOOD PREPARATION AND DISTRIBUTION NETWORK

The importance of preparation and distribution for Philadelphia’s urban agriculture system cannot be overstated. Without readily available and affordable preparation, storage, and distribution options, the other recommendations in this plan would have only a fraction of the intended positive impact. A healthy food economy has preparation and distribution spaces and services that encourage entrepreneurship, increase agricultural and food service wages, and ultimately create a more resilient local food system.

Public meeting participants expressed support for a range of ideas related to preparation and distribution. About eight out of every 10 participants expressed support for a centralized, City-run food processing facility specifically to support City meal programs and the preparation of locally sourced food. However, a number of participants felt that nonprofits and community organizations should take the lead in this area.

Many participants in public meetings and focus groups said it is essential that recommendations related to this part of the food system be equitable, collaborative, and designed to support the producers and residents who need it most. Some participants also expressed that opportunities for food processing and distribution are revenue-generating and business-focused, signaling that there may be opportunities to draw in private investors, encourage entrepreneurship, and produce tax revenue for the City over time. Additionally, larger-scale public projects such as a multi-million dollar food processing facility for City meal programs may have the potential to provide significant cost savings for the City over time while also creating living-wage local jobs and supporting area farmers by sourcing ingredients locally.