The Food Turn Up Report

Page 1








MARCH 2017 Food Tu rn U p ( @ foo d t u r n u p) i s p re s e nte d by t he River Reg ion Food Policy Council ( @ riverreg ionfood ) a s a part o f E AT So u th (@e at s o u t h ).

SHOUT OUTS! This repor t was created by the River Region

The RRFPC (@riverregionfood) is a program

Food Policy Counc il (RRFPC) for the beautiful

working within the nonprofit E.A.T. South

and resourceful black populations of Lowndes,

(@eatsouth) in Montgomer y, AL to build a food

Macon and Montgomer y Counties of Alabama

system that meets the nutritional, cultural and

that have a higher than average rate and are at

fiscal needs of the River Region. We are creating

a higher than average risk of lifestyle-related

a food system that is SHAREd: Sustainable,

and chronic diseases like obesity, diabetes and

Healthy, Affordable, Responsible and Equitably

cardiovascular disease. Reducing and eliminating

available. Together we spread food literacy and

these racial and ethnic health disparities are just

local food system data, strategically plan and

two of the many benefits we can look for ward

connect diverse stakeholders around the one

to in a community food system! EVERYONE

thing that brings us all together in the Deep

should have a chance to be well, regardless



of how much money they have, their race or

whether they see themselves as a par t of a “farm

Thank you to ever yone who helped us make this

to table”, organic, whole food movement or not.

huge project a reality. With a staff of one, a

Our Food Turn Up Repor t (@foodturnup) is an

handful of amazing interns, talented food policy

educational tool that shares practical ways to

council members, and generous community

prevent and reduce chronic disease by creatin g a

funding, we contributed something wor thwhile

stronger and more local food system. We spent

to Alabama.

time in the communities of Ft. Deposit, Tuskegee and Montgomer y, listening to and learning about

--Natilee M.

our most pressing community needs and current relationship with food.



Writing and Editing :

Kyle G olde n , B rew b ake r

N at il ee McG ruder

Techn o l o g y Mag n et H i g h Sc h o o l

On Tw i tter an d I nsta gra m:

A lde n Ha r r is, Mo ntg o m e r y

@ nati l eemcgruder

Ha llie N e ls o n , Au b u r n U n i ve r s i ty Ha nna h Pa r r i s h , Au b u r n U n i ve r s i ty

P ho tography and Web:

L inds ay R ya n , Au b u r n U n i ve r s i ty

C a leb Aycock , Au bur n Un i ver si ty Thank you fo r yo u r co nt r i b u t i o n Rep or t Cove r, Layout and Desi g n:

to the Food Tu r n U p p ro j e ct :

Ro bi n Bi rdwel l

Aubur n U nivers i ty Mo ntg o m er y

On I n stag ram: @robinbirdwe ll

St ude nt s A m a nda Edwa rd s , R i ve r O ak s Far m

D at a and Graphics S up p or t:

B et hle he m C h r i st i a n C h u rc h ,

M o n i ca Wh atl ey

Ft . D ep o si t

N UP Jenni fer P rater

L inda B ody, Ft . D e p o s i t

F lora B rown , Fai r v i ew Far m e r s

Foo d Tur n U p Logo:

M a r ket

Da ñetta Evan s

Ft . D e pos it Co m m u n i ty Co a l i t i o n

On I n stag ram: @d an ett a eva ns

J os hua Conl ey, Co m m o n G ro u n d M o ntg o mer y

Foo d Tur n U p Advis or y

Kevin K ing, Co m m o n G ro u n d

Committe e:

M o ntg o mer y

Skye Bord en, Environ menta l Law

Kat a nga M a nt s , Al ab am a

Con su ltant

Co o p erat i ve Exte n s i o n Se r v i ce

S a ra Byard , Central Al a b a ma

Roos eve lt Ro b i n s o n , Al ab am a

Regio nal P lanning a n d

Co o p erat i ve Exte n s i o n Se r v i ce

Develo pment Co mm i ssi o n

S immons Fam i l y (Jo e, I r i s h &


N at a s ha ), Ft . De p o s i t

Bet h Anne Du nag an , E. A.T. So ut h

L inds ey L unsfo rd , Tu s ke g e e

Geo rgette Norman , Ro sa Pa r ks

Un i ver si ty Le ad e r s h i p an d

M useu m ( Retired)

In n ovat i o n Pro g ram ( TU L I P)

C ay l or Rol l i n g, E. A .T. So ut h

D a nie l N e il an d Jo cel y n Z a n zo t ,

Guy Trammel l , Maco n Fo o d Pa nt r y

M o b i l e St udi o, Au b u r n

& Tu skegee Yo u th Sa fe Haven


Sho ut Outs!

B et h A nne Du n a g a n , E .A .T. So u t h


What Did We Lea rn?

C aylor Rollin g , E .A .T. So u t h


What Even Is The

R ive r Re gion Food Pol i cy Counci l

S a ra Powe ll, Mo ntg o m e r y Are a :

Fo o d B a n k

Fo o d System? !

N at il ee McG ruder, R R F P C D i recto r

J os ie G ba dam o s i , S h ad y G rove


Why Do es It Eve n

Kitty Chamb erl ai n , C i ty of

Bl ueb er r y Fa r m

Matter What You Eat?

M ontgo mery

G uy Tra mme l l , Maco n Fo o d Pant r y

Aman da Edward s , R i ver O a ks Fa r m

S a r r i S im one A n d ers o n ,


Hung er + Fo od Wa ste

Estel l e H ebron -J on e s

M o ntg o mer y


B arriers to Access

B ar i Levi n, Retired, State of

C a de G unnel s , CA R PD C


Lo st Knowledge

Al abama

Pa m e la Tra m m el l , CA R PDC

S a m Wh al um, Retired , Ai r Fo rce

YES M ontgo m er y H i g h S c h o o l


So Now What?

M o n i ca Wh atl ey, So ut her n Pover ty

St ude nt s (Co m m o n G ro u n d


Fo o d + Other

Law Center

M o ntg o mer y)

Co m munity Res ources


Read Mo re

The Inte r net Foo d Tur n U p Interns:

The We llne ss Co a l i t i o n Lea d ers h i p

C a leb Aycock , Au bur n Un i ver si ty

a nd St a f f

Deja Ch ap pel l , Yale Un i ver si ty

Tus ke ge e Ho u s i n g Au t h o r i ty 02


The differences in good health (sometimes called health disparities) by race are big! Black folks have the highest rate of obesity (48%), AND are 77% more likely to be diagnosed with diabetes compared to white people. These statistics are directly related to outside stressors and historic, economic and social inequities that have been endured by Black people in the South since enslaved people were pressed into agricultural bondage here. Earning potential, generational wealth, access to health education and living in a community that reflects health and monetary success are related to the physical health of a person. To learn more about what these statistics look and feel like in real life, the RRFPC held over 15 Food Turn Up classes, piloted a youth program, interviewed over 1 0 stakeholders in the food system and surveyed over 250 people in Ft. Deposit (Lowndes County), Tuskegee (Macon County) and Montgomery (Montgomery County) about their connection to food.

HERE’S WHAT WE FOUND: HUNGER AND FOOD WASTE ARE OUR BIGGEST PROBLEMS Over a third of ou r survey participants said that not having enough food to eat is the largest foodrelated problem in their communities. Meanwhile, 40% of food in the United States is wasted, with the average household throwing away 300 pounds of food per year. HUNGER & WASTE

THE RE IS LIMITED A CCE SS, particularly

in Macon and Lowndes

counties, to fresh food, but the solution to building a healthy community food system is not just building more grocery stores! Communities need regular cooking and meal planning classes, incentives to build a consumer relationship between local farmers and people wi th food benefits, reliable transportation in addition to grocery stores, and local markets in their communities that promote cooking fresh and healthy food. BARRIERS TO ACCESS



(Or two or three): how to

make a weekly, budget meal plan for the household, how to grow food, and how to prepare and preserve fresh food. There is a lack of opportunity, resources and programs to regularly practice these food survival skills within the community and that are taught to people in the community by people in the community. LOST SKILLS

WHAT DID WE DO? ■ Created our community food assessment

the Auburn University Montgomery Honors

concept called The Food Turn Up

Program among others.

■ Hosted over 15 Food Turn Up meetin gs

■ Invited by Michigan State University

and events in Lowndes, Macon, and

to present our Food Turn Up community

Montgomery Counties where we collected

engagement process at the New Partners in

survey data for our food assessment,

Smart Growth Conference in Portland, OR as

engaged in conversations with community

a part of a panel on food justice.

members around the five main parts of

■ Filmed a segment on the City of

the food system and showed how having a healthy local fo od system makes us healthier, wealthier and wiser.

Montgomery’s show, Montgomery Focus, featuring our work to strengthen the local food community through our Food Turn Up

■ Built a mobile, community food table that


will be shared amongst the three counties

■ Piloted a youth component Food Turn

to encourage community conversation with and around local, fresh and healthy food. The table debuted at the 2016 All Macon County Day festival and was built by the Mobile Studio (Auburn).

Up with the YES Montgomery high school after school program of West Montgomery as well as with Tuskegee Youth S afe Haven. We used an engaging and hands-on approach to increasing the food literacy of young people

■ Collaborated with James Beard

in our most vulnerable food communities,

Leadership Award winning chef, food justice

often referred to as “food deserts.” Students

activist and Afro-Vegan author, Bryant

were engaged through dialogue, video and

Terry (Oakland, CA), local farmers and

film addressing our food system challenges

esteemed elders George Paris (Tuskegee)

and potential solutions, cooking classes and

and Sharon Bell (Mosses), Fairview Farmer ’s

excursions to local farms.

Market Manager Flora Brown (Montgomery)

■ Conducted over ten interviews with

and former Rosa Parks Museum Director Georgette Norman (Montgomery). Toget her we brought two panels and two cooking demo events at the Fairview Farmers Market and the E.A.T. South Farm that included over 80 community members and 30 black youth from Common Grounds and Tuskegee Youth S afe Haven programs. Support and new relationships came from local institutions like Healthwise, the Southern Poverty Law Center, Aronov, Sterling B ank, Servis 1st B ank and

various stakeholders in the food system representing production, processing, distribution, consumption and waste in Lowndes, Macon and Montgomery Counties. ■ Mentored seven amazing interns who ranged from high school age to working adults who contributed greatly to our Food Turn Up assessment research, social media strategy, photo and video content, blog posts, and tabling at community engagement events.





Rea d i t , s h a re i t a n d tel l u s wh at yo u wa nt to s ee h a p p en ! E a c h s ect i o n i s p res ented a s a n ea sy- to - rea d , m i n i -a rt i c l e a b o u t a d i f ferent fo o d system to p i c a n d i n c l u d es q u o tes f ro m fo o d l ea d ers i n o u r co m m u n i ty. We wel co m e yo u r co m m ent s @ t h efo o d t u rn u p o n Fa ceb o o k, Twi tte r, o r I n st a g ra m , v i a em a i l at rrf p c @ eat s o u t h .o rg , o r v i a p o st at P.O. B ox 74 , M o ntg o m ery, A L 3 61 01 .

WHAT EVEN IS THE FOOD SYSTEM?! If you buy and eat food, YOU are a par t of the

Region. This means talking and working among

food system! The food system is all of the people,

each par t of, and with each person in, the food

businesses, regulations and laws that make up:

system— our farmers, business owners, homeless

■ what food we grow, which animals we

friends, creative ar tists, families, students,

raise and how we go about doing both of those

prisoners, mayors, IT (information technology)


professionals, scientists, militar y, preachers and

■ how we clean the food and then prepare

more. Adding the word “community” means that

it into the food products we see at the farmers

in order to achieve that health and wealth and

market, grocer y store, or the convenience store

welfare, all of the par ts of the system, and all


of the people in it, need to work well together!

■ how we ge t that food to the store or market (distribution);

This is both a challenge and a potential source of strength for Alabama.

■ how and what we eat--> including when we don’t have enough to eat OR when we eat too much fake food (consumption); and ■ what food gets tossed, how much of it gets tossed, where and how it gets tossed (waste).


a BET TER food system where all of the creating, processing, distributing, eating (consuming)

We a ll n eed to eat . If yo u a re not AT t h e t a b le in t h e co nvers at io n o n food , t h en yo u a re ON t h e t a b le a n d b e i ng d is c u ss ed w it h o u t yo u r fo o d n eed s b e i ng a d d ress ed . # P lea s eB eAt Th eTa b le

A FOOD POLICY COUNCIL, (or local food

and throwing food away (waste) is thought

collaborative or network) brings together people

abo ut and put together locally to improve the

from the different par ts of the food system to the

hea lth and wealth and welfare of a specific

table--to break bread, socialize and find common

town, city, county, or region like the River

interests and solutions in creating a community06

based food system. At the RRFPC, ever yone has a

all have to do our par t to buy local, cook at

place at our table. From parents to policymakers,

home, share skills, and contribute money and

we tr y to bring together people of all ages to say

time through our churches, schools, food banks,

what they need and want from their food syst em:

community gardens, farms, and community

better food access, good jobs, good health, safe


communities and compassion. Ever yone has a


stake in our region’s food system; therefore, we

Th e R R F P C i s askin g you to c reate a fo o d system that is SHAREd : Su stai nab l e, H ealt hy, Affordable, Resp o nsib le and Eq uitab ly availab le! I n othe r wo rd s, we n eed you to help us create a COMMUNITY fo o d syste m —a fo o d system t h at an swers o ur p ressing transp o rtatio n, e du c ati o n, s afety, skills t rain in g and jo b need s!

WELL, WHAT’S WRONG WITH WHAT WE GOT?! To move for ward sustainably and into prosperity,

us from the farmer. There are not enough fr uits

we need more food-related jobs and sur vival

and vegetables prepared with health and taste

skills like growing and preparing food in

in mind AND sold at a reasonable cost. You

each household, suppor t for local farmers and

may say that the price of fr uits and vegetables is

gardens, and suppor t and oppor tunity for each

just too expensive and that farmers don’t grow

neighborhood, church, community center,

them because we don’t want/can’t afford them.

school, town, city, county and state to purchase

But, the main reason that fr uits and veggies

local first. BUT, instead of a community food

look so expensive to us and why they fuel our

system where we keep circulating dollars and

addiction to the cheap “food” is that the federal

skills, we currently have a global and industrial

government subsidizes (meaning they hand out

food system where the dollars leave, and the

our tax dollars to) a just a fe w crops, above all

skill sets are forgotten. =( The food you buy at

others corn and soy.

the grocer y, gas station and convenience store (and even some markets!) come from states like California or from other countries that are 1000 miles or more away. Meanwhile, people growing food right here in Alabama can barely make a living, tr ying to compete with grocer y store prices and suffering through expensive and business-destroying environmental changes like severe drought. That being said, most of our production in Alabama is cattle, poultr y, corn and soybeans. There are not enough fr uit and vegetables grown in our communities. There are not enough fr uits and vegetables sold directly to 07

We fail on food we fail on everything.”

–Th e Oxford Ma r t i n P rog ra m m e on t h e Fu t u re of Food

WHY SHOULD YOU CARE? Guess which ingredients make up most of t he

farmers, small business owners, football teams

cheap food products sold at grocer y stores,

( War Tide, y’all!), and organizations don’t have

convenience-focused stores like the dollar stores

the healthy humans to ser ve, to employ or to

and gas stations? Corn and soy! These products

recr uit. Who will put out the fires if nobody in

seem really cheap but don’t get it twisted; WE

the community is motivated or physically able to

PAY FOR IT, again and again.

r un into the building and carr y the hose? This potential future is scar y, but it doesn’t need to

FIRST, we pay with our tax dollars (that

be our reality.

soy, making them cheaper on the market.

The key to winning the game of wellness is all

THEN, we give our grocer y money to big

skills and resources. Our purpose with the Food

Congress spends on our behalf ) to grow corn and

worldwide companies (think about your favorite tasty sodas, chips, fast food) that purchase those cheap, geneticall y modified, chemically sprayed, cheap corn and soy har vests and process them (suck all the nutrients out of them) into “food” for us AND our pets, chickens and cattle.

FINALLY, we spend our bill money, gas money,

insurance money, life savings and rack up debt

on doctor and vet visits, prescription (over the cou nter and street) dr ugs, various weight loss products/diet “foods”, energy drinks and expensive hospitals once we, our parents and our children get (and increasingly are born) SICK AND TIRED: with

about APPLYING and SHARING knowledge, Turn Up is to share our knowledge with the residents of Lowndes, Macon and Montgomer y Counties so we can all lead energ y-filled lives with less chronic disease, less chronic pain and more affordable community-based options for living well. We want to you to learn about the food system so you can keep your money in your pocket and keep yourself out of the doctor’s office...except for check ups!


allergies, digestive disorders, childhood diabetes, low energy/ motivation, obesity and much, much more. It sounds pretty bad when you spell it out like that. Rich and poor, black and white, all Americans are playing this deadly game. It’s not just the individual who loses in this game. Our local



future-- they will be our only hope when we are too old to r un things. We are now at a time in the United States where the children being born are sicker than their parents—meaning we will have adults in need of a lifetime of care and who contribute less to the family and society.

SPEAKING OF WEALTH, NOBODY LIKES TO HAVE EMPTY POCKETS! But here in Alabama, when you look at how much people make compared to what they have to spend, we know that most of our pockets are on E. =( According to, Lowndes, Macon and Montgomer y are among It matters because your wealth in life can be

the worst of all counties of the US for pover ty.

measured by a fe w things: your level of health

Our local counties are at the top of the pover ty

physically and spiritually; how much money you

list, and the top expenses for most households

earn, invest and save; your land and proper ty

include rent, food, childcare, healthcare and

ownership; your knowledge and skills and

transpor tation. Food relates to each of those

abilities; and the strength of your friends and family suppor ting you. So your wealth can be seen as good health, money, land, knowledge and caring for othe rs and being cared for in return. Star ting with a good foundation -- a strong body, hear t and mind -- will allow you to achieve the other forms of wealth. If you don’t care for your body as your temple, you will be too broken down to do much for yourself or anyone else. You should know by now that children are our



expenses, and it’s one of the areas where you

ser vice industr y is one of the most common

have the most control. Consider:

jobs people rely upon when they need to make money.

■ Even a little container or herb garden will help reduce your grocer y bill and add fresh food to your diet.

■ Eating a simple meal like beans and greens with cornbread for a day or two each week (Meatless Mondays!) could save you big

■ Food can be a source of income for peop le like farmers and restaurant, baker y or food tr uck owners who have the skills to grow

time at the grocer y store, since meat tends to be the most expensive item in the car t.

or prepare food. A job working in the food

So I think that children’s eating “habits are reflective of our eating habits so that’s a big thing too.” – L i nd say Lu n sford , T UL IP G a rd e n , Tu ske g e e







Th e re a re so m e h uge indications that ou r c u rrent l o c a l fo o d system i s n o t s u p p o rti n g our go o d health. According to the 201 6 A m eri c a ’s H ea l t h Ra n ki n g s , o u t o f 50 st ate s Alab am a i s #47 overal l .


Low nde s ( 2 01 5 US Ce ns us Burea u) Po p u l at i o n : 10,458 Po p u l at i o n p e r s q u a re m i l e : 15. 8 R a ce : 72 .4% Bl a ck M e d i a n h o u s e h o l d i n co m e : $ 2 5, 876 Pe rs o n s i n p ove r ty: 35. 2 % H i g h S ch o o l g ra d u ate o r h i g h e r : 74.1% B a ch e l o r ’s d e g re e o r h i g h e r : 14.1% Low nde s US D e pa rtme nt of Agri cul ture Food Stats Low a cce ss to sto re ( 2 010 U S DA) : 48 .7 % Gro ce r y Sto re s ( 2 012 U S DA) : 2 Fa r m e rs M a r ket s ( 2 013 U S DA) : 1 Fu l l s e r v i ce re st a u ra nt s ( 2 012 U S DA) : 2 Fa st fo o d re st a u ra nt s ( 2 012 U S DA) : 1 Ma con ( 2 01 5 US Ce ns us Burea u) Po p u l at i o n : 19,10 5 Po p u l at i o n p e r s q u a re m i l e : 35. 2 R a ce : 8 0. 9% Bl a ck M e d i a n h o u s e h o l d i n co m e : $ 3 0,73 8 Pe rs o n s i n p ove r ty: 32 . 2 % H i g h S ch o o l g ra d u ate o r h i g h e r : 8 1 .4% B a ch e l o r ’s d e g re e o r h i g h e r : 19. 3 % Ma con US D e pa rtme nt of Agri cul ture Food Stats Low a cce ss to sto re ( 2 010 U S DA) : 3 4. 99% Gro ce r y Sto re s ( 2 012 U S DA) : 4 Fa r m e rs M a r ket s ( 2 013 U S DA) : 1 Fu l l s e r v i ce re st a u ra nt s ( 2 012 U S DA) : 3 Fa st fo o d re st a u ra nt s ( 2 012 U S DA) : 9 Montgome ry ( 2 01 5 US Cens us Burea u) Po p u l at i o n : 2 2 9, 3 63 Po p u l at i o n p e r s q u a re m i l e : 2 92 . 5 R a ce : 57 % Bl a ck M e d i a n h o u s e h o l d i n co m e : $ 44, 3 69 Pe rs o n s i n p ove r ty: 2 2 . 8 % H S g ra d u ate o r h i g h e r : 8 5.4% B a ch e l o r ’s d e g re e o r h i g h e r : 3 1 .1% Montgome ry US D epa rtme nt of Agri cul ture Food St at s Low a cce ss to sto re ( 2 010 U S DA) : 2 8 .02 % Gro ce r y Sto re s ( 2 012 U S DA) : 3 4 Fa r m e rs M a r ket s ( 2 013 U S DA) : 4 Fu l l s e r v i ce re st a u ra nt s ( 2 012 U S DA) : 137 Fa st fo o d re st a u ra nt s ( 2 012 U S DA) : 193




Around 18% of us are food insecure in Alabama, meaning that we do not always get enough to eat. The Montgomer y Area Food Bank (MA FB)

330,000 people, but there are still 900,000

in need. The food bank distributes all types of food: fresh produce, long shelf life food, industrially prepared food, and food prepared by its Par tner Agencies. Par tner Agencies are churches and nonprofit organizations that have on-site pantries or feeding programs, deliver Meals on Wheels, offer backpacks to children in need, and r un halfway homes or shelters. In total, the food bank works with more than 800 Par tner Agencies.

is one of the largest food banks in the state that provides hunger relief for 35 counties and

Food insecurity is a big problem in our community. If people do not have to worry about eating everyday they are able to advance themselves and the community. Not worrying about making rent next month, worried about greater picture. That’s the ultimate benefit to eliminating hunger. Basic need is the first step to that.” - Sa ra Powe ll, M o ntg o me r y Are a Food B a n k


In addition to more food, more hands and more ways to distribute food, food banks desperately need more monetar y donations:

Nonprofits need money. We are expected to run a business without any expense or overhead but more money means we could be more effective. We currently have a staff of 30 to cover 35 counties. Ultimate success for us would be having absolutely zero people to feed...I don’t think hunger is an issue that is going to go away anytime soon. People need access to food — more than gas station produce and they need to be able to walk to fresh food. We need community programs to help with teaching the self sustaining practices of gardening and cooking.”

- Sa ra P. , MAFB

SOME SUGGESTIONS FROM SARA: ■ Learn more about the local food system to

■ Understand that access and education is the

make change happen. If you don’t understand

key to all of this. We must push produce and

the process, you don’t understand how to get

give healthier options while ensuring that we

fresh and healthy food.

know how to cook our food.













distribution is cheaper the more local your



product is.

affects the food system. Get together with your loved ones and friends and cook for the

■ Respect that some foods aren’t going to be

week using meal planning.

available during certain parts of the year, so we should wait to buy them in season when

■ Cooking and eating at home reduces food

they are fresher, cheaper and more local.

wa ste.

■ Be more aware of how food grows and how to use it in our own kitchens. 13

Th e fo o d s need to be dist r ibu ted

farms were lost in 5 years in Nor th Alabama)

w h e re co ns um e rs c an get t h em. We

and putting more residents at risk of hunger.

de f in ite l y ne e d a t ran spor t at ion syste m

The Collaborative wanted those food dollars to

to get p e o p l e to wh ere t h in gs are a nd also getti ng fo o d to wh ere t h e peop le

–Guy Tra mme l l , M aco n Fo od Pantry, Tus ke gee


stay local to promote healthier foods and it also had a vision of creating a healthier populat ion, suppor ting family farms, and ending hunge r. So, what did they do? They created a food hub! A food hub is a network of people working together and often in a building where food can be stored safely and distributed locally to

FOOD BANKS CAN SERVE US DIFFERENTLY. The Food Bank of Nor th Alabama created a group called The Farm Food Collaborative (“the Collaborative”) in 2012 after they found that the people of Nor th Alabama were spending 2.2 billion dollars on food sourced from outside of the area. Spending so much on food from outside the area was costing livelihoods (2,000

stores. Nor th Alabama’s first food hub helps family farmers sell fresh, locally grown fr uits and vegetables to public schools, hospitals, grocer y stores, restaurants, and workplace cafeterias; and rather than infrastr ucture, the Collaborative initially invested in relationship building. For the first time in 20 years, the Food Bank of Nor th Alabama is once again receiving significant donations of locally grown produce, including sweet potatoes, apples and squash.

Ult im ate ly, fo o d bank s sho ul d ret u r n to t h eir o r ig in a l ro le o f a d d ress in g g e nui ne

s h o r t-te r m com muni ty emergenci es...t h ey s h o u ld cea s e t h eir ro le a s d u m p in g g round s fo r t he waste and surpl us o f A meri ca’s fo o d in d u st r y a n d in stea d s ec u re a n d d ist ri b ute on l y food t h at p ro mo tes go o d heal th. Wh en t h e d o n at io n s o f s u c h fo o d a re n o t ava i l a b l e, p u bl i c fu n d in g sho ul d be provi ded to p u rc h a s e h ea lt hy fo o d , w it h a n em p h a s is o n food t h at i s p rod u ce d l o cal l y o r regi o nal l y.” Mark Winne, Closing the Food G ap (2008)



If we in the community, don’t take responsibility for the farm some outsider is gonna

come and take it over: and then we’ll be begging them to pick blueberries. And so that basically was my thought pattern: somebody’s gotta do it, so why not me?” -Josie Gbadamosi, Shady Grove Road Blueberry Patch, Tuskegee We need farmers to eat, and farmers need

farming, there are high barriers with land and

consumers to make money. One of the main issues

water access, and with marketing and consumer

we have now is that our current food policy and

demand for their quality and potentially higher

food subsidies re ward large factor y farms that

priced food. Small farmers also need the suppor t

produ ce corn and soy, and not local family farms

and dollars from consumers and government to

that are producing sustainably grown vegetables

sur vive a hard season. Below is some wisdom from

and fr uits. For the family farms that do exist,

local farmers of color in our area:

and for young people who want to get star ted in

You can keep your prices reasonable, the people can come and get fresh food right off

the farm and they get to know the farmer and you meet their needs; and you develop this relationship with people.” -Josie G., Tuskegee

We need a place to get free water during the dry seasons. During the dry weather seasons

I h ave to haul water to the site or the plants die. If we had

a successful food system in Ft.

Deposit, people would have fresh veggies available throughout the year, possible cheaper than the grocery store. Farmers and gardeners need more clients to purchase the produce. We should have federal and locally funded education programs teaching people about how to buy and use fresh vegetables. Publicity should be used like ads on TV and radio.” -Joe Simmons, Small Farmer, Ft. Deposit

We all got to eat. If we have a dying breed of farmers and nobody wants to farm anymore

we are going to be in trouble. We need to know that in our black neighborhoods because so

many of us don’t have that knowledge anymore. Finding labor is a problem.” –Flora Brown, Fair view Farmers Market, Montgomery

If you have the backing up front and have someone who can mentor you or there is training

from someone in the farming in the business there is no reason you cant be successful. You must have patience! It ’s just like gambling—a scared man can’t gamble. You gotta be som eone with some courage and dreams and patience and be willing to be a hard worker. Farming ain’t no play thing. You must be dedicated and put in the time sunup to sundown and then you are sti ll working after the sun is down. –Flora B., Montgomery


One area of food waste reduction that we can all contribute to is gleaning—a practice mentioned in the Old Testament where volunteers go out into the field and orchards to pick fr uits and vegetables that other wise would go to waste after har vest. The Society of St. Andre ws, the nation’s largest gleaner of fresh produce, needs

Food waste is an environmental, social, and

more individuals, faith groups, scout troops,

financial problem. We waste 30-40% of our food

clubs, senior citizens and others to be a par t of

in the United States; and, if we reduced that

Alabama’s Gleaning Network. Produce is donated

amount by 15%, we could feed more than 25

as close to the farm as possible and goes to food

million Americans each year! The Food Recover y

pantries, food banks, low-income and elder-

Hierarchy is a tool from the Environmental Pro-

ly housing complexes, social ser vice agencies,

tection Agency (EPA) that begins with reducing

group homes, homeless shelters, rehab facilities

the extra amounts of food we produce (mostly

and more. Through gleaning, farmers can reduce

industrial corn and soy-based “food”) and then

their waste, volunteers can ser ve farmers, and

moves to donating extra food to food banks,

consumers and the hungr y can receive fresh and

sou p kitchens an d shelters. From there, extra

healthy foods.

foods would go to feed animals, then to industrial use (waste oils turned into fuel), composting (free fer tilizer) and finally to landfills/incinerators as the last resor t. The MAFB is currently donating 6% of its food waste to local animal and hog farms. There is a lack of state and local policy that encourages using food waste for food, feed, energy, compost or profit. There is ver y little, if any, information available regarding the waste management companies that we contract with to pick up our trash in the River Region. We do know that they are not required to track or diver t food waste.

Ultimate success with food waste would be huge: we could easily say that all of the food that we distribute goes to people, animals, or the land so that it’s a very circular process.”

- S a ra

P. , MA F B


county area par ticipate in the

want healthy communities.

programs. For example, all

Promoting healthy and budget

of the markets in the three

friendly use of food benefits

counties (Lowndes, Macon, and

MUST be coupled with

Montgomer y) repor t accepting

education and mentorship on

The Alabama Farmers Market

the SFMNP coupons and but

meal planning, preparation

Nutrition Program (FMNP)

most of the markets have not

and preser vation, preferably

helps connect mothers on the

invested in the ne w technology

on site at the markets, with

Women, Infants and Children

to accept EBT (electronic

the assistance of Cooperative

( WIC) program via WIC

benefits transfer)--the main

Extension Ser vice, university

Farmers Market Nutrition

way food insecure individuals

nutrition students, local chefs

Program ( WFMNP) and

and families receive their food

and home cooks.

qualifying seniors through


Senior Farmers’ Market Nutrition Program (SFMNP)

There is clearly a need for

to fresh food directly from

education for individual

farmers at farmers markets and

farmers and farmers markets

roadside stands through the use

on the impor tance of accepting

of coupons. These coupons not

EBT to their bottom line and

only allow families and seniors

the health of the community.

in need to get raw fr uits and

There is al so clearly a need for

vegetables, but they suppor t

assistance to individual farmers

local farmers and their families

and farmers markets on training

as well.

on accepting EBT. Barriers include USDA paper work,

These programs represent one

cost of the machine, and fees

of the best ways we can build

associated with r unning cards

health and wealth within our

and time. We need our local

community food sy stem--

markets and farm stands to

suppor ting families, seniors

accept food and nutrition

and farmers at the same time!

program dollars in Lowndes,

However, not enough fresh

Macon and Montgomer y

food markets in the tri-

counties, if we TRULY


So what has really been helpful is the community: getting a support group, working cooperatively, and working with other farmers who have the time to share and talk. The female farmers and other beginning farmers have helped me because they have questions too and we can dialogue and take the time that we need to get an understanding.” -J osi e G . , Tu ske g ee

Ch ef B ryant Te rry n oticed how m any c hurches we have in our co m m u nity wit h underus e d kitchens .

A WEALTH OF RESOURCES WITHIN THE CHURCHES In the fall, at the Fair vie w Farmers Market in Montgomer y, we celebrated our food system work with an event featuring Chef Br yant Terr y, a James Beard Leadership Award Winning chef based in Oakland, CA. Chef Terr y is a food justice activist and the author of several famous cookbooks

you should check out, like

dish at the church kitchen

Vegan Soul Kitchen: Fresh,

and then split the ser vings so

Healthy and Creative African-

ever yone could go home with

American Cuisine and Afro-

healthy food for the week.

Vegan: Farm-Fresh African,

Churches already host food

Caribbean, and Southern Flavors

pantries and feed the hungr y,

Remixed. Chef Terr y noticed

so going one step fur ther could

how many churches we have in

mean an outreach ministr y that

our community with under used

included cooking and meal

kitchens. He suggested that

preparation classes or using

folks coul d meet at their local

church vans to transpor t people

farmers market and buy their

in need of a ride to the farmers

produce a fter which each

market or grocer y store.

individual could prepare a large


provide job security and sur vival skills that our

If I had a magic wand I would create farms or projects where people could come and do work and be paid for that work and that work produced food that could go to stores and provide people with better access. Access is an issue that needs to be met by local growers which needs to be met by local producers, so we need to turn more hungry people into farmers or give them access to a job. I would create more jobs, more food industry jobs.”

communities need in our changing world.

–L i n d say L . , Tu ske g e e

Food related entrepreneurship and agriculture sciences are two ways folks can make money from food. Money and oppor tunities to learn at the university level are available to students of color who want to go into farming, agriculture and forestr y in Alabama. We can reach out to our County Extension Office for information on where to star t. Alabama has several schools that get federal dollars to study agriculture and food production including Tuskegee Universit y, Alabama A&M University and Auburn University. We will always need food to eat and a healthy planet to live on! Growing food or working with food and the environment can

SHARE FOOD AND BE SAFE! As we eat to gether and prepare food fo r

■ Fo o d p rep ared in ad vance sho u l d be

e a c h o ther, we a ls o need to keep in min d

sto red in a ref rig erato r lo ng eno u gh

foo d safety. Here are s ome reminders fo r

to co m p letely co o l so that b acter i a

you r next po tluck or family picnic:

canno t g row.

■ Af te r p re p ar in g raw u n cooked fo o d ,

■ When fo o d that has b een p rep a re d

t h oro ug hl y cl e an before an d after

ahead and ref rig erated is to b e se rved,

u s in g an are a, espec ially if switc h i ng

it sho uld b e reheated suf f iciently to

f rom p re p ar i ng somet h in g t h at is g o ing

d estroy any b acteria that mig ht h ave

to be co o ke d to somet h in g t h at is

had the chance to g row.

going to b e e aten raw. ■ Ho t fo o d s, like so up s and casse rol e s , ■ H and s s ho ul d be t h orou gh ly washed

sho uld b e served steam ing .

wit h s o ap and water between food ite ms .

■ S alad s o r o ther co o l d ishes shoul d no t b e allowed to g et warm.

■ M o st raw ve g et ables h ave a c h ance to be co m e co nt amin ated by fec al m ater i al w hi l e t h ey are growin g and du r in g har ve st , so t h orou gh ly wash a ll ve g etab l e s an d fr u it s an d r in se all s a la d g re e ns an d anyt h in g else t h at will b e e ate n raw. ■ H o t thi ng s s hou ld be kept h ot , and cold thi ng s s hou ld be kept cold.


THE DOLLAR STORES AND GAS STATIONS ARE THE ONLY ACCESS TO FOOD THAT MANY PEOPLE IN THE RIVER REGION HAVE. If we want to move towards a community food system, we must star t by acknowledging and using the resources that we currently have. The Central Alabama Regional Planning and Development Commission (CARPDC) is working with corner stores and gas stations to promote and sell fresh fr uits and vegetables to customers who live in food deser ts. People are considered living in a food deser t when their home

is too far, more than one mile

initiatives work, par ticularly

in urban areas or ten miles in

in the r ural areas. There is one

r ural areas, from a supermarket

type of store that seems to be

or large grocer y store. One

dominating the food deser t

of the main challenges is the

scene in Alabama: the dollar

lack of small distributors with

stores. These types of fresh and

fresh fr ui ts and vegetables able

healthy corner store initiatives

to ser ve such small orders to

would be even more effective

stores in urban and r ural areas.

at the dollar stores, which are

There is not enough money to

the only grocer y-type store s

be made distributing food in

in many communities like Ft.

such small orders for the larger


chain distributors who ser ve r ural Alabama, even though these gas stations and corner stores may represent the only food for miles. Demand in the communities for fresh food must be encouraged through education and experiences, and locally produced fr uits and vegetables must be used first to make corner store

My resources are the Dollar General and my garden. I also preserve fruit and I purchase freezer bags from Dollar General to freeze veggies from the garden and jars for the fruits. There is no grocery store in my town so I have to travel out of town to grocery store.” –Li nda Bo dy, Ft. De po s i t

There’ve been young men from the community just out that saw us working and came over and were like ‘what are you guys doing?’ and we’re like ‘Oh this is a community garden, you know we grow food here, we work here’ and they’re like ‘can we do it, can we join in?’ …then we’ll work and after we’ll harvest whatever we can and whatever we have to harvest that day we split amongst whoever is there. – Li n ds ay L. , Tu s ke g ee

LOCAL SUCCESS: MADE IN MACON, HOMEGROWN IN TUSKEGEE One local example of building a community food system is the Made in Macon, Homegrown in Tuskegee initiative. This program is a recipient of the Local Foods, Local Places federal funding and is working to promote local foods, enhance the farmers market, and extend access to healthy foods for people in Tuskegee and its surrounding regions. After several rounds of engagement and discussions between a diverse group of citizens and local, state and federal stakeholders, an action plan based on community values was created. Through this action plan, Made in Macon, Homegrown in Tuskegee is working toward strengthening the local food system by (1) formalizing a model for local food governance; (2) cre ating a sustainable food hub by expanding on the current food pantr y; (3) linking the food hub to local educational, entrepreneurial and training initiatives; (4) strengthening the presence and programing of the existing farmers market; and (5) resolv ing gaps in transpor tation that connect people with healthy food. Programs like this are an impor tant par t of the solution and need fur ther investment, because they are built around the needs of the community and sustainability.

To g et that trend changed i s o ne o f the challeng es, cha rgi ng and training the next g ene rati on and then showing them how fo o d can b e g o o d , tasty a nd healthy. We can use the word health b ut a lo t o f times p e opl e hear it so m uch that it d oes n’t have a m eaning anym o re. But if we say less p ain, less money o n m ed icatio ns, m o re money i n yo ur p o cket to d o o ther t hi ngs , I think that health can mea n s o m uch m o re. But that ’s gonna b e the challeng e and the othe r p art is what we want, wh at we are moving to now with the co m munity kitchen, and t hat i s to try and train p eo p le how to p rep are fo o d .” –Guy T., Tus ke ge e


LOST KNOWLEDGE We ne e d to t u r n t h e # foodiec u lt ure

product home with you. We must have the same

into the l o ca l commu n ity food

thing at farmers markets, along with cooking

syste m s uccess. People love celebrity chefs and cooking shows—even when they never turn on a stove! Our current foodie culture is a great

classes hosted at the local church or commercial kitchen for anybody who never learned how to cook delicious meals from fresh, raw ingredients.

way to re-package what our parents kne w as “home economics” or “Home Ec”. The Food Turn Up taught classes to high school students, parents and elders in Montgomer y, Tuskegee and Ft. Deposit that included a plant-based cooking demonstration along with a presentation on the food system that left ever yone who attended with a fe w ideas of where to star t building a community food system, beginning in their own home. When you are taught step by step how to make a fe w dishes, eat and enjoy the meal and learn about your power to be healthier while saving money, it is much more effective than JUST passing out healthy recipes. Look at models like Publ ix or Sam’s Club that show you right in the store how to prepare the item, give you the recipe card and a delicious sample, all in hopes that you will take the ingredients or

If I know what I’m cooking and it’s prepped the night before it’s easier. I’ll cut up onions and prepare the day before so that when I get off work and pick up my son the next day I already have thawed and marinated the chicken. I can get started when I gets off work.” -S a r r i S i m on e An d e r son , Mot her of 2, Montg om e r y 22

R a ce and cl ass are seen as bar r iers to s ucce ss i n l i fe an d su ccess in

collards, cabbage, peaches, pecans, muscadines

I learned how to cook off YouTube videos and by asking some family. I like Chef Rosa on YouTube.”

and more. Most families could not afford to

- S a r r i A . , Montg om e r y

e at in g . The Alabama culinar y tradition passed down for generations has always been full of seasonal and delicious fresh fr uits and veggies like squash, peas, tomatoes, okra, beans,

eat meat ever yday; so many families had meat sparingly. The whole animal was used, often to add flavor to vegetables, but folks were definitely not picking up a rib plate ever y Friday! Many of our Alabama ancestors were cash poor slaves, then sharecroppers, and then family farmers. They gre w food for themselves, preser ved it in times of abundance and put it on the table for their families. They were wise and wealthy in this and many other ways.

It’s all of that, and nurturing and mothering. We have a lot of good conversations out here on the farm and it’s so therapeutic. I’ve heard people say ‘Wow I’ve never picked blueberries before; this reminds me of when I used to pick cotton. I enjoy this.’ and so it is a continuation of a lot of the things that I’ve done in the past you know, so that makes it real satisfying.” --Jo sie G., Tu s ke g ee There is a lack of regular (weekly or monthly) sharing, at the community level, the knowledge and skills of meal planning, food preparation and food preser vation. Growing, canning and eating seasonal or homemade preser ved food used t o be the norm in Alabama just a fe w generations ago. How have we come so far from Grandma’s garden? She could fix you vegetarian plate to fall in love with, full of greens, beans, potatoes, tomatoes—you name it! We need to use the popularity of #foodieculture to improve health disparities for Black people. 23

Today, between the Internet and television, you can learn, for free, pretty much anything you want to know about food, health and fitness. Check out recipes from the beautiful Chef Ak hi who has cooked for Lenny Kravitz, Common and the Wendy Williams Show @chefahki on Instagram and Twitter. If you want to star t a healing diet with amazing recipes, head over to Ty’s Conscious K itchen on YouTube and follow him @tysconsciouskitchen on Instagram. We already mentioned the work of our friend, Chef Br yant Terr y who also has a web series called Urban Organic (on Facebooks at: You can also visit for delicious recipes written for healthy families on a budget. Learn to implement ideas like cooking in bulk so that your family can have healthy options during t he week.


C h ec k o ut thes e videos on YouTube fo r i n s p i rat i o n o n g a rd en i n g , eat i n g h ea l t hy, coo k ing, a nd taking back the food system :










If we are going to prevent sick, low energy, depressed bodies (zombies) from taking over our communities we are going to have to cook again. - @ fo o d tur n u p 24



O n e indiv idua l at a Food Tur n Up cla ss

hy p erten s i o n . Th i s i s n o t t h ei r b i rt h ri g ht.

de s c ribed a build-your- own s alad buffet

A l l p eo p l e’s t ru e h ea l t h i n h eri t a n ce i s a

a n d a f ruit plate as “ white folks food” . Th i s

d eep co n n ect i o n wi t h l i fe! Th i s i n c l u d e s

brings up many questions that we discussed

fa m i l i es g rowi n g a n d eat i n g t h ei r ow n

l ate r in that sa m e class like: “ How much d o

fo o d a n d b ei n g o u td o o rs wh i l e d o i n g

you va lue yo ur body as your temple?” “ D o

p hys i c a l wo rk, g ett i n g exerc i s e, f res h a i r

you or yo ur fa mily members s uffer fro m

a n d s u n l i g ht . G o o d , f res h fo o d h a s b een i n

i l l n e sses a nd a lack of energy?” and “ Wh at

B l a c k p eo p l e’s c u l t u re a LOT l o n g er t h a n

k i n d of fo o d did your grandmother cook? ”

p ro cess ed ju n k fo o d .

Wh e n we lo o k at the health dis par ities i n


Al a b am a , Blac k people are exper ienc i n g h i g h rates o f o b es ity, hear t dis eas e a n d




If everybody was eating right there would be no health problems, the health challenges would be gone. It would be strong bodies, there would be so many families here, and there would be so many people in love, so many children. SO many children. It would be a community full of babies, you would hear kids laughing and playing everywhere. And it would be a renaissance, it would be a rebirth, the paradigm would shift. Instead of the old people being like ‘I remember when this place was great’ which is all you ever hear now, I would be old and I would be telling people ‘I remember when Tuskegee was nothing. This is so great, we didn’t used to have any of this’. And my grandkids would be like ‘what do you mean grandma? There was a time when Tuskegee wasn’t the best place in the world?’ And I’d be like ‘you have no idea…’” –Lin dsay L., Tuskegee We have great oppor tunities and resources like

Thomas M. Campbell. These are not just names

land-access and lengthy growing seasons here

of accomplished men but stories and roadmaps

in the River Region. The Southeastern states

for our health in the present as well as the future

could feed the whole countr y if we wanted to,

of farming and eating. Alabama has led the way

so why don’t we star t with feeding ourselves?

before in building strong and healthy community

Being more self-reliant with food is good for

food systems, and we can do it again!

ever yone-- rich, middle-class, working poor—and it works wonders on the waistline! The answers are not JUST ne w technology but OLD values and principles: community, working, healing, shar ing, planting, har vesting, cooking and loving. In Febr uar y 2017, Tuskegee University celebrated the 125th year of the “People’s Conference,” also known as the Tuskegee Annual Farmers Conference. The conference honored the contributions of internationally celebrated

When they’re looking for alternatives I’ll

say ‘Oh, welcome! We’ve been waiting for you a long time, and we’ve got this stuff you need.’ As Carver always said there’s just so much out here that’s natural, that God has put out here, made available. And I think we’re at that time in history when people are looking for alternatives because there are a lot of really ill people who relied on the conventional

scientist George Washington Car ver; educat or,

services and medical staff and medicines and

politician and leader, Booker T. Washington;

stuff that are realizing this is just not good. So

and the First Cooperative Extension Agent,

they’re looking for alternative ways of being healthy.” –Josie G., Tuskegee


Alabama Gleaning Network Contact: Suzanne Wright, Regional Director 205-245-3215 glean Alabama 2-1-1 To get connected with help with basic human needs like food, government information, health and mental health services, employment support, support for the elderly and disabled, support for youth, children and families and volunteer opportunities: simply dial 211. If the call will not go through, then call 334264-4636 or check out their website for information at http://www.


Montgomery Area Food B ank Serving Lowndes, Macon (shared with Food B ank of East Alabama), and Montgomery counties through partner organizations. 521 Trade Center Street, Montgomery, AL 36108

E.A.T. South Downtown Farm 485 Molton Street, Montgomery, AL 36104 Contact: Caylor Rolling Website: Education programs offered at the farm and produce sold at the Montgomery Curb Market Montgomery Curb Market 1004 Madison Avenue, Montgomery, AL 36104 When: Tues, Thurs & S at Year Round, 5am-2pm Contact: Jasper Cleckler 334-263-6445 Individual retailers accept SNAP, WFMNP, SFMNP Eastchase Farmers Market 7274 Eastchase Parkway, Montgomery, AL 36117 When: S at May 14-Aug 29, 7am-12pm Contact: John Aplin 334-726-5104 Email:


Macon County Farmers Market


Elm and Spring Street, Tuskegee, AL 36083

When: Wed & S at, May-Sept, 8am-2pm When: Wed & S at, Oct-Mar, 9am-12pm

Fairview Farmers Market 60 W Fairview Avenue, Montgomery, AL 36105

Macon County Food Pantry (Macon County

When: Tues, Thurs, S at, 8am-5pm,

Ministers’ Council)

June 7-Sept 30

3101 Daly Street, Tuskegee, AL 36088

Contact: Flora Brown 334-263-7759


Contact: Guy Trammell (334) 421-8727



Shady Grove Road Blueberry Patch 609 County Rd. 81, Tuskegee, AL 36083 Contact: Josie Gbadamosi 334 -703-2603 Summer, U-pick: $3/lb.; we-pick: $5/lb. SNAP retailer Joy Haven Farm 605 Old Federal Road, Shorter, AL 36075 Contact: Sheila Di cks 334 -652-3459 Produce sold at the Montgomery Curb Market


Lowndes County Farmers Market 653 State Highway S (Orchard Healthcare), Hayneville 36040 June: Wed 7am-11am, Fri 3pm-6pm, S at 8am-11am, Contact: George Hunter 334-548-2535, 334-421-0994 Email:

and CSA May-Dec Al Hooks Produce and Processing Center 6190 Country Road 30, Shorter, AL 36075 Al Hooks 334 -439-947 1 Produce sold at the Tuskegee and Opelika Farmers Markets SNAP retailer 28

DOING COMMUNITY-BASED WORK FOOD TURN UP STYLE 1. Find allies in your community (or the community you work in) who are gatekeepers of information and who hold power in the community. Find people who are social and well liked to help you. 2. Be consistent. Keep coming back. Keep your word. 3. Be authentic and humble. 4. Acknowledge that you are not an expert but that you are here to share what you know and learn what you don’t. 5. Communicate that you believe the people you work with are valuable, intelligent and beautiful. 6. Don’t hold events or meetings without food and music. Try and create a fun atmosphere. 7. Turn Up!

READ MORE Virginia Food System Council, Institute for Health Metrics and Evaluation (IHME), US County Profile: Lowndes County, Alabama. Seattle, WA: IHME, 2015. Institute for Health Metrics and Evaluation (IHME), US County Profile: Montgomery County, Alabama. Seattle, WA: IHME, 2015. Institute for Health Metrics and Evaluation (IHME), US County Profile: Macon County, Alabama. Seattle, WA: IHME, 2015. Discovering Our Food System: Experiential Learning & Action for Youth and Their Communities, Cornell University Cooperative Extension. What ’s Cooking in Your Food System? A Guide to Community Food Assessment, Community Food Security Coalition, Venice, CA: 2002. U.S. Food Waste Challenge, USDA, Office of the Chief Economics foodwaste/faqs.htm America’s Health R ankings Annual Report, United Health Foundation, 2016. A Beginner ’s Guide to Food Waste, Spoiler Alert, Boston, MA: 2016. 29


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