Transcript Slide 1

Healthy Urban Food
Enterprise Development Center (The Center)
Elizabeth Tuckermanty, Ph.D.
Purpose of The Center
 Increase access to healthy affordable food to underserved
communities; and
 Collect, develop and provide technical assistance and
information to small and medium sized agricultural
producers, food wholesalers and retailers, school and other
individuals and entities regarding:
a. Best practices;
b. Availability of assistance for aggregating, storing,
processing and marketing locally produced agricultural
products; and
c. Increasing the availability of locally produced
products in underserved communities.
How Will The Center Work?
 Through a grant to a non-profit entity, subgrants will be awarded to:
a. Carry out feasibility studies to establish
businesses to increase access to healthy
affordable foods, including locally produced
agricultural products, to underserved
communities; and
b. Establish and assist enterprises that
process, distribute, aggregate, store, and
market healthy affordable foods.
Eligible for Sub-grants
 Non-profit organizations
 Cooperatives
 Commercial Entities
 Agricultural Producers
 Academic Institutions
 Individuals
 Other entities as the Secretary designates
Funding Priorities
 Benefit underserved communities, which are defined as, an
urban or rural community (or an Indian tribe) that has:
a. Limited access to affordable, healthy foods, including
fresh fruits and vegetables;
b. A high incidence of a diet-related disease (including
obesity) as compared to the national average;
c. A high rate of hunger or food insecurity; or
d. Severe or persistent poverty.
 Develop market opportunities for small and mid-sized farm
and ranch operations.
Funding and Grant Requirements
 $ 1 million dollars available in FY 09 – FY 11.
 Anticipated award will be a continuing grant based on good
performance by the grantee.
 Overhead is limited to 10%.
 Annual report to the Secretary describing the activities carried
out in the preceding fiscal year:
a. Description of technical assistance provided by the Center;
b. Total number and a description of the sub-grants provided;
c. Complete listing of cases in which the activities of The
Center have resulted in increased access to healthy, affordable
foods, such as fresh fruit and vegetables, particularly for
school-aged children and individuals in low income
communities; and
d. A determination of whether the activities identified
are sustained during the years following the initial provision of
technical assistance and sub-grants.
Critical Dates for The Center
November 2008 – Announcement in
Federal Register
March 2009 – RFA Release
May 2009 – Deadline Date
Comments or Questions
Elizabeth Tuckermanty
[email protected]
202/205.0241
Katrena R. Hanks
[email protected]
202/401.5286
FY 09 Community Food Projects
Competitive Grants Program
Community Food Projects 2009
• 5 million dollar program
• Private Non-profit organizations eligible
• $10,000-300,000 for one to three years
Community Food Projects 2009
• Requires a one-time infusion of Federal
assistance to become self-sustaining
• Dollar for dollar match required
Community Food Projects 2009
• Meets the food needs of low-income people
• Increase the self-reliance of communities in
providing for their own food needs
• Promote comprehensive responses to local
food, farm and nutrition issues; or
Community Food Projects 2009
• Develop linkages between two or more sectors
• Support the development of entrepreneurial
projects
• Develop innovative linkages between nonprofit and for profit sectors
Community Food Projects 2009
• Meet specific State, local, or neighborhood
food and agricultural needs for:
• Infrastructure improvement and development
• Planning and long-term solutions; or
• The creation of innovative marketing activities
that mutually benefit agricultural producers and
low-income
Community Food Projects 2009
Changes:
• CFPCGP projects should focus on
“underserved” audiences.
Community Food Projects 2009
Underserved community is an urban, rural or an
Indian tribe community that has:
• limited access to affordable, healthy foods,
including fresh fruits and vegetables;
• a high incidence of a diet-related disease
(obesity) as compared to the national average;
• a high rate of hunger or food insecurity; or
• severe or persistent poverty
Community Food Projects 2009
• Application Process
– Email notification list
• Send a request to:
– [email protected] or
– [email protected]
– Electronic Process
• www.grants.gov