Source: USDA, 9/29/14

Editor's Note:  To see awards to NC groups, scroll to bottom of story.

Agriculture Secretary Tom Vilsack today announced the award of over $52 million in support of the growing organic industry and local and regional food systems through five U.S. Department of Agriculture (USDA) grant programs. The Secretary made the announcement during an event with Virginia Governor Terry McAuliffe and First Lady Dorothy McAuliffe and local farmers at the Virginia State Fair.

"Local and regional food systems are one of the pillars of our efforts to revitalize rural economies," said Secretary Vilsack. "Consumers are increasingly demanding more local and organic options. Investing in local and regional food systems supports the livelihoods of farmers and ranchers, especially smaller operations, while strengthening economies in communities across the country. Today's announcements also improve access to fresh, healthy food for millions of Americans."

Most of the grants announced today were authorized through the Agricultural Act of 2014 (the 2014 Farm Bill), including the Agricultural Marketing Service's (AMS) Farmers Market Promotion Program and Local Foods Promotion Program, and the National Institute of Food and Agriculture's (NIFA) Organic Research and Extension Initiative (OREI) and Community Food Projects (CFP) grant program. Also announced today are grants from AMS's Federal-State Marketing Improvement Program (FSMIP). Together, these investments represent USDA's commitment to strengthening organic and local and regional food systems through projects that recruit and train farmers, expand economic opportunities, and increase access to healthy foods.
Secretary Vilsack made the announcement while in Virginia, where M. James Faison, a farmer and business owner of Milton's Local Harvest, was awarded a Local Food Promotion Program grant. Milton's Local Harvest will develop aggregation and wholesale distribution channels for farmers producing local swine and cattle products in Virginia and the District of Columbia. The project will improve the commercial viability of small to medium scale farmers, allowing wholesalers to source locally and increasing consumer access to local, sustainable, and healthy meat.

USDA's AMS awarded over $27 million in competitive grants to expand marketing through the new Local Food Marketing Promotion Program (LFPP) and the Farmers Market Promotion Program (FMPP). LFPP will invest millions annually in marketing and promotion activities for local food enterprises including food hubs, aggregation businesses, local food processors, farm to institution activities and other similar efforts. FMPP makes annual investments in marketing and promotion activities for farmers markets, CSAs and other direct producer-to-consumer outlets for local food.

"These Farmers Market and Local Food Promotion Program grants provide farmers and ranchers around the country with tools to reach consumers, strengthen ties between urban and rural communities, and help meet the growing demand for locally and regionally produced food," said AMS Administrator Anne Alonzo.

Through the Organic Research and Extension Initiative, USDA is awarding more than $19 million in grants to help producers and processors who have already adopted organic standards grow and market high-quality organic agricultural products.

OREI's priority concerns include biological, physical and social sciences. Organic Research and Extension Initiative -funded projects assist farmers and ranchers with whole farm planning by delivering practical research-based information and will improve the ability of growers to develop the Organic System Plan required for certification. For fiscal year 2014, special emphasis was given to research, education and extension relating to management of diseases, insect pests and weeds in specific regions.

Community Food Projects addresses a serious local issue, which is basic food access for low-income families and individuals. CFP projects bring together a wide range of food system experts to share their knowledge, skills and resources to develop innovative solutions to the nation's food and hunger problems. USDA is awarding $4.8 million in CFP funding to 22 projects in 16 states.

Visit www.nifa.usda.gov for more about these grants awards.

AMS is also awarding over $1 million in matching FSMIP grants to state departments of agriculture and state colleges and universities. Funds support research projects to address challenges and opportunities in marketing, transporting, and distributing U.S. agricultural products domestically and internationally. FSMIP grants are funding 17 projects in 13 States.
All of these USDA grants make a difference to diverse stakeholders across the nation. For example, previous FMPP grants have led to increased sales and attendance at farmers markets, which creates more opportunities for more producers to become vendors.

The local and regional food systems grant projects support the USDA's Know Your Farmer, Know Your Food Initiative (KYF2) which coordinates USDA's support in local and regional food systems. Past FMPP and FSMIP projects supporting this work can be found on the Know Your Farmer, Know Your Food Compass. For additional grant information on the awardees please follow on the grant program links in this release or see:
http://www.ams.usda.gov/FSMIP
http://www.ams.usda.gov/LFPP
http://www.ams.usda.gov/FMPP

Much of the funding announced today was made possible through the 2014 Farm Bill, which builds on historic economic gains in rural America over the past five years, while achieving meaningful reform and billions of dollars in savings for the taxpayer.

Since enactment, USDA has made significant progress to implement each provision of this critical legislation, including providing disaster relief to farmers and ranchers; strengthening risk management tools; expanding access to rural credit; funding critical research; establishing innovative public-private conservation partnerships; developing new markets for rural-made products; and investing in infrastructure, housing and community facilities to help improve quality of life in rural America. For more information, visit www.usda.gov/farmbill.

North Carolina
$79,711 to Hertford Northhampton Farmers Market, Inc., NC, to enlarge its market and expand its consumer base by training its vendors, mounting a marketing campaign, starting a mobile market, and hosting agritourism activities.

$50,000 to the Reidsville Farmers Market, Reidsville, NC, to promote the availability of healthy foods and the acceptance of SNAP benefits to more than 1,400 low-income families.

$83,229 to the Appalachian Sustainable Agriculture Project, Asheville, NC, to train farmers in conducting farm tours and promote agritourism in the Appalachian Region of North Carolina.

$79,372 to Fayetteville State University, Fayetteville, NC, to expand the Murchison Road Community Farmers' Market to include a CSA, and offer educational programming and vendor training.

$88,539 to the Executive Center for Economic and Educational Development, Greenville, NC, to promote healthier eating, connect customers to local growers, and improve the economic conditions in the communities.

$90,300 to Inter-Faith Food Shuttle, Raleigh, NC, to create and promote two markets in Southeast Raleigh; recruit and train vendors; and educate the community in using healthy food from the markets.

$93,853 to Feast Down East, Wilmington, NC, to expand and promote its farmers’ market and CSA in low-income and food desert communities.

$95,067 to the Rural Advancement Foundation International-USA, Pittsboro, NC, to investigate and adopt marketing techniques at four North Carolina markets, and convene a Statewide conference of farmers' market managers to present its project findings.

GreensboroCity of GreensboroFresh Food Access Plan for Greensboro.  This  project will produce a strategic plan to  improve access to regionally and locally  produced fresh foods in areas of Greensboro  designated as food deserts.

LFPP will award $25,000 to the City of Greensboro, North Carolina, to  improve retail access to local, fresh foods in high poverty neighborhoods  with limited food access.

Durham NCABL Land Loss  Prevention Project- A Tale of Two Cities: Promoting Increased  Access to Health Foods- LFPP will award $73,132 to the North Carolina Association of Black Lawyers  Land Loss Prevention Project to encourage the use of food hubs by  assessing food access and legal risk with the goal of strengthening farmers’  ability to market locally and provide access to healthy food choices. 

DurhamReinvestment Partners Bull City Cool Food Hub Implementation- LFPP will award $100,000 to Reinvestment Partners to help the Bull City  Cool Food Hub provide produce to meet GAP standards, equip a food  processing center for flash‐frozen foods, and promote local farmers and  the food hub through outreach and education efforts.  

Chapel Hill University of North  Carolina at Chapel Hill- The North Carolina Green Cart Program:  Improving organizational capacity to reach  underserved communities with affordable,  locally grown produce. LFPP will award $100,000 to the University of North Carolina at Chapel Hill  to support the North Carolina Green Cart Program that will train low‐ resource farmers to competitively sell their produce to Veggie Van, a  mobile‐market that distributes affordable North Carolina‐grown produce  to lower‐income and underserved communities. 
NCBooneW.A.M.Y. Community  Action, Inc.

High Country Community Supported  Agriculture- LFPP will award $100,000 to WAMY Community Action’s High Country  Community Supported Agriculture program to expand the availability of  local, organic produce to residents of Watauga County and to establish a  new market in neighboring Avery County, North Carolina.

Warrenton Working Landscapes Warren FoodWorks: Growing a Diversified  Food Hub in Rural North Carolina- LFPP will award $100,000 to Working Landscapes to develop a diversified  food hub in Warren County, North Carolina, by growing their existing farm‐ to‐school initiative to a self‐sustaining level and expanding their operations  to include meat processing, prepared items/school fundraisers, a shared‐ use kitchen, and a retail space.