Projects that expand and strengthen local and regional food systems got a boost Oct. 19 through grant awards of more than $64 million from the U.S. Department of Agriculture’s Agricultural Marketing Service.
The funding of 185 grant projects will also help increase locally grown agricultural products’ availability, a news release said. Funding will be distributed through the Regional Food System Partnerships grant program and the Local Agriculture Market Program’s Farmers Market Promotion and Local Food Promotion programs.
“These grant programs provide crucial funding for projects, including farm to institution efforts, that will improve community access to fresh, locally sourced food and strengthen market opportunities for local and regional food producers,” USDA Under Secretary for Marketing and Regulatory Programs Jenny Lester Moffitt said in the release. “USDA is committed to supporting states and territories as they administer these programs across the nation.”
The Farmers Market Promotion Program will award $13 million to 55 projects “that support producer-to-consumer markets such as farmers markets, roadside stands, agritourism activities, community-supported agriculture programs and online sales,” the release said.
The Local Food Promotion Program will award fiscal year 2022 funding of $31.8 million to 94 projects that “support local and regional food business enterprises that engage as intermediaries in indirect producer to consumer marketing,” according to the release.
“The awarded projects focus on activities such as supporting the processing, aggregation, distribution and storage of local and regional food products; developing value-added products; and facilitating regional food chain coordination,” the release said.
Regional Food System Partnerships will award $19 million to 36 partnerships in 24 states, the release reported. Funding will be given to partnerships “that connect public and private resources in planning and developing local or regional food systems.”
“RFSP also supports partnerships in developing relationships between local and regional producers, processors and intermediaries, and institutions, such as schools, hospitals and governments to increase local and regional foods in institutional cafeterias and meal programs,” the release said.
