The
Greater Cincinnati Regional Food Policy Council recently awarded six local food-related projects a total of $39,500 through its
Cincy Good Food Fund, which is designed to support innovative and promising projects that can make a positive impact on Cincinnati’s food system.
Cincinnati Public Schools received $6,600 for its Aeroponic School Garden Pilot Program, which will test the potential of incorporating education about nutritious food into its curriculum by using indoor aeroponic gardens. The gardens will help students learn how to grow and harvest fresh food year-round.
La Soupe’s Cincinnati Gives a Crock Cooking Classes received a total of $8,800. The grant money will allow La Soupe to expand its high school education program, which helps kids from food insecure families learn to create tasty, fresh and nutritious meals from food donated from local food businesses and farmers.
Northside Farmers Market’s Summer SNAP Outreach Pilot Program received $9,000 for its multi-pronged approach to reduce the barriers for those who use SNAP benefits to access fresh food at Northside Farmers Market.
The
Ohio Valley Food Connection received $5,000 to help increase the availability of fresh, locally produced food through an online food hub that will facilitate the logistics of farm-to-table.
An $8,000 grant was awarded to
Our Harvest’s Winter Harvest Day Food Access Program. Through the grant money, Our Harvest will increase the availability of its Harvest Day Program, which provides affordable fresh fruit and vegetables at natural distribution points like schools, churches and community centers.
A grant for $2,100 was awarded to the
St. Leo the Great Church Community Garden. The project will help address food insecurity and community engagement by establishing a community garden in North Fairmount.
The Greater Cincinnati Regional Food Policy Council helps bring together multiple stakeholders from the region’s food system to develop position statements, recommend policies and support initiatives that promote a healthy, equitable and sustainable food system.
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