Incentivizing the Sale of Healthy and Local Food
You'll learn about:
How strengthening local food systems can help communities make progress toward a number of economic, social, and health goals
Why planners should ensure that all members of a community have access to fresh, healthy foods regardless of income level
What local policies, programs, and projects are making healthy, local food accessible and affordable to all residents, especially those most in need
Across the country, local governments are developing and implementing a wide range of policies, programs, and projects to incentivize the sale of healthy and local food to their residents. Community members, especially low-income residents and people of color, may face multiple barriers to accessing and purchasing healthy food, from a lack of healthy food retail outlets in their neighborhoods to affordability challenges for fresh, local foods. Planners can boost economic benefits, build local food networks, and improve public health by connecting all consumers to local farmers and food-related businesses and increasing market demand for local and healthy products. Learn how New York City, Baltimore, and other areas are helping to make fresh, healthy, and local food available and affordable to all residents, including those most in need.
This session complements the Planning & Policy Brief “Incentivizing the Sale of Healthy and Local Food” from Growing Food Connections, a USDA-funded project that seeks to coordinate and integrate research, education, and planning & policy activities to build a stronger community food system from the ground up.
, NYC Department of City Planning
Confirmed SpeakerBarry Dinerstein is the Deputy Director for Housing, Economic Development and Infrastructure Planning at the New York City Department of City Planning (DCP). As an expert in retail development, industrial zoning, infrastructure planning and environmental review, he has helped formulate a wide range of the City’s economic development initiatives, including the innovative and highly successful Food Retail Expansion to Support Health (FRESH) program, which offers zoning incentives and financial benefits to encourage the development and retention of convenient, accessible stores that provide fresh meat, fruit and vegetables, and other perishable goods in addition to a full range of grocery products, in underserved areas of the City. Mr. Dinerstein was instrumental in crafting new zoning regulations to help protect the diverse and vibrant retail environment of the Upper West Side. He also represents DCP on the NYC Industrial Development Agency Board, which grants tax incentive benefits for development projects. He has supervised work on Brownfield Opportunities Areas on the North Shore of Staten Island, along with extensive planning studies and related work to support the City’s Industrial Business Zone (IBZ) and Business Improvement District (BID) programs.
, Cultivating Healthy Places
Confirmed SpeakerKimberley Hodgson, MURP, MS, AICP, RD is the founder and principal of Cultivating Healthy Places, an international consulting business specializing in community health, social equity and resilient food systems planning. As a certified planner and health professional, her work focuses on conducting policy-relevant research and providing technical assistance to the public and private sectors related to the design and development of healthy, sustainable places. Hodgson is currently a co-investigator of a $3.96 million grant awarded to the University at Buffalo by the United States Department of Agriculture’s National Institute of Food and Agriculture, Agriculture and Food Research Initiative Food Systems Program. The project, Growing Food Connections, will generate knowledge about the effectiveness of local and regional government policies in improving food security in underserved communities, strengthening the resilience of rural communities, and/or supporting the economic viability of food production, and will build the capacity of local and regional governments to adopt and implement these policies. As the former Senior Research Associate and Manager of the Planning and Community Health Research Center at the American Planning Association, Ms. Hodgson managed several national research projects and engaged in multiple outreach and education activities, which focused on the integration of community health issues into contemporary urban and regional planning practice. She was the principal investigator of a Robert Wood Johnson Foundation Healthy Eating Research Program grant to identify and analyze municipal comprehensive and sustainability plans from across the United States that explicitly address food access and other food systems issues. She is the author of Planning for Food Access and Community-Based Food Systems, co-author of Urban Agriculture: Growing Healthy Sustainable Places and a co-author of the Principles of a Healthy, Sustainable Food System. She also served on multiple national advisory committees related to health and the built environment and provided expertise to the First Lady’s Childhood Obesity Prevention Task Force on food systems and food access. Ms. Hodgson is a member of the Vancouver Food Policy Council (VFPC) and the Chair of the American Planning Association’s Food Systems Planning Interest Group (APA-FIG). She holds an undergraduate degree from New York University in pre-medicine, a Master of Science in food policy and applied nutrition from Tufts University, and a Master of Urban and Regional Planning with a specialization in community health and sustainability from Virginia Tech.
Confirmed SpeakerAnn Dillemuth, AICP, joined the American Planning Association in 2007 as a Research Associate with the Planning Advisory Service (PAS). Through PAS she provides customized research assistance on a wide variety of planning and land-use topics to planners at subscribing agencies and edits the bimonthly publication PAS Memo. In addition, she has assisted with a number of APA's sponsored research projects on topics such as hazard mitigation, complete streets, wind and solar energy, and food systems planning. She holds a BA in Biology from Williams College and a Master's degree in City and Regional Planning from Cornell University.
, NYC Office of the Mayor
, New York
Confirmed SpeakerMolly Hartman is a Senior Advisor for Food Policy for the City of New York. Prior to serving in the Mayor's office, she was the director of the FRESH program at NYCEDC, an initiative to encourage the development of supermarkets in low-income neighborhoods. She has also worked at Prevention Institute, a public health organization in Oakland, CA and at a community development financial institution in NYC. Hartman has a Master in Public Policy degree from the University of Southern California and a BA from the College of Social Studies at Wesleyan University, and is an alumni of the Coro Leadership New York program. Interagency collaboration has been led through by the Mayor’s office, and food policy goals have been integrated into affordable housing, sustainability, resiliency, and public health planning.
, City of Baltimore Planning Dept
Confirmed SpeakerHolly Freishtat, Baltimore City’s first Food Policy Director, began her work with the City of Baltimore in 2010. Freishtat takes food access seriously and works city-wide with many government departments to align priorities and projects around improving the Baltimore City food environment. Recognizing that government can’t address food access alone, Freishtat uses a multi-sector perspective and engages with many agencies, nonprofits, community groups and stakeholders to dismantle policy barriers, facilitate new partnerships and leverage funding to implement innovative solutions to address food access issues in Baltimore. Freishtat has spent over a decade working on food issues in a variety of contexts; experiences that have provided her with an understanding of the food system from the perspective of a nutritionist, an educator and a farmer. Across the country, she has led and worked on projects that include agricultural marketing, farm-to-school, farm-to-healthcare, and sustainable livestock production. Freishtat has a Masters of Science from Tufts University in Food Policy and Applied Nutrition and was a Food and Society Policy Fellow in 2007-2009.