This report provides key metrics and data about Austin’s dynamic food system, as well as descriptive overviews of City of Austin programs and initiatives related to food. The data sources used for the report are listed on page 16.
PDF Content
Disclaimer: The following text was extracted from the PDF file to make this document more accessible. This machine-generated content may contain styling errors due to redactions. In some instances, text may not load if the original file is a scanned image or has not been made searchable. For the full version of the document, please view the PDF.
STATE OF THE
FO D
SYSTEM
REPORT
APRIL 2015
A Local Food System is a Sustainable Food System
—Lucia Athens, Chief Sustainability Officer
Office of Sustainability
Food plays a major role in every aspect of sustainability, from its
impact on the environment, to its role in individual health, to the
vibrancy of our communities. Recognizing its importance, last year City
Council created a Sustainable Food Policy Manager position to provide
leadership in the local sustainable food movement. This position allows
the Office of Sustainability to frame conversations within various City
departments and community stakeholders about the future of Austin’s
food system. This State of the Food System Report is the beginning of a broader effort to chart
a clear course toward achieving the numerous food system goals identified in Imagine Austin
as well as the desires voiced by community members throughout the region. Austin and Central
Texas are well positioned to address the expanded interest in eating local healthy foods while
protecting valuable natural resources. The Office of Sustainability is committed to leading the
conversation about balancing these demands and opportunities to produce thoughtful and
intentional strategies forward.
Our Health Depends on a Healthy Food System
—Dr. Phillip Huang, Medical Director/Health Authority
Austin/Travis County Health & Human Services Department
Chronic diseases are the major cause of illness, disability, and death
in Travis County and contribute greatly to local economic costs. In
fact, chronic disease conditions account for three out of four deaths
in Austin, many of which are preventable. Diseases such as cancer,
cardiovascular disease, stroke, and diabetes can be reduced through
healthy individual behavior and a supportive environment. The
Austin/Travis County Health & Human Services Department (HHSD)
is committed to making the healthy choice the easy choice. Part of this commitment includes
improving the local food system to ensure that there is healthy, fresh and affordable food for all.
The Importance of Food to Our Community
—Ronda Rutledge, Past Chair
Sustainable Food Policy Board
Our community depends on a strong food system for its health and well-
being. The Sustainable Food Policy Board is a volunteer board created
in 2008 to provide Austin City Council and the Commissioners of Travis
County with recommendations for strengthening the local food system.
Some of the Board’s recent focus areas include ensuring a streamlined
compliance process for producers impacted by the urban farm
ordinance; facilitating increased access to farm stands and markets
through electronic payment technology and training; supporting efforts to increase awareness of
and enrollment in nutrition assistance programs like SNAP; enabling SNAP benefits to go further
at farmers markets so that recipients purchase more fruits and vegetables; initiating a process
to recommend preservation of land for food production that also leverages federal support; and
working on innovative policy strategies to address critical access to food resources, as well as
affordability. This State of the Food System Report will help to inform our efforts going forward.
Messages from Community Leaders
Contents
1
Introduction
3
What Does a Healthy Food System Look Like?
4
Growing Food: Farming
7
Growing Food: Community and School Gardens
11
Selling Food from Farms
14
Selling Food at Restaurants
16
Eating Food
20
Recovering Food
22
Where Do We Go From Here?
For Austin to be a thriving, equitable, and
ecologically resilient community, it must
have a healthy and just local food system.
Growing, selling, eating, and recovering food
locally creates jobs, strengthens the economy,
improves public health, and reduces
transportation impacts. A sustainable food
system benefits everyone.
Introduction
This report provides an overview of Austin’s dynamic food system,
including major components such as production, consumption, and waste.
It is intended to provide a common framework for celebrating progress as
well as identifying challenges and opportunities to inform strategies for
moving forward.
What is a sustainable food system?
A food system is an integrated and interconnected network that includes produc-
tion, processing, distribution, consumption, and waste management—essentially
everything that happens with food, from where and how it is grown, to how it is
ultimately disposed of.
A sustainable food system is one that takes into account all aspects of sustainability,
which is defined as finding a balance among three sets of goals: 1) prosperity and
jobs, 2) conservation and the environment, and 3) community health, equity, and
cultural vitality. It means taking positive, proactive steps to protect Austin’s quality
of life now and for future generations.
Austin’s food system has a tremendous impact on the local economy, the health of
citizens, and the environment. Some of the news is good, such as:
›
Austin has more ‘for profit’ urban farms than any city of its size in the nation.
›
Childhood education about growing food is strong, with 73% of all AISD schools
having a teaching garden.
›
The local food economy is very strong, representing $4.1 billion dollars in annual
sales and tax revenues.
However, numerous critical factors are threatening both local food production
capacity and food security, or having enough to eat, in Central Texas:
›
The population of Texas is growing at twice the national rate. Although local
food production has expanded in response to this growth, it has bypassed some
consumers who have little access to or cannot afford fresh nutrient-dense foods,
such as whole grains, fruits and vegetables.
›
Extreme weather and climate events are ravaging the state and presenting
challenges for food production. In 2011, Texas set a new record for the number
of days over 100 degrees Fahrenheit, experienced a devastating drought, and
lost 3.7 million acres to wildfires.
›
Texas faces the looming departure of a generation of farmers. Many of the
state’s established food producers are nearing retirement, while young farmers
face increasing barriers to entering or continuing their work.
Despite these challenges, we can ensure that opportunities for increasing local food
production and consumption are seized to ensure a just and secure community.
The data that is shared throughout this report is indicative of the health of Austin’s
food system. These indicators were identified through input from food system
stakeholders throughout the city – City staff involved with food-related programs
and policies, community leaders, and non-profit organizations. In addition,
indicators from the Imagine Austin Comprehensive Plan and Community Health
Improvement Plan were identified that pertain to the food system and are contained
in the Appendices (visit www.austintexas.gov/food).
1
A sustainable food system for Austin would be a local one where much of the food
consumed is produced locally. This preserves urban farmland, supports the local economy,
and results in greater self-reliance and resilience in the event of a disaster. A sustainable
food system provides everyone in the community with access to fresh, nutritious food,
which helps in reducing dietary-related disease and hunger. It also involves recovering
food so that nothing is wasted—through food donations, feeding animals, and composting
organics to provide nutrients to soil used for farming.
Each component of the food system, from growing and selling, to eating and recovering,
is connected. To maintain a healthy and sustainable food system, strategies for one area
should be evaluated and adjusted based on their potential effects throughout the system.
What Does a
Sustainable Food System
Look Like?
“Food is a human necessity, like air and water it should be available.” —Pearl Buck
Recovering
Food
Growing
Food
Selling
Food
Eating
Food
AUSTIN
3
Food production has been a critical part of the economy and social fabric of Central Texas,
but is diminishing rapidly as farmland is lost, farmers age, and income for farm labor
remains below the poverty level. Today less than 1% of the food that is consumed in Travis
County is produced locally, which has implications for public health, as well as the local
economy. In 1974, 30% of the community’s milk was produced locally; today there is no
local milk production in Travis County. However, Austin has more private urban farms
than any city its size in the country. Building on this momentum, urban agriculture could
increase local food production, create jobs, and provide direct neighborhood connections to
the food system.
Growing Food: Farming
Farmland Lost
Each Day
9.3 acres
(Travis County)
Number of
Urban Farms
23
(City of Austin)
Farms in
Travis County
1,132
(Travis County)
Average Age
of Farmers
62
(Travis County)
Farm Labor Average
Annual Income
$11,617
(Travis County)
25%
Farmland Loss
Over 11 Years
< 1%
Food consumed
that is locally
produced
(Travis County)
(Travis County)
Milk Production
3 mil
gallons
that met the
milk needs
of 30% of the
community
(1974)
0 gallons
produced
locally (2014)
(Travis County)
City of Austin Actions
In 2000, the City of Austin Planning & Development Review Department began an effort to
increase local food production by allowing urban farms in certain zoning districts. In 2011,
urban farming was expanded to all zoning districts in an effort to increase jobs, improve
access to healthy food, and decrease dietary-related diseases. Based on community
feedback regarding code impacts, the City worked with stakeholders to make refinements
that provide better clarity around requirements for urban farms and provide benefits to
the community. In 2014, a Certificate of Compliance with the Urban Farm Ordinance was
developed and adopted. To date, five farms have successfully achieved compliance.
Land development also plays a major role in Austin’s food system. CodeNEXT is the
City’s effort to revise the Land Development Code, which will impact land preservation
for farming, food production, processing and distribution, access and consumption,
and waste management. A Sustainable Food Policy Board working group is developing
recommendations for CodeNEXT revisions with the goal of creating a healthy, safe, and
sustainable food system for all of Austin.
Austin’s rapid growth threatens to push development onto vacant land that could be preserved for farming.
Encouraging compact and connected development, as envisioned in the Imagine Austin Comprehensive Plan,
may encourage increased local food production and consumption.
Potential Food Production Areas
Dark green areas represent potential food production areas.
4
5
City of Austin Actions
As part of the City’s Parks and Recreation Department, the Sustainable Urban Agriculture
and Community Garden Program was created in 2009 to provide support and streamline
the process for establishing community gardens and sustainable urban agriculture on
City land. The program assists citizens with gardening education, membership structure,
permitting, site plan development, and irrigation plans for both public and private
community gardens. They also maintain a database of eligible garden properties on City
land. To date, 13 new community gardens and five senior gardens have been endorsed for
operation on City land. The City partners with local non-profits such as Urban Patchwork
and Sustainable Food Center to hold insurance for community gardens.
Other City initiatives that support growing food locally:
›
Through the Public Works Department, the Neighborhood Partnering Program offers
cost-sharing opportunities for neighborhood groups for community enhancement
projects. Part of this initiative has turned City-owned land into sustainable and healthy
community garden spaces.
›
The Bright Green Future Grants program, which is managed through the Office of
Sustainability, offers funding for Austin-area students, teachers, and parents to
implement hands-on learning projects that have included five composting system
projects, nine rain gardens, and twelve organic gardens.
›
Austin Water Utility encourages local food production through watering restriction
exemptions for vegetable gardens and connection fee waivers for installing water line
service to community gardens.
›
Grow Green, a gardening education program of the Watershed Protection Department,
promotes sustainable landscaping and gardening practices. It addresses water quality
Growing Food:
Community and School Gardens
The City of Austin has helped the community to increase local food production by enabling
non-profit farms to utilize City-owned property and establishing community gardens on
City-owned land. Community gardens provide the opportunity to grow nutritious and
affordable food, contribute to healthy lifestyles by encouraging physical activity, connect
urban families with nature and sources of food, and create opportunities for community
bonding through commitment to a common interest. The gardens also provide valuable
habitat for native wildlife, including songbirds, butterflies, and other pollinators. While
there are strong signs that many Austinites are growing some of their food, the supply of
community gardens is still unable to meet the demand. Children are increasingly being
engaged in the food system through gardening programs at schools. Finally, backyard
chicken keeping offers more than fresh eggs; it is a strong strategy for increasing
household composting to meet Austin’s Zero Waste goal.
1% of Austin (City of Austin)
Number of
community gardens*:
Available plots in
community gardens*:
(City of Austin)
AISD schools
with a garden
73%
AISD schools
with a 4H program
33%
Households with chickens
3,100
Number of chickens
in Austin
24,000
(City of Austin)
1% of Austin
(City of Austin)
0
52
(City of Austin)
Community Case Study
Agua Dulce Farm
Agua Dulce is an urban farm located in Southeast Austin that is committed to
sustainable food production. The farm combines aquaponics (raising aquatic
animals such as snails and fish) with hydroponics (raising plants in water
rather than soil) to produce fresh fish and organically grown vegetables for
harvest year-round.
Agua Dulce supplies many Austin-area restaurants
and wholesale markets with their locally-produced
food and was the first local farm to receive a certificate
of compliance with Austin’s Urban Farm Ordinance.
Aquaponic farming offers tremendous potential in
increasing local food production that uses substantially
less water than traditional farming.
“The efforts of City staff and many volunteers
thoughtfully carved a path toward an incentive to
grow tasty and healthy food in the city. The Urban
Farm Ordinance provides a sense of security and
a “stamp of approval” that many local farmers
certainly appreciate.”
—Jack Waite, Agua Dulce Farm
Aquaponic farming at Agua Dulce Farm
7
6
To date, community gardens have been primarily located in Central Austin neighborhoods.
By expanding to underserved and suburban communities, more Austinites will have greater
access to fresh produce, as well as green space that provides wildlife habitat.
Community Case Study
Multicultural
Refugee Coalition
New Leaf Agriculture Program
Each year, approximately 1,500 refugees from
war-torn and conflict areas of the world such as
Burma/Myanmar, Bhutan, Democratic Republic of
the Congo, Cuba, and Iraq are resettled to Austin.
The Multicultural Refugee Coalition is a non-profit
that works to empower refugees and encourage self-sufficiency by
providing opportunities for educational, professional, and personal
growth. The organization offers the New Leaf Agriculture Program to help
refugees gain a sense of health and well-being through a reconnection
to agriculture, which provides healthy produce, exercise, and social
interaction, as well as strengthens inter-generational ties. Refugees grow
at two community garden locations—Festival Beach Community Garden
and the Lanier Garden at Lanier High School. Currently 34 families are
served through the program, which includes guidance and support in
securing gardens and resources, educational workshops, and access to
local farms through work-share opportunities and a farm incubator
project in development with the New Farm Institute at Green Gate Farms.
Participants in the New Leaf Agriculture
Program at Festival Beach Community Garden
and conservation, recycling, and an Integrated Pest Management
philosophy that encourages the least toxic way to address pest issues.
›
The Watershed Protection Department, in partnership with Keep
Austin Beautiful, offers classroom presentations on waste, recycling,
gardening, and water quality followed by a class/school service
project through Clean Creek Campus. During the 2014-2015 school
year, seven garden projects were completed through this program.
›
Agri-Life Extension Service in Travis County provides a wide range
of technical assistance and support for the community. Agri-Life not
only assists farmers with integrated pest management, soil testing,
and business support, the program also supports backyard gardeners
with a variety of technical research-based information. In addition,
Agri-Life supports the Master Gardner program, which includes work
in the Zilker Botanical Garden and most community gardens.
Public and Private Community Gardens
“The earliest and still one
of the best examples of
community gardening on
park land is Festival Beach
Community Garden in East
Austin. Opened in 2010,
it now has more than 80
active gardeners on two
acres of property and is also
a Certified Wildlife Habitat.”
—Meredith Gray, Sustainable
Urban Agriculture and
Community Gardens Program
8
9
Agriculture
$596
mil
(Austin MSA)
Grocery
Sales
$449
mil
(Austin MSA)
Food
Manufacturing
$738
mil
(Austin MSA)
Food
Distribution
$331
mil
(Austin MSA)
Eating &
Drinking
$1.98
bil
(Austin MSA)
Sales Tax
Revenue
$63
mil
(Austin MSA)
Total economic impact of food
0.45% of GDP in Austin MSA (Austin MSA)
$4.1 bil
Community Case Study
Urban Roots
Building a sustainable, local and equitable food system starts with ensuring
that the children in Austin understand the issues and are empowered to lead.
Urban Roots is a local, non-profit urban farm that provides Youth Farm Interns
with valuable 21st century skills, such as cooperation and communication,
which allow them to become potent change-agents as well as the next
generation of food system leaders.
“While the 30,000 pounds of produce we grow
and donate annually to local soup kitchens
and food pantries is critical to feeding our
community, even more importantly are the
seeds we sow within the youth, providing
opportunities for diverse teenagers to learn the
value of meaningful hard work as they grow.”
—Max Elliot, Urban Roots Executive Director
Produce raised on the Urban Roots farm is sold at
local farmers markets.
Selling Food from Farms
Food and beverage sales are a significant part of Austin’s economy, equaling the impact of
the creative sector. However, despite the efforts of many advocates and dedicated ‘farm-
to-table’ chefs to pass this bounty along to local farmers, Austin still lags far behind other
regions in over-all support for local agriculture. While the number of farmers markets has
increased significantly over the last decade in central Texas, the state still has the fewest
per capita in the country. In addition, a USDA agricultural survey shows significantly less
consumer spending on local farm products than other areas of the country. These are clear
indicators that additional efforts could be made to assist local farmers with selling directly
to the consumer.
One area that could improve sales for local farmers would be capturing the unmet demand
for local sustainable food from institutional buyers such as hospitals and schools. Local
farms face barriers in scaling up to meet larger institutional needs; for example, most
institutions require significant amounts of insurance coverage and consistent year-round
supplies. Overcoming obstacles such as these would increase the over-all economic impact
of local farming.
From The Economic Impact of Austin’s Food Sector, a study conducted by TXP, Inc. and commissioned
by City of Austin’s Economic Development Department.
City of Austin Actions
The City of Austin is committed to working closely with local farmers markets to ensure
that they can meet the growing customer demand for local food, as well as ensure the
safety of the food that is sold. In 2009, the Environmental Health Services Division of the
Austin/Travis County Health & Human Services Department began working with farmers
market representatives to improve permitting requirements for preparing and selling
food at farmers markets. A variety of existing permitting options were explored, but none
completely addressed the unique nature of farmers markets and the way food is prepared
and sold there. In 2013, three new Annual Farmers Market permits were created to replace
all of the previous permit types. This has simplified the process and reduced the confusion
surrounding requirements for local farmers markets.
The City also supports local farmers by providing a direct connection to local healthy
produce for employees through the Farm-to-Work program offered by the Human
Resources Department. The program works in affiliation with the Sustainable Food Center
to purchase fresh, seasonal food from local producers. In 2013, 1,429 baskets of fresh
produce were sold to 484 participants in the program. Nutrition and cooking education
classes are also available through Farm-to-Work.
11
10
Number of
regional
farmers
markets
18
(Austin MSA)
Number of
full-service
stores
with food
85
(Travis County)
Number of
food
pantries
93
(Austin MSA)
Number of
discount stores
with food
38
(Austin MSA)
Number of
food
business
incubators
12
(Austin MSA)
Number of
food
retailers
325
(Austin MSA)
Domain Farmers Market
Lone Star
Farmers Market
Pflugerville
Farmers
Market
Manor Farmers Market
Mueller Farmers Market
Hope Farmers Market
Boggy Creek Farm Stand
Springdale Farm Stand
Sustainable Food Center
SFC Farmers Market
Round Rock Farmers Market
Lakeline Farmers Market
Texas has the fewest farmers markets per capita in the country. Strategically increasing the number of
markets and farmstands in neighborhoods with reduced access to fresh food would help address food
insecurity, but logistical considerations such as hours and days of operation, location, and consumer
demand need to be considered and addressed to make participation viable and profitable for farmers.
Barton Creek Farmers Market
Triangle Farmers Market
SFC Farmers Market Downtown
Central Texas Farmers Markets
Community Case Study
Salt & Time Butcher Shop
Fifty years ago, local butchers provided customers
with safe cuts of meat at numerous locations
throughout Austin. However, consolidation in the
meat-packing industry, as well as costs involved
with meeting state health and federal USDA and
FDA regulations, resulted in fewer and fewer
local options for meat processing. In addition,
as fewer slaughtering facilities were available to
link ranchers with processors, it was difficult to
maintain an efficient supply chain. Local butchers
went the way of home delivered milk.
Salt & Time owners Ben Runkle and Bryan Butler started their business butchering
animals and selling their products at local farmers markets. After significant efforts
to understand the regulatory framework, they were successful in creating a brick and
mortar facility in East Austin that also serves as a full service butcher shop, salumeria,
and restaurant featuring fresh cut meats from sustainable Texas ranches. Success
stories like Salt and Time’s may inspire more businesses to follow suit and bolster the
capacity of local farming and ranching.
Austin’s food manufacturing industry has been growing with numerous start-up
businesses scaling up to the national level. Bona Dea, Sassy Lassi, Sabor! Hot Sauce,
mmmpanadas, and austiNuts are just some of the businesses that contribute to the
over $700 million in food manufacturing to the local economy.
Ben Runkle and Bryan Butler of Salt & Time
13
12
Noteworthy Accolades about the Austin Food Scene
Best Cities for Food (Austin is #6)—Thrillist
2015 James Beard Foundation Finalists for Best Chef: Southwest
2015 Most Outstanding Restaurants—GQ Magazine
Top Chef Season 9 Winner
2014 James Beard Foundation Finalists for Best Chef: Southwest
2014 Best New Chefs—Food & Wine
2014 Best New Restaurants in America—Bon Appétit
2014 Best Restaurants in America—The Daily Meal
2014 Top Restaurants—Foodie
2014 Chef of the Year—Esquire
Best Barbecue in the U.S.—Gayot
2013 Best New Restaurants in America—Bon Appétit
2013 James Beard Foundation Finalists—Rising Chef
of the Year and Pastry Chef
Number of food
trailers
approximately
1,000
(City of Austin)
Number of
restaurants
approximately
6,000
(City of Austin)
Selling Food at Restaurants
In recent years, the Austin food scene has garnered national and international attention.
This growing recognition is an important part of Austin’s overall appeal for tourists; in
fact, 40 percent of the total economic impact from the food sector is created through
tourism. Many local restaurants feature seasonal menus sourced from regional farms. The
number of food trucks in Austin has also increased dramatically, providing an amazing
array of eating options to locals, as well as tourists, and making Austin one of the leading
cities in the country for food trailers. These trailers offer entrepreneurs a low-cost and
innovative means of entry into business ownership. However, the food sector of the Austin
economy extends far beyond the latest hot restaurant or interesting trailer. The food sector
in Austin touches every element of the community and food has an economic impact equal
to many other core aspects of the local economy.
City of Austin Actions
The Environmental Health Services Division of the Austin/Travis County Health and Human
Services Department is tasked with the regulation of food safety to reduce the occurrence
of foodborne illness. Their work is based on enforcement of city codes, county rules and
regulations, and the State’s “Texas Food Establishment Rules,” which are based upon the
United States Federal Food & Drug Act. Education and enforcement is conducted through
inspection of all fixed, mobile or temporary food service establishments by Environmental
Health Officers. Restaurant inspection scores are posted online at www.austintexas.gov/
health/restaurant.
The City of Austin’s Small Business Program serves as a clearinghouse of information
to directly help business owners or refer them to the other resources. The mission of
the Small Business Program is to foster job creation and support the growth of new and
existing businesses, such as restaurants and food trailers, by providing capacity building
information, tools, and resources. Most services are available at nominal or no charge.
Services are available at www.austinsmallbiz.org.
About 80 percent of Austin’s businesses employ less than 20 people. Recognizing that these
small businesses are vital to the local economy, the Economic Development Department
launched LocallyAustin.org, a tool for residents and visitors to discover locally-owned, small
businesses that give Austin its treasured and unique character. As more and more people take
to the web in search of businesses and services to meet their needs, the Small Business Pro-
gram hopes to give locally-owned, small businesses a greater presence online, increasing their
chances of attracting customers.
Community Case Study
The Odd Duck
From 2009 to 2010, brothers Bryce and Dylan
Gilmore ran a farm-to-table food truck. The Odd
Duck served farm-fresh food raised and grown by
local producers, and was welcomed by Austinites
eager to sample local fare. After gaining fame
for their rustic and seasonal food, Bryce started
conceptualizing a brick-and-mortar Odd Duck restaurant. In 2014, the Odd Duck
opened its doors on South Lamar. With natural light and plenty of windows, patrons
can watch the sun set behind the newly renovated Alamo Drafthouse, or sit outside on
the patio for views of downtown. Most of the food served at the Odd Duck is made from
scratch, including the cultured butter and bread made from grain provided by local
breweries. The restaurant has followed the same farm-to-table approach as the food
truck; building on the lessons learned and successes of the truck, the restaurant now
offers the Gilmores the ability to serve far more customers. Bryce says, “We want to give
people another option of a place they can go eat, and know that their food was grown
responsibly or raised humanely.”
“As you look at the business landscape across Austin, you see plenty of
opportunities for tech companies, financial companies and traditional
startups, but an awareness of food is sorely lacking. Sure, if you have
a new drink, energy bar or restaurant, then you have plenty of options
for funding, mentoring, acceleration or incubation. However, those same
options are not present for the people actually effecting food security or
availability—farmers, ranchers, distribution, value-add companies, etc.”
—Jarred Maxwell, Austin Foodshed Investors/Slow Money Austin
Bryce Gilmore
14
15
Population that is
food insecure
18%
(Travis County)
Food insecurity calls to United Way
33,589
(Austin MSA)
Students eligible
for free and
reduced lunches
63%
(Travis County)
Lost economic activity
from unreceived SNAP
$298 mil
(Travis County)
Eligible residents
who receive SNAP
58%
(Travis County)
Meet the RDA
of fruits &
vegetables
30%
(Austin MSA)
Children who are
food insecure
25%
(Travis County)
Obesity rate
25%
(Austin MSA)
Diabetes rate
7%
(Austin MSA)
Obesity costs to
businesses
per year
$9 bil
(Texas)
ZIP codes without
a grocery store
5
(City of Austin)
“Food insecurity and lack of access to healthy foods increases health risks for obesity,
diabetes, and cardiovascular disease. In our community, this is a real issue, for many,
particularly those living in poverty.”
—Shannon Jones, CHIP Steering Committee Chair and Director of the Austin/Travis County
Health and Human Services Department
People who live in areas with few grocery stores and reduced access to fresh produce are more likely to
go hungry and are more prone to dietary-related disease.
Areas of Austin with Limited Access to Fresh Food
Dark green areas represent areas with limited access to fresh food.
Eating Food
Eating a nourishing diet is not only important for overall health and well-being, it also has
a significant impact on performance at school and work. There are many in Austin who do
not know where their next meal will come from. This food insecurity disproportionately
impacts children, the elderly and minority communities. Despite Austin’s reputation as
an active, healthy community, few people eat the recommended daily allowance of fruits
and vegetables. There is a need for more education concerning healthy eating, as well as
targeted outreach to residents who are eligible for Supplemental Nutrition Assistance
Program (SNAP), with the goal of raising enrollment in this important program.
City of Austin Actions
The Austin/Travis County Health and Human Services Department is working with
partners throughout the county to improve the health of our community. As part of the
Community Health Assessment and Community Health Improvement Plan, food access
was identified as one of the four priority areas to focus efforts. Specifically, the Plan will
seek ways to decrease the percentage of low income residents who are not living within one
mile of a grocery store, increase the prevalence of people who eat more than five servings
of fruits and vegetables each day, and promote availability of healthy food and beverages in
retail settings.
The Austin/Travis County Health & Human Services Department offers nutrition education
and counseling, breastfeeding support, healthy foods, and help accessing health care to
low-income residents through the Women Infants and Children (WIC) program. Food
benefits are issued for each client and both fathers and mothers can receive and spend
the benefits for their children. These benefits can be used to purchase fresh fruits and
vegetables at all Sustainable Food Center farmers markets. Currently, the WIC program has
30,877 participants.
To improve healthy eating habits for City of Austin staff, numerous Departments have
implemented Healthy Vending Policies as a way to ensure that employees find that
the ‘healthy choice is the easy choice.’ Austin/Travis County Health & Human Services
Department, Parks and Recreation Department, and the Convention Center have changed
the terms of their vending contracts to increase options for healthy snacks and drinks in
vending machines. Austin Energy has also implemented a program to provide healthier
lunch options at its headquarters.
17
16
Community Case Study
Capital Area Food Bank
Capital Area Food Bank is the largest hunger-relief
charity in Central Texas, bringing 26 million meals
to families and community non-profits each year.
The organization works to share knowledge about
low-cost, healthy eating options for families,
donate quality food to community partners, and
makes it easy for families to participate in assistance
programs. Every month, hundreds of thousands of
families across the state turn to the Texas Health and Human Services Commissions
to receive help in the form of Supplemental Nutrition Assistance Program (SNAP) to
help feed their families; in fact, the low income population in Austin is increasing
at twice the rate of the overall population. However, approximately 43% of
income-eligible Travis County residents do not participate in SNAP because of the
application process and misunderstandings about benefits. Capital Area Food Bank
offers education about SNAP, as well as assistance with applications in an effort to
increase participation and shorten the line at many community food pantries.
Capital Area Food Bank is a leader in the fight
against hunger in our community.
SNAP can be used to purchase eligible items
from Sustainable Food Center Farmers Markets.
Community Case Study
Sustainable Food Center
Double Dollar Program
From seed to table, the Sustainable Food Center
creates opportunities for individuals to make
healthy food choices and participate in a vibrant
local food system. Through organic food gardening,
relationships with area farmers, interactive cooking
classes and nutrition education, children and adults
in Central Texas have increased access to locally
grown food and are empowered to improve their
long-term health.
The Double Dollar Incentive Program allows families
and individuals who receive SNAP assistance, WIC
program fruit and vegetable benefits, and/or Farmers
Market Nutrition Program vouchers to double the dollar
amount they can spend on fruits and vegetables at the market. Eligible shoppers are
matched dollar for dollar up to $20 each week, per program. Sustainable Food Center
is currently providing the program at all of its markets, with plans to expand to
additional markets this summer.
19
18
Food wasted annually
194,527,260
pounds
(City of Austin)
Value of wasted food
$208,144,169
(City of Austin)
Amount of
food wasted
(United States)
ARR composting
classes offered
50
(City of Austin)
Children who are food insecure
Organic materials diverted
Households with curbside composting
14,322
(City of Austin)
(Travis County)
3,674,000 pounds
(City of Austin)
$
25%
40%
Feed Hungry People
Source Reduction
most desirable
least desirable
Feed Animals
Industrial Uses
Composting
Landfill
Recovering Food
Keeping food out of the landfill not only saves money,
conserves natural resources, and reduces climate change
impacts caused by the methane produced by food waste, it
is also a critical step in reducing food insecurity. The City of
Austin is pursuing the goal of zero waste through various
composting initiatives and pilot programs. Any efforts to
reduce wasted food should follow the Food Waste Hierarchy:
first, food for humans; then animals; then compost; and finally,
for the landfill. This approach ensures that food is redirected to
those in need—while also ensuring a safe food chain.
City of Austin Actions
To demonstrate how restaurants can help meet Austin’s
Zero Waste goal, Austin Resource Recovery (ARR) launched
a Restaurant Composting and Recycling Pilot Program in
September of 2012. Fourteen local restaurants participated
in the pilot; more than half of these participating businesses
experienced a considerable reduction in their trash collection
service. In April of 2013, Council approved an ordinance
requiring all Austin restaurants to begin composting by 2018,
as well as start recycling paper, plastics, and aluminum by 2017.
Austin Resource Recovery also launched the Curbside Organics
Collection Pilot for residents in 2012. Currently, approximately
14,000 households are offered weekly curbside collection of food scraps, food-soiled
paper, and yard trimmings. Organic materials collected at the curb are turned into
nutrient-rich compost.
Austin Resource Recovery also promotes composting through rebates and training. Since
the program’s inception, more than 500 rebates have been issued and more than 1,000
residents have taken the composting training, which is offered free of charge at various
locations or online, in both English and Spanish.
Community Case Study
Compost Pedallers
The Compost Pedallers are a bike-powered
compost recycling company that delivers
organic waste from central Austin homes and
businesses to a network of urban gardens. The
company makes it simple for Austinites to meet
the city’s zero waste goals and help grow more
local food. Dustin Fedako of Compost Pedallers
adds, “The City’s Zero Waste Mandate has raised
the bar for responsible urban development in Austin and created a new
framework for decision making that will allow our business, and our city,
to flourish for years to come.”
Community Case Study
Keep Austin Fed
Keep Austin Fed is a volunteer-based non-profit that gathers wholesome and
nutritious surplus food from commercial kitchens and distributes it to area
charities that serve hungry people in need. Founded in 2004, Keep Austin
Fed currently “rescues” thousands of meals each month, which are then
used to feed hundreds of Austinites living with food insecurity. In addition,
the organization helps reduce the amount of food that ends up in landfills,
helping to reduce methane gas, and ultimately helping to reduce the risk of
global warming from increased methane gas production.
It is amazing that Keep Austin Fed is currently moving 21 tons
of food per month with only 60 very dedicated volunteers.”
—Susan Nahkunst, Keep Austin Fed
Compost Pedallers serves 500 members and has
composted over 250,000 pounds of organic waste.
20
21
Where Do We Go From Here?
Our food comes from an interconnected global network that provides the safest, most
affordable, diverse food in the world. While there have been significant improvements
to the global food system over the last century, there have also been some unintended
negative impacts to the environment, individual health, and community well-being. These
are impacts that can be overcome. The Office of Sustainability is working closely with City
Departments as well as external partners to support transformation in the following areas:
Growing Food
Increase the production of local food
›
The Sustainable Food Policy Board has developed working groups to look at how
CodeNEXT can preserve land for food production and protect natural resources,
while complementing density and affordable housing options. The Board is also
exploring how Texas Land Link can match existing landowners with future farmers
to ensure that prime farm land is preserved, while lowering barriers to entry for the
next generation of producers.
›
The Office of Sustainability is creating an inventory of all City of Austin property
including parks, flood plain property, and vacant lots to see which properties could
be a good fit for urban farming.
›
The City of Austin’s Brownfield Revitalization Program is providing free soil testing
for community gardens, school gardens, and backyard gardens to ensure that no
food is grown in soil contaminated with heavy metals.
›
The Office of Sustainability and the Parks and Recreation Department are supporting
efforts to evaluate the output of local community gardens to better understand their
current and potential impact.
Improve the infrastructure for processing local food
›
The City of Austin Economic Development Department provides support to small
local business that could address a need that has been identified for more local
slaughtering and processing facilities. Retaining existing business and helping start
new ones could help revitalize the local animal husbandry market and increase the
amount of food that is locally processed.
Selling Food
Increase the sale of locally produced food
›
The Office of Sustainability is working closely with graduate students from the
University of Texas School of Public Health to identify national best practice
strategies for local and healthy food procurement. Austin/Travis County Health
and Human Services, in collaboration with the Mayor’s Health and Fitness Council,
is working with local businesses to incorporate healthier food offerings in the
workplace, including healthy food procurement, meeting policies, and farm-to-site
programs. Increasing local and healthy food purchases by major food purchasers
supports local farmers and improves the health of employees.
›
The Community Health Improvement Plan developed by the Austin/Travis County
Health and Human Services Department has identified strategies to improve food
offerings in the retail environment. Efforts include partnering with Go Austin
Vamos Austin to develop a Healthy Corner Store Initiative to stock and promote
healthier choices.
›
Austin/Travis County Health and Human Services, in collaboration with St. David’s
HealthCare, is providing technical assistance to restaurants to offer entrees that meet
healthy guidelines. This work includes an initiative to promote healthy children’s
menus at local eateries.
Eating Food
Increase access to fresh, healthy & affordable food for everyone
›
A collaboration of local non-profits s and the Office of Sustainability is piloting a
School Farm Stand at Sanchez Elementary School. This project has created a way
for a local farm to sell produce at deep discounts to the parents and staff at the
school. This could provide a template for expansion to other schools and ensure more
communities have access to healthy affordable food.
›
The Sustainable Food Policy Board asked the City of Austin to increase support for
local food security organizations to increase their outreach to residents that are
eligible to receive food stamps but have not utilized the program. Travis County also
contributed to an outreach campaign. Some of these funds are being used to expand
the Sustainable Food Center’s Double Dollar program that allows users of the Lone
Star Card to increase their purchasing power at local farmers markets.
›
The Parks and Recreation Department is expanding a database of all the existing
fruit trees available for harvesting to general public through a program called
Falling Fruit.
Recovering Food
Increase the amount of food diverted from landfills
›
In the summer of 2015, the City of Austin will be hosting a 3-day conference on
reducing waste, with an entire day dedicated to food recovery. Businesses and
community partners will have the opportunity to learn about best-practices from
around the county on how to stop food from entering the waste stream, as well as
strategies for utilizing food if it does enter the waste stream.
Going forward, the Office of Sustainability and key partners will continue tracking
the food system indicators identified in this report to better understand trends and
report progress over time. We will identify activities that align with the goals stated
in the Imagine Austin Comprehensive Plan. To take action “on the ground,” we will be
piloting a community engagement process to help identify food system ‘assets’ within
a neighborhood and how these can be leveraged to increase access to fresh healthy
food. This process involves working with residents to provide them with a deeper
understanding of the food system and how it impacts their life, as well as listening to
their concerns about food and health related issues. We look forward to sharing more
about lessons learned.
Finally, the Office of Sustainability created an on-line Food Information Portal that
now links resources for starting food-related projects, such as community gardens,
urban farms, food trucks, food donation and composting (www.austintexas.gov/food).
Regulations and permits required to implement each of
these operations are provided on the portal in hopes that the
barriers for getting started will be reduced. This is a work in
progress but allows those interested in helping to further
develop a robust food system a clear understanding of
regulations and helpful resources.
Eat well and prosper!
—Edwin Marty, Food Policy Manager
22
23
Acknowledgements
CITY OF AUSTIN
Camala Jones, Austin Convention Center
Aiden Cohen, Austin Resource Recovery
Gena McKinley, Austin Resource Recovery
Amanda Rohlich, Austin Resource Recovery
Christine Whitney, Austin Resource Recovery
Laura Dierenfield, Austin Transportation Department
Adrian Lipscombe, Austin Transportation Department
Dr. Phillip Huang, Austin/Travis County Health and
Human Services Department
Cassie DeLeon, Austin/Travis County Health and
Human Services Department
Vincent Delisi, Austin/Travis County Health and
Human Services Department
Hailey Hale, Austin/Travis County Health and Human
Services Department
Yvonne Martinez, Austin/Travis County Health and
Human Services Department
Christopher Charles, Austin Water Utility
Robert Stefani, Austin Water Utility
Betsy Woldman, Communications and Public
Information Office
Jeremy Myers, Community Court
Nicole Klepadlo, Economic Development, Department
Margaret Shaw, Economic Development Department
Clemmie Cummins, Human Resources Department
Jessi Koch, Neighborhood Housing and Community
Development Department
Kerry O’Conner, Office of Innovation
Lauraine Rizer, Office of Real Estate Services
Aaron Hobbins, Office of Sustainability
Meredith Gray, Parks and Recreation Department
Marilyn Shashoua, Parks and Recreation Department
Robert Anderson, Planning and Development Review
Jerry Rusthoven, Planning and Development Review
Justin Golbabai, Public Works Department
Yolanda Miller, Purchasing Department
Erin Wood, Watershed Protection Department
Sara Heilman, Watershed Protection Department
COMMUNITY MEMBERS AND ORGANIZATIONS
Sue Beckwith, City of Elgin
Dominique Bowman
Valerie Broussard, Slow Food Austin
Children’s Optimal Network
Community Action Network
Caitlin d’Alton, Capital Metro
JC Dwyer, Feeding Texas
Max Elliot and staff, Urban Roots
Sandra Evans and Rose Jennings, University of Texas
Houston School of Public Health
Dustin Fedako, Compost Peddlers
Bryce Gilmore, Odd Duck
Kathy Green and staff, Capital Area Food Bank
Michelle Hernandez, Urban Poultry Association of Texas
Lindsey Hutchison, Multicultural Refugee Coalition
Juanita Jackson and staff, Travis County Health & Human
Services / Veteran Services
Carla Jenkins, Texas Farmers Markets
Katherine Lieberknecht, University of Texas Community
and Regional Planning
Jarred Maxwell, Austin Food Shed Investors
Paula McDermott
Susan H. Nahkunst, Keep Austin Fed
Katherine Nicely
Raj Patel and Erin Lentz, University of Texas LBJ School of
Public Affairs
Daphne Richardson, Travis County AgriLife Extension
Ben Runkle and Bryan Butler, Salt & Time
Ronda Rutledge and staff, Sustainable Food Center
Kate Vickery
Jack Waite, Agua Dolce
Darlene Watkins, Reachout Austin!
SUSTAINABLE FOOD POLICY BOARD
Growing Food (commercial)
Value When Scope Data Source Notes
Growing Food (community)
Austin’s State of the Food System Metrics
Selling Food
Selling Food (Food Retail)
Value When Scope Data Source Notes
Austin’s State of the Food System Metrics
Eating Food
Value When Scope Data Source Notes
Austin’s State of the Food System Metrics
Food Recovery
Value When Scope Data Source Notes
Austin’s State of the Food System Metrics