The Vision
The Food Systems Program supports and sustains a resilient food system in SLC through collaboration, planning, and resource development. Because a food system includes everything from soil to spoil, we focus on production, access and food waste. Through research, community engagement, and collaboration we have put together a vision for what we hope Salt Lake City’s food system will look like one day.
Production
Regional producers from Nephi to South-Eastern Idaho produce the majority of Salt Lake City’s calories through fruit, vegetable, grain, meat and dairy production. Urban farmers have long-term, affordable access to local growing. Residents, regardless of home ownership or renting status have access to growing spaces.
Access
Regional and local farmers have a local whole-sale distribution network that allows them a more direct line to consumers. Restaurants, grocery stores and corner markets source locally. There are plenty of corner markets and food purchasing points for affordable, fresh, local food.
Food Waste
Regular, smaller purchases of groceries, rather than weekly bulk purchases becomes the norm. Edible food waste produced by families, grocery stores and other organizations is redistributed to those who will eat it. Inedible food waste is composted at home, through the city, or directed to the anaerobic digester.
This is a grand goal, and something to collaborate together on. The city is committed to partnering with all the members of our food system to work towards this reality.
Related
Contact
Food Systems Outreach Coordinator
- Leesie Clegg
- (385) 707-7582
- [email protected]
- Salt Lake City and County Bldg., 451 S, State St, Salt Lake City, Utah, 84111, Suite 418
- M-F 9:00 am – 5:00 pm