Giving the Community Healthier Food Options

Feb 27, 2018

Fresh produce from Springfield Community Gardens.

Obtaining healthy food is a challenge for many families, especially those living in low-income areas.

In Springfield, a collaborative farm-to-table project is on a mission to improve access to fresh, local food for residents in the city’s Zone 1 neighborhoods.

Springfield Community Gardens is leading the project with support from Missouri State University, The Fairbanks, Life360 Church, Ozarks Food Harvest, Cox North, Springfield Victory Mission and the University of Missouri Extension. The project, which began last fall, is made possible through a $375,000 grant for three years from U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA).

Maile Auterson, Springfield Community Gardens director; Rachael West, Springfield Community Gardens food hub manager; and Dr. Kathy Nordyke, citizenship and service-learning director at MSU, explain more about the project.

Read the full transcript

To help with this project or to find out more, visit Springfield Community Gardens.