Categories
Farmland New York Planning Policy Uncategorized Urban Agriculture

New Generation of Farmers Emerges in Oregon

Prairie Crossing, Grayslake, IL

One of the challenges for mid-size farms, the so-called agriculture of the middle, is how to transition farmland to a new generation of farmers. It is heartening to see young people excited by food production, but we need to develop policies and programs to help them learn sustainable and profitable farming techniques, gain access to manageable parcels of farmland, and have a pathway to acquire larger farms if they wish to grow their operations.  See today’s NY Times article for inspiration:

 
New Generation of Farmers Emerges in Oregon
 
 
An interesting model for nurturing new farmers is Prairie Crossing, a farmland subdivision on a commuter line from Chicago that boasts 40 acres of organic farmland amidst single family homes, with “training parcels” for prospective new farmers. Another model is NYC’s New Farmer Development Project, which helps recent immigrants who have farming experience gain access to farmland in the New York metropolitan area as well as retail space at one of the city’s Greenmarkets.
Categories
Legislation New York Policy

NY Food Procurement Policy Debated in City Council

The New York City Council’s Committee on Contracts today held a hearing to discuss two measures designed to increase city procurement of local and regionally produced food.

The first is a local bill (Introduction No. 452) to require the city chief procurement officer to encourage city agencies to make best efforts to purchase New York State food, defined as food grown, produced, harvested, or processed in New York. The bill refers only to New York food because New York State authorizes cities to preferentially procure food produced within the state’s boundaries.
Int. No. 452 requires the city’s chief procurement officer to develop and publish procurement guidelines for agencies to help them buy New York State food, train agency contracting personnel, monitor agency procurement activities, and submit an annual report to the Speaker of the Council detailing each agency’s efforts and the overall quantity and dollar amount of New York State food that each agency procured. The bill prohibits the city from spending more on New York State food than on its current purchases.
The Council second measure, a non-binding resolution (Res. No. 627), calls on the New York State Legislature to amend the state’s General Municipal Law to permit New York City to extend this purchasing policy to the entire foodshed (defined as New Jersey, Connecticut, Massachusetts, Vermont, and New Hampshire).
The bill and resolution were laid over by the committee today, but the Council expects to schedule them for a follow-up committee hearing and vote in the near future.  Once they are voted out of committee they will go to the full Council for a vote, where they are likely to pass, and then to Mayor Bloomberg, who is likely to sign the measure.
This legislation is one of the first to implement the policies outlined by City Council Speaker Christine Quinn in FoodWorks, the Council’s policy plan to overhaul and strengthen New York City’s food system.  Procuring food from New York helps support the region’s farmers, food processors and distributors, and may result in environmental and economic benefits to New York (depending of course on the food distribution systems that are used by New York State producers). But since the bill does not set minimum percentages of food that must be procured locally, it will be up to the Council – and interested citizens –to track the administration’s progress in carrying out the goals of the legislation, and to make revisions if those goals are not met.
Categories
Food Access New York Nutrition Planning Policy Schools SNAP Urban Agriculture Zoning

Municipal Food Planning A-Z

New York, like most other US cities, lacks a comprehensive food system plan. Nevertheless, New York has implemented some of the most ambitious policies and programs in the nation to address issues of food security, nutrition, urban agriculture, and institutional purchasing of sustainably produced food. Every stage in the food system, from production to residuals management, is addressed by at least one city agency, typically with input from various stakeholders.

In the list below, I’ve briefly reviewed all of the major (and some minor) New York City agencies. I’ve provided a brief description of the agency’s mandate(s), how the agency’s activities (e.g., its purchases, contracts, programs, or regulations) currently affect the food system. In a number of cases, I’ve speculated on how an agency might, in the future, contribute to a sustainable food system if the agency were provided with guidance as part of a citywide plan. This cursory review shows that New York City’s involvement in the food system is extensive, ranging from its rural watershed, through corner bodegas, to Florida citrus groves. Planning and program development is being done in a variety of contexts, with multiple objectives, yet is neither coordinated nor comprehensive. The wide array of New York food initiatives, which are outlined below, are far-reaching in scope, even if not organized or implemented as components of a cohesive citywide food system plan.

Adult Education

The Mayor’s Office of Adult Education provides literacy and basic skills training for adults. Several of its training programs focus on food and nutrition. For example, the office uses a nutrition curriculum to teach adults to read and interpret nutrition labels so that they can distinguish between healthy and unhealthy beverages, and presumably learn how to interpret the nutritional characteristics of other commonly encountered foods. Another lesson engages students by taking them to a bodega to practice reading nutrition labels, choosing the healthiest options, and documenting the types of beverages being sold by the store. The numbers of students who currently participate in these lessons are modest, with some 500 students participating in the Nutrition lesson plan in Spring 2008, with more than half taking the field trips to neighborhood bodegas.

Aging

The Department for the Aging (DFTA) is responsible for administering, developing, and providing a variety of services for older New Yorkers with the goal of helping them to live independently while participating in their communities. DFTA provides services to the elderly directly and through contracts with some 600 community-based organizations. The agency administers contracts with 329 senior centers.

DFTA provides over 12.4 million meals annually through home delivery and through senior centers. The characteristics of those meals, including the broad menu choices, nutritional composition, provenance of ingredients, and to some extent the conditions under which the meals are served in senior facilities, are under the agency’s control. In addition to providing food directly to seniors, the agency also helps seniors access a wide range of public benefits, including assisting seniors in applying for SNAP benefits.

A recent DFTA program, in cooperation with the Department of Education, makes use of the large network of school buses, which are under contract to the city but largely remain parked between morning and late afternoon, to shuttle seniors from senior centers and Naturally Occurring Retirement Communities (NORCs) and supermarkets. The program accomplishes the goal of helping the elderly get access to fresh, healthy food without additional expenditures by the city.

Buildings

The Department of Buildings (DOB) is responsible for monitoring and enforcing the building code, zoning resolution, and other laws that ensure the safe and permissible use of some 900,000 building in New York. To carry out this mission, the DOB reviews construction plans, building permit applications and renewals, inspects buildings, and licenses, registers and certifies professionals in the building industry.

DOB’s responsibilities affect the food system in a number of ways. It is the agency charged with enforcing the recently adopted FRESH initiative’s zoning changes that encourage supermarkets to open in low-income neighborhoods. It issues building permits for buildings with integrated food production (rooftop farms, greenhouses, hydroponics and aquaculture). It is responsible for determining whether food waste management systems such as greywater systems and composting/blackwater waste recycling devices are permissible. Finally, the DOB regulations permit in-sink garbage grinders, which causes food waste to be incorporated into the city’s sewage effluent (and sludge), and diverts food waste from the solid waste system and, potentially, future composting programs.

Business Integrity Commission

The Business Integrity Commission (BIC), originally created to thwart organized crime’s control of waste management and the wholesale food markets, currently provides oversight of these industries. It is therefore indirectly responsible for overseeing the private waste carting industry’s food waste recycling efforts, from collection and composting of food waste to recycling waste oil into biofuel. It also regulates food distributors operating in the Hunts Point produce market and Fish Market.

Center for Economic Opportunity

The mission of the Center for Economic Opportunity (CEO) is to implement innovative ways to reduce poverty in New York City. CEO works with agencies to develop poverty-alleviating initiatives that increase self-sufficiency, and runs a fund to provide those agencies with additional funding to implement them.

CEO funds initiatives that address food and poverty, including funding a portion of the budget for NYC’s Office of Food Policy, which develops standards and programs to increase low-income New Yorkers’ access to healthy food, and it has developed food industry job training programs designed to help New Yorkers gain entry into the food industry.

City Planning

The Department of City Planning (DCP) is responsible for conducting planning and zoning studies and recommending changes to the zoning resolution to promote the city’s policy goals. The DCP also provides technical support to the City Planning Commission in its review of zoning changes and property dispositions.

In recent years, DCP has begun to produce studies about food access issues. It is responsible for considering the impact of zoning on the location of food retail establishments and food manufacturing businesses, and evaluates zoning variances for food businesses. It is also responsible for evaluating compliance with zoning for land uses for urban agriculture, including community gardens, urban farms, rooftop farms, building greenhouses and other accessory uses that involve food growing.

DCP participates in New York City’s Uniform Land Use Review Process (ULURP) with respect to food producing, processing, and retailing establishments. It also addresses land use issues related to transportation (for food movement), community facilities (including food-related facilities such as community farms) and the use of public spaces. Recently, DCP prepared a study identifying the dearth of supermarkets in certain low-income communities, and in response prepared zoning incentives (FRESH intiative) to encourage supermarkets to locate in these neighborhoods.

City University of New York

The City University of New York (CUNY), the nation’s largest university, enrolls more than 400,000 students. CUNY colleges offer courses on food and food systems, nutrition, culinary skills, and other topics related to the food system.

Citywide Administrative Services

The Department of Citywide Administrative Services (DCAS) supports city agencies by providing employment services, managing facilities, providing construction services, buying, selling and leasing real property, and buying and distributing supplies and equipment. To the extent city properties are used for food production, DCAS will be involved in managing and maintaining them. DCAS may be able to sell and/or lease non-residential real property for food production. DCAS buys food service equipment for city facilities, and thus its decisions about the type of equipment affects the extent to which food preparation is possible.

DCAS also provides food for the Human Resources Administration’s Emergency Food Assistance Program. For example, DCAS recently awarded a contract to Tony’s Fish and Seafood Corporation for non-perishable frozen food to be distributed by HRA’s Emergency Food Assistance Program to soup kitchens and food pantries throughout the City that participate in its Food Bank for NYC program. The frozen food items included snap green beans, collards, broccoli and whiting fillet.

Division of Real Estate Services

The Division of Real Estate Services (DRES) oversees the city’s commercial real estate portfolio, leasing or buying privately owned properties for City agency use, leasing and licensing city-owned non-residential property for private use, and selling city-owned real estate through public sales and lease auctions. Thus, DRES has the potential to play a role in the disposition of land for urban agriculture.

Citywide Event Coordination and Management

The Office of Citywide Event Coordination and Management (CECM) oversees events and permitting of large-scale street fairs and festivals and other permitted activities. The CECM also advises the Mayor in coordinating policies, plans, and procedures for these events. While CECM’s activities do not directly affect the food system, the office is involved in the permitting and coordination of a wide range of street festivals that involve food and culture, such as the Ninth Avenue Food Festival and the Taste of Times Square. CECM could develop policies and plans to celebrate New York City’s food heritage, food produced using unique, local ingredients, and other activities to promote sustainable food.

Community Assistance Unit

The City’s Community Assistance Unit (CAU) works with the 59 community boards and other neighborhood groups and city agencies to foster the more efficient and effective delivery of services. To the extent that city infrastructure and service delivery affects a neighborhood’s food system, the CAU can be involved. For example, community boards have an important role in advising the city with respect to land use and zoning matters, the operating and capital budget, municipal service delivery, and many other matters relating to their communities’ welfare, including matters that affect the production, processing, and access to food at the community level.

With respect to land use and zoning, Community Boards must be consulted on the location of most municipal facilities in the community (e.g., composting sites, centers for emergency feeding, urban farms) and on other land use issues. They may also initiate their own plans for the growth and well being of their communities. Also, any application for a change in or variance from the zoning resolution (e.g., for the location of a large food retailer in a manufacturing zone) must come before the Board for review. Boards can address the location of farmers’ markets and urban farms, and address the location of projects that are not as of right, such as a vertical farm or supermarket.

Community Boards also assess the needs of their own neighborhoods, meet with City agencies, and make recommendations in the City’s budget process to address them. These needs assessments can include needs related to the food system of the neighborhood, such as facilities for cooking school lunches, emergency feeding programs, etc.

A Community Board can address any problem that affects the community. These problems can include food insecurity, food production, or any other relevant food-related issue.

Consumer Affairs

The Department of Consumer Affairs (DCA) helps to resolve consumer complaints, sues vendors who cheat consumers, and licenses (and enforces the license regulations of) 55 categories of businesses. These include regulating weights and measures regulations and inspecting businesses to enforce the city’s Consumer Protection Law. DCA ensures that measuring devices in food establishments are accurate. It monitors and regulates certain food prices, such as milk, regulates unit pricing and the availability of food on sale, and licenses caterers.

Contract Services

The Mayor’s Office of Contract Services oversees, approves, and helps to manage procurement by city agencies. These include food concessions, such as restaurants, snack bars and pushcarts.

Corrections

The Department of Correction (DOC) manages the city jails that house people accused of crimes or those convicted and sentenced to one year or less of jail time. Curently, DOC manages 15 inmate facilities with an average daily inmate population of approximately 14,000 individuals, each of whom is fed by DOC three meals daily. DOC also manages the food waste discarded by its facilities, and runs a food waste composting facility on Rikers Island. To aid in the rehabilitation process, DOC operates a garden for inmates at Rikers Island.

Design Commission

The Design Commission reviews for suitability all permanent works of art, architecture and landscape architecture proposed on or over City-owned property. It would be involved in the review of any innovative landscape architecture, including productive urban landscapes and farms on city-owned property.

Design and Construction

The Department of Design and Construction (DDC) manages the city’s capital construction projects, which include streets, highways, sewers and water mains, as well as health and human service facilities cultural institutions and libraries. DDC designs and builds city facilities, including facilities with kitchens and gardens, and its design choices influence the extent to which public facilities can produce and prepare food. Its guidelines for buildings and landscapes influence their design. Currently, DDC has prepared design guidelines to encourage sustainable buildings and landscapes to encourage physical activity and public health, but DDC has not yet developed design guidelines to support food production.

Economic Development Corporation

The New York City Economic Development Corporation (EDC) is a nonprofit organization operating under contract with the City of New York to provide economic development services. EDC finances development projects and provides businesses with a variety of services. The corporation is currently redeveloping the Hunts Point terminal market, the La Marqueta commercial venture (which includes food retail and commercial food preparation space for small businesses), and has redeveloped the city’s public markets. It has the ability to provide economic development services for food-related businesses, and can provide energy assistance to food businesses and retailers.

Education

The Department of Education (DOE) operates the city’s roughly 1,400 public schools and employs 77,000 teachers. SchoolFood, a division of DOE, is the largest school food service provider in the United States, providing breakfast, lunch, snack, supper, Living for the Young Family through Education (LYFE) meals at day care facilities, Saturday and Holiday and Summer Meals meals to students in over 1600 locations, including NYC public elementary, middle, special education, high schools, charter and some non-public schools and day care facilities. SchoolFood serves over 860,000 total meals each day, second in quantity only to the US military.

Through School Food Plus, a program that provides enhanced meals to some students in an effort to improve nutrition, increase student participation in the school meal program, and support regional agriculture, DOE attempts to purchase regionally produced ingredients for its meals.

DOE is able to provide education on food production, through school garden programs, nutrition through home economics and health classes, and culinary programs in a number of high schools. It also operates an agricultural High School (Bowne) in Queens.

Emergency Management

The Office of Emergency Management (OEM) supports the responses to emergencies that affect public health and safety. OEM also educates residents and businesses on the need for preparedness, supports emergency planning, and oversees the city’s compliance with federal emergency response requirements. A central aspect of emergency planning involves ensuring that there is adequate food and water during power outages, disasters and other emergencies. Long term, this may require assessing the food distribution infrastructure to ensure that protracted disruptions to rail and trucking do not disrupt food access, and that our food distribution system is not prone to acts of terrorism or natural disasters.

Environmental Coordination

The Office of Environmental Coordination (OEC) is responsible for managing the environmental review process. It helps agencies conduct environmental impact assessments and write environmental impact statements. It also coordinates the city’s brownfield remediation efforts and advises the Mayor on environmental policy. The City’s environmental quality review (CEQR) guidelines currently do not require project proponents to assess the impact of their proposed actions on the food system, though policy makers have suggested that CEQR can and ought to explicitly require environmental assessments and impact statements to consider food.

Environmental Protection

The Department of Environmental Protection (DEP) manages the City’s water supply 14 in-City wastewater treatment plants, as well as nine treatment plants upstate. DEP also carries out federal Clean Water Act rules and regulations, handles hazardous materials emergencies and toxic site remediation, oversees asbestos monitoring and removal, enforces the City’s air and noise codes, and manages Citywide water conservation programs.

The city’s sewage treatment system produces 1,200 wet tons of sludge (“biosolids”) each day. This is beneficially reused as fertilizer and soil conditioners on farmland, parkland, lawns, golf courses and cemeteries. DEP ships a portion of the city’s biosolids to Florida, where they are applied to citrus groves.

DEP manages the city’s upstate drinking water reservoirs and surrounding watersheds, and is responsible for carrying out an EPA consent order requiring the protection of watershed properties. To do so, DEP supports sustainable farming operations in the Catskills through the city-financed Watershed Agriculture Council and by promoting rural economic development.

Finance

The Department of Finance (DOF) is responsible for collecting city taxes, valuing real property in the city, and maintaining property records. As urban agriculture expands, the DOF will need to consider how to value property used for food production. As the keeper of city property records, DOF has the capacity to identify real property suitable for temporary and permanent food producing gardens.

Fund to Advance NYC

The Mayor’s Fund to Advance New York City is a publicly supported, not-for-profit corporation that raises money to promote the general welfare of the City’s residents and aid civic improvements. The Fund supports the work of many City Agencies including Education, Parks, Health, and Cultural Affairs. The fund has the possibility of raising funds to support gardening/farming, food education, processing businesses, school food programs, etc.

Health and Hospitals

The Health and Hospitals Corporation (HHC) is the largest municipal hospital and health care system in the country, with 11 hospitals, four nursing facilities, six large diagnostic and treatment centers and 100 community and school-based clinics. HHC is the single largest provider of health care to uninsured New Yorkers providing health services to one of every six New Yorkers. HHC provides meals at its hospitals and nursing homes to patients as well as to facility visitors, and is responsible for specifying the nutritional content and provenance of the food it serves. Some HHC hospitals (Jacobi, Lincoln, and Harlem Hospitals) operate greenmarkets on hospital property. HHC care providers also provide nutritional counseling to patients.

Health and Mental Hygiene

The Department of Health and Mental Hygiene (DOHMH) is responsible for protecting the health and mental well being of New Yorkers. DOHMH provides a wide range of mental health services, community-based public health services, and programs to prevent chronic diseases. The agency also provides research on community health conditions, issues birth and death certificates, enforces the city’s health code, and responds to public health threats.

DOHMH has taken the lead in fostering healthy eating practices. It tracks eating behavior and diet-related health outcomes and develops public policies (e.g., calorie disclosure rules and a ban on trans-fats) to improve nutrition. It operates programs to improve access to healthy foods in low-income neighborhoods, such as healthy bodega and green cart programs. It runs social marketing campaigns related to diet and nutrition, such as recent advertising campaign to make New Yorkers aware of high calorie foods. It advises clients on diet related matters through health clinics, enforces the City Health Code with respect to food processing and selling, and responds to outbreaks of food borne illnesses.

Homeless Services

The mission of the Department of Homeless Services (DHS) is to prevent homelessness and provide temporary shelter for homeless people. DHS manages 15 City-run and 206 privately run shelter facilities and community-based homeless prevention programs in six high need neighborhoods. DHS feeds homeless New Yorkers at shelter facilities.

Housing Authority

The New York City Housing Authority (NYCHA) provides affordable housing to roughly 420,000 low- and moderate-income residents who live in 345 housing developments with 180,000 apartments. NYCHA also helps residents who qualify for federal rent subsidies to locate and rent housing in privately owned buildings. NYCHA provides social services through 112 community centers, 42 senior centers, and a variety of programs.

NYCHA runs one of the country’s largest community gardening programs, providing materials and technical support to 1,800 adult residents and over 2,400 youth and children who in the cultivation of 572 registered gardens citywide.
Some NYCHA facilities provide space for greenmarkets and CSA drop-off sites.

NYCHA also operates a wide range of social services, including, e.g., wellness programs for seniors that include nutrition education. It has the capacity to run educational programs to train residents to shop for and prepare healthy, sustainable meals.
NYCHA’s community programs serve meals that are sourced by the agency.

As NYCHA develops new housing projects it has the capacity to build food-related facilities, from supermarkets to community centers to vegetable gardens, into them. It can landscape its facilities with edible landscaping, including fruit and nut trees.

Housing Preservation and Development

The Department of Housing Preservation and Development (HPD) is the nation’s largest municipal housing agency, developing and helping to manage housing throughout the city. HPD develops housing in NYC, incorporating food production into some of its innovative projects (e.g., Via Verde). HPD also controls undeveloped properties that can accommodate food production, even as an interim use.

Human Resources Administration

The Human Resources Administration (HRA) provides temporary assistance and employment services or referrals at 31 Job Centers. HRA also offers public health insurance at 19 Medicaid Community Offices, food stamps at 30 offices, support services to individuals with AIDS and HIV-related illnesses through 12 centers, protective services to adults through 5 HRA borough offices and 4 contracted programs, and services to victims of domestic violence through 45 State-licensed residential programs, 15 nonresidential programs, and various HRA programs. HRA contracts with 95 home care provider agencies, and assists New York City families in obtaining support orders and receiving child support payments at 4 borough and 5 Family Court offices.

HRA is the agency primarily responsible for getting New Yorkers to sign up for SNAP benefits and other programs, such as the emergency food assistance program. Through its contracted health services, HRA is also indirectly responsible for the nutrition of its clients.

HRA and the Department of Health and Mental Hygiene provide 100,000 Health Bucks, $2 coupons that can be used to extend clients’ purchasing power to purchase fresh fruit and vegetables at local farmers’ markets. For every $5 food stamps clients spend at participating farmers’ markets, they receive one $2 Health Buck.

Immigrant Affairs

The Mayor’s Office of Immigrant Affairs and Language Services addresses the needs of immigrants and provides language-related services to immigrants and others with limited English skills. The Office helps immigrants access government services, including food stamps and access to emergency food assistance.

Independent Budget Office

The mission of the Independent Budget Office (IBO) is to provide non-partisan budgetary, economic, and policy analysis for New York City residents and elected officials. While the IBO analyzes a variety of issues, it has in the past examined the SNAP program and could focus on other food-related programs.

Information Technology and Telecommunications

The Department of Information Technology and Telecommunications (DoITT) manages the information systems that support City operations and public access to City services. DoITT operates the City’s 311 Citizen Service Center, manages and operates the City’s data center, Web site, telephone systems, fiber-optic network, radio network, internal data network, and television and radio stations. In addition, DoITT administers the City’s telecommunications franchises including the fiber, cable television, public pay telephones, and mobile telecommunications infrastructure on City property.

The 311 service provides information to New Yorkers on access to food support programs, healthy food options, and enables residents to report complaints about food safety practices in food establishments, including: Supermarkets; Farmers markets; Fish markets; Beverage stores; Bodegas; Warehouses; Delis; Bakeries; Cafeterias; Food carts, stands, or trucks; or Restaurants.

Juvenile Justice

The Department of Juvenile Justice (DJJ) provides detention, aftercare and prevention services to juveniles, ages 7 through 15. The Department operates three secure detention and 17 non-secure detention facilities that admit more than 5,000 youth each year. DJJ feeds residents at its detention facilities and as a result, has the opportunity through its food purchases to improve nutrition and source healthier food from regional producers.

Labor Relations

The Office of Labor Relations represents the Mayor in labor relations between the City of New York and labor organizations representing employees of the City. The office also administers a variety of programs for city workers. While the labor relations program does not directly address the food system, the health insurance programs that it administers may offer benefits to enable workers to improve their nutrition.

Operations

The Office of Operations oversees the daily operations of City agencies, provides them with technical assistance and consulting services. The Office of Operations includes the Mayor’s Office of Long Term Planning and Sustainability, which produces the city’s sustainability plan, PlaNYC 2030, and the Mayor’s Office of Environmental Coordination, which manages the environmental review process. PlaNYC 2030 currently does not address the food system (with the exception of a description of the Hunts Point Market redevelopment), but a number of officials have urged the plan’s update to include a section explicitly examining how food system changes can contribute to the city’s long term sustainability. As noted above, the OEC does not currently require environmental reviews to look at food, but there is movement afoot to require the food system to be analyzed in the environmental assessment and imact statement process.

Parks and Recreation

The Department of Parks & Recreation (DPR) maintains a park system of more than 28,800 acres including nearly 1,700 parks. DPR contracts with firms to provide food concessions in parks, and currently encourages restaurants located within parks to train their employees in practices outlined by the Green Restaurant Association (GRA). Some existing restaurants certified by GRA include Ballfields Café and The Boathouse in Central Park, and the West 79th Street Boat Basin Café in Riverside Park).

The DPR’s GreenApple Corps collects organic waste from several soup kitchens and turns it into compost at its Field House in Seward Park.

DPR’s GreenThumb program is the nation’s largest urban gardening program, helping 700 neighborhood groups to create and maintain community gardens. Parks are the locations of dozens of Greenmarket farmers markets.

In the future, if the city were to develop food waste composting programs, it may be possible for DPR to utilize this compost in its landscaping. Parks may also be sites for gardening, and edible landscaping may enable the parks to produce additional food.

Procurement Policy Board

The Procurement Policy Board (PPB) develops rules governing the procurement of goods, services, and construction by the city. The PPB’s responsibilities include rules governing the procurement of food and food production services.

Sanitation

The Department of Sanitation (DSNY) is responsible for collecting and disposing of the city’s solid waste, and the development of long-range plans for handling refuse. The DSNY collects approximately 12,000 tons per day of residential waste.
The Department of Sanitation operates a variety of composting education programs, funds non-profit organizations that compost food and yard waste, and offers low-cost compost bins to residents who wish to compost at home.

School Construction Authority

The School Construction Authority (SCA) is responsible for new school construction and major renovations to older schools. SCA would be responsible for designing and building schools with gardening facilities such as greenhouses, rooftop gardens, and schoolyard gardens. In addition, SCA designs for the school cafeteria determines whether and to what extent cafeterias have the capacity to prepare meals from scratch, or are restricted to reheating prepared frozen meals.

Small Business Services

The mission of the Department of Small Business Services (SBS) is to help businesses and improving workforce development through job training and programs that meet the hiring and training needs of businesses. SBS has the potential to supports entrepreneurs wishing to start or expand food production and processing businesses. The Mayor’s Office of Industrial and Manufacturing Businesses focuses on manufacturing firms, including food manufacturers.

Transportation

The Department of Transportation (DOT) is responsible for the condition of the cities streets, highways, bridges and tunnels. DOT is also responsible for reducing traffic through installing and maintaining traffic signals, signs, streetlights, and parking meters. The Department encourages mass transit by overseeing the operation of four subsidized franchise bus companies, operating the Staten Island Ferry and promoting new private ferry routes. DOT also encourages the use of alternative modes of transportation, such as bicycling, and administers a citywide program to promote alternative fuels.DOT supports Greenmarkets by providing space on city streets. It is responsible for overall traffic management, including the movement of food through city.

Volunteer Center

The Mayor’s Volunteer Center supports organizations by encouraging and facilitating volunteer activities. The Volunteer Center has the capacity to promote volunteering for activities that may include food production and distribution, such as through community gardens, food pantries and soup kitchens.

Water Board

The Water Board is responsible for setting water and sewer rates, and ensures that they are sufficient to fund the entire water and sewer system’s operating and capital needs, enabling the City to provide clean, safe water to New Yorkers. One of the key policy decisions that the Water Board made was to apply for a waiver from EPA’s surface water treatment filtration rules for the Catskill-Delaware water system, committing the city to fund watershed protection programs in lieu of building a water filtration plant. In doing so, the Water Board agreed to fund a variety of watershed protection programs aimed at supporting farming in the Catskill-Delaware watersheds, including whole farm planning support, economic development programs to encourage sustainable business in rural communities, sewage infrastructure upgrades in the watershed, and other programs to maintain the viability of a rural economy based on agriculture.

In the future, as urban agriculture grows, and irrigation needs increase, the Water Board will need to address the issue of whether water for urban food production should be priced at a residential, commercial, or a different agricultural rate. The Water Board also needs to consider the economic impacts of increasing the city’s industrial pretreatment program, which removes sources of toxicity from the sewerage system and makes the sludge less toxic and more suitable for wider agricultural use.

Workforce Investment Board

The Workforce Investment Board is responsible for improving the employment skills of New Yorkers. The board could focus on providing workforce development for the food industry.

Youth and Community Development

The Department of Youth and Community Development (DYCD) supports youth and adults through contracts with community-based organizations that offer after school academic support, sports/recreational activities, and cultural experiences. The Department also community centers in public In addition, provides summer employment DYCD is also responsible for the City’s runaway and homeless youth programs.

The DYCD serves meals through community based organizations and city out of school time programs, including at its Beacon community centers. The provision of meals offers the opportunity to source more sustainable ingredients and improve the nutrition of the agency’s clients. Summer employment opportunities could include urban agriculture programs.

Categories
New York Policy State

NYS Council on Food Policy’s Report

In December 2009, the New York State Council on Food Policy released its annual report to the Governor, which includes a series of policy recommendations for improving food and agriculture in the state. The report urges adoption of a wide range of initiatives to: (1) increase public participation in food and nutrition assistance programs; (2) support local and regional food production; (3) connect consumers to local producers; (4) ensure adequate food production and retail infrastructure; and (5) promote healthier easting and easier access to healthy food. None of the proposed policies are particularly novel, but together they set forth goals and objectives that, if implemented, have the potential to dramatically transform the state’s food system. In the coming year, the central challenge for the Council and sustainable food advocates will be to keep these goals on Governor Patterson’s policy agenda so that they are translated into appropriate legislation and regulations. Given New York’s dismal fiscal condition, other issues are likely to take priority. The report is available from the Council on Food Policy’s website.

Categories
Farmland Legislation New York State

Distributed Urban Agroforestry

Some 65% of New York’s Hudson River Valley and Catskill Mountain region are forested, with 85% of this forestland owned by private individuals, according to Cornell Cooperative Extension. These privately owned woodlands, if sustainably managed, provide critical ecosystem services, yet few property owners are aware of how to manage their land sustainably. Faced with financial obligations and property taxes, many harvest timber unsustainably or sell their property piece by piece for home construction. Typical forest management plans prepared by private foresters or the DEC focus on cutting and selling timber, even though surveys show that most forest landowners have much more diverse reasons for buying and keeping their wooded property.

One strategy for preventing the open space in our region from being parcelized and developed, particularly the ecologically sensitive forested land in NYC’s watershed, is to offer landowners financially viable options for keeping their property intact. These options include enhancing recreational opportunities (e.g., stocking ponds for fishing, cutting trails for hiking or skiing, and managing the woods to support wildlife), and sustainable timber harvesting. Another viable though less common option is agroforestry, the practice of growing ginseng, mushrooms, or medicinal crops in the woods, raising livestock among the trees, or tapping maple trees for syrup.

Legislation introduced by NYS Senator Charles Schumer and Congressman John McHugh would encourage private landowners to open up their properties for maple syrup tapping by providing grants to encourage them to provide access to maple producers. Called the “Maple Tapping Access Program Act of 2009,” the legislation aims to unleash the productive capacity of private woodlands, stimulating distributed agroforestry across regions that have abundant sugar maples. The potential is huge. Throughout New York State, for example, there are an estimated 300 million maple trees that can be tapped for their syrup, some 29 million in New York’s Hudson Valley alone.

The revenue from small-scale, disbursed maple syrup tapping may not be substantial for any single property owner, but it could help to pay the taxes on land that would otherwise be a financial burden, enabling the owner to keep his or her land intact. And for regions with abundant maple trees, the encouragement of distributed maple syrup production would be an economic boon. If successful, the model of distributed agroforestry – using many privately owned wooded properties to produce food and other agricultural products – can be a solution to the parcel by parcel destruction of our privately owned forest land.

Categories
Legislation New York Planning

Be it Resolved: Sustainable Food is Not Terribly Important

On June 30th, a coalition of NYC non-profits called the Foodprint Alliance celebrated the introduction of Resolution No. 2049 in the New York City Council. The Resolution, introduced by Council Member Bill de Blasio and 15 other sponsors by request of the Manhattan Borough President, calls for a citywide initiative to “establish climate-friendly food policies and programs, financial and technical support, a public awareness campaign regarding the City’s food consumption and production patterns and greater access to local, fresh, healthy food.” These are important goals that are supported by most sustainable food advocates, but I’m concerned that the resolution process is not the best strategy for achieving them, and can, in fact, divert energy from needed legislation.

Resolutions express a legislature’s intent. They are used to signify approval of land use changes, the budget, and political appointments, but they are also the vehicles through which legislators can sound off about state or federal matters, or obscure issues they choose not to tackle through a local law. For example, resolutions in the City Council made July 28th Peruvian Independence Day in New York (Res. no. 505 of 2006), and banned the pejorative use of the word “ghetto” (Res. No. 1723 of 2008). Each resolution was designed to make a statement and score political points, yet neither has much more than a symbolic impact. Few citizens, beyond the interest groups championing them, even know about the resolutions adopted by the City Council.

More importantly, when the Council chooses to adopt a resolution instead of a local law to address a matter that is within the Council’s legislative purview, it signals to key stakeholders – the Mayor, businesses, interest groups – that a mere symbolic statement is sufficient. In many ways, a resolution gives Council Members the appearance of taking action without the consequences.

The Foodprint resolution was referred to the Council’s Committee on Community Development (not Environmental Protection), where it probably will be discussed in one or more upcoming public hearings, be voted out of committee, and then pass the full city council. It may, paradoxically, signal that the City Council lacks the will or political capital to compel the Mayor to include the food system as a core element in its planning processes. While the resolution references the administration’s sustainability plan, PlaNYC 2030, which is silent on how to feed a million new residents sustainably, it does not require the addition of a new food chapter. Nor will the resolution provide financial and technical support to community groups, businesses, and individuals working to grow and sell locally produced, fresh, healthy food.

What would be a more productive alternative? Rather than focusing on the Foodprint resolution, advocates would be better off spending time urging the Council to pass a local law that adds food to the portfolio of issues under the responsibility of the Mayor’s Office of Long-term Planning and Sustainability, which prepares PlaNYC 2030. The City Council actually created the office and defined its responsibilities by enacting Local Law 17 of 2008, which amended the City Charter to add the agency. Local Law 17 specified that the director of the office has the “power and duty to develop and coordinate the implementation of policies, programs and actions to meet the long-term needs of the city, with respect to its infrastructure, environment and overall sustainability citywide, including but not limited to the categories of housing, open space, brownfields, transportation, water quality and infrastructure, air quality, energy, and climate change…” The one word that the Council missed when it passed Local Law 17 was “food.”

Amending the law would correct this oversight. It would also elicit testimony about how to approach food system planning in New York, how much it will cost to develop and implement a food policy, and an analysis of the benefits of food planning. At the end of the day, Council Members would have to vote on the legislation, and if passed by the Council, the Mayor would either sign or veto the bill.

Beyond the need to establish food system planning, the City Council can be the leader in food systems policies by adopting a comprehensive package of policy initiatives outlined in Borough President Stringer’s report, Food in the Public Interest. The Mayor and Council have enacted progressive food systems legislation before. Local Law 9 was passed in 2008 to establish the new Green Cart program of fruit and vegetable pushcarts. Advocates should work with City Council Speaker Quinn’s office, Borough President Stringer, and the Mayor to develop a package of bills that advance the goals enumerated in the Foodprint resolution, but not expend energy on the resolution itself.

Categories
Food Access Legislation New York Zoning

Making Grocers more Appetizing to Developers

On May 16th, New York City unveiled a new initiative, Food Retail Expansion to Support Health (FRESH), which combines zoning changes and some financial incentives to make it less costly for developers to include supermarkets in their projects, and to allow the construction of supermarkets in light manufacturing districts without a special permit.

The initiative applies to four areas of the city with the least access to healthy, fresh food: the South Bronx, Upper Manhattan, Central Brooklyn, and Downtown Jamaica. The Bloomberg administration hopes the rezoning will stimulate the growth of supermarkets in these neighborhoods, and in so doing, provide more equitable access to food, promote healthier eating, and reduce diet-related diseases.

The proposed zoning incentives will be reviewed by all affected community boards, each borough board, and the Borough Presidents. Once these community and borough reviews are complete, the City Planning Commission will hold a public hearing on the proposal before it is voted on by the City Council.

Food Disparities

A growing body of evidence suggests that the location and types of food establishments in a community affects the eating habits of its residents, with significant nutrition-related health consequences. Simply put, having a supermarket nearby makes it easier to buy healthy foods such as fresh produce (Zenk et al., 2005).

Compared to more affluent neighborhoods, however, communities with lower socioeconomic status have been shown to have fewer large supermarkets (Morland et al., 2002; Moore and Roux, 2006; Powell et al., 2007), less access to healthy foods (Baker, et al., 2006), and greater distances between residents and the nearest major food store (Zenk et al., 2005). Instead, low-income communities typically have a higher proportion of small convenience stores, bodegas, and liquor stores to full-service groceries and large supermarkets. Though some low-income neighborhoods have specialty grocers supplying high quality food at an affordable price, in many communities, small shops and bodegas generally have fewer healthy options and less fresh produce than larger grocery stores and supermarkets located in higher-income neighborhoods (Graham, et al., 2006).

In New York, like many large cities, the disparities in food access based on income, race and ethnicity are substantial. In East and Central Harlem, for example, bodegas are more abundant and prevalent than supermarkets, in sharp contrast to affluent neighborhoods like the Upper East Side where high quality food is readily available. Indeed, a recent study by the Department of City Planning (DCP, 2008) that underpins the current zoning proposal found that many of the city’s low-income neighborhoods lack a sufficient number of grocery stores and supermarkets.

Proposed Changes

The proposed zoning changes allow developers in the four target communities to build larger buildings than otherwise permitted under the existing zoning if they include a neighborhood grocery store on the ground floor. The bonus to the developer is one additional square foot of residential floor area for each square foot of grocery store, up to a maximum of 20,000 additional square feet.

The food retailer must have at least 6,000 square feet of selling area for general food and nonfood grocery products, with at least half the square footage devoted to the sale of general food products intended for home preparation and consumption, and 30% of the area for perishable food, with at least 500 square feet for the sale of fresh produce. For buildings that take advantage of this new zoning provision, the City Planning Commission may allow the developer to increase the maximum building height by 15 feet to accommodate the additional floor area.

The proposed zoning change also reduces the burden of providing parking spaces as an additional incentive. In districts that permit residential buildings with ground floor retail, only very large stores (over 40,000 square feet) would be required to provide parking, while in other commercial and light manufacturing districts, smaller stores would be exempted from providing any parking.

To encourage grocery store development in areas zoned for light manufacturing use (M-1 districts), the proposed zoning would allow large food stores to be permitted as-of-right. In New York, where the uniform land use review process (ULURP) and environmental reviews can drag on for many months, even for relatively uncontroversial projects, as-of-right development can save a developer time and money.

In addition to these zoning changes, the City has assembled incentives for grocers to build, renovate, and equip their stores in low-income neighborhoods. These include real estate tax abatements, mortgage recording tax waivers, sales tax exemptions, and a variety of existing financial incentive programs that grocery store owners can take advantage of.

Assessment

This proposal is certainly worth adopting. Providing a density bonus to developers who include grocery stores in their buildings, easing parking requirements, and allowing supermarkets in light manufacturing districts will provide incentives for developers to incorporate food retailers in new construction and in manufacturing areas, and therefore will make it simpler for these businesses to locate in communities currently lacking fresh, healthy food. But it is not clear to what extent these zoning changes will significantly increase food access. Supermarkets locate their stores based on their anticipated customer traffic, revenue projections, and financial risks (Winne, 2008). Having the right zoning in place is only one variable in a much more complex equation.

The current city administration has not been timid about wielding its power to regulate and issue permits — and now zone — to improve nutrition and increase access to healthy food. Over the past few years, New York banned trans fats, required chain restaurants to post calorie information, created 1,000 licenses for mobile food vendors selling fresh fruits and vegetables in poor neighborhoods, funded electronic benefits terminals so food stamp recipients could shop at farmers markets, and added locally-sourced apples to the school lunch program.

But these bold initiatives, while important steps, need to be part of a much broader food planning effort. The City’s major sustainable planning initiative, encapsulated in PlaNYC 2030, offers a prescription for providing housing, energy, water, open space, and transportation infrastructure to a future city with a million more residents. Yet the plan is silent on the question of how we will feed the current and future population sustainably in 2030.

The community boards, Borough Presidents, and City Council should enact the proposed FRESH zoning changes, but should insist on a revision to PlaNYC 2030 that addresses broader issues, such as how to improve transportation to make the movement of food from surrounding farms more efficient and sustainable, steps to develop a wholesale farmers market to make selling local food to restaurants and supermarkets logistically feasible, and a plan to carve out sufficient space for urban and suburban farms, processing facilities, and markets.

Nearly a decade ago, planning professors Kami Pothukuchi and Jerome Kaufman observed that the food system is “a stranger to the planning field,” conspicuously absent from city plans, the planning literature, the classrooms of planning schools (Pothukuchi and Kaufman, 2000). Fortunately, the past decade has seen significant growth in food system planning. It is time for New York City to take the lead by developing a comprehensive foodshed assessment and plan for the city and surrounding region.

To get involved in this initiative, NYC residents should send comments to your local community board, Borough President’s Office, and City Council member.

References

Baker, EA, M. Schootman, E. Barnidge, and C. Kelly. 2006. The role of race and poverty in access to foods that enable individuals to adhere to dietary guidelines. Preventing Chronic Disease 3, (3) (07/01): A76.

Brown, Elliot. 2009. Amanda Burden: Supermarket Zoning Plan Weeks Away. The New York Observer. April 23, 2009. Accessed at http://www.observer.com/2009/real-estate/amanda-burden-supermarket-zoning-plan-weeks-away

Department of City Planning (DCP). 2008. Going to Market: New York City’s Neighborhood Grocery Store and Supermarket Shortage. Accessed April 24, 2009 at http://www.nyc.gov/html/dcp/html/supermarket/presentation.shtml

Graham R., Kaufman L., Novoa Z., Karpati A. Eating in, eating out, eating well: Access to healthy food in North and Central Brooklyn. New York City Department of Health and Mental Hygiene, 2006.

Moore, LV, and A. Diez Roux. 2006. Associations of neighborhood characteristics with the location and type of food stores. American Journal of Public Health (01/01).

Morland, K., S. Wing, A. Diez Roux, and C. Poole. 2002. Neighborhood characteristics associated with the location of food stores and food service places. American Journal of Preventive Medicine (01/01).

Pothukuchi, K. and Kaufman, J. L. 2000. The Food System: A stranger to the planning field. Journal of the American Planning Association. 66, 2: 113.

Powell, LM, S. Slater, D. Mirtcheva, Y. Bao, and FJ Chaloupka. 2007. Food store availability and neighborhood characteristics in the united states. Preventive Medicine 44, (3) (03/01): 189-95.

Winne, M. 2008. Closing the Food Gap: Resetting the Table in the Land of Plenty. Boston: Beacon Press.

Zenk, SN, AJ Schulz, T. Hollis-Neely, and RT Campbell. 2005. Fruit and vegetable intake in African Americans income and store characteristics. American Journal of Preventive Medicine (01/01).

Categories
Legislation New York Urban Agriculture

Legalizing Beekeeping in NYC

City Council Member David Yassky has introduced legislation (Intro. No. 920) to legalize beekeeping in New York City. If adopted, New York City would join the cities of Atlanta, Chicago, Portland, San Francisco, Seattle, Toronto, and Vancouver in allowing people to raise honeybees. The legislation is in the Council’s Health Committee but a public hearing has not yet been scheduled. The non-profit Just Food is circulating a petition in favor of the legislation.

Categories
Legislation New York State

NYS Legislature Advances Support for Farmer’s Markets

In New York State, the Senate’s Agriculture Committee moved Senate Bill 1676 out of committee last month. The legislation helps to create year round farmer’s markets in cities throughout New York by establishing a regionally based urban greenmarket facilities construction program and providing for planning grants, a revolving loan and a guarantee fund to support construction costs.

Categories
Legislation New York

“Foodprint” Resolution

A group of grassroots organizations in New York City are developing a greenhouse gas “foodprint” resolution that they hope will be adopted by the City Council. The resolution calls for:

– conditions to enable residents and businesses to adopt low-carbon diets based on local, organic, plant-based foods;

– a foodshed analysis to determine where New York’s food comes from, how it is transported to New York, and the extent to which the region’s foodshed can serve the needs of local residents;

– an expansion of the venues for distributing and buying local and/or organic produce;

– increased support for community gardens and urban farming initiatives; and

– a goal of buying local and organic produce for 20% of the food served in city-run institutions within ten years.

The organizations involved in this effort include Just Food and the Sierra Club NYC Group.