THK/LCA’s peer-facilitated classes (offered in both English and Spanish) are taught by people who share experiences or cultural backgrounds with class participants. Even though all THK/LCA classes across Texas follow the same lesson plan and cookbook, no two courses will be exactly the same because no two communities are the same. For Claudia, the opportunity to talk to other immigrants in Spanish about navigating American food systems helped her start nourishing herself and her family right away. Not after she learned English or passed a test, but right when she and her family needed nourishment.

They had a lot to talk about – American food systems and the culture around food in the US is different from what she grew up with in Mexico. There were the obvious things like speaking English and spending US dollars, but those were the things she expected. It was the little things that caught her off guard. “When I bought grapes and bananas at the store here, I asked, ‘Where are the seeds?’ because these fruits have seeds in Mexico,” Claudia said. 

“Talking to so many different people from different countries, I learn from them. They say ‘You’re the teacher,’ but I say, ‘I’m learning’.”

Claudia Peña, LCA Facilitator

Nutrition from the Inside Out

Her body was feeling the absence of the little things, too. Dietary acculturation is the process of bacteria and microbes in the gut (gut microbiome) changing during and after immigration. In Mexico, Claudia and her community generally cooked what they ate using fresh ingredients and bought produce as it was seasonally available at local markets or on the trees in the neighborhood. “My sister has an avocado tree, my aunt has a mango tree, and we picked extra to share, and so did our neighbors. Many people have a fruit or nut tree and it’s common to share,” Claudia said. 

By contrast, American food culture is dominated by ready-made, frozen, and fast-food meals and fresh produce that doesn’t change with the seasons. For many immigrants to the US, the increase in processed food consumption and decrease in the seasonal variety of fruits and veggies consumed after immigration contribute to higher risk of chronic illnesses like heart disease and diabetes. Claudia knew she had to be intentional to avoid losing connection to her food, culture, and health, and she saw THK/LCA as an important tool to support her and her family.

Nourishing Family & Community

When Claudia’s first La Cocina Alegre course ended, she was invited to become a facilitator. Luckily for us, she accepted the invitation! Not long after she began facilitating LCA classes, Claudia’s son Rodrigo was born. “He immediately became part of the group, since the program provides space to attend with children,” Claudia said. Rodrigo was quite literally a born leader in the THK/LCA space. He grew up helping his mom first as a teacher’s aid during cooking and nutrition classes and later as a translator at mobile markets. 

The chance to keep participating in THK/LCA with baby Rodrigo was important for Claudia, whose husband, Jose Ramon Peña, was deployed as a combat medic during  OIF and OEF. “My children, alongside me, experienced a time of great support being part of SFC since my husband [was deployed] for several years. The program was an escape for me and also entertainment for the children, collaborating in the markets as translators and sellers with the farmers,” Claudia said.

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These days, peaches are a staple of Texas summer and an important crop across the Southern US. But that wasn’t always the case. In fact, compared to foods native to Texas like pecans and persimmons, peaches, which are originally native to Asia, are a recent arrival. 

Peaches were introduced early on during European colonization of the Americas and were spread through trade. Like its fellow stonefruit plums and apricots, peaches find success in parts of the US with warm summers and cool winters. Peaches require a period of time below 45 degrees fahrenheit, called “chill hours”, meaning temperate and tropical areas with very mild, warm winters aren’t suitable for peach cultivation.

The 2026 peach crop is smaller than past seasons because Texas experienced a very mild winter followed by a late spring freeze. But don’t worry, there are still peaches! As seasonal temperatures trend warmer and extreme weather becomes more common, Texas farmers face new challenges to their livelihood. 

You can do your part to support small-scale farmers by enjoying a Texas peach this month and all peach season! Find a farmers’ market near you at DoubleUpTexas.org

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From the windy High Plains to the warmth of the Rio Grande Valley and across the wide expanse between East and West Texas, Double Up Food Bucks Texas is transforming how families access healthy food and how local farmers grow their business. “Statewide” means something BIG in Texas, and Sustainable Food Center (SFC) is proud to say that with over 100 participating farmers’ markets and grocery stores covering every region of the Lonestar State, our program Double Up Texas, is now truly statewide. 

During SFC’s first five years of offering Double Up Texas in the Austin area, organizations in other regions began offering their own versions of the Double Up Food Bucks program independently from SFC. Recognizing the power of collaboration to create greater impact and program consistency, SFC set its sights on bringing all Double Up Food Bucks locations in the Lone Star State under the Double Up Texas umbrella.

West texas

“When SFC reached out to partner with us, my only hope was to keep the Double Up Food Bucks program alive in the South Plains,” Sarah said. “I could never have imagined everything that would grow out of that connection.” SFC hired Sarah as West Texas Programs Manager and created our very first regional team. 

Slowly but surely, momentum began to build. From a little over $2,000 in Double Up Texas nutrition incentives redeemed in 2018, the program’s economic impact skyrocketed to over $475,000 worth of redemptions with West Texas farmers and grocery stores in 2024. Now, there are 18 Double Up Texas sites in West Texas from Odessa to Amarillo to Wichita Falls.

North Texas

Through this impactful partnership, Double Up Texas is now offered at 10 farmers’ markets and 19 grocery stores in the DFW Metroplex alone. Double Up Texas grocery sites in the greater North Texas region include Foodland Grocery, Tom Thumb, and El Rancho Supermercado locations, supporting consistent access to quality nutrition for SNAP shoppers who may work during farmers’ market hours.

East Texas

“It [was] a great way to learn about the program, enjoy some fun activities, and see how every dollar can go further toward fresh, healthy food,” said Estefania Ayala, Vice President of Teloloapan Meat Market / Telomarket.

The Teloloapan team’s capacity for communication in bilingual and Spanish-speaking communities is pushing the Double Up Texas program to strengthen its bilingual resources to better serve every Texan.

South Texas

Far West Texas

Food systems, like ecosystems, thrive in connection. Double Up Texas is the fruit of collaboration with over 100 partner sites, supported by state, federal, and donor funding, and we’re still growing. As inflation persists and small-scale farmers work to turn a profit, Double Up Food Bucks Texas is a WIN WIN WIN, increasing food security for families with SNAP, boosting farm sales, and circulating money in local economies. 

Who’s with us? If you’re interested in offering Double Up Texas in your market or store, we want to hear from you! Interested retailers can complete a partner interest form. Together, we can transform the Texas food system to nourish community health, Texas land, and farmer livelihood.

The post 100 Double Up Sites Over Texas appeared first on Sustainable Food Center.

The free, 6-week cooking and nutrition course (offered in Spanish and English) provides groceries at each class.

HOUSTON, Texas — Sustainable Food Center’s free nutrition education program The Happy Kitchen / La Cocina Alegre® (THK/LCA) is launching its first class series in the Houston market. The free, 6-week class teaches participants how to enjoy local produce in simple, affordable, and culturally relevant dishes. 

Participants receive a bag of fresh ingredients at each class to practice recipes from the THK / LCA cookbook, Fresh & Seasonal Recipes, at home. Participants are encouraged to adapt THK/LCA recipes in order to manage their unique health needs and use ingredients that are seasonally and locally available.

THK / LCA’s expansion into Houston is part of SFC’s statewide expansion of its programs supporting affordable access to local food for every Texan.

“As one of the most diverse cities in the country, with over 145 languages spoken and a food scene that reflects authentic cuisines from around the world, Houston is a meaningful expansion for us,” said Vanessa Beltran, SFC Education Director. By establishing a presence [in Houston], we’re creating a training hub that will help us support new replication partners throughout the region.”

THK/LCA courses emphasize peer-to-peer learning through hiring class facilitators who previously took the course as participants and who have ties to the community where the class is offered. Peer learning is one way THK/LCA creates community networks that last long past the 6-week course

“I have a 26-year journey with SFC’s THK/LCA program,” said THK/LCA facilitator Claudia Pena. “In the very first class I realized that this was exactly what I needed… because I had a baby I wanted to feed in a healthy way. Then my second child was born and he immediately became part of the group, since the program provides space to attend with children.”

How to Participate

Classes are available with instruction in English or Spanish, and walk-in participants are welcome to join the course during the first three classes. It’s free to register for the Spanish or English class options.

About Sustainable Food Center

Sustainable Food Center (SFC) is a 501(c)(3) nonprofit based in Austin, Texas, advancing food access across Texas through local, community-driven solutions. Since 1975, SFC has strengthened local food systems, increased access to fresh and affordable food, and supported small-scale farmers through education, farmers’ markets, and public policy. SFC is the statewide lead and implementor of Double Up Food Bucks Texas. 

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Introducing SFC’s First Cooking & Nutrition Class Celebrating Black Foodways

By Jacq Taylor, The Happy Kitchen / La Cocina Alegre® Education Specialist  and Anna-Kay Reeves, Multimedia Communications Specialist

A special thanks to the team who developed the “What’s the Soul in Our Food?” curriculum: Jacqueline Taylor, Vanessa Beltran, MPH, RDN, LD, and Joi Chevalier, BA, MA, CCA and Chair of the Austin Travis County Food Policy Board, as well as Catherine Capers, M.Ed. and Marilyn Yank

The Best Thing Since Sweet Cornbread

“What’s the Soul in Our Food?” is a fresh-out-of-the-oven community and nutrition cooking and nutrition education class designed by Black Texans for Black Texans. Like other courses from the The Happy Kitchen / La Cocina Alegre® (THK/LCA®) program, “What’s the Soul in Our Food?” is a free 6-week cooking and nutrition education course. Participants come together for a weekly nutrition lesson, a cooking demonstration featuring seasonal ingredients, and receive groceries to practice the skills they’ve learned at home. 

What makes this course unique is that Sustainable Food Center (SFC) developed “What’s the Soul in Our Food?” in partnership with 10 community organizations. Why so many cooks in the kitchen? These partnerships were important to ensure “What’s the Soul in Our Food?” is a community-based cooking and nutrition education course that reflects the history and priorities of Black Texans as defined by Black communities themselves. To that end, we plan to update this course based on participant feedback on an ongoing basis.

The rich and adaptable course curriculum is the result of the ongoing leadership, feedback, and support of Black Men’s Health Clinic, The Alliance for African American Health Central Texas (AAAHCT), Austin Public Health, Black Mamas ATX, Ufulu Child LLC, Foundation Communities, Saint John Faith Community Garden, Equidad ATX, and Black Trans Leadership Austin. We’re grateful for the dedication of these organizations to transforming health through culturally-relevant nutrition!

We believe everyone deserves access to fresh, local food and culturally-relevant nutrition.

THK / LCA® started over 25 years ago with a focus on offering bilingual (English and Spanish) cooking and nutrition education. Thanks to funding from supporters like Episcopal Health Foundation, we’re ready to expand THK / LCA® to reflect the many cultures of our state. With 14% of Texans identifying as Black, Texas is home to more Black people than any other US state. Black Texans are less likely to have insurance or have access to health care than white Texans. This inequality makes preventative care through nutrition a particularly important resource for Black communities.

“What’s the Soul in Our Food?”: Celebrating Black Culture Through Food and Nutrition

Soul food is a catch-all term for primarily Black and historically southern cooking. During “What’s the Soul in Our Food?”, facilitators invite participants to consider what makes a dish soul food. Unlike cuisine associated with a single country, like Thai food for example, soul food includes influences from across Africa and uniquely American flavors. To paraphrase culinary scholar Micheal W. Twitty, soul food is rooted in the creativity of Africans brought to the US who reimagined dishes from home with the ingredients available to them. Available ingredients were often meat scraps and whatever Black communities were able to grow in their garden. 

African Diaspora (n.): Black and Brown people with African ancestry distributed across the globe.

Considering soul food’s rich history, there are many right answers to the question “What’s the Soul in Our Food?”. Sharing family recipes and memories of elders cooking is one way each class will celebrate Black food and history. Facilitators will also offer food for thought from culinary scholars. One important resource to understand soul food for the “What’s the Soul in Our Food?” authors is High on the Hog by Jessica B. Harris. Harris offers the perspective that Black foodways in the US “came to be known as soul food because it fed the spirit as much as the body on our long march to institutionalized equality.

Can Soul Food Be Nutritious?

People think of soul food as unhealthy, but it doesn’t have to be. “What’s the Soul in Our Food?” participants will learn about The Happy Plate, a THK / LCA® cooking nutrition education model for eating balanced meals. The Happy Plate is half fruits and vegetables, one quarter protein, and one quarter grains. A Happy Plate of soul food might include cooked leafy greens, catfish or other seafood that is baked or grilled rather than fried, and a side of grains like rice or millet or a starchy vegetable like roasted sweet potatoes. The Happy Plate isn’t always a plate; a bowl of stew served alongside rice or fufu (pounded yam) checks all the boxes, too!

To enjoy healthy soul food, we bring awareness to three key aspects of meal preparation:

• Seasoning dishes with herbs and dried spices instead of salt 
• Using minimal fats and oils 
• Including fresh and cooked fruits and vegetables as the star of the show with meat for flavor

Let’s Embody a Better World

Health and wellness goes beyond nutrition – how safe and relaxed we feel also impacts our health. Black communities face higher levels of stress and diet-related illnesses due to structural racism in the past and present. Historic and modern racism limits Black folks’ equal access to social determinants of health like nutritious food, earning opportunities, health insurance, secure housing, and transportation. Despite these injustices, Black food, culture, and community are life-giving.

Embodiment (n.) A mindfulness practice that promotes awareness of and connection to your body by focusing on the senses

Class participants will learn about mindfulness practices like embodiment to promote feelings of safety and relaxation. By bringing awareness to our five senses while cooking, we can relax our body and mind while preparing a nourishing meal. Being in tune with the senses is also a reminder of the space we take up and deserve to take up. Our senses say: “You’re here!”

Wisdom from the Past: Honoring Black History

Working toward healing the impacts of racism isn’t about ignoring painful parts of history. “What’s the Soul in Our Food?” curriculum notes, “our West African ancestors were prolific producers of food. They were not only enslaved for their labor; they were enslaved for their expertise in agriculture (namely corn, yams, and rice) and raising animals.” 

Of course, that expertise didn’t stop at production. We see African food preparation traditions in soul food’s use of ingredients like rice, okra, and sweet potatoes. (Sweet potatoes are an American substitute for African yams.) We can also see traces of Africa in beloved dishes throughout the Americas (North, Central, and South). This influence reminds us that the culinary impact of the African diaspora is often hidden in plain sight.” “What’s the Soul in Our Food?”’s focus on stories and recipes passed through generations celebrates the expertise of Black people as cultivators and cooks long before they were forced into those roles in the Americas.

What’s Cooking for THK / LCA®

Every THK / LCA® facilitator shares themselves with their community. Each class series has three passionate facilitators that rotate between the cook, educator, and assistant role during the six weeks. All THK/LCA® community cooking and nutrition education class facilitators are peer-facilitators because they

1. Have attended a THK / LCA® class series
2. Are impacted by the class and inspired to become a facilitator
3. Are trained on our program and curriculum with adult education principles 

Photo by H. Franks

These three pieces are essential to hosting community-based cooking and nutrition education classes where participants feel seen and safe enough to bring what they care about to the table.

As THK / LCA® programming expands, it’s our goal to make classes accessible to the folks who need them most. In the case of “What’s the Soul in Our Food?”, this class is exclusively open to Black folks. THK / LCA® offers a variety of classes designed to support specific communities. Whether it’s “Cooking After Cancer, “Eating Well With Diabetes”, or “La Cocina Alegre”, our original Spanish-language adaptation, THK / LCA® has a class to equip you with the knowledge and skills best-suited to your health and community needs.

Want to see more kitchens full of local produce? You can support THK/LCA® by donating to SFC or partnering with us to host a class. Email education@sustainablefoodcenter.org to connect with our team. You can also call the bilingual (English/Spanish) SFC Help Desk at (512) 730-1807 to ask about upcoming classes near you

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How is SFC Transforming the Food System?

At Sustainable Food Center (SFC), our mission is simple yet powerful: we transform the food system, improving access to fresh, nutritious food. To make a lasting impact, we engage across the food system from growing food to enjoying it. Let’s dive into how SFC works every day to support an equitable and inclusive Texas food system where people and the environment thrive.

How Do Healthy Food Systems Support Thriving People?

In our modern food system, the people behind food production often remain unseen. From farmers to grocery store employees to consumers, people are involved and affected at every step of the food system.

Farmers & Consumers Are Part of Thriving Land and Food Systems 

Small-scale farmers and ranchers are crucial to a just and resilient food system because they supply food close to where it’s grown. It’s important to have thriving local agriculture because during times of supply disruption, like the pandemic, extreme weather events, or even high transportation costs, small farms are able to continue supplying food locally. 

To support small-scale farmers and ranchers selling their products directly to consumers, SFC supports a large network of farmers’ markets across Texas, including our own markets in Austin, SFC Farmers’ Market Downtown and SFC Farmers’ Market at Sunset Valley, every Saturday, rain or shine. These markets are a key part of how SFC is transforming the food system by providing a space for small-scale producers to increase their income and connect with their community. 

As an alternative to selling directly to consumers, we connect producers to wholesale markets like schools and grocery stores through the Market Matchmaking program. Producers taking part in our Market Matching program saw a nearly 37% average increase in farm revenue as documented in our 2023 annual report. If farmers aren’t quite ready to scale up their business through wholesale, we offer a Wholesale Readiness course to give producers a head start on success in wholesale markets.

We see HUGE potential for schools and grocery stores to buy fresh produce and protein from local producers. Serving and stocking local food increases farm revenue and strengthens regional food security. The SFC Farm to School Learning Collaborative is one way we create knowledge-sharing spaces to connect schools to local food. An example comes from our latest SFC Farm to School Learning Collaborative session. In the video you’ll see our partners at Texas Tribal Buffalo Project answer questions about opportunities like the Florence ISD pilot program which is making bison meat available through school lunches.

Food Access Program Participants Support the Economy

Farmers rely on consumers to buy their products, but too often only high-income groups can afford and access fresh-farm food. SFC is the statewide leader of Double Up Food Bucks Texas (Double Up Texas), our signature food access program. Double Up Texas increases fair access to local produce by doubling SNAP participants’ benefits to spend on more fruits and vegetables. 

From its start at a single farmers’ market in Austin ten years ago, Double Up Texas has grown to nearly 60 sites statewide. In 2023, the program served more than 34,000 families, circulating $788,744 in local economies. 

We also offer seasonal food access programs like the WIC Voucher Program, which gives WIC recipients $30 for summer and fall produce.

Cooks & Family Nutritionists

Access to fresh produce is just the start of how SFC is transforming the food system. The Happy Kitchen / La Cocina Alegre® (THK / LCA) teaches families and communities how to cook and enjoy nutritious meals, using the Happy Plate — half fruits and vegetables, one quarter grains, and one quarter protein, and THK / LCA®’s cookbook Fresh & Seasonal Recipes. This free, bilingual class series helps families cook affordable, nutritious meals with confidence and provides free groceries after each class to practice at home.

Informed Communities

It’s important for families and communities to know accessible food options exist. SFC raises awareness about market options, Double Up Texas, and THK / LCA® through in-person events and virtual promotions in both English and Spanish. Our bilingual SFC Help Desk, run by our expert team of promotoras (community advocates), answers questions and provides resources about nutrition incentive programs. 

THRIVING ENVIRONMENT

How is SFC Transforming the Food System for a Thriving Environment?

Regenerative Farming & Environmental Sustainability

We support small-scale farms that use sustainable farming practices. Unlike industrial farms that grow one type of crop and exhaust soil nutrients, regenerative farms improve soil health and reduce chemical use. Regenerative agriculture leads to a more sustainable and resilient food system with: 

• Less fertilizer runoff polluting waterways  
• Less chemical pesticides
• Fewer disruptions in the supply chain
• More food and food dollars stay local, cutting transportation emissions

Each farm and ranch vendor at SFC Farmers’ Markets is visited by SFC staff to ensure products sold are produced ethically and sustainably. By giving farmers a platform to sell, we support their success and help build a more sustainable food system and healthier planet.

Our work also promotes environmental sustainability. By encouraging local food sales through Double Up Texas and farmers’ markets, there is a reduced need for long-distance transportation and refrigeration, cutting down emissions and energy usage.   By helping more people access locally produced food, small-scale farmers can earn a better income that allows them to stay in farming, while the community enjoys fresh, nutritious food. 

That’s how SFC is transforming the food system, but you may be wondering: why does the food system need to be transformed? 

Why Is SFC Transforming The Food System?

Expanding Food Access and Supporting Small-Farm Viability

Sustainable Food Center (SFC) is dedicated to creating a just and inclusive food system because the industrial food system limits access to fresh, local food, carries unfair risks for underserved producers, and harms our environment.

Fair Food Access Supports Thriving People

Why Is SFC Transforming the Food System for Consumers?

Texans face the second-highest level of food insecurity in the US, with 1 in 8 Texans experiencing food insecurity according to Feeding Texas. Even more Texas children – 1 in 5 – experience food insecurity, even though Texas is one of the top four food producing states in the nation. With 20% of Texas children experiencing food insecurity, schools play an important role in improving food access and supporting Texas farmers through local food purchasing. That’s why our Farm to School initiative connects local farmers to Texas school districts looking to make wholesale purchases for school meals.

Economic inequality is the largest driver of food insecurity in the current food system. Poverty and food insecurity are worse for groups who have been discriminated against historically. According to Feeding Texas, Black Texans are more than twice as likely to experience food insecurity as white Texans, and 18% of Hispanic children in Texas experience food insecurity, compared to 12% of white children. That’s why SFC is transforming the food system to make local food accessible to a wider range of income levels by accepting and doubling SNAP and WIC benefits at SFC Farmers’ Markets. We also advocate for and support other markets and grocery stores across the state in accepting and doubling benefits, resulting in more equitable access to nutritious food. Increasing food access for consumers at multiple income levels also means increased sales opportunities for local food producers and local economic activity. In 2023 alone, Double Up Food Bucks Texas sales circulated $788,744 in local economies, as documented in SFC’s 2023 Impact Report.

Why Is SFC Transforming the Food System for Producers?

On the producer side of the equation, underserved producers like BIPOC and beginning farmers lack the safety nets that industrial agriculture receives through government subsidies and crop insurance options. That’s why SFC is transforming the food system to address these barriers and promote equitable risk sharing through policy and advocacy, and by supporting farmer livelihood.

Small-scale farmers are critical players in regional food security and local economic activity, but policy doesn’t always reflect their perspectives or best interests. That’s why a throughline of our policy advocacy work is gathering farmer feedback. We host regular farmer listening sessions to better understand small-scale producers’ perspectives on issues like land access, water resources, and crop insurance. We use what we learn at these sessions to inform our policy and advocacy priorities and the direction of our farmer support work.

Reliable and diversified income streams are critical for farm viability. We support small-scale farmers’ livelihoods through two revenue-generating platforms: direct sales at SFC Farmers’ Market Downtown and SFC Farmers’ Market at Sunset Valley and wholesale in commercial markets. We value our weekly community markets because they allow farmers to build face-to-face relationships with customers and educate them about how their products and practices support local, sustainable food production. On the other hand, wholesale opportunities allow farmers to sell food in bulk to grocery stores, restaurants, and schools, providing predictable product demand and income. Farmers who participated in SFC Market Matchmaking program, which connects farmers to wholesale buyers, saw revenue increase by more than 30% in 2023!

Thriving Environment

Why is SFC Transforming the Food System for the Environment?

Policy

Government support for industrial agriculture unfairly advantages large-scale, unsustainable producers over small-scale, regenerative producers. That means when crop loss or unexpected expenses arise, small-scale farmers are more likely to struggle to recover financially.

For example, $38 million is allocated annually for agricultural subsidies, but only about .4% of these subsidies go to fruit, vegetable, and nut production. That’s why SFC is transforming the food system by advocating for policies that level the playing field for small-scale producers who are more likely to grow a diversified range of crops. The lack of policy safety nets in the form of government subsidies and affordable, comprehensive crop insurance makes small farms unfairly vulnerable to extreme weather events, which are increasing because of climate change. Without policy safety nets, natural disasters like drought, flooding, hard freezes, or wildfires that damage and destroy crops hit small-scale farms harder.

SFC is creating an agricultural landscape that promotes equity for small-scale, regenerative farms to thrive. We know that policy and advocacy is a long game, so while we work toward systemic transformation, we also provide more immediate support for small-scale producers to transition to sustainable practices. This includes advocating for access to land and capital to enhance farm sustainability and profitability, especially for those with limited resources and from underrepresented communities.

Local Economy & Land Stewardship

We support small-scale, regenerative farmers because a hyper-local, regenerative food economy conserves natural resources and builds more resilient supply chains for the next generation.

Over time, farmland that is managed regeneratively not only enhances soil health – holding more water, carbon, and nutrients – but also requires fewer costly chemical inputs to produce more sustainable local food. That’s good for the environment and for farmers’ bottom line. According to the Texas Environmental Almanac, Texas is one of the 8 states with the highest soil erosion, with 40% of Texas soil classified as highly erodible. Regenerative practices like cover cropping slow and reverse soil erosion by holding soil in place and inputting organic material, protecting soil resources for the next generation. SFC advocates for transforming the food system so that small-scale, regenerative farmers receive support to stay competitive against industrial producers prioritizing short-term, high-yield practices that degrade the environment.

When the food supply chain receives a shock, whether from unexpected shutdowns like the Covid-19 pandemic, conflicts around the world, or extreme weather, the flow of food products can slow down or even stop. This puts pressure on food trade, increasing food prices and limiting food access. By supporting the livelihoods of local, small-scale producers, we are ensuring that Texas communities continue to have affordable and consistent food access. That’s why  SFC Farmers’ Markets Downtown and at Sunset Valley are local food access points that are both deeply connected to the community and independent from industrial food systems. Local food also stays closer to the place it was produced, reducing energy costs and greenhouse emissions to refrigerate and transport goods.

Why SFC Transforms the Food System: Stronger Together

So, now you know why SFC is transforming the food system and how we are making a lasting impact. Sustainable Food Center is leading the charge in Texas to create a food system that’s just, equitable, and sustainable. We’re pushing for policies that support local farmers, increase food access, and build resilient food systems. Our mission is powered by community support and collaboration. Together, we can build a future where everyone has access to healthy food and thriving people flourish in a thriving environment. Join us on their journey toward a more sustainable food future. Join us on our journey toward a more sustainable food future.

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By Anna-Kay Reeves, Multimedia Communications Specialist

This blog summarizes research and analysis carried out by SFC team members Amy Gallo, Farm Viability Director, Marie Miller, Farm Viability Coordinator, and Hallie Casey, former Value Chain Director, with Jarred Maxwell and Krisztian Varsa. Read the full report: Land Access: Toward Preserving Land in Central Texas for Regenerative Farming.

Farmland Prices At Record Highs

The only thing bigger than Texas (ignoring Alaska) is Texas pride. Texans have reason to be proud – if the Lone Star State were a country, it would have the 8th largest economy in the world. While the economic boom is good for many sectors, it’s a bust when it comes to preserving high-quality farmland. Land access is one of the biggest challenges facing small-scale producers in the region. “I thought land was expensive 10 years ago. But this land costs five times what it did 10 years ago,” said Aubrey Noelke, co-owner of Belle Vie Farm & Kitchen.

“I thought land was expensive 10 years ago. but this land costs five times what it did 10 years ago,” – Aubrey Noelke, Co-owner Belle Vie Farm & Kitchen

Economic growth in the “Texas Triangle”, made up of the Austin, San Antonio, Houston, and DFW metroplexes, has inflated the price of land near Central Texas cities. As big-name retailers like Amazon and Tesla expand Texas operations and population growth increases the demand for residential development, small-scale farmers are hard-pressed to gain and retain land access in the region. In a dollars-only evaluation of who can profit more per acre, developers win. But the profit potential in developing land for manufacturing, processing, and residential use doesn’t account for the value small-scale farming adds to regional food security and land stewardship. 

How Does Central Texas Land Access Impact Local Food?

Our food system relies on global trade and shipping to stock food products. When supply chains break down —  as a result of weather, public health, or even high transportation costs — locally-produced food is critical to keeping communities fed. “Events like Winter Storm Uri made the local food system that much more important. So we really wanted to be a part of that,” said SFC Farmers’ Market Coordinator Devon Sisneros of her decision to open Sun & Moon Farm with her partner. 

An investment in Central Texas land access for small-scale farmers and ranchers is an investment in food system resilience. Small-scale, sustainable farms like Belle Vie Farm & Kitchen produce food that doesn’t need to travel far to nourish communities, all while enriching the soil with fertilizer from pasture animals. 

The Future of Land Access is Collaborative

Growers and producers from all backgrounds deserve the chance to support their local food system and earn a livelihood. To protect the future of local farming in Central Texas, Sustainable Food Center (SFC) recommends nonprofits and municipalities partner with agricultural land trusts to buy land, preserve it through conservation easements, and lease it back to farmers. 

This solution protects regional food security and supports diversity in agriculture by increasing land access near urban centers, where many communities who historically faced discrimination in accessing land, including BIPOC, women, and LGBTQ+ farmers, feel most at home. People should be able to farm where they feel safe and connected. 

Keep an eye out for a follow up article focused on land access for underserved farmers or read the full report.

To protect the future of local farming in Central Texas, Sustainable Food Center (SFC) recommends nonprofits, municipalities, and land trusts partner to buy land, Enter it into conservation easement, and lease land back to farmers.

Currently, many Texas organizations and land trusts like Cibolo Conservancy and Conservation Force focus on the critical work of wildland habitat preservation, but few focus on land use for food production. Texas Agricultural Land Trust (TALT) is one of the state’s only land conservation advocates focused on the preservation of “working lands”, land used for crop cultivation, grazing, or as part of drainage and storm protection infrastructure. 

TALT is off to a running start on purchasing and entering working lands into conservation easements, with plans to close on 28 property sales planned in 2024 alone. However, TALT’s focus is primarily on large, rural tracts of land in parts of the state where competition from developers is less intense. Central Texas, with its smaller land parcels and soaring costs, leaves developers with little to no viable competition from sustainable agriculture.

That’s where partnerships come in. SFC’s analysis suggests that collective action from nonprofits, city and county governments, and multiple land trusts pooling resources to buy land, place it under long term conservation easement before leasing it back to farmers can protect Central Texas farmland. This solution isn’t only theoretical: the Working Farms Fund, an initiative of the Conservation Fund, is an example of land trust management that has been successful in preserving farmland around metro areas like Atlanta and Chicago. 

Central Texas needs a similar effort to ensure high quality farmland is accessible to small-scale food producers. “I see a future in which there is real tangible investment in the preservation of small and mid-size farms. One that honors the land, provides a decent quality of life for farmers, and provides food to the community in which it is grown,” said Amy Gallo, SFC Farm Viability Director.

“I see a future in which there is real tangible investment in the preservation of small and mid-size farms. One that honors the land, provides a decent quality of life for farmers, and provides food to the community in which it is grown,” –  Amy Gallo, SFC Farm Viability Director.

Local Land Access Transforms the Food System

You may have heard “No farms, no food”, American Farmland Trust’s slogan. Have you thought about “No Austin farmers, no Austin farmers’ markets”? The same is true for farmers’ markets anywhere.  Our SFC Farmers’ Markets in Austin, as well as partners like Texas Farmers’ Market, rely on producers having land access within ~150 miles of Austin to bring their products to market every week. 

 Losing Central Texas farms wouldn’t just hurt farmers’ markets in the region – it would limit support for food insecure communities. Federally-funded programs like Triple WIC, which triples shoppers’ monthly WIC benefits to take home more fruits and veggies, would disappear. SNAP incentive programs like Double Up Food Bucks Texas would be limited to grocery stores. And those federal funds? They’d go to agribusinesses instead of the pockets of local farmers.

Farmland preservation isn’t just about nostalgia for fields of green. It’s about building a fair, resilient, and local food system where every farmer has the chance to thrive, and every family can access fresh, nutritious food.

What Can You Do to Protect Central Texas Land Access?

Preserving farmland in Central Texas takes all of us. Stay informed, support local farmers, and advocate for policies that protect land access. To learn more and join the movement, read the full report. Land Access: Toward Preserving Land in Central Texas for Regenerative Farming.

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Hot weather hero: OKRA! It’s been a hot September in Texas, but locally grown okra can still be found at many farmers’ markets statewide.

Need recipe inspiration? Try the Okra with Corn and Tomatoes recipe // receta Quimbomó con elote y tomate from The Happy Kitchen / La Cocina AlegreⓇ cookbook!

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