In September, SFC changed the name of our newest program from the “Supply Chain” Program to the “Value Chain” Program. Read on to learn why we made that change and how the program is transforming our food system.

Winter is officially here! Do these cooler temperatures make you crave comfort foods? Add a flavorful butternut squash soup to your list of go-to cold-weather dishes. This vegan dish is packed with energizing flavors and is sure to warm you up on chilly winter days. Shop the SFC Farmers’ Markets for seasonal ingredients like butternut squash and other fresh veggies if you opt for...

In our previous blog post about SFC’s WIC voucher program (also known as the Farmers’ Market Nutrition Program) at the Austin area farmers’ markets, we mentioned potential plans to expand food access in our state by developing this program in West Texas. Fast-forward several months and now we’re...

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Can’t decide what to make? Are you craving something a little spicy or something with zest? This Rice Salad is your answer. With the option to choose your dressing, you can enjoy this salad two ways! Depending on your mood, you can make a Cilantro Lime or Lemon Herb dressing.

With a base of whole grains, this salad is sure to keep you full and satisfied. Brown rice and fresh vegetables are both WIC and...

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There is beauty in beets! This vibrant vegetable is full of fiber and flavor. Did you know that beets are a great source of antioxidants? Antioxidants help get rid of free radicals in the body. Eating a variety of colorful fruits and vegetables can be a great way to get more vitamins and minerals.

To marinate beets, you only need a handful of ingredients. You may even have many of these ingredients...

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In Japan, Cambodia, Brazil, and the Caribbean people eat bone broth on hot days for breakfast or lunch. There is something to be said for hot food being served in different countries with warm climates, where people spend long days in the heat.

Try a hot summer soup with this delicious, seasonal recipe! The mixed vegetables in this soup create a rich and creamy texture while herbs and lemon juice add a...

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Coming hot off the grill! Our take on Turkey Burgers will serve as a great addition to your next cookout. Does this summer heat have you feeling too hot to grill? You can also cook these in a skillet for an easy weekday meal. With less saturated fat than beef, turkey is a great alternative and a good source of protein. You can even use this same recipe to create tasty meatballs!

This...

Food insecurity is defined by the USDA as a lack of consistent access to enough food for an active, healthy life. Prior to the start of the pandemic, food insecurity within the United States wavered around 11%, and in Texas at 14.1%. At the height of the pandemic in 2020,...

GET YOUR WIC VOUCHERS NOW THROUGH OCTOBER

The WIC Voucher Program (formally known as the Farmers’ Market Nutrition Program) is a seasonal, supplemental nutrition benefit program for households that receive WIC benefits. This program aims to increase access to fresh fruits and vegetables for young children (1-5 years old) and mothers (pregnant, post-partum, or breastfeeding). From April to October, eligible participants receive $30 worth...

Our annual, city-wide day of giving begins on March 2nd at 6:00 pm and ends the following day, March 3rd at the same time. Help us reach our goal of raising $25,000 by donating before the day is over!

Let’s be honest, while roasting vegetables is a wonderful way to prepare them, sometimes it can get a bit boring. Spice it up with something new—this roasted cauliflower recipe is anything but bland! The combination of spices gives the cauliflower a unique, unexpected flavor and the turmeric brings a beautiful burst of yellow to your plate.

While this winter vegetable is still in season,...

The Happy Kitchen/La Cocina Alegre® class participants always rave about how much they love this dish once they try it! This recipe is full of protein, herbs, and greens and is the perfect warm dish for cold winter days.

Just cooking for 1 or 2 people? This recipe yields 6 servings but freezes well if that’s too much for you. It’s the perfect...

This past year brought challenges, change, and growth for our organization. As we entered year two of a global pandemic, our staff continued to work remotely, programs adapted to meet community needs, and essential aspects of our work like the weekly SFC Farmers’ Markets continued to operate safely in-person. We celebrated milestones that have helped transform the food system. As we prepare to welcome in the new year, join us in revisiting...

Healthy food is a human right, don’t you agree?

Health care is too. I spent my professional career in healthcare before coming home to the Sustainable Food Center a year ago. I have seen firsthand how important food is in our overall health.

Sometimes, even when an individual has the desire to eat more fruits and vegetables, they simply cannot afford them.

As we have seen throughout the pandemic and in the aftermath of the winter storm, equitable access to healthy, fresh food continues to be a critical need in our communities.

Maria’s journey to nourish her health and the health of her family is one that truly represents the importance of an equitable local food system.

Have you met Maria? I have had the pleasure of working with and getting to know Maria Tello for the last 5 years.

Maria Tello is a force for good in her community and an integral part of our programs here at SFC.

How we eat and feed our families has changed during the pandemic. As economic conditions deteriorated and supply chains were disrupted, our community has faced sometimes-empty store shelves, shuttered restaurants and school cafeterias, and more obstacles to food access than ever before.

SFC’s Spread the Harvest (STH) program, which makes food...

Rice Pudding is a popular comfort food that can be served year-round, hot or cold. As the seasons change, add your favorite seasonal fruits and other toppings that you can find at the SFC Farmers’ Markets!

Fall is just around the corner which means there will soon be plenty of fresh-harvested pecans at the markets. Come winter, look for citrus, which can be zested to top...

One of our favorite summer vegetables found in Central Texas is red potatoes! A classic way to prepare this starchy root vegetable is by boiling and mashing them. At just $0.17 per serving, this is one of the most affordable recipes in our Happy Kitchen Cookbook, Fresh Seasonal Recipes. The roasted garlic adds an extra burst of flavor that makes this side dish a favorite addition to any meal.

For more recipes that use seasonal...

SFC awarded a USDA Farm to School Grant.

In partnership with the Texas Department of Agriculture, Common Market, and the City of Austin, Sustainable Food Center aims to increase the amount of fresh, healthy, local food available in Central Texas school systems with a new two-year grant.

Early enough to beat the heat of the day, SFC staff arrives at a nearby mixed vegetable farm, donning boots, hats, and clipboards. Farmer Paul of Priverno Farm starts by showing us around, describing upcoming crop plans for the next season, and lamenting the squash borers that have somehow already gotten into the zucchini rows.

Morgan Ehmling, SFC Farm Viability Manager, offers up a...

At Sustainable Food Center, we are working with partners to spread Double Up Food Bucks programs across the state! Today, we’re excited to share how we’re deepening engagement and expanding the program to communities across Texas.

One year into the pandemic and after enduring a once-in-a-generation winter storm, Central Texans are ready to dig into spring gardening! Our Food Access and Education team helped 433 Spread the Harvest member gardens kick off the spring planting season at our drive-thru Resource Giveaway Day on March 25 at...

A little over a year ago, Texas began to shut down as we entered the first round of stay-at-home orders due to the COVID-19 pandemic. National supply chains were interrupted, and items such as beef and flour were hard to find. Rising levels of unemployment led many people to experience food insecurity for the...

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Austin Public Health is collaborating with Austin Independent School District to open a COVID-19 Vaccination Site at the Toney Burger Center where our...

Since the industrialization of agriculture, soil has been thought of as simply a growing medium. A blank canvas, soil could support plant life and be manipulated to increase yields. But now we know soil is far more than that - it is a complex ecosystem and a crucial and irreplaceable part of our world.

The standard model of...

Crunchy Cabbage Salad with Soy-Ginger Dressing is an easy, seasonal side dish or entrée. We love that it uses a whole head of cabbage and can be prepared in advance for a week of lunches or dinner salads. If you’re prepping ahead, you’ll want to get everything chopped and toasted and mix up the dressing. Store the veggies, dressing, and crunchy toppings separately and combine them just before serving so they don’t get soggy.

Looking...

As part of our commitment to promoting equity in the food system and in honor of Black History Month, we’re highlighting Black-led companies and organizations working to make the local food movement in Central Texas a more racially inclusive space. Leaders from Dobbin-Kauv Farm, Green Thumb Farming, Inter-Generational Gardening Soul to Soul, The Rooted in Melanin Initiative, and Texas Small Farmers & Ranchers Community Based Organization...

It is hard to believe that I have been the Executive Director of this amazing organization for over two months now. Time is flying by. I am filling some very big shoes left by my predecessor, Ronda Rutledge. Many of you know her personally and share my appreciation of the leadership she selflessly gave to SFC over the last 15 years. No one can argue she played a pivotal role in making this...

For many people, the New Year is a time to think about fresh starts, setting goals, and healthy habits. As we head into this New Year, we’re offering up a few ideas for starting or deepening your connection with a healthy local food system.

2020 tested our food system and challenged us to creatively respond to new food access challenges. In the words of Vandana Shiva, “We need to reinvent our eating and drinking, our moving and...

Yesterday, our American democracy was threatened. At SFC, our core values stand in direct opposition to the shocking and seditious actions taken by the mob who stormed our nation’s Capitol. Like many of you, we watched the events unfold with a myriad of emotions, from anger, sadness, outrage, and more. We recognize the stark difference in response given to these extremists versus how peaceful racial justice demonstrators were treated over the...

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It’s hard to put into words the way I feel about my time with Sustainable Food Center. The best way I know to do it is to write a love letter – to the staff, to my board, to our partners, and the community that we walk alongside....

“Cole crops” is a general term used to describe a group of cruciferous veggies. They include broccoli, cabbage, cauliflower, kale, kohlrabi, and Brussels sprouts. Cole crops are typically cool-season crops. They belong to the mustard (Brassica) family and are all descendants of wild cabbage!

Cole crops are pretty easy to maintain and they benefit from soil that is moist but not soaked. Luckily, all of these crops can be grown in...

Like many others, Sustainable Food Center has faced the challenge of how to serve our community during the pandemic. Economic hardship and shortages of grocery staples made our Food Access and Education services more in-demand than ever before. During this uncertain time, we have seen a higher need for food assistance and a growing interest...

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Dear Becca,

This year has proven to be one of unprecedented change around the world. Change that has deeply impacted our lives and communities, and exposed the cracks in our national food system. Earlier this year, as grocery store shelves emptied out, and stores boarded up their windows, our work has become more vital than ever before. And...

At SFC, we don’t want a lot this holiday. There are just 12 things we need!

We only care about our community and getting them the support they need. From thriving farmers and ranchers to healthy food for all, can you make our wishes come true? All we want for Christmas is… for you to join us and help us meet our goals!

On the 12 days of these holidays, could you send to SFC…

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Dear SFC supporters, donors and friends,

On behalf of Sustainable Food Center’s Board of Directors, I am excited to announce that Mark Bethell will serve as the organization’s next Executive Director....

Sweet potatoes are a fall favorite in our Happy Kitchen classes. They’re affordable and nutritious. They pair well with sweet or savory flavors. They don’t spoil quickly, so it’s easy to keep a few on hand for a last-minute side dish or to bulk up a soup or stew.

Looking to add more sweet potatoes to your fall meals? Try these Yammy Muffins for breakfast or dessert! You can even prepare the dry ingredients and use it as a baking mix...

...

It’s no secret that interest in gardening has skyrocketed during the pandemic. In these uncertain and stressful times, many of us are drawn to eating healthier food, exercising safely outdoors, and experiencing the mental health benefits gardening can offer.

That’s why our Food Access and Education team was thrilled to provide free gardening resources to 405...

Fall is officially here! Enjoy the best of this season’s produce with this veggie and protein-packed meal. Sweet potatoes, greens, bell peppers, and green onions can all be found at the SFC markets this time of year. If you don’t have kale on hand, try substituting it with another leafy green like spinach, mustard greens, collards, or even beet or turnip greens instead.

We are undoubtedly in a historic election year. While 2020 has taught us many lessons, most of all we now know our community relies on a strong food system for its overall health, wellbeing, and stability.

As you think about how you want your to be voice heard this election season, it’s important to understand how the different levels of government affect the food you eat every day. From city councils to counties, to state and the...

September is here and that means it’s a great time to prepare for the fall and winter gardening season. Garden planning can be challenging but it’s also rewarding and fun! Here are our top 4 tips to help you get better at garden planning.

USDA’s Coronavirus Food Assistance Program (CFAP) has distributed billions in aid, but the program has left out thousands of producers. That’s largely because payments to farmers are calculated by a pricing index that uses national average prices for products, rather than the actual costs that farmers selling directly to markets and customers have incurred during the pandemic or the actual prices of their crops.

While SFC has...

"I love sharing new experiences with participants, whether it be introducing them to a new vegetable, a new cooking technique, or a new basic skill. The joy in learning a new process lights up the participants' face and warms my heart." -Cristina, Happy Kitchen Facilitator

These words above are an example of one of the longest-running pieces of SFC’s work: community engagement.

Many of our programs at SFC are designed...

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Dear SFC Partners,

Hopefully, you saw our board chair’s communication last week. It is with a mixture of sadness and excitement that I let you know of my departure from SFC at the end of this year. By the time I leave, I will have served almost 15 years in this role, working alongside an incredible staff, board,...

“The juxtaposition of images in the news of farmers destroying crops and dumping milk with empty supermarket shelves or hungry Americans lining up for hours at food banks tells a story of economic efficiency gone mad.” - Michael Pollan, New York Review of Books (June 2020)

The image Michael Pollan paints is...

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Dear SFC supporters, donors and friends,

On behalf of the Board of Directors, I’m writing to let you know you that our amazing Executive Director Ronda Rutledge will be leaving the organization after almost 15 years at SFC to pursue a new dream with Mission Squared. Since 2006, Ronda has led SFC into the thriving organization it is today, and we owe her an immense amount of...

Many of us have changed our food buying habits over the last few months: how often, where, and what kinds of food we buy. While it’s too early to tell what the long-term impacts will be, the pandemic has already had mixed effects on our local food system. Many farmers and ranchers who depend on sales to restaurants have been hit hard by restaurant closures. On the other hand, several CSAs have had to close registrations temporarily due to a...

In 2016, SFC launched a Racial Justice team, comprised of members of staff across all departments, after an in-depth training on racial justice and equity. Our goals were to look at our organizational processes and culture, and learn how to be better allies for our community.

Today, we wanted to share our racial justice journey at a time when so many systemic injustices are being illuminated.

When we began our Quarantine Cooking series a few months back, we were responding to the immediate need in our community for easy, healthy recipes, particularly for folks who were not used to cooking so much.

As we look ahead to the new normal, now more than ever we need to stay conscious of how we shop and cook so we can continue to support our local food economy. Here at SFC, we believe by supporting local producers and purveyors...

This simple summer salad is fresh and flavorful and highlights the bounty of the SFC Farmers’ Markets. Serve it as a first course or for a light lunch, and swap it out with other seasonal ingredients to eat it throughout the year.

Serves 2

Ingredients:

• 1 fennel bulb, sliced in half and then thinly...

Last fall, we wrote about SFC’s journey toward building a culture of belonging. This pride month more than ever, we celebrate our LGBTQIA+ community and we acknowledge and honor those that fought for equality in generations past. SFC’s mission is to cultivate a just and regenerative food system so people and the environment can thrive....

Since the coronavirus upended our daily lives, you might find yourself thinking more than ever about how to get food on your plate.

Mile-long food bank lines are a stark contrast to stories of unused supply like milk dumping. These stories highlight how complicated it can be to get food from farms and ranches onto your plate.

So, what does our current food system look like, and how does it work? And if it’s broken, how can we fix...

Today, I write you because I am grieving the loss of so many lives of Black Americans who were killed because of the color of their skin. I feel the weight of the killing of George Floyd, Mike Ramos and countless others heavily in my heart. As the Executive Director of Sustainable Food Center - as well as a parent, spouse, daughter, friend, Native American, and ally - I know that we must stand up and fight for justice and not be silent in the...

Over the past two months, the food system has seen tremendous disruption. While grocery stores struggled to fill their shelves, it has become more apparent that the industrial food system is as delicate as it is complex. More people in our community are relying on local farmers as a main source of food - this has been critical to helping these small businesses stay afloat.

...

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes. Makes 6 cups

Peach season is upon us! Peaches are good on their own as a snack, as part of a desert and as a side dish. This sweet, spicy, acidic salsa is great for chip dipping as well as an accompaniment to any taco!

Ingredients:

• 4 cups peaches,...

In these days of quarantine, mundane but necessary tasks, such as recycling, watering herbs, vacuuming, and cooking can weigh heavily on our weary shoulders.

When that dread looms, I look for a recipe that is forgiving (strict measurements not required), thrifty (utilizing ingredients I likely have on hand), and immediately satisfying (don’t have to wait for it to cool and you create on the spot).

Mighty Quick GranOla takes...

In our Happy Kitchen classes, we share tips and strategies for eating more local food and shopping at the SFC Farmers’ Markets.

Unfortunately, some of the tips we normally give for market shopping don’t make sense right now.

This isn’t the time to linger at the market, and...

Due to COVID-19, SFC staffs' last day in the office was March 13th. Then just 3 days later on March 16th, 500 copies of our brand new edition of The Happy Kitchen cookbook, Fresh Seasonal Recipes, arrived.

When we started working on the new edition, we hadn’t...

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes. Makes 2 servings.

Introducing our Kitchen Manager's favorite new recipe from The Happy Kitchen cookbook: Sardine-Avocado Toast! This delicious recipe is quick to make, flavorful and a great way to utilize a pantry...

Recently, we wrote about the true cost of food. We dove into how food is priced in the US and why it varies so greatly. But why do we expect food to be so cheap and convenient? Today, we’re taking a closer look at a few major moments in US food and agriculture history that led to the rise of large-scale, conventional, convenience-focused food...

Everybody loves mac n cheese, and vegans are no exception! This is a quick, easy recipe that uses mostly vegetables for the sauce, so it’s a great way to get veggies into a kids’ (or adults!) diet. Use rice pasta if you want to make it gluten-free, add mix-ins like peas or broccoli, or serve it with greens and a BBQ protein of your choice for a healthy BBQ plate.

Ingredients:

• 16 oz dried macaroni noodles...

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes. Makes 1 Cup.

A simple and versatile sauce that is great for dipping on the side, as well as a part of a full meal!

Ingredients:

• ½ cup peanut butter
• 2 tablespoons...

My name is Amy Gallo and I am the SFC Farmers’ Market Programming Manager. I wanted to write to you, our incredible and supportive community, so you know what all we are doing behind the scenes at your favorite farmers’ markets to stay safe for everyone.

As you know our...

Over the last month, we have been giving you updates on the impact the coronavirus pandemic has had on our programming and revenue. Thanks to the generosity of our corporate sponsors, foundation partners, and event registrants, we are now 68% of the way to reaching our goal to make up the funds we lost from the cancelation of our Farm to Plate fundraiser.

And thanks to the generosity of individuals in our community, we have raised over...

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes

Makes 4 servings

Our refreshing take on a classic with herbs and a touch of jalapeño. Ideal for the upcoming spring and summer months!

You may have heard about the coronavirus relief packages and followed the to-the-minute discussions about how to allocate emergency pandemic funding. Many folks in our community are waiting for their stimulus check and deliberating how best to spend the much-needed economic support.

...

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes

Makes 18 cookies

This delicate, but decadent, cookie is one of our favorites. A mix of almonds, oats, maple syrup, and jam to make sheltering-in-place that little bit sweeter!

Jamey Gage of B5 Farm (pictured above) stands behind his table on 4th street at the SFC Farmers’ Market on Saturday morning. In front of him are stacks of plastic bags filled with broccoli that he’s selling for $5. He is wearing a mask, black gloves, and visibly steps back as a customer comes toward the booth.

This...

This quick and easy chickpea salad is a great vegan alternative to tuna salad. Put it in a sandwich, on a green salad, or eat it as a dip - it’s versatile, delicious, and utilizes affordable pantry and fridge staples.

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes. Makes 4.5 cups

This traditional Mexican recipe is a great staple to have in your locker. It goes well with tacos, eggs, and soups, or as a dip on its own!

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes. Makes 5 patties

Salmon patties are a perfect easy, budget-friendly weeknight meal. Packed with the same nutrients as fresh salmon, these patties can be made with the pantry stable canned variety. Eat them...

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes

Makes 6 cups

Dried beans should be a staple of any pantry, but many people don't know how to cook them. Cheaper and more flavorful than their canned cousins, once you learn how to properly cook dried beans, you'll never want it any other way!

This is a versatile bowl that can be modified using whatever ingredients you have on hand. Switch out the brown rice for white rice, quinoa, or any other grain, and top it with seasonal vegetables and the protein of your choice.

The parsley pesto can also be modified depending on what herbs you have available. Substitute parsley for cilantro, arugula, or basil, and sub walnuts for almonds, sunflower seeds, or pumpkin seeds. Nutritional...

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes. Makes 3 cups.

Ingredients:

• 1 cup brown rice*
• 2¼ cups water
• ¼ teaspoon salt

Instructions:

• Rinse the rice under cold...

During these uncertain times, it’s great to keep up with any healthy habits that you can. Try to put together balanced meals with whole grains, lean protein, and lots of fruits and vegetables. Limit added sugars and sugar-sweetened beverages. Take walks and explore your options for at-home exercise. However, this is probably not the best time to be lingering in the grocery stores, reading labels, and debating the healthiest options.

We...

Updated April 24

With the reality of the COVID-19 pandemic setting in, we have compiled a list of food access resources for our Central Texas community. From farmers' markets, CSA's, delivery options, and everything in between, we will continually update this blog with a list of ways you can ensure that healthy food stays on your table at home.

SFC FARMERS' MARKETS AND COVID-19

March 18, 2020

The following has been updated May 14th, 2021.

To our valued SFC Farmers’ Market community:

Thanks to an order passed by the Travis County Judge, we are considered a critical healthy food access point during the COVID-19 crisis and will remain open to the public.

Both our Downtown and Sunset...

Updated November 5, 2020

At SFC, we’re taking seriously the impacts of Coronavirus (COVID-19) on our community – our staff and volunteers, our partner agencies, and our program participants. We are committed to doing our part to ensure that everyone stays healthy during this rapidly evolving public health situation. We are also concerned about the economic impact on local growers as well as the food access impact for our...

Food insecurity. Food desert. Food access.

Have you heard these words before, and not really understood what they meant? Over the years at SFC, we have spent a lot of time talking to you about “food access”, but what does it really mean?

From location to affordability, cultural relevancy to cooking skills, today we’re breaking down the 4 key barriers to accessing healthy, local food along with our...

Spring is approaching and with it come tables laden with snappy greens, gem-colored roots, pastel eggs and sweet strawberry pints. Beyond this abundant display also lie the seeds of resistance.

Did you know purchasing local food from small businesses is a radically important act? Shopping directly from farmers benefits your health, your community, your city and the environment.

Here are our top 3 reasons why you need to make a...

You may have heard the 2020 Census is about to begin. Soon, we will be asked to fill out census forms and mail them back in or hear a knock on our door asking us to verbally take the census. Our government gathers this information every ten years to better understand our population and needs, which influence policies, funding, and more.

There is also is a lesser-known census completed every 5 years: the USDA agricultural census that...

At the start of every New Year, we are bombarded with messages telling us how we should improve our lives: we should exercise more, eat healthier, and set ambitious goals for bettering ourselves. And yet every year by February our gym routines decline, our eating habits return, and our shiny goals fade away into the day-to-day.

This year, rather than focusing on changing yourself, we are encouraging you to focus on what you can change...

This year show your friends and loved ones how much you care with some unique and delicious gifts right from the market. Every time you purchase a stocking stuffer or hostess gift from the SFC Farmers’ Markets you support local farmers and artisans and help our local economy thrive.

Founded almost 45 years ago with a primary goal to teach people to grow their own food, Sustainable Food Center has been able to do so much because of the support from people just like you.

To meet the growing needs of our local food system, in 2019 and beyond we’re pivoting to focus more upstream to deal with the systemic and policy issues surrounding farm viability and food access and education.

While the future will bring a...

This Thanksgiving, try a recipe from our Happy Kitchen cookbook, "Fresh, Seasonal Recipes". This take on cornbread features fresh corn and bell peppers for a different twist on a seasonal favorite.

Commitment to caring for our land and feeding our community is what drives Katherine Tanner and Bradley Ottmers, farmers of Hat and Heart Farm. A 6th generation farming family, this pair each have deep roots to Fredericksburg, TX. Bradley was raised on the farm that is now Hat and Heart and strives to apply the lessons he learned from his father and the...

It’s 7:00 am on a Saturday morning. Farmers are rolling into the parking lot of the SFC Farmers’ Market Downtown and unloading their goods onto tables.

Freshly picked bundles of spinach line up next to pastel arrays of radishes and chalkboard signs in the shape of chickens advertise fresh eggs for sale. Everything looks beautiful, tastes amazing, and is sold by small family farmers...

If there’s one thing we know at SFC, it’s that we are always learning. We are learning about new issues and complexities within our food system. We are learning to adapt to the changing needs of our growing city, and we are learning about the best ways to support our farmers and most effectively increase access to healthy, affordable food. Learning is so intrinsic to who we are as an organization, that we recently set it as one of our...

Building connections between local farmers and shoppers has been one of the core components of Sustainable Food Center’s mission since our inception. One of the best examples of this work in action has been our Farm to Work project.

Over the last 12 years, we worked hard to build an innovative program that brought healthy, local food directly to employees at local businesses. But as our program has grown and changed, so has the...

Healthy food is a human right. No one should have to choose between paying rent and putting a healthy dinner on the table. According to the USDA, last year 11.1% of Americans experienced food insecurity caused by economic, racial and social disparities. That’s a staggering 14.3 million people who do not have reliable access to affordable, nutritious, and culturally appropriate food.

Here in Austin, these numbers are significantly...

Our Grow Local program hosted another fun and fruitful Spread the Harvest Resource Giveaway Day on September 19, during which 336 Central Texas gardens—216 low-income household gardens, 94 school gardens, and 26 community and group gardens—received resources to kick off their fall gardening efforts.

The Spread the Harvest project helps Central Texans...

Sustainable Food Center’s bold new vision imagines a Texas where SFC works alongside other leaders to develop a food system that benefits small to mid-size farms while supporting our environment and low-income communities.

“For I have no doubt that it is only on the condition of humility before our Planet that our species will be able to remain in it.” – Wendell Berry

We are at a critical moment in time. We face deep environmental harm, ongoing food insecurity and increasing rates of diet-related disease caused by the industrial food system. But it’s not too late to make a difference. We must act now to protect the health of our...

Recently, we sat down with Ben Hollander, owner of Casper Fermentables, to learn more about him, his products, and how partnering with Sustainable Food Center has helped his business along the way.