Goals

Based on community input received through community meetings, surveys, and focus groups, the following goals were identified:

Goal 1: Increase and Ensure Access to Healthy Food for All

Revisit the 2019 feasibility report “Developing a Kitchen Incubator for Lincoln, Nebraska” to determine sufficient interest in commercial kitchens that would serve as business incubation space for food system entrepreneurs and community organizations. Partner with Lincoln Public Schools, Southeast Community College and other institutions to develop an action plan.

Conduct periodic farm and food business tours with residents, local officials, and economic development leaders.
Educate community members about the benefits of locally sourced food.

Collaborate with local and regional producers in Lancaster County as well as neighboring counties to assess their local food aggregation, processing, and distribution needs.
Conduct a market analysis for food hubs that could aggregate, process, and efficiently distribute locally grown food across the region, helping producers access larger markets.

Explore expanding leasing access to suitable city-owned properties for commercial growing purposes after proper environmental assessment.
Approach other governmental subdivisions (Lincoln Airport Authority, Lancaster County Board, Lincoln Public Schools, Lower Platte South NRD, University of Nebraska Lincoln) about designating undeveloped properties with good quality soils for commercial food production.
Encourage extension of growing season through the use of hoop houses/high tunnels, green houses, etc.
Encourage more farmers' markets to be open year-round by investing in infrastructure improvements (such as investments in storage for vendors’ supplies or a covered structure to protect vendors’ goods from inclement weather). These improvements should also be considered for the year-round farmers' markets.

Conduct a coordinated promotional campaign to encourage Lincoln residents to start growing some of their own food, whether in their own yards or in containers on patios, balconies, or windowsills.

Assist institutional purchasers (UNL, schools, hospitals, etc.) to adopt local food purchasing percentage targets and create a model policy for the preferential purchasing of local food by public and private institutions.
Continue to promote public-private partnerships that build stronger food networks and advance urban agriculture.
Consider economic development programs to support small food and farm businesses, including a low-interest revolving loan fund. Ensure that these programs are accessible to ethnic/minority food businesses and farms.
Seek out grant opportunities from state, federal and philanthropic organizations to assist with and support feasibility studies, and capital and operating expenses, as appropriate, for a food hub/commercial kitchen.
Consider incentives for grocers/restaurants/institutions to buy locally sourced food.