By The Hand: Austin Harvest
Numerous factors contribute to families across the nation struggling to achieve optimum health, with one crucial aspect being the existence of food deserts. The Centers for Disease Control and Prevention (CDC) defines a food desert as an area lacking accessible, affordable fresh produce, whole grains, low-fat dairy, and other essential foods that constitute a balanced diet.
The mantra “necessity is the mother of invention” is particularly resonant among a group of students from a disadvantaged Chicago neighborhood, united by an inventive after-school mentorship initiative known as By The Hand.
Noticing a disproportionate number of liquor outlets compared to grocery stores in their area, these students felt motivated to instigate change. Austin Harvest emerged as a transient open-air market at the site of a vandalized liquor store, aiming to deliver fresh fruits and vegetables to a community largely deprived of them. Rodney Williams, the Director of Entrepreneurship at By The Hand, detailed, “Initially, Austin Harvest was designed to function as a temporary pop-up for just 12 weeks. However, it quickly became apparent that there was a significant community demand for ongoing access to fresh food.” The students responded to this enduring need with commitment to establishing a sustainable solution.
With the establishment of a permanent Austin Harvest location, students like LaQuintion Wooten are now taking charge of all operational aspects, such as planning, staffing, inventory management, and ordering. Wooten’s excitement echoes the sentiments of his peers: “Austin Harvest has instigated a remarkable transformation in my community, and I’m proud to be a part of it.”
Matriark
According to estimates from the US Department of Agriculture (USDA), around 19 million individuals, equating to 6.1 percent of the population, live in areas categorized as low-income and low-access food deserts—this is a concerning figure. An even graver statistic reveals that approximately 30 to 40 percent of the food supply in the United States goes to waste. Such statistics emphasize the dual challenge of food waste and its environmental consequences.
Matriark Foods, spearheaded by founder and CEO Anna Hammond, seeks to tackle these issues with a triad approach. The company recycles agricultural surplus and byproducts into nutritious vegetable offerings for schools, hospitals, and food banks, thereby minimizing food waste and its environmental impact, while also ensuring affordable nutrition reaches those in need and supporting fair income for farmers.
“I am driven by a passion for reducing food waste, supporting agricultural communities, and improving access to nutritious food,” states Hammond. “Matriark Foods is dedicated to transforming food systems for the benefit of future generations. We envision a future where everyone has access to healthy food, food waste is effectively repurposed, and farmers receive equitable compensation.”
