Developing a Community Food System Program Serving
JABA
Tim Beatley, Teresa Heinz Professor of Sustainable Communities
Department of Urban and Environmental Planning
School of Architecture, University of Virginia
Andrea Larson, Associate Professor of Business Administration
Darden School of Business
Erika Herz, Manager, Sustainability Programs
Darden School of Business
Neal Halvorson-Taylor, Community Food System Project Director
Jefferson Area Board of Aging (JABA)
Successful local and regional community food system programs have led to
widespread economic, health, and food security benefits, addressing multiple
societal challenges. The goal of this project is to learn how to best increase
offerings of locally-sourced and, therefore, fresher, more nutritious, and better
tasting food for JABA clients, who are currently served by JABA’s Community
Food System pilot program (CFSP). Students and faculty from UVA’s Darden
School of Business and the Architecture School’s Department of Urban and
Environmental Planning will collaboratively research and develop a business plan
for the JABA CFSP. The success of the JABA CFSP may also pave the way for
an expanded regional supply of locally-produced agricultural foods for
Charlottesville, contributing more broadly to the community’s health.
This project is framed by the goals of enhancing the health and quality of life of
JABA beneficiaries and other seniors in the Charlottesville community, while
contributing to the revitalization of the local agricultural economy. The project is
consistent with JABA’s 2020 plan for making Charlottesville a great place to age.
The faculty-student team will work on the following analyses as part of
developing a business plan:
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Look at market supply and demand for locally-produced agricultural foods for
JABA.
Draft a business plan for a path to increase locally-produced foods for JABA
in the next 3-5 years.
Work done will build on existing coursework completed by students at the Darden
School and the School of Architecture. The CFSP will use student findings to
adapt and scale up its local food sourcing processes, with the long-term goal of
being able to serve not only JABA, but also large institutions such as the
University of Virginia’s food service operations, as well as other Charlottesville
restaurants and businesses.