Field to Fork

The problem

Our local food system is under strain, on every side.

Food, labor, and fuel costs keep climbing. At the same time, funding for senior and youth food services is being cut. There's no local system connecting farms, restaurants, and community members to each other — so good food goes to waste while people go without it.

Rising food, labor, and fuel costs are squeezing everyone in the chain.
Funding cuts are hitting senior and youth food programs hardest.
Farmers face regulations and paperwork that outside groups rarely help untangle.
Farms and buyers are often out of step on what food trends people actually want.
Usable food still ends up wasted, on both the farm and restaurant side.
There's no shared table where these problems get worked on together.

Who we serve

Three groups, one food system.

Field to Fork exists to connect the people who grow food, the people who serve it, and the people who need it most.

Farmers

Local growers navigating rising costs and regulation, often without anyone in their corner who understands the work.

Restaurants & buyers

Local businesses looking to source closer to home and stay in step with what their communities want to eat.

Seniors & youth

Community members hit hardest by funding cuts to food and nutrition services.

Our first program

The Think Tank

A recurring, working table — not a one-time event.

Monthly meetings, real solutions

Once a month, we bring farmers, restaurants, and community members to the same table to work through the food system problems they actually face — cost, regulation, waste, and access — and build local solutions together. It's slow, honest, on-the-ground work, built on trust between people who don't usually get to talk to each other.