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National Resilience Fund

The Covid-19 pandemic has revealed great challenges in our food system. Small-scale food producers are adopting new distribution methods, chefs and restaurants are trying to maintain a vital cash flow, and food security is an ever-growing concern as unemployment claims since March now exceed 30 million. We created the National Resilience Fund to give direct financial support to vital businesses and workers in community-based food systems, through local Slow Food chapters and working groups. COVID-19 is not the only crisis we are responding to; a necessary and global rejection of systemic racism in this nation and the unequal effects of climate change make a food chain that is good and healthy for all absolutely essential. 

 

This fund is an investment in the long-term biocultural diversity of our food csystem. By providing funds to local community initiatives that most need support now, we can help one another navigate the current crises to build resilient economies and communities for the future. In the first round, with your support, we funded seed projects, children’s programs, food distribution to elders, the cultivation of food for communities, and much more. Donate to the second round of funding to support more projects like these.

The Oak Cliff Veggie Project: Distribution and Storage with Slow Food Dallas. Dallas, Texas.

Slow Food is a global, grassroots organization, with initiatives that protect and promote economic, social and environmental sustainability. In the USA, over 100 volunteer-run local chapters are integrated into the local food economy, and groups like Slow Fish and Slow Food Turtle Island Association have deep relationships nationwide. This diffused and rooted network of farmers, producers, processors, chefs and educators are committed to taking care of our planet and keeping traditional techniques alive. They understand the unique needs of their communities.

Round Two is Open

The National Resilience Fund prioritizes marginalized and resilient communities. In response to Black Lives Matter and our commitment to antiracism, we are dedicating a minimum of 50% of this next round of funding specifically to black-led food projects. Apply by July 31.

 Immediate action is needed to ensure that all workers in the local food chain — farmers, ranchers, fish-harvesters, chefs, advocates and laborers — may continue to provide fresh and nutritious food to vulnerable communities, sustain the local economy and food system, and build collective resilience for future crises. As part of our commitment to equity and justice, and to becoming an antiracist organization, we are dedicating a minimum of 50% of Round Two funding to Black-led food initiatives in local communities.

The Sister Farms project with Slow Food East Bay. Central Valley, CA.

Contact

Anna Mulé
Slow Food USA Executive Director
anna@slowfoodusa.org | 718-260-8000 x152

Major donors

Who It Benefits and How We Prioritize

Participation will be available to Slow Food chapters and communities who are actively collaborating with farmers, ranchers, fish-harvesters, chefs and others who:

  • prioritize food access to vulnerable communities
  • play a pivotal role in the local community
  • respect the Slow Food values of good, clean and fair food
  • and are not able to get enough support from state or federal funds

We will prioritize chapter and partner efforts that support Black, Indigenous, people of color and women. Grantees are selected by SFUSA staff together with a diverse panel of coordinators and partners. Funds are distributed directly from Slow Food USA to the chapters and acting partners. 

Outcomes

As we listen to the network, it is clear that each region, each state and each community has vastly different needs. We cannot dictate a one-size-fits-all approach at the national level. Instead, we will rely on the producers, partners and Slow Food leaders to tell us what their community needs to build resilience. But the outcomes of this fund do share commonalities:

  • A shortened supply chain between producers and consumers, creating diversified markets for long-term resilience, enabling direct sales to consumers, and improving livelihoods of local food workers.
  • Improved nutrition and food security for households in vulnerable communities, with healthy and fresh food available instead of only shelf-stable foods from corporate chains.
  • Retention of employees, creating stability for families in vulnerable sectors.
  • Increased synergies between diverse stakeholders in the food chain, connecting tools and channels for direct selling, building partnerships between producers and local partners, and creating long-term robust local food economies.

Contribute to the National Resilience Fund