Create our new food system.

Working for people, not profit.


New Food Projects are nonprofit businesses, run by friends and neighbors, that change the way we buy food.


What they do:

Form a wholesale buying relationship with one or more distributors or farmers.


Solicit orders ahead of time, especially from families that have limited access to fresh, affordable food.

Reach Out

Partner with schools, religious groups and other community organizations to host pickups in places that are convenient for customers.




New Food Projects are:

1. Volunteer-Powered

Teams that donate their time save the money needed to offer incredibly cheap prices. We have found that students make great volunteer communities because they are looking for job experience.

2. Community-Driven

The best feedback for a service is whether people are willing to pay for it. If it isn't effective, it will need to adapt to thrive. This focuses project leaders and makes sure they understand the real food needs of a community.

3. Self-Supportive

New Food Projects are largely self-funded by sales revenue. This frees them from relying on grants and donations to keep running. They can also be a social enterprise that helps support an organization's other community-oriented efforts.


see what the model looks like in practice.


Our Network provides free one-on-one support to talk through your ideas and explore possibilities with you.


We have a wealth of toolkits and examples that can help you answer these questions and anything else:

  • What kind of partnerships are possible with local nonprofit organizations that run food access programs already?
  • How do I make sure I am developing my project with input from customers?
  • How do I know if anybody would even want to buy into this program?  
  • What kind of proposal or business plan would I need to produce to make this feasible on paper?
  • What was the process of being certified as a non-profit like?  
  • How might my project be different from existing projects? And how similar? 
  • What do you think is the range of scales at which this model is viable?
  • How many customers should I have at the start of a project? How do I figure out how many customers I would need to sustain it?  
  • How many food producers could I source from and how many should I start with?  
  • How does a project navigate to fill a niche in food access rather than create competition?   

Ready to get started?