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Home My WebLink About03/03/2026 - Meeting Materials (2) AKF n < 1841 SAC Food Miecrogrants Selection Committee Orientation March 3, 2026 Agenda 1 . Welcome and roll call 2. Open & Public Meetings Act (OPMA) 000 Training 3. Committee by-laws review & adoption O 4. Overview of SLC Food Microgrant Program Q 5. Review of scoring process & rubrics 6. Next steps & timeline 7. Adjourn Introduct0ions ti , . _ • Name .k • Connection • Favorite food �s= .s... • VAK SALT LAKE CITY 784' Open & Public Meetings Act (OPMA) 000 https://www.youtube.com/watch?v=QNVBuXB7vkM Q ODraft of Committee By-Laws O Review Committee By=Laws O Questions or concerns Review & Adopt O Vote to adopt ORoles OProgram history & purpose SLC Food Microgrant 0 Nuts & bolts Program OFunding categories Wh does thiprogram exist? s Nearly 1 -in-3 SLC residents may be considered food insecure. More than 40% are not able to access the types of food they prefer to eat, especially healthy foods, culturally relevant foods, or medically needed foods. Food insecurity is not spread evenly among Salt Lake City residents or neighborhoods. Grocery prices have risen an average of 30% since 2019. Other food system challenges like avian flu and safety recalls have created food shortages. Salt Lake City provides access to resources and opportunities that support everyone in overcoming barriers to their success so that our community today, and generations tomorrow, can thrive. ' .� ism�arw� - lot— IW �ft AP n r V 40 VAKF Q � SALT LAKE CITY 784' v 1 • r�Program Purpose To increase access to healthy, affordable, ' ♦ 1 �� culturally relevant food and to build an inclusive community around f • - 3• healthy food choices so individuals living 4;a In Salt Lake City have many opportunities to shape, participate in, and enjoy a 1 • sustainable, accessible, and resilient local food environment oil 1. SALT LAKE CITY 784' SAC Food Microgrant Program Overview v, ^C SALT LAKE CITY 784' Program Goals 1 . Foster resilient, diverse, and inclusive healthy neighborhood hborhood food �► , environments. 2. Support multiple pathways for traditionally marginalized individuals and neighborhoods to consistently access and grow fresh, affordable, healthy, and culturally relevant food. 3. Increase the availability and 0 � accessibility of food information and resources. ' �' fi Program Basics ria � i • About $50,000 to distribute L • Supported through General Fund with additional funding through the Okta-Solar Stewards REC Community Program • Grant categories: • Home Food Production Grant ($250) • Community Grant (up to $5,000) • Eligibility • Salt Lake City boundaries • No political, media, government groups It Key Funding Categories 1. Growing Food — expand opportunities & access to grow food locally •..-- 2. Inclusive Outreach — support accessible i'.s� information about food resources 3. Dignified Food Access — improve ways to access healthy food that wry, ff �. _. respect individual agency & choice 4. Neighborhood Healthy Food :: ��= T -, - t : Environments — support access tof : 7 17 healthy, fresh foods near where peopleMir live, work, & learn . Support for Impacted Groups This program aims to support projects led by and serving those who identify as members of groups that have been most negatively impacted by the food system. Identifying with one or more of these groups is not required to receive funding. • Black, Indigenous, and People of Color • Veterans • Historically marginalized or under- • Adults 65+ years resourced people and neighborhoods • Families with children under 18 years • People and households living in • Single parent households with children poverty or with low- or moderate- • Nontraditional students incomes • New Americans • Unsheltered or informally • Formerly incarcerated people housed people • Groups for whom other funding opportunit • LGBTQIA2S+ individuals ies are or historically have been limited • People with disabilities Impact of Microgrant Program "[The microgrant] allowed me to have fresh produce without having to worry about whether these nutrient-rich items fit my weekly grocery budget. I was able to have fresh and flavorful meals with my family more often than I would've been able to do without the grant." "...I've been able to put out produce for neighbors and unhoused passersby every day. People pick what they want, and I love that I'm able to give a little back to our amazing neighborhood. We have lots of elders on our block and they don't get a lot of fresh produce. I think the produce you've helped me grow is partially responsible for how safe and welcome I feel at home." Scor'i* ng Process T• - . � 7& , v Y d - 1 Q —4 vi ^C SALT LAKE CITY 784' Challenging O Power over & gatekeeping traditional grant O Worship of the written word processes to promote O Only one right way accessibility Where issues surface O Individualism & paternalism in grantmaking & how we can address them O Perfectionism Power over & gatekeeping Shared decision making and centering community leaders Worship of the written word Scoring based on content and project impact rather than writing skills Only one right way Looking for creativity & diverse problem-solving strategies Individualism & paternalism L Trust-based funding mindset Perfectionism E> Learning approach & flexibility Steps to Scoring & Recommending Home Food Production Process 1 . Receive a selection of applications 2. Review & score: recommended or not 3. Follow up discussion for any concerns or questions at next meeting Proposed Award Selection 1 . 100 grants reserved for HFP category 2. Selection can be further based on • Location �` • Income • Past funding 3. Send out award notifications & payments R- y � Steps to Scoring & Recommending - � a4.lp Community - Process 1 . Receive all grant applications 2. Review & score applications - 3. Follow up discussion for questions, >� concerns, & scoring discrepancies Proposed Award Selection 1 . Total scores per category & overall 2. Determine category weights then math 3. Use score rankings &/or prioritization criteria (location, budget size, past funding) to recommend awarded ' ° organizations & determine funding levelsyA' Scor'ilng - ti. ..-. '-- -.. .:API _ - - - - _ _ _ _ _ +ry• __ I = t7 T• - v �'— Yd - lotQ v� ^C SALT LAKE CITY 784' O 146 - Home Food Production $36,500 requested Applicants 37 - Community O $ 167,315.18 Overview O $203,815. 18 - Total Request Community A licants Accumold Distribution Green Farms Herrera Food Movement for Community Nutrition Albert's Produce IRC's New Roots Program Allred Greens Family Farm Jayhawks Blue Sky Institute Mazzella Community Garden of Fletcher Court Chef Mikey Mother & Bean Community Health Centers, Inc. New Neighborhood Food Movement Craft Lake City New Seed Farmers Dorcas Tando Kafuti (Farmer) Rose Park Bee Club East Central Community Council Outreach Garden Save the Lake Farm Edison Elementary Solstice Malt Evelyn's Prime Poultry Somali Community Self-Management Agency Food Not Bombs SLC StrEATS Frog Bench Farms The Center Contemplative Future Craft Farm Collective U of U Center for Community Nutrition: Food, Movement, and You Garden Crew's Braided Roots Soil Share Program U of U Farmers Market Good Garden Friends Utah Animal Rights Coalition Green SLC Utah Pacific Islander Health Coalition Grow the Village Wasteless Solutions Hartland Community 4 Youth & Families Next Steps Actions & Timeline • This week: • Eligibility & duplicate review : T • Confirm training/orientation Notify about potential conflicts of interest • Receive HFP applications • March 16 (eod) — Review & score p ��` ___ T� r � �, HFP applications -w -- - -- - _ • March 17 — Meet to review and . ,�- approve HFP awardees; receive CG --- - applications _It -Y Next Steps Actions & Timeline • March 30 - Review & score ` CG applications _ • March 31 - Meet to discuss _. CG applications & scores • April 7 — Meet to continue discussions Fr -- r r ri ri r, rr"r on CG applications & scores �. • April 14 — Meet to finalize 4 F funding recommendations ; --- �- JJ 1 1 AKF Q � 1841 Q t • ue ion