Perhaps the most-asked question about a healthier, more locally-based model of school food service is, “Is it financially viable?”  The answer is “yes”, but it takes planning, cooperation and a shift in perspective from cost minimization to economic sustainability.

The economy of sustainability has become a keen area of focus for Experience Food Project. Particularly in our work with schools we are interested in learning about the economic dynamics in creating systems change strategies. Our work with leading economists is defining a new direction in understanding both costs and cost benefits of a healthy and sustainable foodshed. 

Along with its partner EcoPraxis, a community-based research non-profit, EFP has undertaken an economic evaluation of the SJISD pilot project from a systems perspective to understand the economic incentives for all players to participate in transitioning to a healthy food service.  The economic analysis will provide a detailed picture of both the transition costs involved in reorganizing school meal service and the on-going system operational costs and benefits.  

Through these system-level metrics, we will be able to develop an understanding of how community self-reliance and capabilities development lead to economic sustainability.  Our work includes developing user-friendly materials for passing this understanding on to other communities.