Meeting our Needs:

Blue Ridge Area Food Bank

and the community food
system
Lauren Short
Ben Chrisinger

PLAC 555: Community Food Systems | April 22, 2008

 Our Project:
I. Investigation of
BRAFB system
Funding
Intake
Distribution
II. Inclusion of local
food in BRAFB system

brafb.org

The BRAFB System | Our Project

 Methods:
Research based on typical distribution to a
family of four once a month

These staple items included non-

perishables:
Grains: Cereal, pasta, rice
Vegetables/legumes: canned green beans,
dried pinto beans, canned tomatoes
Fruit: Canned apple sauce
Meat: Canned chicken, canned tuna
Prepared foods: Canned soup
Snacks: Granola bars, cookies, crackers,
popcorn

The BRAFB System | Methods

 Findings & Challenges:
Difficult to trace food to
source due to non-
disclosure policies

Saw importance of non-

perishable food as the
most convenient
solution for Food Bank brafb.org

The BRAFB System | Findings & Challenges

BRAFB System, State Scale

104

44

80
BRAFB System, Area Scale

1.20
0.90

Maps 0.30
BRAFB System, National Scale

Maps
 Ideas for Change:
I. Community Kitchen
Help circumvent regulations
while encouraging community
ownership of food security
II. Sourcing more locally radicalroots.com

Partnership with Market

Central can offer low-cost
goods directly to TJAFB or its
agency organizations

c-ville.com

The BRAFB System | Ideas for Change