Philanthropic servies intended to support you!
Sprouting up in a community near you!
SPROUT is a three-tiered program and community-driven project designed to address food insecurity, education on healthy food, and job scarcity in Homestead and Florida City. Before the pandemic, minority individuals were found more likely to face food insecurity than their white non-Hispanic counterparts.
The systemic inequities that face communities of color during normal circumstances are even more pronounced during crisis times. As a solution, SPROUT is providing resources and developing programs to assist businesses and residents within these communities with a proactive three-phase approach.
The first phase of the program begins with addressing the immediate need for food. The initial four SPROUT Community Fridges will be strategically placed at two local businesses in Homestead and Florida City. The refrigerators will be fully stocked with food and other non-perishable items for those in need at no cost and available based upon hours that are conducive to the host site. Community members will be able to remove and leave what they can.
COMBATING FOOD INSECURITY HEAD-ON
The second phase of SPROUT has a long-term focus through community gardening. SPROUT Gardens will focus on organic and hydroponic gardening as alternatives to traditional gardening methods. It will provide a simple installation and effortless ability to grow food through a lightweight system compared to using soil and bring unlikely sets of neighbors together to cultivate the garden. In the spirit of mutual aid, the gardens will also provide fresh fruits and vegetables to the SPROUT Fridges and an opportunity to train farm workers on new technology-driven ways to grow food.
LONG-TERM BENEFITS OF COMMUNITY GARDENING
The third phase of SPROUT is the Restaurant Management & Culinary Arts Program (RMCA). The RMCA Program will provide education and training in the restaurant and culinary arts industries to residents and children interested in the field. The multi-year training program will begin with virtual programming on food science. It will then grow into farming practices with hands-on experiences with indoor farming and cooking classes. The last phase of the program will introduce the field of hospitality, food, and restaurants, along with entrepreneurship. Each year participants will progress through the program learning and working in the restaurant and culinary arts industries. By the time participants complete the program, they will have the training and experience to qualify for higher-paying positions in their desired field.