Just 1% of locally grown produce finds its way to Memphis tables. To change this, Diane Terrell and Heather Jamerson founded the 275 Food Project, a nonprofit committed to shifting food spending to local producers.
To accomplish this, the organization is building a new food system by assisting local growers and even partnering to fund a storage warehouse. By helping young chefs develop, 275 is also fostering a new generation of farm-to-fork professionals. Programs are tailored to female and minority chefs.
The end goal? Increase the amount of locally sourced food from 1 to 20% within five years.