Online Resource Database
Most resources in the ORD are available to CDFA members only. CDFA members should login with their CDFA Account at the top of the page to access the full set of resources. Non-members are encouraged to join CDFA today
to gain access to the entire database.
Local Food Action PlanMembers only Login
Traditionally, Development Finance and the Food System have not collaborated in any significant fashion. However, food systems can be brought into coordination with public finance in order to bring capital to the system as a whole. Brian Estabrook...
Expanding New Jersey’s SupermarketsMembers only Login
New Jersey Food Marketing Task Force provides this report containing recommendations of task force members on how state officials working with partners in the private sector can increase the availability of healthy affordable foods in communities...
Financing AquacultureMembers only Login
Aquaculture accounts for about half of the world's seafood. The sector will continue to grow exponentially because of the dwindling supply of wild fish and increasing demand in the developing world for animal protein. This paper focuses on...
Making Small Farms into Big BusinessMembers only Login
This Crossroads Resource Center report, written by Ken Meter and Megan Phillips Goldenberg, provides a plan for infrastructure investments to connect small farms in South Carolina to raise food for in-state markets.
An Overview: NYCEDC Culinary IncubatorsMembers only Login
Carly Chase with New York Economic Development Corporation (NYCEDC) presents on financing local food systems. Chase provides a background on NYCEDC, the NYCEDC incubators initiative, culinary incubators, and economic impact analysis of NYC...
Farm Viability and Development in MIMembers only Login
This is report 4 of 5 of the Michigan Good Food Work Group Report Series and was developed with leadership from the C.S. Mott Group for Sustainable Food Systems at Michigan State University, the Food Bank Council of Michigan and the Michigan Food...
Institutional Food Purchasing in MIMembers only Login
This is report 3 of 5 of the Michigan Good Food Work Group Report Series and was developed with leadership from the C.S. Mott Group for Sustainable Food Systems at Michigan State University, the Food Bank Council of Michigan and the Michigan Food...
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