Coastal Cities Resiliency

Developing High Performance Green Infrastructure To Sustain Coastal Cities

Alternative Futures for New Rochelle

Game Changers for Puerto Plata


Green and Sustainable Infrastructure


New York City Regional Foodshed Initiative

One part of a new national model, The New York City Regional Foodshed Initiative expands the preliminary analysis of the regional capacity to produce food and involves an in-depth examination of the local food production capacity of the New York City Metropolitan Region. The initiative incorporates localized land use, soil type, transportation infrastructure, and climatic conditions to assess production at several scales, as well as actual consumption data for New York City. Additionally, the Initiative allows for comparison of existing regional production and distribution with potential regional production and distribution to identify concrete possibilities for enhancing regional capacity.

The goals of the New York City Foodshed Analysis are to:
• Identify specific areas of vulnerability
• Identify opportunities for foodshed enhancement
• Quantify regional food production capacity and the region’s potential degree of self-sufficiency
• Develop rigorous, quantitative data sets that can be used to justify policy interventions to protect and enhance the foodshed.
• Increase access to affordable, healthful food in all NY neighborhoods.

The initiative will use GIS, other geospatial data, and existing sources of consumption data to analyze and quantify:
• Existing food production in the NYC region
• Potential production capacity and regional food needs that could be met within NYC region
• Comparison between existing and potential production
• Steps to narrow the gap between existing and potential production

Modeling Production, Processing and Distribution Infrastructure For A Resilient Regional Food System

Regionalizing The Food System for Public Health and Sustainability - NESAWG Conference



(Optimization Model) Project Funders:   Rockfeller Brothers Fund

Project Partner: Stone Barns Center for Food and Agriculture