- To increase knowledge of nutrition and where food comes from in 80% of participants annually, as measured by surveys of all program participants. 500 or more participants.
- To increase access to fresh, locally grown, chemical-free produce in East Oakland by growing and distributing at least 3,500 lbs. of produce to participants annually.
- To increase knowledge of environmental issues in 80% of participants annually.
- To improve participants’ preparedness for employment in the green job sector by training at least 6-12 youth interns and 5 adult interns in green jobs skills annually.
- To improve Oakland’s parks and restore native habitat.
- To increase East Oakland’s youth participation in policy making by having at least 5 youth represent their community’s needs and goals in local decision-making bodies, as measured by youth representative participation.
- To increase interest in learning about healthy eating and disease prevention.
- We stand for Food Justice, “communities exercising their right to grow, sell and eat healthy food. Healthy food is fresh, nutritious, affordable, culturally-appropriate and grown locally with consideration and deep care for the well-being of the land, workers and animals, critters and all creatures.
- We value our connections our ancestors, youth and adults and elders.
- We believe that people practicing Food Justice leads to a strong local food system, self-reliant communities and a healthy environment.”
- We value fostering relationships, creating community space, working in partnership and side-by-side with residents, institutions, businesses and the broader community who seek self-determined access to healthy foods.
- We value the responsibility of supporting youth leadership, who will foster the growth a community-based, equitable food system, centered on local whole food choices that best combat preventable diseases such as diabetes, cancer, and heart disease.
- We value our role as mentors, community helpers and movement builders who seek to support and nurture change at the community level. We aim to connect our community to experiences in which participants learn about how to turn whole foods (herbs, vegetables, spices, and flowers that have not been exposed to any pesticides or other harmful treatments) into consumable, value-added products so that they may be an integral part of their local food system.