The Community First Grant Program supports nonprofits focused on long-term fresh, healthy food access and nutrition education that are engaged with Team Members. This includes community gardens, mobile markets, healthy cooking classes and more.

To date, we have awarded 283 grants in 120 cities, investing $1,731,000 with the help from over 160 Team Members who both nominate the organizations and commit to volunteering with them during the grant year. Learn more.


 

 

High Desert Food and Farm Alliance: Cultivating Lifelong Healthy Habits Through Nutrition Education

Committed to improving equitable access to affordable, nutritious, locally grown and culturally appropriate food for Central Oregonians, High Desert Food and Farm Alliance’s mission supports a healthy and thriving food and farm network in Central Oregon through education, collaboration and inclusivity.
Check out our recent blog post to learn about how they are expanding fresh, healthy food access for the rapidly growing area of Central Oregon. Learn more.

Dr. Akua’s Favorite Things for Spring

Our Nutrition Program Director Dr. Akua Woolbright created and launched Let’s Talk Food to help support individuals and communities to take control of their health. This blog post features some of Dr. Akua’s favorite things for healthy eating habits. Check it out to see what you have in common and let us know your favorite things for spring on social media. Read more.


Healthy Food for All Podcast

Hear from Whole Cities Foundation community partners, Footprint Farms and Newark Science and Sustainability, to learn about healthy food access and find out what happens when everyone has a seat at the fresh, healthy food table.


Discover Recipes

Scroll through some of our favorite plant-based recipes inspired by seasonal veggies.
Antioxidant Salad

Serve your favorite healthy salad dressing on the side of this giant salad featuring colorful veggies with hearty beans and seeds.

Eggplant-Garbanzo Bean Dip

Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty puree. Serve with raw veggies or spread on whole grain crackers.

Cashew and Veggie Collard Rolls

These rolls use collard leaves as sturdy wrappers for rich cashew spread, brown rice, and raw veggies.

Lemon-Roasted Asparagus

Asparagus is an easy-to-make side dish, and this recipe adds a bright, lemon flavor.

Veggie Omelet Muffins

These omelet muffins are packed with veggies, making them a handy, healthy choice for breakfasts, lunches and snacks. This recipe is a good way to use up small amounts of vegetables you may have on hand.

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