Developing a Vibrant Regional Economy through Local Foods

Southeastern North Carolina (SENC) is one of the most ethnically diverse rural regions in the nation.  SENC has more Native Americans than any region east of the Mississippi River and is home to the Lumbee, the largest tribe in the Eastern US, and the Waccamaw- Siouan. In addition, there is a significant, poor, African American population comprising 24% of a 6-county population, of which 30% are in poverty; along with a fast-growing Latino population.  

Bladen, Columbus and Robeson counties are considered counties of persistent poverty by the USDA, with poverty rates well over 20% since 1970. According to 2007 Census data, Robeson County is the third poorest county in the nation among counties with populations between 65,000 and 250,000; over 33% of the county lives in poverty.

There is extensive farming in the rural counties but farming continues to serve the export economy rather than local food needs. With rising poverty and the massive loss of manufacturing and agricultural jobs, the entire rural economy of Southeastern North Carolina is in need of reconstruction. We believe the establishment of a local and regional food system is a key component in developing vibrant and sustainable local and regional economies.

A Fully-Integrated Food System

The Southeastern North Carolina Food Systems Program is a fully integrated food system that brings together institutions, agencies, farmers, businesses, and consumers to support, coordinate, expand, and sustain the production and consumption of local foods, particularly by and among limited resource farmers. 

We have learned that to create a regional food system and the supply of local food necessary to support it requires these elements:

1.  An organized and effective system of institutional buying that provides profitable markets for the purchase of local foods;

2.  An organized and effective infrastructure to support local and regional food production, including public and private service providers, educational institutions, consumer groups both inside and outside the agriculture sector; and

3.  An organized and effective system of nonfinancial and financial support for farmers, particularly limited resource farmers, to enter or transition to local food production.

Bringing Everyone to the Table

We know that to create a sustainable, fully integrated food system we must be inclusive and bring everyone to the table (see Patricia Allen 2004 Together at the Table).  SENCFS focuses on supporting people’s livelihoods; ensuring environmental stewardship and sustainability; building community capacity; strengthening our local farmers; educating consumers; and ensuring workforce development of all green and food related jobs. 

Being inclusive, supportive and focused on reducing poverty and invigorating our regional economy has been the cornerstone of the Southeastern North Carolina Food Systems Program.