Our stretch goal is 60,000 dollars. With the extra pledges we will be able to buy permits, catering equipment, and appropriate licenses to start operating a food truck. If we reach our stretch goal all backers will get exclusive photos of our truck as it is being designed, built, and wrapped.
We want to improve access to healthy, affordable, cooked foods in low-income neighborhoods. This year we are launching a food truck that will serve on-the-go meals made with ingredients sourced from local farms. The truck will target neighborhoods in the Greater Boston Area with limited access to high quality foods and with high rates of diabetes and obesity.
We are committed to hiring young adults in the communities we serve to help operate the truck and lead food education marketing campaigns.
Why Our Work Matters
Accessing healthy, affordable foods in low-income neighborhoods can be difficult. Years of economic disinvestment, followed by the unwillingness of supermarkets to locate in these areas, have made the availability of quality foods limited. Corner stores, fast food chains and pizza joints have become the most widely available food options. It’s therefore no surprise that obesity and diabetes disproportionately affect residents of low-income urban neighborhoods.
Our menu is inspired by Boston's ethnically and racially diverse neighborhoods. We offer a global menu made with ingredients sourced from local farms and businesses. Our food can be found on the streets of cities around the world. They include Mediterranean Kofta, Jamaican Jerk Barbecue Pork, Dal Curry Vegetables, Mexican Black Bean Salad, and Kale Caesar Salad. We will make all of our garnishes, sauces and dressings in house, using the freshest ingredients. We will also offer seasonal chopped salads made daily with fresh vegetables. We strive to source our meats locally when practical and feasible.
The Fresh Team
Meet the Co-Founders
Cassandria Campbell, a Roxbury native, became a food justice advocate while working at The Food Project, a nationally recognized model for youth development and sustainable agriculture. Upon graduating from Swarthmore College, she returned to the organization to be the Youth Development Coordinator in which she led a 60 youth summer program and coordinated a year-long leadership program. In 2011, she received a Masters degree in City Planning from MIT and continues to work in the field of community and economic development. Cassandria developed the idea for Fresh Food Generation because she wanted to find healthier food options without having to travel outside of her neighborhood.
Jackson Renshaw became passionate about food justice as a teenager while working with The Food Project. He pursued his degree in Ecological Agriculture at The University of Vermont to grow food and feed people. As he worked at farms and restaurants he began to realize that growing food is only rewarding when everyone can enjoy it. He decided to come up with a way to make distribution more equitable. When Cassandria approached him with the idea for Fresh Food Generation, he immediately agreed to co-found the company. Jackson currently works as a Truck Manager at Bon Me, the recipient of Boston's Best Food Truck (2013).
Chef Nadine Nelson, Green Queen of Cuisine, is the eco chef and social entrepreneur of Global Local Gourmet, a roving community supported kitchen specializing in teaching people how to cook with Soul (Seasonal, Organic, Unprocessed, and Local) food. She has lived and worked in Roxbury and understands the importance of providing people with nourishing food that reflects their culture. She has studied the culinary arts in Paris at the Ritz Escoffier, has a certificate in food styling from the New School, a certificate in fundraising and philanthropy from New York University, and a teaching degree from Tufts University. She brings a worldly perspective to seasonal food! Her daughter, Soleil, is known as the vegetable girl at school and encourages other kids to eat their vegetables too!
Where You Come In!
In order to bring our delicious, fresh, and worldly food to Boston, we need your help to put our first food truck on the road! Red Door Trucks, a truck builder in Boston, believes in our mission and is ready to help us design and build our truck at a discount. With your support we be able to get our truck on the road by the spring!!
This is what the numbers look like:
- A Truck - $20,000
- Diesel Generator - $6,000
- Convection Oven - $600
- Stainless Steel Wall - $900
- Sandwich Prep Station - $1,500
- Refrigeration - $1,300
- 3-Bay Sink - $400
- Stainless Steel Countertop - $4,000
- Shelving - $1,500
- Flat Top Grill - $700
- Pots and Pans - $1,020
- Kitchen Equipment (knives, thermometers, etc.) - $240
- Point of Sales system - $420
- Food Service Supplies (Utensils, Napkins, Cups, etc.) - $493
- Labor - $5,000
Your support will help us reach our goal!
Risks and challenges
We're confident that the success we've demonstrated through our taste testing and catering events will translate into a profitable food truck business. That said, we recognize that our commitment to sourcing most of our food locally and selling it at an affordable price comes with a set of challenges that require creative planning.
We have put together a hands-on advisory committee comprised of food truck owners, farm-to-plate restaurateurs and local farmers who have helped us develop a business model that meets our goals. We have created a menu that is versatile and allows us to cook seasonally. Beyond the menu, we have met with city officials to prepare for the food truck permitting and licensing process.
From Fresh Food Generation's inception, it has been our dream to create a food climate where everyone can eat well and affordably. We will apply the same determination in putting this food truck on the road. We are prepared to take on the challenges as they come. As setbacks arise, we will conquer them one by one and we thank you for your patience and support in this process.Learn about accountability on Kickstarter
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