HomeMy WebLinkAbout05-08-24 SB Agenda and Packet MaterialsA. Call to Order - 6:00 PM
B. Disclosures
C. Changes to the Agenda
D. Approval of Minutes
D.1 Approve the April 10, 2024 Sustainability Advisory Board Minutes (Chipouras)
E. Public Comments
THE SUSTAINABILITY BOARD OF BOZEMAN, MONTANA
SB AGENDA
Wednesday, May 8, 2024
General information about the Sustainability Board can be found in our Laserfiche repository.
If you are interested in commenting in writing on items on the agenda please send an email to
comments@bozeman.net or by visiting the Public Comment Page prior to 12:00pm on the day of the
meeting.
Public comments will also be accepted in-person and through Video Conference during the appropriate
agenda items.
As always, the meeting will be streamed through the Commission's video page and available in the
City on cable channel 190.
For more information please contact Jon Henderson, jon.henderson@bozeman.net
This meeting will be held both in-person and also using an online videoconferencing system. You
can join this meeting:
Via Video Conference:
Click the Register link, enter the required information, and click submit.
Click Join Now to enter the meeting.
Via Phone: This is for listening only if you cannot watch the stream, channel 190, or attend in-
person
United States Toll
+1 346 248 7799
Access code: 934 9305 9514
Approve the April 10, 2024 Sustainability Advisory Board Minutes.
This is the time to comment on any matter falling within the scope of the Sustainability Board.
There will also be time in conjunction with each agenda item for public comment relating to that
item but you may only speak once per topic. Please note, the Board cannot take action on any
item which does not appear on the agenda. All persons addressing the Board shall speak in a civil
and courteous manner and members of the audience shall be respectful of others. Please state
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F. Special Presentations
F.1 Water Conservation Program Update(Ahlstrom)
G. Action Items
G.1 Sustainability Advisory Board Resolution 2024-01, Recognizing Anne Ready and the Gallatin
Valley Earth Day Organization Volunteers(Meyer)
H. FYI/Discussion
H.1 Local Food System Preliminary Mapping Project Report (Chipouras)
I. Adjournment
your name and place of residence in an audible tone of voice for the record and limit your
comments to three minutes.
General public comments to the Board can be found on their Laserfiche repository page.
Sustainability Advisory Board Resolution 2024-01, Recognizing Anne Ready and the Gallatin Valley
Earth Day Organization Volunteers.
This board generally meets on the second Wednesday of the month 6:00 pm to 8:00 pm.
Citizen Advisory Board meetings are open to all members the public. If you have a disability that
requires assistance, please contact our Acting ADA Coordinator, Max Ziegler, at 406.582.2439 (TDD
406.582.2301).
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Memorandum
REPORT TO:Sustainability Board
FROM:Ali Chipouras, Sustainability Program Specialist
Natalie Meyer, Sustainability Program Manager
Jon Henderson, Strategic Services Director
SUBJECT:Approve the April 10, 2024 Sustainability Advisory Board Minutes
MEETING DATE:May 8, 2024
AGENDA ITEM TYPE:Minutes
RECOMMENDATION:Approve the April 10, 2024 Sustainability Advisory Board Minutes.
STRATEGIC PLAN:1.2 Community Engagement: Broaden and deepen engagement of the
community in city government, innovating methods for inviting input from
the community and stakeholders.
BACKGROUND:In accordance with Commission Resolution 5323 and the City of Bozeman's
Citizen Advisory Board Manual, all Boards must have minutes taken and
approved. Prepared minutes will be provided for approval by the board at
the next scheduled meeting. Staff will make any corrections identified to the
minutes before submitting them to the City Clerk's Office.
UNRESOLVED ISSUES:None.
ALTERNATIVES:As suggested by the Board.
FISCAL EFFECTS:None.
Attachments:
04-10-2024 Sustainability Advisory Board Minutes.pdf
Report compiled on: May 3, 2024
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Sustainability Advisory Board Meeting Minutes, 4/10/24
Page 1 of 3
THE SUSTAINABILITY ADVISORY BOARD OF BOZEMAN, MONTANA
MINUTES
4/10/2024
General information about the Sustainability Board can be found in our Laserfiche repository.
A) 01:10:54 Call to Order - 6:00 PM Present: Emma Bode, Kristin Blackler, Terry Cunningham, Nathan Gracey, Brooke Lahneman, Kalani
Goodhard
Absent: Rebecca Kurnick
Excused: None
B) 01:13:06 Disclosures
• There were no disclosures.
C) 01:12:58 Changes to the Agenda
• There were no changes to the agenda.
D) Public Service Announcements
E) Approval of Minutes
E.1 01:13:27 Approve the March 21, 2024 Sustainability Advisory Board Minutes.
03-21-2024 Sustainability Advisory Board Minutes.pdf
01:13:58 Motion to approve Approve the March 21, 2024 Sustainability Advisory Board Minutes.
Emma Bode: Motion
Nathan Gracey: 2nd
01:14:08 Vote on the Motion to approve Approve the March 21, 2024 Sustainability Advisory Board
Minutes. The Motion carried 5 - 0.
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Sustainability Advisory Board Meeting Minutes, 4/10/24
Page 2 of 3
Approve:
Emma Bode
Kristin Blackler
Nathan Gracey
Brooke Lahneman
Kalani Goodhard
Disapprove:
None
F) Consent Items
G) 01:15:50 Public Comments
H) 01:26:10 Special Presentations
I) Action Items
I.1 01:26:18 2024 - 2025 Work Plan Approval
Sustainability Advisory Board Work Plan 2024-2025.pdf
• The board discussed the 2024-2025 Sustainability Advisory Board Work Plan and voted to
approve the plan.
02:08:23 Motion to approve 2024 - 2025 Work Plan Approval
Kristin Blackler: Motion
Nathan Gracey: 2nd 02:08:44 Vote on the Motion to approve 2024 - 2025 Work Plan Approval The Motion carried 5 - 0.
Approve:
Kristin Blackler
Nathan Gracey
Brooke Lahneman
Emma Bode
Kalani Goodhard
Disapprove:
None
J) 01:14:20 FYI/Discussion
J.1 02:08:51 Local Food System Preliminary Mapping Project
Report Outline (DRAFT)_04-04-2024.pdf
Takeaways-Recommendations (DRAFT)_04-04-2024.pdf
K) 02:50:46 Adjournment
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Sustainability Advisory Board Meeting Minutes, 4/10/24
Page 3 of 3
This board generally meets on the second Wednesday of the month 6:00 pm to 8:00 pm.
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Memorandum
REPORT TO:Sustainability Board
FROM:Natalie Meyer, Sustainability Program Manager
Jon Henderson, Strategic Services Director
SUBJECT:Water Conservation Program Update
MEETING DATE:May 8, 2024
AGENDA ITEM TYPE:Plan/Report/Study
RECOMMENDATION:Water Conservation Program Update.
STRATEGIC PLAN:6.1 Clean Water Supplies: Ensure adequate supplies of clean water for today
and tomorrow.
BACKGROUND:On January 10, 2024, City of Bozeman Water Conservation Manager, Jessica
Ahlstrom presented an overview of the proposed Water Efficient Landscape
and Irrigation Performance Design Standards Manual to the Sustainability
Advisory Board. On April 23, 2024, Ordinance 2155 to Revise Chapters 38
and 40 of the Bozeman Municipal Code to include required Water Efficient
Landscape and Irrigation Performance and Design Standards was adopted by
the Bozeman City Commission.
Water Conservation Manager, Jessica Ahlstrom, will provide an update to
the Sustainability Advisory Board on the City of Bozeman's Water
Conservation Division program and implementation of the Water Efficient
and Irrigation Performance Design Standards. Following the presentation,
the Sustainability Board will have an opportunity to ask questions.
UNRESOLVED ISSUES:None.
ALTERNATIVES:As suggested by the Sustainability Board.
FISCAL EFFECTS:None.
Report compiled on: May 3, 2024
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Memorandum
REPORT TO:Sustainability Board
FROM:Ali Chipouras, Sustainability Program Specialist
Natalie Meyer, Sustainability Program Manager
Jon Henderson, Strategic Services Director
SUBJECT:Sustainability Advisory Board Resolution 2024-01, Recognizing Anne Ready
and the Gallatin Valley Earth Day Organization Volunteers
MEETING DATE:May 8, 2024
AGENDA ITEM TYPE:Resolution
RECOMMENDATION:Sustainability Advisory Board Resolution 2024-01, Recognizing Anne Ready
and the Gallatin Valley Earth Day Organization Volunteers.
STRATEGIC PLAN:1.1 Outreach: Continue to strengthen and innovate in how we deliver
information to the community and our partners.
BACKGROUND:The Gallatin Valley Earth Day Festival was held on April 20, 2024. This
successful community event provided an opportunity for gathering,
connecting, and learning on a variety of sustainability and resiliency topics.
Members of the Sustainability Advisory Board expressed interest in formally
recognizing Anne Ready and the Gallatin Valley Earth Day organization
volunteers for advancing sustainability in the Bozeman community.
UNRESOLVED ISSUES:None.
ALTERNATIVES:As recommended by the Board.
FISCAL EFFECTS:None.
Attachments:
Sustainability Board Resolution 2024-01 Gallatin Valley Earth
Day.pdf
Report compiled on: May 3, 2024
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Resolution 2024-01 Recognizing Anne Ready and the Gallatin Valley Earth Day Organization
Volunteers
Page 1 of 1
Sustainability Citizen Advisory Board
RESOLUTION 2024-01
A RESOLUTION OF THE SUSTAINABILITY ADVISORY BOARD OF THE CITY OF BOZEMAN,
MONTANA, RECOGNIZING ANNE READY AND THE GALLATIN VALLEY EARTH DAY
ORGANIZATION VOLUNTEERS FOR THEIR EFFORTS IN ORGANIZING EARTH DAY EVENTS FOR
THE COMMUNITY
.
WHEREAS, the City of Bozeman has granted the Sustainability Advisory Board authority
to recognize Anne Ready and the Gallatin Valley Earth Day organization volunteers through
Resolution 5327; and,
WHEREAS, Anne Ready and the Gallatin Valley Earth Day organization volunteers have
demonstrated dedication to the community and the Bozeman Climate Plan in organizing Earth Day
events for the Bozeman community; and,
WHEREAS, their efforts have led to significant growth in Earth Day programming and event
attendance, with over 1,600 attending the 2024 Gallatin Valley Earth Day Festival, reflecting an increase
in engagement and community outreach over recent years; and
NOW THEREFORE, BE IT RESOLVED that the Sustainability Advisory Board expresses its
sincere appreciation and gratitude to Anne Ready and the Gallatin Valley Earth Day organization
volunteers.
Passed and adopted by the Sustainability Advisory Board of the City of Bozeman, Montana, at a
session held on the 8th day of May 2024.
______________________________________
Emma Bode, Chair
Sustainability Advisory Board
ATTEST:
___________________________
Jon Henderson, Strategic Services Director
City of Bozeman
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Memorandum
REPORT TO:Sustainability Board
FROM:Ali Chipouras, Sustainability Program Specialist
Natalie Meyer, Sustainability Program Manager
Jon Henderson, Strategic Services Director
SUBJECT:Local Food System Preliminary Mapping Project Report
MEETING DATE:May 8, 2024
AGENDA ITEM TYPE:Plan/Report/Study
RECOMMENDATION:Local Food System Preliminary Mapping Project Report
STRATEGIC PLAN:1.2 Community Engagement: Broaden and deepen engagement of the
community in city government, innovating methods for inviting input from
the community and stakeholders.
BACKGROUND:Solution N. of the Bozeman Climate Plan highlights the critical importance of
a robust local food system to reduce emissions while supporting a more
equitable and resilient community. On November 9, 2022 and March 8,
2023, the Sustainability Citizen Advisory Board discussed strategies to more
fully understand the local food landscape and effectively implement Solution
N. The Sustainability Citizen Advisory Board and city staff identified the Local
Food System Preliminary Mapping Project as the first step. City staff
developed a scope of work for the project and identified three guiding goals:
Learn About the Local Food Landscape: Deepen the City of Bozeman’s
understanding of the current food system landscape and how City
activities intersect. Identify gaps, opportunities, and potential barriers
to food production, processing, distribution, access, and waste
recovery.
Cultivate Partnerships: Build relationships and identify potential
partnerships or collaborations with diverse constituents across the
local food system.
Identify Opportunities: Distill practitioner insights into
recommendations for potential next steps that the City could pursue,
establishing a basis for future projects and actions.
In July 2023, the City hired consultants Kate Burnaby Wright and Maclaren
Latta to guide the Local Food System Preliminary Mapping Project. An
external Steering Committee was established to guide this initiative. This
committee represents multiple facets of our local food system including
larger-scale conventional farmers, small organic farmers, ranchers, meat
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processors, business development support, food system specialists,
nutritionists, and more.
The core of the Local Food System Preliminary Mapping Project is a series of
interviews with constituents representing many different facets of our local
food system. In September 2023, a collaborative project kick-off workshop
involving the project team, external Steering Committee members, and city
staff from various departments was held to identify focus areas for the
interviews. Six core topics were identified:
Food Access
Resilience in the Face of Disruption
Community Wellness, Education, and Culture
Production
Food Pathways
Ecological Sustainability
Through the interview process over 80 individuals provided input through
group discussions and one-on-one interviews. These individuals represented
various facets of the local food system, including farmers, ranchers, food
processors, distributors, composters, community organizations,
entrepreneurs, and more. Their diverse perspectives provided invaluable
insights into the assets, challenges, and opportunities within Bozeman's food
landscape. In analyzing the input gathered from these interviews, several key
themes emerged:
1. Leadership
2. Land Access + Collaboration
3. Awareness + Outreach
4. Housing + Resilience
5. Infrastructure + Sector Development
On March 21, 2024, the Project Team presented an overview and summary
of preliminary findings and recommendations to the Sustainability Board.
The Board asked clarifying questions and provided comments. Since this
Work Session, the Project Team distilled the key takeaways and developed a
list of opportunities for supporting a robust local food system. Within the
opportunities, there are next steps identified as actions the City of Bozeman
could take to further this work. The Project Team presented the draft
summary of findings to the Steering Committee and project participants
during in-person and remote meetings
Ali Chipouras, City of Bozeman Sustainability Specialist, and the project
consultant team, Kate Burnaby Wright and Maclaren Latta, will provide an
overview of the project process, key takeaways from the engagement
process, and the opportunities and next steps that the Project Team
identified. The Sustainability Citizen Advisory Board will be invited to provide
input to staff on the draft Local Food System Preliminary Mapping Project
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report and the next steps.
UNRESOLVED ISSUES:None.
ALTERNATIVES:As suggested by the Sustainability Advisory Board.
FISCAL EFFECTS:None.
Attachments:
Local Food Systems Preliminary Mapping
Project_Report_DRAFT.pdf
Local Food System Preliminary Mapping
Project_Appendix_DRAFT.pdf
Report compiled on: May 3, 2024
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Local Food System Preliminary Mapping Project
Draft 5/3/2024
Table of Contents
I. Execu�ve Summary ............................................................................................................................................1
II. Acknowledgments ..............................................................................................................................................3
III. Key Terms ............................................................................................................................................................6
IV. Project Approach ................................................................................................................................................9
V. Key Takeaways ................................................................................................................................................. 15
VI. Opportuni�es .................................................................................................................................................. 18
VII. Next Steps ........................................................................................................................................................ 24
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I. Executive Summary
Surrounded by mountains at the headwaters of the Missouri River,
Galla�n Valley has long been known for its abundance of wild foods, rich
soils, and agricultural heritage. Today, Bozeman is a rapidly growing city
within a dynamic local and regional food system, where an extensive
network of individuals, businesses, non-profit organiza�ons, ins�tu�ons,
and agencies have built the founda�on for a robust local food system.
The Local Food System Preliminary Mapping Project is rooted in the
Bozeman Climate Plan, adopted by the City of Bozeman in 2020. Within
the Climate Plan Solu�on N, Cul�vate a Robust Local Food System, calls for
a resilient, sustainable, and equitable food system capable of adap�ng to
challenges such as climate variability, disrup�ons in food supply, and
economic changes, while ensuring environmental and community health.
Understanding Our Role in the Food System
The food system encompasses a range of interconnected components that facilitate the flow of food from
produc�on to consump�on, spanning from local to global levels. Its func�on is shaped by natural elements such
as climate and soil quality, alongside societal elements such as economic policies, cultural prac�ces, and
community structures. These elements influence the system at various levels. Food systems, at all levels,
func�on through complex networks of interac�ons and dependencies. One thing is certain: everyone is impacted
by the food system in one way or another.
The vital role of local food systems in enhancing community resilience, local economic stability, environmental
sustainability, and overall community wellness has become increasingly apparent. The Local Food System
Preliminary Mapping Project focuses on the local food system within Galla�n Valley. The project took a broad
approach to gain a comprehensive understanding of the local food system including various produc�on methods,
from small-scale organic farming to conven�onal agriculture. The project sought to understand mul�ple food
pathways, resources, and societal and environmental influencers that contribute to the func�oning of the local
food system.
By gaining deeper insights into the local food landscape of Galla�n Valley, the City of Bozeman aims to
understand its role within the system.
A Changing Landscape
In the past 20 years, the popula�on of Galla�n County has increased 71%. Between 1970-2018, 95,680 acres of
land were converted to housing.1 This rapid growth and development, combined with factors like climate
change, disrup�ons experienced through the COVID-19 pandemic, and increasing costs, has created significant
challenges for local farmers, food system entrepreneurs, and community members. This growth has also
reinforced the cri�cal importance of protec�ng water resources, increasing community food security, and
building the rela�onships and collabora�ons that will enhance community resiliency.
1 Galla�n Valley Sensi�ve Lands Protec�on Plan, Dec 2023. Page 17.
Figure 1: Photo by Project Participant Josh Chance, Chance Farms
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Taking Action
The approach to the Local Food System Preliminary Mapping Project was designed to deepen the City’s
understanding of the local food landscape through an engagement process that fostered rela�onships, iden�fied
poten�al partnerships, and recommended specific next steps for the City to pursue.
Between September 2023 and April 2024, over 80 people par�cipated in group discussions or one-on-one
interviews, surveys, and/or follow-up clarifica�ons and fact-checking. Insights gathered were compiled, analyzed,
and dis�lled into Key Takeaways and Opportuni�es, organized by theme:
• Leadership
• Land Access + Collabora�on
• Awareness + Outreach
• Housing + Resilience
• Infrastructure + Sector Development
The overarching message from the process was that while this valley has many assets, there are significant
challenges, and food system prac��oners are encouraging the City of Bozeman to step up as a community leader.
There are valuable, tangible opportuni�es for the City to champion local food policies, leverage resources, and
integrate a commitment to local food systems and community food security into City ini�a�ves and community
planning. As one project par�cipant shared,
“The City should very much embrace the opportunity to be a pioneer of
local food system development in Montana.”
- Project Participant
The City of Bozeman looks forward to working collabora�vely with partners to ini�ate Next Steps and to
priori�ze addi�onal Opportuni�es for ac�on.
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II. Acknowledgments
The Local Food System Preliminary Mapping Project would not have been possible without the community
members who dedicated their �me, knowledge, and exper�se to help deepen the City’s understanding of our
local food landscape in this area. Represen�ng mul�ple facets of the food system, each par�cipant brought a
unique perspec�ve and a wealth of experience working within, suppor�ng, and studying food systems. Sincere
apprecia�on is extended to each par�cipant for their invaluable contribu�ons.
Project Team
• Ali Chipouras – City of Bozeman Sustainability Specialist
• Natalie Meyer – City of Bozeman Program Manager
• Kate Burnaby Wright – Consultant
• Maclaren Lata – Lata Consultants, Consultant
External Steering Committee
• Chris�na Angell – Root Cellar Foods, Owner
• Jake Feddes – Feddes Family Meats/Amsterdam Meat Shop, Owner
• Laurie Litle Dog – Lived Expert; Bozeman Health Family Birth Center; MSU Student
• Mary Stein – Montana State University (MSU) Sustainable Food Systems and Bioenergy Systems,
Program Leader (re�red); Buffalo Na�ons Food System Ini�a�ve, Program Manager
• Mat Rothschiller – Galla�n Valley Botanical/Rocky Creek Farm, Co-Owner/Farmer
• Ma�e Griswold – Food and Nutri�on Security Independent Consultant
• Melissa & Travis Stuber – Galla�n Grown Farms, Co-Owners/Farmers
• Rachelle Sartori – MSU Extension Nutri�on Educa�on Program Director
• Sam Blomquist – Prospera Business Network, Food & Agriculture Program Director
City of Bozeman
• Addi Jadin – Parks & Recreation
• Alex Nordquest – Forestry
• Anna Mack – Water Conservation
• Brian Heaston – Engineering
• Brit Fontenot – Economic Development
• Chris Saunders – Community Development
• Dani Hess – Communication and Engagement
• Jesse DiTommaso – Economic Development
• Jesse Philips – Parks & Recreation
• Jessica Ahlstrom – Water Conservation
• Nakeisha Lyon – Planning
• Sarah Rosenberg – Planning
• Takami Clark – Communica�on and
Engagement
Sustainability Advisory Board
• Brooke Lahneman
• Douglas Fischer
• Emma Bode
• Isabel Shaida
• Kalani Goodhard
• Kris�n Blackler
• Lumay Wang Murphy
• Nathan Gracey
• Rebecca Kurnick
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Project Participants
Each individual and organization listed below has engaged with the Local Food System Preliminary Mapping
Project through various interactions, including group discussions, one-on-one interviews, online surveys, and
direct correspondence. Their insights have been instrumental in shaping the direction and outcomes of this
project. It is important to note that this list is not exhaustive; there are additional contributors who have
provided input, and many others whose work in the local food system have contributed to this report.
• Adam Paccione - Red Tractor Pizza, Owner
• Ali Moxley - A.Moxley Consul�ng
• Ali Thornton - Galla�n Valley Farm to School
• Alyssa Freese
• Aysha Carter - Roots Nature School, Owner
• Becky Weed - Thirteen Mile Farm, Rancher &
Owner; Galla�n County Catlewomen
• Ben Dueling - SporeA�c, Owner
• Ben Frentsos - Greater Galla�n United Way
• Bill Stoddart - 45North Partners, Business
Consultant
• Brendan Weiner - Galla�n Valley Land Trust
• Britany Selvig - Bozeman School District
(BSD7)
• Bruce Maxwell - MSU Agroecology
Researcher
• Natural Resources Conserva�on Service
(NRCS)
• Claire Luby - MSU Assistant Professor
• Claudia Krevat - Claudia's Mesa, Private Chef
and Food Advocate
• Dr. Alison Brennan - MSU Department of
Human Development and Community Health
Assistant Professor and Extension Mental
Health Specialist
• Dr. Brianna Routh
• Dr. Colete Kirchhoff - WWAMI Farm to
Clinician Course
• Dr. Dilpreet Bajwa - MSU Professor,
Department Head Mechanical & Industrial
Engineering
• Emily S�fler Wolfe - Facilitator & Coach,
Former Journalist
• Erik Nelson - Nest Partners
• Erik Walnum - Unwaffle, Owner; Private Chef
• Esther Smith - Health in Mo�on Physical
Therapist and Wellness
• Clearwater Credit Union
• Peter Brown - Arthur M. Blank Family
Founda�on
• Galla�n College Culinary Arts Program
• Heather McDonnell Babineau-Z - Whole and
Nourished, Owner
• India Maxwell
• Jacob Zimmerer - Buffalo Na�ons Food
Systems Ini�a�ve
• Jason & Yvonne Kimm - Kimm Seed Potatoes
& Kimm Organic Potatoes
• Jennifer Boyer - Galla�n County
Commissioner, Farmer
• Jeremy Nadison - Rhythm Project, Finance
• Jill Holder - HRDC, Galla�n Valley Food Bank,
Food and Nutri�on Director
• Jonquil Nelson - Sage Gardeners, Founder &
Execu�ve Director
• Josh Chance - Chance Farm, Owner & Farm
Manager
• Kara Landolfi - MSU Culinary Services, Supply
Chain Manager
• Kareen Erbe - Broken Ground, Owner &
Design Consultant
• Karin & Mat Broughton - Organic Vegetable
Farmer
• Karl Johnson - YES Compost, Owner
• Kathleen Williams - USDA Rural
Development, Montana State Director
• Kirsten Pfannmuller - Bozeman School
District (BSD7)
• Kris Nichols - American Red Cross
• Mac Burgess - Townes Harvest Garden;
Associate Professor Plant Sciences and Plant
Pathology
• Meara Cassidy – Kokoro Flowers
• MSU Sustainable Bioenergy and Food
System Capstone Course Students
• Michal DeChellis - AERO, Program Manager
• Pat Weaver - Community Food Co-op
• Serena Rundberg - Inspired Madness (Feed
Cafe, Steep Mountain Tea), Owner
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• Rachael Hicks - Three Hearts Farm
• Randy Lindberg - Quality Foods Distribu�ng
• Roland Ebel - MSU, Assistant Research
Professor
• Ryan Green & Adrienne Huckabone - Happy
Trash Can Curbside Compos�ng
• Sarah Friedrich - Career Transi�ons, Galla�n
Valley Farmers' Market Manager
• Susan Duncan - Small Scale Ag Entrepreneur,
Local Grass Fed Beef; Associa�on of Galla�n
Agricultural Irrigators, Board Member
• Tammy Howard - Na�onal Center for
Appropriate Technology, Agriculture Specialist
• Wyat Nelson - Montana Local Food
Distribu�on LLC, Owner
“We need something akin to a common vision of what we want in our food
system. That won’t emerge from one person or one institution, and neither
government nor the private sector will succeed alone.”
- Project Participant
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III. Key Terms
Many words and phrases have various meanings and can be interpreted differently, depending on the context.
The definitions provided below are intended to clarify how key terms are used in this report.
Agriculture + Urban Agriculture
Agriculture: The cul�va�on or �lling of soil or use of other growing medium for the purpose of producing
vegeta�ve materials for sale or for use in a commercial opera�on and/or the raising or tending of animals for
commercial sale or use. Agriculture does not include gardening for personal use, keeping of house pets or
animals, service animals as defined by the Americans with Disabili�es Act, or landscaping for aesthe�c
purposes.2
Urban Agriculture: The cul�va�on, processing and distribu�on of agricultural products in urban and
suburban areas.3 Urban agriculture refers to prac�ces such as: micro-farms, community gardens, ver�cal and
roo�op gardens, food forests, ancestral gardens, edible landscaping, na�ve habitat for foraging, apiculture,
backyard poultry, and other intensive small-scale produc�on prac�ces.
Urban Farm: A facility where food crops or nonfood, ornamental crops such as flowers are cul�vated,
processed, and distributed. Urban farming is generally prac�ced for profit or food-producing ac�vi�es.4
Urban Farming System: Glass-enclosed framed structure used for the produc�on of fruits, vegetables,
flowers, and any other plants that require special condi�ons of temperature. Examples: greenhouse,
planthouse.5
Agritourism: Agritourism is where agriculture and tourism intersect, as farms, ranches and produc�on facili�es
invite the public onto their property to get a taste of the country and enjoy great agricultural products at the
peak of perfec�on.6 It is a way to diversify income, connect people to the land and a brand, and requires that
each farm, ranch, or facility has the capacity to manage another enterprise within the overall opera�on.
Ancestral Gardens: This term refers to land where Na�ve peoples grow ancestral foods and seeds, including
Indigenous teaching gardens, Indigenous-managed gardens or ‘landscaping’, and other plots. Buffalo Na�ons
Food Systems Ini�a�ve and Montana Indigenous Food Sovereignty Ini�a�ve manage several ancestral gardens in
the greater Bozeman area.
Asset: An asset in the context of this report refers to any resource, en�ty, or factor that significantly contributes
to the strength and resilience of local food systems. These can include natural resources, community
organiza�ons, individual contribu�ons, businesses, community values, infrastructural elements that support the
produc�on, distribu�on, and consump�on of local foods, and more.
Community Gardens: An area of land managed and maintained by a group of community members used to grow
and harvest food crops and/or nonfood, ornamental crops such as flowers, for personal or group use,
2 City of Bozeman Unified Development Code
3 USDA
4 City of Bozeman Unified Development Code Update Proposed Language
5 City of Bozeman Unified Development Code Update Proposed Language
6 htps://agr.mt.gov/Topics/A-D/Agritourism
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consump�on, dona�on or sale, or for educa�onal purposes.7 Community gardens may be private or public,
managed as individual plots or collec�vely as a whole.
Community Supported Agriculture (CSA): Community Supported Agriculture (CSA) is a model connec�ng
individuals and local farms in mutually suppor�ve rela�onship, allowing people to share in both the risks and the
rewards of farming. CSA members, or subscribers, purchase a share, which is commonly known as a membership
or subscrip�on. In return, they receive a share of produce and/or other farm products, most commonly on a
weekly basis. In addi�on to the foods received, CSA members have the opportunity to develop rela�onships with
the farm and its farmers, learn more about how food is grown, and try new or less familiar types of foods, which
their kids may be less likely to resist ea�ng because the foods come from a known source. For farmers, the CSA
model provides funding early in the growing season to support planning and cashflow, a chance to get to know
the people who eat the food they grow, and less �me spent marke�ng during the long days of growing season.8
Food Access: The ability of people to obtain fresh, healthy, affordable, and culturally appropriate foods through
market and non-market resources.9 Characteris�cs of a food environment that impact food access include
affordability, availability, convenience, promo�on, quality, and sustainability proper�es.10
Food Security: Food security exists when all people, at all �mes, have physical and economic access to sufficient,
safe and nutri�ous food that meets their dietary needs and food preferences for an ac�ve and healthy life.11
Incubator Farm: An incubator farm provides new farmers with access to land, resources, and training to develop
their skills and launch their businesses. There are varying formats and structures for incubator farms.12
Indigenous Food Sovereignty: The ability of an indigenous nation or community to control its own food system
and food-producing resources free of control or limitations put on it by an outside power (such as a
settler/colonizer government). Food sovereignty includes creating access to healthy food resources of one’s own
choice, assuming control over food production and distribution, and integrating cultural practices and values
concerning diet, food production, distribution, and the entire food system.13
Local Food: For the purpose of this report ‘local food’ refers to foods that are grown, raised, and gathered within
the Galla�n Valley to be eaten locally.
Local Food Council: Local food councils or policy advisory boards work to address food systems issues and needs
at a local (city/municipality or county), state, regional, or tribal-na�onal level. They represent mul�ple
stakeholders or sectors, can take various forms, and may be sanc�oned by a government body or exist
independently of government. Different councils address food systems issues in different ways and adopt
different goals, depending on the needs of the community. Councils typically work by shaping and helping enact
7 City of Bozeman Unified Development Code Update Proposed Language
8 Sources: CSA Innova�on Network; The Na�onal Agricultural Library; Local Harvest.
9 MSU Extension, Nutri�on Educa�on Program, Community Food Security Important Defini�ons.
10 World Food Summit, 1996
11 World Food Summit, 1996
12 htps://www.springfieldcommunitygardens.org/farm-incubator
13 Montana Office of Public Instruction, Indian Education Division: Finding Our Roots: Indigenous Foods and the Food
Sovereignty Movement in the United States.
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policies, leveraging resources, coordina�ng efforts, engaging community members, building rela�onships, and/or
working to influence prac�ces.14
Nutrition Security: Nutrition security refers to “consistent access, availability, and affordability of foods and
beverages that promote well-being, prevent disease, and, if needed, treat disease.”15 The use of this term
reflects growing recognition that while some foods provide sufficient calories to satiate appetites, not all foods
provide the nutrients required to nourish physical and mental health.
Practitioners + Project Participants: In this report, “practitioners” refer to community members who actively
work in local food systems in our area, have expertise in various facets of the food system, and/or have directly
relevant experience, such as individuals who have lived experience with food insecurity. Practitioners
interviewed during this project are also called project participants.
Robust Local Food System: As envisioned in the Bozeman Climate Plan, a robust local food system embodies
resiliency, sustainability, and equity. It is a system that can adapt and thrive in the face of challenges, such as
climate variations, disruptions to the food system, and economic shifts, all while ensuring long-term
environmental and community health. It prioritizes equity in access, benefits, and opportunities for all
participants, from food producers to consumers.
14 Defini�on compiled from: John Hopkins Center for a Livable Future, the Na�onal Agricultural Law Center, Montana Food
Maters, and Community Food Strategies
15 Na�onal Ins�tutes of Health
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IV. Project Approach
Project Timeline
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2020: Bozeman Climate Plan Adopted
In 2020, the City of Bozeman adopted the Bozeman
Climate Plan. The plan was developed through a
collabora�ve process involving a variety of community
partners. Through this process, community members
iden�fied the cri�cal importance of a robust local food
system to reduce greenhouse gas emissions and build
climate resiliency. Bozeman Climate Plan Solu�on N.
Cul�vate a Robust Local Food System was iden�fied.
As envisioned in the Bozeman Climate Plan, a robust local
food system is a system that embodies resiliency, sustainability, and equity. It is a system that can adapt and
thrive in the face of challenges, such as climate varia�ons, disrup�ons to the food system, and economic shi�s,
all while ensuring long-term environmental and community health. It priori�zes equity in access, benefits, and
opportuni�es for all par�cipants, from food producers to consumers.
Fall 2022 – Spring 2023: Project Inception
The City iden�fied that to implement Solu�on N. Cul�vate a Robust Local Food System, City staff, the
Sustainability Ci�zen Advisory Board, and City Commission needed to more fully understand the local food
landscape including key players, assets, challenges & opportuni�es, and local food system en��es' (business,
non-profit, individual) perspec�ves on the appropriate role for the City.
On November 9, 2022, and March 8, 2023, the Sustainability Ci�zen Advisory Board discussed strategies to
understand the local food landscape to implement Solu�on N. more fully and effec�vely. The Sustainability
Ci�zen Advisory Board and City staff iden�fied the Local Food System Preliminary Mapping Project as the first
step. The core of the Local Food System Preliminary Mapping Project was envisioned as a series of interviews
with community members with exper�se in different facets of our local food system. Three goals for the project
were iden�fied as noted below.
In July 2023, the City hired consultants Kate Burnaby Wright and Maclaren Lata to guide the Local Food System
Preliminary Mapping Project.
•Learn About the Local Food Landscape: Deepen the City of Bozeman’s understanding of the current food system landscape and how City activities intersect. Identify gaps, opportunities, and potential barriers to food production, processing, distribution, access, and waste recovery.
•Cultivate Partnerships: Build relationships and identify potential partnerships or collaborations with diverse constituents across the local food system.
•Identify Opportunities: Distill practitioner insights into recommendations for potential next steps that the City could pursue, establishing a basis for future projects and actions.
Project Goals
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Fall 2023: Interview Strategy Development
Establish Steering Committee and Kick-off Workshop
An external Steering Commitee with diverse food system exper�se was established to provide guidance for the
project. In September 2023, a collabora�ve project kick-off workshop involving the project team, external
Steering Commitee members, and City staff from various departments was held to iden�fy focus areas for the
interviews. Six core topics and five key ques�ons were iden�fied to guide the interview process.
Core Topics
1. Food Access
Consistent physical and economic access to nutri�ous foods is cri�cal for people to live healthy, ac�ve lives.
A sustainably and equitably nourished community contributes to reaching goals outlined in City of Bozeman
guiding plans such as the Strategic Plan, Climate Plan, and Belonging in Bozeman Plan.
2. Resilience in the Face of Disrup�on
The City wants our community to have adequate food in the face of disaster. As the COVID-19 pandemic
demonstrated, local food systems play a pivotal role in responding to disrup�on. To increase our resilience,
the City needs to understand the current capacity to supply food through disrup�on.
3. Community Wellness, Educa�on, and Culture
Food systems do not exist in a vacuum. Social and cultural factors influence local food systems, and local
food systems influence norms, behavior, and social cohesion. Understanding the connec�ons between local
food systems and wellness, educa�on, community norms, different lived experience and diverse cultural
perspec�ves will help increase resiliency, sustainability, and equity.
4. Produc�on
Farmers, ranchers, and growers are the founda�on of local food systems, and have an in�mate
understanding of the challenges related to food produc�on. The City of Bozeman seeks to be informed by
their experience responding to shi�s in demand for local food, naviga�ng housing and workforce challenges,
addressing distribu�on and processing barriers, pursuing funding opportuni�es, barriers to land access,
adap�ng to climate change, and collabora�ng with private, public, and nonprofit partners.
5. Food Pathways and Systems
Processors, distributors, ins�tu�ons, restaurants/chefs, grocers, financers, and other food system experts
hold essen�al knowledge and experience with the ecological, social, and economic factors that influence
food systems — and visa-versa. Interviewing a broad range of prac��oners ac�vely working in our
community will result in grounded findings and prac�cal recommenda�ons.
6. Ecological Sustainability
It is widely understood that agriculture influences soil health, carbon cycles, and other ecological systems.
The City of Bozeman seeks to understand how local food systems in the Galla�n Valley can contribute to
reaching Bozeman’s climate goals and suppor�ng environmental health in the region.
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Potential Interview Populations
During their November 2022 and March 2023 mee�ngs, the Bozeman Sustainability Advisory Board iden�fied
ini�al categories of local food system prac��oners from a wide range of disciplines, sectors, and lived
experiences. The Project Team worked with Steering Commitee members to expand this list and establish an
ini�al group of interviewees in Fall 2023.
Categories included:
Farmers, ranchers, producers Processors Distributors Small businesses, food entrepreneurs Retail, grocers
Restaurant, catering professionals
Food bank, food assistance Compost, waste management Nutrition, health professionals
Institutional culinary professionals
Education (pre-K, K-12, experiential)
Research and higher education
Government (Extension, City, County)
Agricultural organizations (AGAI, FFA, 4-H, etc)
Conservation professionals (TPL, GVLT, etc)
Economic development (Prospera, etc)
Concerned, engaged community members
Financial professionals, economists
Key Questions
A. Assets. What exists? What are important assets in our community?
B. Challenges & Opportuni�es. What are the gaps, barriers, vulnerabili�es, and opportuni�es related to
the key topics iden�fied?
C. Role of the City of Bozeman. Which gaps, barriers, vulnerabili�es, and opportuni�es connect to City
ac�vi�es?
D. Next Steps. What next steps can the City of Bozeman take to address the gaps, barriers, vulnerabili�es and
opportuni�es related to the key topics iden�fied? How can the City support ongoing progress and success of
private, nonprofit, and public partners? How will the City determine and priori�ze the opportuni�es that will have
the most impact? E. Metrics. What key performance indicators would be the most valuable to beter understand the current
local food system, help inform City priori�es, and track ongoing progress?
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Fall 2023: Montana State University
Student Partnership
Since 2021, the City has collaborated with the
Sustainable Foods and Bioenergy Systems (SFBS)
Capstone Course at Montana State University.
Each year, the City and students select a topic that
focuses on a specific project the City is working on
or a challenge facing the community. The students
assess the City’s challenges, research approaches
from other communi�es, and propose solu�ons for
moving forward.
The 2023 capstone project, Municipal Government
Strategies for Nurturing a Robust Local Food System
in Bozeman, aligned with the goals of the Local Food
System Preliminary Mapping Project and
contributed valuable informa�on to the project.
MSU Sustainable Foods and Bioenergy Systems (SFBS) Capstone Courses (SFBS 499):
• Dec 2021. Community Garden Expansion in the City of Bozeman.
• Dec 2022. Challenges and Opportuni�es Facing New-Entrant Farmers in the Galla�n Valley.
• Dec 2023. Cul�va�ng Community: Municipal Government Strategies for Nurturing a Robust Local Food
System in Bozeman.
Winter 2023 – 2024: Interviews
The list of poten�al interviewees evolved as prac��oners iden�fied
addi�onal individuals in the community with experience and
knowledge valuable to understanding the core topics and key
ques�ons. This process included group discussions and individual
interviews, supplemented by follow-up online surveys that allowed
for further contribu�ons. While the ini�al target was to interview 25
individuals, the process ul�mately gathered input from over 80
par�cipants.
Group Discussions
Group discussions were organized based on the six core topics iden�fied. Since farmers, ranchers, and growers
are the founda�on of our local food system and are in�mately familiar with trends and shi�s in the local system,
two discussions were hosted with producers to ensure sufficient input from this popula�on. Food Pathways and
Systems was broken into three group discussions to capture the broad range of perspec�ves: food chain
(ins�tu�ons, grocers, restaurants/chefs, entrepreneurs, etc.), finance, and food system specialists. Resilience in
the Face of Disrup�on was woven into all conversa�ons.
Interview Highlights
Input from over 80 individuals
8 group sessions
15 individual interviews
Follow-up via email + survey
(responses: 11)
Outreach to over 150 people
Figure 2: MSU SFBS 2024 Capstone Course
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March – April 2024: Analysis
Document Review
As part of the project, the consultants and the City reviewed exis�ng City plans and policies and iden�fied
exis�ng and poten�al intersec�ons with the local food system.
Distillation of Insights
Given the parallels and intersectionality of the assets, challenges, opportunities, and potential next steps
identified by practitioners across all Core Topics, insights from all group and one-on-one interviews were
merged by key question. Findings were then organized by themes and distilled into key takeaways,
opportunities, and recommended next steps.
April – May 2024: Community Review
Community Review: Early dra�s were shared with the external Steering Commitee and the Sustainability
Advisory Board for review and feedback in early April. Refined findings were presented and discussed with
project par�cipants for addi�onal feedback in late April. In early May, the final dra� was compiled and shared
with the Steering Commitee, Sustainability Advisory Board, project par�cipants, and the public for addi�onal
community review and input prior to finalizing the report.
Next Steps:
Upon the completion of Local Food System Preliminary Mapping Project Final Report, the City anticipates
initiating Next Steps as outlined in section 10 of this report. Next Steps include specific actions, further
prioritization of Opportunities, and the development of work plans and timelines.
Core Topics
1. Food Access
2. Resilience in the Face of Disrup�on
3. Community Wellness, Educa�on, & Culture
4. Produc�on
5. Food Pathways
6. Ecological Sustainability
Key Ques�ons
A. Assets
B. Challenges & Opportuni�es
C. Role of the City of Bozeman
D. Next Steps
E. Metrics
Key Takeaway Themes
• Leadership
• Land Access + Collabora�on
• Awareness + Outreach
• Housing + Resilience
• Infrastructure + Sector Development
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V. Key Takeaways
Group discussions and one-on-one interviews included a diverse range of food system prac��oners to ensure
exper�se specific to each Core Topic (Food Access, Resilience in the Face of Disrup�on, Community Wellness,
Educa�on and Culture; Produc�on; Food Pathways and Systems; Ecological Sustainability) was included. As
findings were reviewed by Key Ques�on (Assets, Challenges and Opportuni�es, Role of the City, Next Steps, and
Metrics), several themes began to emerge. Through comprehensive analysis, the insights of project par�cipants
were dis�lled into Key Takeaways and organized into five themes:
• Leadership
• Land Access and Collabora�on
• Awareness and Outreach
• Housing and Resilience
• Infrastructure and Sector Development
These Key Takeaways, organized by theme, are a summary of the findings from the engagement process and will
guide the City’s effort to foster a robust local food system.
1. Leadership
Par�cipants encouraged the City of Bozeman to step up in its role as a community leader to champion local food
policies, leverage resources, and integrate a commitment to local food systems and community food security
into City ini�a�ves and community planning.
• While most produc�on and a significant propor�on of local food system infrastructure occurs outside of
City limits, Bozeman serves as a central driver for the local food economy.
• Due to the dynamic and interconnected nature of the local food system, advancing policies and
ini�a�ves necessitates a collabora�ve approach that incorporates a network of public, private, and non-
profit en��es.
• Involving farmers and food system prac��oners in the development of policies, ini�a�ves, and programs
increases the likelihood of effec�vely addressing fundamental challenges, gaps, and barriers.
• To gain a thorough understanding of the local food system, City staff and leadership must ac�vely engage
in firsthand learning experiences within the community.
• The purchasing power of large organiza�ons in the community like schools, universi�es, and healthcare
providers can generate a stable demand for local food. These organiza�ons also serve as important food
access points. Although the City of Bozeman does not rou�nely purchase large quan��es of food,
developing and implemen�ng internal prac�ces that priori�ze local food would allow the City to lead by
example and encourage others to adopt similar policies.
• Local food councils work to address food systems issues and needs at a local (city/municipality or
county), state, regional, or tribal-na�onal level. They represent mul�ple stakeholders or sectors, can take
various forms, and may be sanc�oned by a government body or exist independently of government.
Par�cipants made clear that if a local food council were created, a collabora�ve effort including Galla�n
County, other local municipali�es, non-profit organiza�ons, agencies, and private sector en��es would
be the most effec�ve.
• It is vital for Indigenous people living here today to guide the inclusion of their cultures, foods, and
Indigenous food sovereignty into City ini�a�ves and educa�onal programming. As the City explores how
to authen�cally recognize the heritage of the Indigenous peoples for whom this valley is ancestral
territory, it needs to take an inten�onal approach to building rela�onships, listening, and partnerships.
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As one project par�cipant cau�oned, “Do not reach out if you are not serious about putting in the time,
offering space, giving those voices a seat at the table.”
2. Land Access + Collaboration
Accessing land for food produc�on is a challenge that con�nues to intensify in the Galla�n Valley. Despite the
moun�ng pressures of development, there is s�ll farmland with available water and rich soil suitable for small-
and mid-sized opera�ons in and around Bozeman. There are also smaller plots of land in and around Bozeman
that could support other forms of urban agriculture. Par�cipants expressed interest in iden�fying land that could
be made available for local food produc�on and emphasized the importance of collabora�on and innova�ve
solu�ons to make this land available for food produc�on and community programming.
• New entry farmers cannot afford land without taking on significant risks or relying on pre-exis�ng assets.
• Access to community-owned farmland, incubator farms, and longer-term affordable farm leases would
help support new entry farmers and experienced-but-landless farmers.
• Urban agriculture can take many forms, including community gardens, ancestral gardens, micro-farms,
greenhouses, edible landscaping, na�ve habitat for foraging, and aggrega�on and storage facili�es. It
does not require large acreage.
• The City is interested in expanding the exis�ng community garden program and exploring other
opportuni�es for urban agriculture on City-owned park land. However, the City lacks the necessary
capacity to effec�vely manage and grow these ini�a�ves on its own. The most viable model that
emerged would be to partner with community organiza�on(s) that could lead new ini�a�ves and
manage the community garden program and new urban agriculture ini�a�ves.
• Numerous individuals and organiza�ons within the community are ac�vely engaged in food produc�on
and are currently suppor�ng farmers, ranchers, entrepreneurs, and gardeners at various scales. Given
capacity constraints facing all these en��es, the community would benefit from an en�ty that adds
capacity, supports collabora�on, and is dedicated to implemen�ng a shared vision for community
gardens, diversified urban agriculture, and suppor�ng local farmers who grow food for local markets.
The City could play a role in bringing together partners to expand collabora�on, develop this vision, and
iden�fy next steps.
3. Awareness + Outreach
There is strong interest in increasing the awareness of locally grown foods and expanding urban community
members’ connec�on to the diverse agricultural heritage of this valley.
• As the community con�nues to grow, there is an increasing need to help bridge the urban-rural divide
and foster connec�ons to our land, water, and heritage. Cul�va�ng a deeper sense of place and
connec�ng people to the origins of their food (where food is produced, who is producing it) naturally
strengthens community rela�onships, as well as suppor�ng local food systems.
• The City is well posi�oned to help ins�tu�ons, residents, visitors, and other community members
understand the significance of local food in suppor�ng community resilience, the local economy,
community wellness, and ecological sustainability.
• There is a need to increase both (a) awareness of foods grown locally in the Galla�n Valley and (b)
understanding of how individuals, ins�tu�ons, and funders can support the local food system.
• A crea�ve and mul�-layered approach to educa�on and outreach is essen�al to effec�vely engage a
diverse array of community members. By embracing varied educa�onal methods and outreach
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strategies, the City could poten�ally broaden par�cipa�on and deepen connec�ons within the
community.
4. Housing + Resilience
The housing and affordability crisis is having significant impacts on local farms, food businesses, educators,
resource providers, and community wellness.
• As the City seeks housing solu�ons and focuses on infill, there is an opportunity to seek innova�ve
solu�ons that can ensure residents have access to natural assets such as outdoor spaces, na�ve
landscapes, and urban agriculture. These natural assets within the City can provide residents with a
connec�on to wild and cul�vated foods as part of our daily lives while also suppor�ng health and
wellbeing in mul�ple ways. For instance, natural environments support mental health and child
development, enhance social cohesion through community interac�on in meaningful spaces, and
enhancing food security through access to community-grown foods.
• There is interest and poten�al to work with landowners and community partners to establish sites that
provide space for both urban agriculture and affordable housing. Crea�ve projects seeking to merge
agriculture with development can be complex, however, and project par�cipants expressed the need for
crea�ve financing and coaching to navigate concept development so project design is pragma�c, capable
of suppor�ng food produc�on, and truly benefits the community.
• There is opportunity for the City to ac�vely promote awareness of exis�ng community resources and
programs that reduce barriers to accessing local, nutri�ous foods.
5. Infrastructure + Sector Development
Resilient local food systems involve a wide range of individuals, businesses, organiza�ons, and infrastructure to
facilitate and support produc�on, processing, distribu�on, marke�ng, ea�ng, and waste management. They
operate at mul�ple scales, involve food chain coordina�on across dynamic food pathways, and help communi�es
withstand both consistent stressors and shocks to the system. Yet margins are extremely �ght for many local
farms and food businesses, increasing stress and impac�ng sustainability.
• Although cri�cal aggrega�on and distribu�on assets currently exist, there is interest in expanding the
capacity for aggrega�on, storage, distribu�on, and value chain coordina�on in collabora�on with exis�ng
hubs such as Root Cellar Foods, HRDC Market Place, and Quality Foods Distribu�ng.
• Project par�cipants iden�fied a permanent, year-round farmers market facility as a valuable asset. A
consistent loca�on, adjacent storage, standardized processes, and addi�onal resources would benefit
farmers, shoppers, and food recovery efforts.
• A grower co-op that could support value chain coordina�on, coopera�ve space, and/or collec�ve
farming could be an effec�ve tool to support farmers, who currently ‘do it all’ including growing produce,
raising crops, animal husbandry, marke�ng, repairs, accoun�ng, permi�ng, grant-wri�ng, income-
diversifying ac�vi�es (e.g. agritourism), and more.
• Affordable, licensed commercial kitchen space is scarce and naviga�ng exis�ng spaces can be
challenging. This creates barriers for entrepreneurs developing and producing value-added local food
products.
• While many resources exist, local food entrepreneurs expressed a need for comprehensive technical
assistance and mentoring. This support could help entrepreneurs navigate product development details
(packaging, licensing, storage, labeling, invoicing, etc.), financing and funding opportuni�es, and
regulatory processes.
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VI. Opportunities
Opportuni�es for the City of Bozeman to nurture a robust local food system involve mul�ple City departments,
and nearly all opportuni�es iden�fied through this Preliminary Mapping Project require working with community
partners. Collabora�on will be essen�al to ensure coordinated, las�ng progress.
Next Steps are shown in blue.
1. Leadership
Key Takeaway: Participants encouraged the City of Bozeman to step up in its role as a community leader to
champion local food policies, leverage resources, and integrate a commitment to local food systems and
community food security into City initiatives and community planning.
Opportunities
1.1 Con�nue communica�on with Local Food System Preliminary Mapping Project par�cipants and
addi�onal poten�al partners to discuss findings and feedback, implement next steps, and priori�ze and
pursue Opportuni�es.
1.2 Develop and adopt a City of Bozeman local food procurement policy for internal opera�ons and City-
hosted events. Ac�vely share this resource with ins�tu�ons, businesses, and community members.
1.3 Provide opportuni�es for City staff and leadership to par�cipate in site visits and educa�onal programs,
fostering engagement with community partners and firsthand learning about the local food system.
Poten�al site visits include:
• Non-profit organiza�ons working to enhance local food security Indigenous food sovereignty
resources (e.g. Ancestral gardens, Ancestral Seed Coopera�ve, MSU American Indian Hall).
• Community gardens, food forests, and other community food produc�on sites that use different
management models (e.g. Garden City Harvest sites in Missoula, 6th Ward Garden Park in Helena).
• Local farms with different models such as mixed produc�on, hydroponic, ‘mobile’ infrastructure,
organic businesses nested within commodity opera�ons, and farms ac�vely transi�oning to
regenera�ve prac�ces (e.g. Corner Farm Village LLC in Missoula).
• Sector assets and infrastructure (e.g. food processing facili�es, distribu�on, cold storage).
• Community volunteer opportuni�es (e.g. local community gardens, when farms invite volunteers,
Galla�n Valley Food Bank).
1.4 Build rela�onships with members of the Indigenous peoples’ community living in Bozeman. Begin
exploring the poten�al for partnerships related to resilient food system development and strengthening
community members’ connec�on to the diverse agricultural heritage of this valley.
• Use respec�ul channels and processes to set up a conversa�on with MSU Na�ve American
Studies/Buffalo Na�ons Food Sovereignty Ini�a�ve students and staff about Indigenous food
sovereignty.
1.5 Iden�fy incen�ves and other financial mechanisms used by other similar municipali�es and local
governments to support food access, especially related to accessing local and nutri�ous food. Determine
what crea�ve mechanisms and incen�ves Bozeman could establish to support the purchase and
procurement of locally grown foods. Examples suggested during this project:
• Provide or help secure a match for Double SNAP Dollars and Food Rx programs.
• Offer incen�ves for local organiza�ons to access, serve, and teach with locally produced foods (e.g.
Child Care Connec�ons, care facili�es, schools, etc.).
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• Underwrite farmers’ market vendor booth fees for local growers and added-value food businesses
that use locally grown ingredients.
• Explore poten�al incen�ves for producers growing food for local markets.
1.6 Incorporate Community Supported Agriculture (CSA) Incen�ves or “market bucks” for local farms and
farmers markets into wellness and employee apprecia�on programming for City of Bozeman employees.
1.7 Ini�ate dialog with key partners and peer communi�es about the poten�al to develop a Local Food
Council in this area.
• Learn about different Local Food Council structures and the role these councils play in other
communi�es. Connect with Missoula County for a discussion and/or a learning visit with mul�ple
stakeholders who are involved in their City-County Food Policy Advisory Board that was established
in 2020.
• Explore the poten�al development of a Local Food Council by iden�fying community needs that
could be addressed through a Local Food Council. Consider different formats for Local Food Councils
and what scale, structure, and poten�al goals would be most effec�ve at addressing community
needs.
• Key partners to co-lead this explora�on may include Galla�n County, the Open & Local Coali�on,
Human Resources Development Council (HRDC), Galla�n Valley Land Trust (GVLT), MSU Extension,
Buffalo Na�ons Food System Ini�a�ve, local farmers, and local food business leaders.
1.8 Collaborate with partner organiza�ons and the State Legislature to promote policies and ini�a�ves that
support and enhance our local food economy.
2. Land Access + Collaboration
Key Takeaway: Accessing land for food production is a challenge that continues to intensify in the Gallatin Valley.
Despite the mounting pressures of development, there is still farmland with available water and rich soil suitable
for small- and mid-sized operations in and around Bozeman. There are also smaller plots of land in and around
Bozeman that could support other forms of urban agriculture. Participants expressed interest in identifying land
that could be made available for local food production and emphasized the importance of collaboration and
innovative solutions to make this land available for food production and community programming.
Opportunities
2.1 Con�nue working to strengthen and expand the City of Bozeman’s community garden program.
• Complete necessary maintenance and upgrades to City-managed gardens.
• Evaluate how Cash-in-Lieu of Parkland grants could support the expansion of the community garden
program and help increase the capacity of leading organiza�ons to guide this ini�a�ve.
• Convene an ini�al facilitated conversa�on with nonprofits and agencies that could be poten�ally
interested in partnering to manage and develop the City’s community garden program.
• Reach out to partners interested in helping the City add raised beds to exis�ng garden sites, making
these sites more accessible for seniors and individuals with mobility considera�ons.
2.2 Work with partners, including farmers, to iden�fy City-owned or City-managed lands that would be
appropriate for community gardens and other forms of urban agriculture.
2.3 Explore the forma�on of an en�ty or ‘urban agriculture collabora�ve’ that can partner with the City to
manage, develop, and expand urban agriculture ini�a�ves, such as community gardens. This en�ty could
serve as a central hub for resources, educa�on, and community engagement in urban agriculture.
• Convene community organiza�ons and knowledge holders to discuss interest, barriers to
collabora�on, and poten�al next steps.
• An urban agriculture collabora�ve could support:
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• Management and expansion of public growing spaces (e.g. community gardens, food
forests/edible landscaping, lease-able micro-farm spaces, ancestral gardens,
therapy/teaching gardens, tool library, gleaning, etc.).
• A volunteer network, with the poten�al to “tag” individuals with specific skill sets (e.g.
master gardener, na�ve plants, hor�cultural therapy, youth at risk, trauma-informed
mentoring/leadership).
• An educa�on calendar making clear which cons�tuents are served by whom, when, and
where.
• Resources to help people connect with programs, navigate resources, and connect with local
food access and mutual aid opportuni�es.
2.4 Invite key partners such as Galla�n County and MSU to consider a broader evalua�on of lands in or near
the City, including proper�es owned by other public en��es and interested private landowners. Working
with these partners, iden�fy spaces that could be appropriate for:
• New entry farm incuba�on and small- to mid-scale long-term agricultural leasing.
• Urban agriculture and infrastructure, such as: micro-farms, community gardens, ancestral gardens,
edible landscaping, na�ve habitat/foraging, greenhouses, aggrega�on and storage. Work to make
these lands available for local food produc�on.
• Innova�ve partnerships for larger crea�ve projects that could include affordable housing.
2.5 Work with community partners including Galla�n County, neighboring local governments, farmers, non-
profits, agencies, MSU, and relevant private sector en��es to develop a long-term shared vision for
diversified agricultural produc�on in and around Bozeman.
3. Awareness + Outreach
Key Takeaway: There is strong interest in increasing the awareness of locally grown foods and expanding urban
community members’ connection to the diverse agricultural heritage of this valley.
Opportunities
3.1 Transi�on the “Local Food System Preliminary Mapping Project” webpage into a central City loca�on for
“Resilient Local Food System” informa�on and resources.
3.2 Expand exis�ng City plan�ng incen�ves and outreach programs to include food-bearing species.
Coordinate with partners and experts to address wildlife concerns.
• Incorporate resources about edible plants, low water use gardening strategies, and climate resilient
na�ve edible plants into exis�ng Water Conserva�on and Forestry programs and outreach (e.g.
drought tolerant plant guide, landscaping classes, demonstra�on gardens, turf replacement, etc.).
• Ini�ate vegetable starts program in partnership with local produce growers.
3.3 Strengthen sense of place and the connec�on between community members and our natural
environment by building a strong connec�on to our local food system and natural environment.
• Incorporate diverse agricultural heritage into historic preserva�on planning and programming.
• Partner with local organiza�ons to incorporate art, signage, or other informa�onal methods that
highlight the valley's natural resources and diverse agricultural heritage. If development occurs on
land that has a strong �e to agricultural heritage, ensure that the story of the place is told through
interpre�ve signage or other methods.
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• Highlight the significance of the area’s natural resources through art installa�ons and interpre�ve
signage (ex. Mountain Time Arts Revitalize Rela�ves)16 .
• Coordinate with Tribal Agencies and MSU Na�ve American Studies program to explore community
educa�onal opportuni�es around historic and contemporary Indigenous land stewardship and
agriculture prac�ces.
• Offer educa�onal opportuni�es and events to the community on the heritage and history of Galla�n
Valley's food systems and agriculture.
• Coordinate with Galla�n County 4-H and MSU College of Agriculture students around agricultural
heritage and making connec�on between current and past agricultural prac�ces.
• Iden�fy poten�al par�cipants for an oral history program exploring contemporary agricultural
prac�ces and local food systems.
• Incorporate local food systems and agricultural heritage into children’s summer camps and
programming.
3.4 Once developed, ac�vely share Bozeman’s local food procurement policy with businesses and
ins�tu�ons as a reference for adop�ng their own policies.
3.5 Evaluate and priori�ze outreach strategies that encourage residents, visitors, and ins�tu�ons to
par�cipate in meaningful ways in Bozeman’s resilient local foods culture and “buy local.”
• U�lize city communica�on channels to share informa�on about local food such as adver�sing for
farmers markets, sharing stories about local food happenings, etc.
3.6 Partner with local educators to develop outreach and educa�on programs that empower community
members to grow their own food, incorporate crea�ve approaches to engage a wide range of community
members.
• Establish programs that appeal to renters and community members who may not have access to
gardening space (e.g. hos�ng a class on growing herbs inside and in smaller spaces).
• Offer programing that covers the full cycle: growing food, preparing nutri�ous food, canning and
storing food, compos�ng, purchasing local food (e.g. the difference between local, organic, etc.).
• Create mul�-genera�onal programs (e.g. parent and child gardening workshop).
3.7 As Bozeman expands its compost program, consider how incen�ves to reduce food waste could support
successful implementa�on.
4. Housing + Resilience
Key Takeaway: The housing and affordability crisis is having significant impacts on local farms, food businesses,
educators, resource providers, and community wellness.
Opportuni�es
4.1 Con�nue to priori�ze developing and improving mul�modal transporta�on op�ons that facilitate access
to local food sources such as HRDC’s Market Place facility, community gardens, etc.
4.2 Host a working session with food system prac��oners and interested MSU students to review Unified
Development Code (UDC) updates from an urban agriculture perspec�ve before a final dra� enters the
process for adop�on.
4.3 Define the City’s role in ensuring community food security during emergencies and planning for
community food resilience.
16 Mountain Time Arts, Revitalise Rela�ves
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• Collaborate with partners focused on food access, food security, and mutual aid. Iden�fy strategies
that the City can deploy to expand awareness of these programs, reduce barriers to their use, and
increase people’s ability to navigate food access opportuni�es.
4.4 Develop resources about urban agriculture to share with developers, neighborhood associa�ons,
property management companies, and residents.
• Develop an “Urban Agriculture for Homeowners and Developers” guide. This could include edible
food forest “template”, edible na�ve species for low water use landscaping, best prac�ces for
developing community gardens, etc.
• Proac�vely share the Model Homeowners Associa�on (HOA) covenants.
4.5 Explore the poten�al to work with partners (e.g. Headwaters Community Housing Trust, Human
Resources Development Council, etc.) and others to establish crea�vely financed affordable housing
projects that incorporate urban agriculture assets (e.g. edible na�ve landscaping, community gardens,
etc.).
4.6 Con�nue to support efforts to establish affordable workforce housing. Expand efforts to support crea�ve
projects that incorporate urban agriculture assets with affordable housing.
4.7 As the City reviews and updates City codes, policies, and plans, use a resilient local food systems lens.
5. Infrastructure + Sector Development
Key Takeaway: Resilient local food systems involve a wide range of individuals, businesses, organizations, and
infrastructure to facilitate and support production, processing, distribution, marketing, eating, and waste
management. They operate at multiple scales, involve food chain coordination across dynamic food pathways,
and help communities withstand both consistent stressors and shocks to the system. Yet margins are extremely
tight for many local farms and food businesses, increasing stress and impacting sustainability.
Opportunities
5.1 Convene business development and support resource providers to map various programs available for
different business sizes and types and iden�fy gaps. Develop communica�on and informa�on about the
resources available. 5.2 Be prepared to collaborate with food system prac��oners on community infrastructure projects and
grants when involvement of City of Bozeman will advance the project.
• Reach out and work with poten�al partners to explore op�ons for development of a permanent
farmers market with adjacent storage and poten�ally other resources.
• Work with partners to pursue grant opportuni�es related to local food system development that are
open for municipali�es or strengthened by municipal partnership. Recent examples related to
infrastructure development include USDA’s Urban Agriculture + Produc�on Innova�on Grants and
Resilient Food System Infrastructure Program.
5.3 Learn what workforce needs exist throughout the local food system and develop or support
opportuni�es for inten�onal engagement with students across K-12 and higher educa�on. These
ini�a�ves can build awareness of future career opportuni�es, foster relevant skills development, and
build rela�onships between students and individuals working in the food sector.
• Iden�fy educa�on gaps related to local food systems and facilitate opportuni�es to address these
gaps. For example, facilitate externships for teachers to learn about careers in agriculture and
mentorships for students to work with individuals in the food sector.
5.4 Track reports of municipal barriers to the development of local food system infrastructure. On an annual
basis, or as plans are reviewed, cross-reference this resource to ensure real and perceived barriers are
evaluated and addressed.
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• Facilitate opportuni�es for networking, collabora�on, and shared learning among food system
prac��oners that also help the City iden�fy ways it can support local food systems.
• Share resources such as funding and financing opportuni�es, resources to navigate regula�ons and
compliance, and mentorship programs.
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VII. Next Steps
Next steps are specific ac�ons that the City of Bozeman plans to implement in the near-term, in collabora�on
with community partners and food system prac��oners.
Leadership
1.1
Continue communication with Local Food System Preliminary Mapping Project participants and
additional potential partners to discuss findings and feedback, implement next steps, and prioritize and
pursue Opportunities.
1.2 Develop and adopt a City of Bozeman local food procurement policy for internal operations and City-
hosted events. Actively share this resource with institutions, businesses, and community members.
1.3 Provide opportunities for City staff and leadership to participate in site visits and educational programs,
fostering engagement with community partners and firsthand learning about the local food system.
1.4
Build relationships with members of the Indigenous peoples’ community living in Bozeman. Begin
exploring the potential for partnerships related to resilient food system development and strengthening
community members’ connection to the diverse agricultural heritage of this valley.
Land Access + Collaboration
2.1 Continue working to strengthen and expand the City of Bozeman’s community garden program.
Outreach
3.1 Transition the “Local Food System Preliminary Mapping Project” webpage into a central City location for
“Resilient Local Food System” information and resources.
3.2 Expand existing City planting incentives and outreach programs to include food-bearing species.
Coordinate with partners and experts to address wildlife concerns.
3.3 Strengthen sense of place and the connection between community members and our natural
environment by building a strong connection to our local food system and natural environment.
Housing + Resilience
4.1 Continue to prioritize developing and improving multimodal transportation options that facilitate access
to local food sources such as HRDC’s Market Place facility, community gardens, etc.
4.2 Host a working session with food system practitioners and interested MSU students to review Unified
Development Code.
4.3 Define the City’s role in ensuring community food security during emergencies and planning for
community food resilience.
Infrastructure + Sector Development
5.1 Reach out and work with potential partners to explore options for development of a permanent farmers
market with adjacent storage and potentially other resources
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Appendix
Draft 5/3/2024
Table of Contents
Table of Contents
A. ASSETS ................................................................................................................................................................1
B. CHALLENGES .......................................................................................................................................................9
C. Intersec�on of Exis�ng City Plans with the Local Food System ....................................................................... 18
D. Insights by Core Topic ...................................................................................................................................... 19
E. Organiza�ons & En��es Iden�fied by Project Par�cipants ............................................................................. 21
F. Asset Landscape .............................................................................................................................................. 24
G. Indicators To Consider ..................................................................................................................................... 41
H. Poten�al Indicators: ........................................................................................................................................ 41
I. Assorted Data .................................................................................................................................................. 45
J. Resources + References .................................................................................................................................. 53
K. Nutri�on Educa�on Resources ........................................................................................................................ 55
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A. ASSETS
An asset in the context of this report refers to any resource, en�ty, or factor that significantly contributes to the
strength and resilience of local food systems. These can include natural resources, community organiza�ons,
individual contribu�ons, businesses, community values, infrastructural elements that support the produc�on,
distribu�on, and consump�on of local foods, and more.
This sec�on lays out assets by core topic, but recognizes the intersec�on of assets between core topics. To see a
comprehensive list of the organiza�ons, agencies and other en��es named as suppor�ng or involved in local
food systems, see Appendix E: Organiza�ons & En��es Iden�fied by Project Par�cipants. To view specific assets
named as part of this area’s local food landscape, see Appendix F: Asset Landscape.
Universal Assets
Throughout all of the discussions, par�cipants iden�fied soil and water, local farmers, and community as
universal assets. Galla�n Valley has long been known for its abundance of wild foods, rich soils, and agricultural
heritage. Surrounded by mountains at the headwaters of the Missouri River, the valley also experiences rela�vely
reliable access to annual precipita�on and runoff. When asked what assets support this area’s local food systems,
nearly all project par�cipants recognized soil and water as essen�al assets.
Local farmers were iden�fied as the most cri�cal asset. Without farmers to produce food locally, the local food
system could not exist. The role local farmers and ranchers play extends far beyond food produc�on. They
possess extensive knowledge and exper�se about the local food system, serve as stewards of the land, and o�en
take on the role of educators within the community. Producers’ insights and prac�ces are vital for the
preserva�on the valley's agricultural heritage and enhancing a robust local food system.
The community in and around Bozeman was widely recognized by food system prac��oners as a valuable asset.
Par�cipants emphasized that many residents share a commitment to health, environmental sustainability, and
suppor�ng local growers. There are a significant number of residents with the financial capacity to support a
strong local food economy, and the larger community is notably generous in suppor�ng those who are facing
food insecurity, especially students and youth. Par�cipants recognized significant poten�al to increase
community investment in the physical, social, and coordina�on infrastructure needed to support a robust local
food system.
Rela�onships and the extensive network of individuals, businesses, non-profit organizations, institutions,
and government entities supporting the local food system is another fundamental asset. Throughout this
network there is a wealth of knowledge, social capital, motivation, and entrepreneurial energy.
Assets: Food Access
Cri�cal food access points for community members experiencing food insecurity include schools, food pantries,
grocery stores that accept supplemental nutri�on benefits, and youth and senior programs.
The Human Resource Development Council (HRDC), which operates the Galla�n Valley Food Bank (GVFB), is a
cri�cal asset suppor�ng food access in the region. HRDC operates the Fork & Spoon Homestyle Kitchen
(Montana’s first pay-what-you-can restaurant), Summer Lunch, Kid Pack, and Senior Groceries programs. Market
Place, HRDC’s new facility that opened in 2023, offers significantly expanded food aggrega�on, storage,
distribu�on, and processing capacity. Through this facility, Galla�n Valley Food Bank helps supply Big Sky
Community Food Bank, Headwaters Area Food Bank, West Yellowstone Food Bank, Bounty of Bridgers at MSU,
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Cat in the Bag at Galla�n College, and pantries at both Belgrade and Bozeman Public Library. The Galla�n Valley
Food Bank also provides food to Blueprint, many schools, some churches, and occasionally to other youth
programs, senior centers, and meals on wheels.
A number of local farms donate surplus harvest directly to pantries, share foods through private channels, and
through work-share arrangements. For example, Amaltheia Organic Dairy invites volunteers to help on Sundays,
in exchange for produce. MSU Towne’s Harvest Garden, a five-acre diversified farm suppor�ng a student-run
community supported agriculture program, has offered students work share opportuni�es and runs a mobile
farm stand located at Legion Villa, a sec�on 8 housing complex that serves low income, elderly members of the
community.
A number of farms are registered to accept Senior Nutri�on Farmers Market Program vouchers and/or WIC farm-
direct vouchers (see Appendix F.) In addi�on, local farms such as Towne’s Harvest Garden and local aggregator
Root Cellar Foods have partnered with pilot ‘produce prescrip�on’ programs designed to get local produce to
people facing both food insecurity and diet related diseases.
Other en��es iden�fied include Hopa Mountain, which worked with partners to launch the Local Food for Local
Families, a coopera�ve effort to support and connect producers, food hubs, food pantries and others to increase
access to Montana grown and processed agricultural products. While this focuses more broadly than Galla�n
County, the knowledge, skill, and collabora�ve approach. Montana Food Bank Network is another resource, and
while a majority of the foods they source and distribute through their Helena warehouse come from na�onal
commodity channels, members of their staff are exploring ways to increase the amount of locally grown foods
they offer.
The network of organizations and volunteers working to increase food and nutrition security is significant. This section has offered just a thumbnail sketch of assets and activities in the Bozeman area.
The following table lists organiza�ons working on food and nutri�on security named during this project. This is a
subset of the complete list of organiza�ons and en��es iden�fied as assets during this project (Appendix E:
Iden�fied Organiza�ons + En��es.)
Type
Geographic
Scale Organiza�on or Program Specific Details Named or Noted
nonprofit state Abundant Montana
Promotes local food. Includes “Food Pantries &
Community Meals.” Program of AERO.
nonprofit local Bozeman Public Library
Noted: seed library, kitchen, food dona�on
drop site, community navigator office,
business local Broken Ground
Permaculture. Teaching how to grow food,
advising/partnering with Story Mill.
MSU
regional
(HQ here)
Buffalo Na�ons Food Systems Ini�a�ve
(BNFSI)
Partnership with Indigenous Food Lab launching
this year.
nonprofit state
Community Food and Agriculture
Coali�on
Farm Link, Food Access programs, new entry
farmer programs.
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nonprofit local Galla�n Gardeners Club Mini-grants, donate produce
nonprofit local Galla�n Valley Food Bank Part of HRDC
nonprofit state Hopa Mountain
Rural and tribal leader focus. Local Food for
Local Families.
nonprofit local HRDC
Supports GVFB and other services for
individuals and families facing food insecurity
nonprofit local Livingston Food Resource Center Mul�ple resources
nonprofit
state
(HQ here)
Montana Indigenous Food Sovereignty
Ini�a�ve (MIFSI) Seeds, resources for food preserva�on
nonprofit state
Montana Partnership to End Childhood
Hunger Nutri�on Security dashboard in development
MSU state (HQ here) MSU Extension Mul�ple resources, exper�se
MSU state (HQ here) MSU Team Nutri�on Mul�ple resources, exper�se
MSU local MSU Townes Harvest Garden
Mobile market provides fresh produce to
seniors on limited income
Addi�onal resources, programs, and en��es suppor�ng food access listed in Appendix F: Asset Landscape
include the following:
B. Community Gardens
E. Local Food Access Programs + Opportuni�es
F. Farms in our area that accept WIC (Women Infants Children) and SNFMP (Senior Nutri�on Farmers
Market Program) vouchers
G. Supplemental Nutri�on Programs, not focused on local foods
H. FY24 Bozeman WIC Authorized Retailers
I. Bozeman Area Food Retailers Accep�ng EBT Card
J. Bozeman Public Schools Free & Reduced Meals Eligibility
Assets: Resilience in the Face of Disrup�ons
The COVID-19 pandemic illuminated the inherent risk associated with heavy reliance on na�onal and global
supply chains. The pandemic drove home how fragile these supply chains can be and demonstrated how quickly
food chains can be disrupted. Par�cipants commented that grocery stores only have 3-4 days’ worth of food on
hand and that when the supply chain was disrupted “‘Just in time’ wasn’t just in time anymore.” One par�cipant
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commented that it was scary “not being able to get the basics: flour, yeast, eggs, milk.” COVID-19 highlighted
that our ability to produce and distribute food locally is an asset. Grocery stores that sourced local food were
able to keep more available. Locally grown foods, from produce to meat and potatoes, were in demand.
“The local food system filled gaps when conventional supply chains failed.”
The Southwest Montana COAD (Community Organiza�ons Ac�ve in Disasters) helps communi�es in Galla�n,
Madison, and Park County respond to disasters such as wildfire, floods, COVID-19, etc. The COAD is responsible
for communica�ng with emergency responders and mobilizing local non-profit organiza�ons during disasters.
The American Red Cross, a COAD member organiza�on, is responsible for emergency food response. The Red
Cross relies on local vendors with commercial kitchens for feeding, and in larger scale disasters goes outside of
the region to have food delivered. Several key players that support food response by providing food storage,
meal prepara�on, transporta�on, and more include the Livingston Food Resource Center, the Salva�on Army,
and the Galla�n Valley Food Bank.
The pandemic highlighted the importance of local rela�onships and the impact of smaller, locally-owned
businesses in responding to community needs. Par�cipants cited Bozeman’s restaurant network as a valuable
example. Many restaurants reached out directly to the Bozeman School District to offer their inventory, while
others prepped food for front-line workers.
Educa�onal resources, specifically on how to preserve foods, emerged as another asset in building community
resilience. MSU Extension offers a number of trainings and resources, Montana Indigenous Food Sovereignty
Ini�a�ve shared a manual on how to dry foods, and the internet provides access to a wide range of ‘how to’
videos.
Looking towards long-term community food resilience and nutri�onal security, several par�cipants men�oned
that food resilience planning and resilience assessment tools exist and could be researched and used to enhance
food resilience in the Bozeman area.
Assets: Community Wellness, Educa�on, Culture
Par�cipants iden�fied a range of assets that offer ways to support a culture of growing and ea�ng nourishing
local foods, building rela�onships, and enhancing individual and community wellbeing.
Physical spaces that provide access to nature and poten�al to harvest food: habitat along the Gallagator trail and
other public trails and parks.etc.
Local farms that offer community access: Rocky Creek Farm, Towne’s Harvest Garden, the farm stand at Three
Heart Farms, etc.
Community growing spaces: Story Mill Community Learning Gardens and Food Forest, City of Bozeman
community gardens, American Indian Hall ancestral gardens, Hannon Hall gardens, raised beds built by Sage
Gardeners, and more.
The map below shows the loca�on of the 38 community gardens iden�fied during this project. Appendix F.B.
includes a full list of these community gardens.
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Loca�ons and businesses that promote or offer access to local food were also seen as important to support a
culture of local food. Par�cipants named:
• Produce Prescrip�on programs and other local food access programs. (See Appendix F.E. and F.F.)
• This area’s robust farm to table restaurant scene, including caterers.
• Farmers’ Markets.
• Businesses that help convert lawns to food.
• Value-added food businesses seeking to educate using Montana-grown ingredients:
o to support soil health and community, eg: Timeless Foods len�ls (Claudia’s Mesa)
o to promote regenera�ve agriculture, eg: ancient grains (Together Bakery)
o to reduce food waste and add value, eg: by using “ugly vegetables” (Farmented)
• Local nurseries that offer na�ve plants and educa�onal seminars.
• Galla�n Valley Food Bank, called out for suppor�ng a lot of connec�ons.
• Bozeman School District, which is trying to source local.
A broad range of organiza�ons are involved in the management of raised beds and community gardens, while
others focus on teaching how to grow food in gardens, modern homesteads, or urban agricultural se�ngs. All are
seen as valuable support network for community members seeking to grow, raise, gather or process local foods.
● Broken Ground
● Cancer Support Community Montana (Bozeman loca�on)
● Cashman’s Nursery
● City of Bozeman, Parks + Recrea�on Department
● Eagle Mount
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● Galla�n Conserva�on District
● Galla�n County Extension
● Galla�n Gardeners Club
● Galla�n Valley Farm to School
● Galla�n Valley Food Bank
● Montana Indigenous Food Sovereignty Ini�a�ve
● MSU Extension Master Gardeners
● MSU Extension
● Sage Gardeners
● Spring Creek Communal Garden
● Story Mill Community Garden + Food Forest
● Townes Harvest Garden
The presence of knowledge in our community, and the implementa�on of both formal and informal educa�onal
programs that this makes possible, was also seen as valuable. Offerings named range from nutri�on educa�on to
food literacy, and from art ini�a�ves to food prepara�on or cooking programs. Examples:
● MSU’s Farm to Clinician Culinary Medicine course, designed for students in the WWAMI Program,
nursing students, and professionals enrolled in the Montana Diete�c Internship Program.
● MSU academic programs, including but not limited to the Sustainable Foods and Bioenergy Systems
program.
● Galla�n Valley Farm Fair.
● Sage Gardeners’ work providing garden-based therapy for seniors.
● Mountain Time Arts’ crea�ve work with indigenous people and water.
● Tinworks’ food-related installa�ons and conversa�on series.
● Dr. Alison Brennan, Assistant Professor and MSU Extension Mental Health Specialist, cer�fied in
Hor�cultural Therapy as of 2024.
● Galla�n Valley Farm to School.
● Montana Harvest of the Month.
● Open & Local Coali�on’s work to support community and collabora�on around food systems.
● The rich diversity of tribal Na�ons and Indigenous peoples living in the valley to learn from, and
ini�a�ves that build and support this knowledge, such as Montana Indigenous Food Sovereignty
Ini�a�ve and Buffalo Na�ons Food System Ini�a�ve
● Broken Ground programs and community potlucks.
● Foraging walks let by Jacob Zimmerer.
● An�cipated programming, to be offered by the new Indigenous Food Lab coming to Bozeman through a
partnership between Buffalo Na�ons Food Sovereignty Ini�a�ve and HRDC Market Place.
● Individual farms and farmers who mentor new farmers.
● Mul�ple resources have been developed to support nutri�on educa�on programs. See Appendix G.
Nutri�on Educa�on Resources.
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Assets: Produc�on
Farmers were identified as the most essential asset, alongside soil and water and the other “universal
assets” identify at the beginning of this section. One farmer noted that there is “lots of entrepreneurial
spirit here. People are willing to solve problems, make it work, persevere….”
Discussion of assets among farmers emphasized the community and our demographics. Participants
also named assets that make it possible to purchase local food, from farmers markets and grocery
stores that carry local to the organizations like Abundant Montana working to promote and market
Montana-grown foods. The role that local restaurants play, centering local ingredients and scratch
cooking, is also seen as valuable.
Resources named as important by farmers also include the technical expertise offered by MSU
specialists and organizations like ATTRA, NCAT, AERO, and Barn Door. The importance of financing, be
it from more traditional lending institutions or newer private investment models like those offered
through HomeStake and Dirt Captial, were also seen as vital. Grant opportunities such as Montana
Department of Agriculture’s Growth Through Agriculture program, Specialty Crop Block Grants, and
other opportunities provide valuable capital for improvements and operations. USDA funding was also
named, although individual operations typically have a more challenging time accessing funding from
what one participant called the “alphabet soup” of USDA programs (AMS, NIFA, GusNIP, NRCS, FSA,
FNS, Rural Development State Offices, APHIS, FSIS.)
Other tangible assets ranged from the businesses where farmers purchase equipment and supplies to
seed companies and veterinarians. Production assets are listed more fully in Appendix E: Organizations
& Entities; Appendix F.A.: Mixed Assets by Type; and Appendix F.C.: Meat Processors (USDA, State,
Custom Exempt), which is shown in the map below.
Assets: Food Systems + Pathways
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Assets overlap significantly between topics, given the intersec�onality of food systems. Demographics in the
valley were again iden�fied valuable. Par�cipants interviewed from this angle saw the popula�on here as
providing cri�cal mass for businesses that would not succeed in less populated areas, or areas with lower
average incomes and less interest in healthy food.
In addi�on to the assets listed above, par�cipants in our three Food Systems + Pathways group discussions and
related follow-up interviews iden�fied the following:
• Local farms
• Storage, aggrega�on, distribu�on (local examples: cold storage, Community Food Co-op, Root Cellar
Foods, QFD)
• Suppor�ve clients, vendors, peers, community
• Cornerstone businesses “like the Co-op, Gallatin Valley Botanical, Montana Aleworks”
• Organiza�ons “AERO, Abundant Montana, Open & Local”
• Resources like MSU Food Product Developoment Lab, Prospera FADC, Montana Coop Development
Center
• Pipeline of knowledgeable workforce and entrepreneurs from MSU
• Entrepreneurial spirit
• En��es focused on capital for food + farming (Appendix F.A. Mixed Assets by Type)
• Markets. Need to be developed further: ins�tu�ons, including schools and hospitals; food/nutri�on
security programs; visitors and vaca�oners.
Assets: Ecological Sustainability
Assets iden�fied are consistent with other topic areas, with slightly more technical insights.
• Prime soils.
• Well-watered farmland, by natural and man-made systems.
• Loca�on, at the headwaters: mountains help support more consistent precipita�on, and water is clean.
• Agricultural landscape, it can have a lower greenhouse footprint than other more intensive uses of the
landscape. And there’s poten�al for carbon sequestra�on.
• MSU Land Grant University is a huge asset, with significant research focused on ecological wellbeing.
• Research capacity at MSU can be used locally for ques�ons landowners have.
• Agency resources: Western SARE, NRCS, MSU Extension, Galla�n Conserva�on District,
• Organiza�onal and individual assets: Galla�n Watershed Council and Collabora�ve, local hydrologists,
ATTRA, NCAT, AERO, Open & Local.
See Appendix E. Organiza�ons & En��es Iden�fied by Project Par�cipants.
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B. CHALLENGES
Despite rich and extensive assets, development of resilient local food systems in and around Bozeman faces
significant challenges. This sec�on lays out the most noted barriers, gaps and vulnerabili�es facing food systems
in this area.
Universal Challenges
Affordability was by far the most significant, consistent challenge iden�fied by project par�cipants. The price of
land, the cost of living, land, and labor — all increase stress, decrease feasibility, and lead to a lack of
sustainability.
The loss of exis�ng farmers and lack of new farmers is strongly atributed to affordability. Business owners and
MSU staff reported mul�ple instances of new hires and students who chose not to come, or decided they
couldn’t afford to stay, due to the cost of living. One MSU graduate who co-founded a business in the Galla�n
Valley put it this way:
“We moved because we wanted to relocate for our families and other work at the time. It was a
benefit to have lower costs moving but not the sole reason. However, we were able to find our own
facility with reasonable rent in Kalispell, and I’m doubtful we would have ever found that in Gallatin.
We always had a shared space when located in the Bozeman area.”
— Vanessa Walston, co-founder, Farmented Foods
Another universally recognized challenge is the increase in food insecurity. HRDC reports that the need is
growing, as demonstrated by the numbers: In 2023, GVFB served 1300-1500 households per month, up from the
old norm of 1200 per month. Per day, the number served in 2023 was 168 individuals, up from 70 per day. And
for the kids pack program, which provides hungry students an opportunity to take food home over the weekend,
GVFB distributed 974 in December 2023 — up from the normal 400 per month.
Bozeman Health’s 2023 Community Health Needs Assessment (CHNA) affirms both findings. The #1 priority
iden�fied in the 2023 CHNA was access to affordable housing. The #2 priority was access to healthy produce at
an affordable price.
Finally, the way development is happening was recognized by every discussion session as a crucial challenge.
Par�cipants noted that this valley has “the best farmland in the state, which is currently getting covered at an
astounding rate with houses and chain stores.” While some par�cipants expressed concern in pragma�c ways,
anguish over the loss of land to development was undeniable. One par�cipant observed, “I think there's a barrier
that we've done a Triangle Growth Plan instead of a County-wide growth plan.” This person felt we were looking
and working at the wrong scale, too focused, and noted that we need “people in the community who can help us
break the zoning logjam. Unless we do- unless we find new, unconventional methods to achieve land access for
farmers- we’re going to be limited.
Another par�cipant described approaching the City Council roughly 10 years ago, seeking to explore ways
undeveloped lands within/near Bozeman could be used for small-scale produce farming, and being told that this
was not possible and not desirable. This prompted a farmer to respond, “We need to seek a time when City,
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County commissioners — Bozeman, Belgrade alike — filter every decision they make through this lens of food
security and a healthy landscape. As long as people fundamentally believe that high profit developments are and
will continue to be the driver of Montana’s economy, I don’t think we’re going to make progress.”
Par�cipants’ concern is not unwarranted. According to the Galla�n Valey Sensi�ve Lands Protec�on Plan (p.17)1:
• “Land development and recreation demand are at unprecedented levels and Gallatin County is the
fastest-growing county in Montana.”
• “Population growth continues to increase with 71% population growth in the last 20 years, over 20%
more than the next fastest growing counties in Montana (Gallatin County Growth Policy 2023).”
• From 1970-2018, 95,680 acres were converted to housing in Gallatin County.
• Since 1990, 34% of homes built in Gallatin County have been on large lots of more than 10 acres
(Headwaters Economics)
Challenges: Food Access
Challenges to food access iden�fied by project par�cipants ranged from physical barriers such as limited
transporta�on op�ons to cultural barriers such as language, a poignant challenge as the number of Spanish
speaking families in the valley increases. For transporta�on, par�cipants noted inadequate mul�-modal and
transit op�ons to reach community farms, HRDCs new Market Place, and other food access sites
Cost is an obvious barrier, and it is a growing challenge as housing costs use up an increasing propor�on of family
incomes. Nutri�on benefit programs exist to increase the affordability of both local and mainstream food
supplies, yet these programs can be difficult to navigate for families and individuals with limited resources.
Meanwhile, for the organiza�ons offering nutri�on benefits, the establishment and con�nua�on of programs
isn’t always simple. Funding may not be secure, and technical barriers — such as ge�ng the proper card readers
installed and func�onal — can cause headaches. For schools, there is interest in providing free healthy local
meals to all students, but understanding how to fund such programs sustainably is challenging.
The availability of local food was also iden�fied as a challenge. “Local produce is amazing for about 3 months of
the year,” noted one par�cipant, and is limited October through June. Par�cipants iden�fied a need for
resources and connec�ons to freeze, dehydrate, can, ferment, and otherwise add value to local produce so that
it can be u�lized year-round.
Others men�oned the need for more farmers, more spaces to grow community food, and a stronger community
garden system. People iden�fied HRDC as an invaluable connector, stepping up in crea�ve ways to support
community solu�ons in all these areas. One HRDC representa�ve noted, “We can be the place where the
“uglies”2 go, they’re great for processing.” This person also explained, “We spend a lot of money on food. We can
be part of that economy. If I had more money to buy local food, then HRDC could shore up any farmer that was
needing help.” At the same �me, several people involved with HRDC men�oned that one organiza�on can’t do it
all— and definitely can’t do it alone.
Addi�onal barriers to food access relate to how people understand food security. Par�cipants noted that food
security is complex, yet o�en perceived with simplis�c stereotypes or unconscious bias. For example, there can
be a lot of s�gma associated with needing help, and many people who find themselves in need will choose not
to ask for help or seek any services out of fear of being judged. It’s important to note that this avoidance can be
1 Dec 2023. htps://galla�nvalleyplan.bozeman.net/documents/004fae8d75cb4b9d9679a6d593f8d6d7/explore
2 “uglies” refers to ugly vegetables, and the expecta�on that the produce we purchase should be unblemished.
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about more than s�gma. Some parents fear the threat of losing their children: if they are having trouble
providing ‘adequately’ for their family in the eyes of others, will child protec�ve services take their children
away?
Challenges: Resilience in the face of Disrup�on
Par�cipants broadly acknowledged that the vulnerability of food supply chains was made clear during Covid. In
addi�on to pandemics, poten�al causes of future disrup�ons noted by par�cipants included extreme weather
events and long-term ecological shi�s, due to climate change; global conflict; poten�al technology breakdowns;
and other unpredictable events.
Several par�cipants observed that the Community Food Co-op had significantly more inventory and diversity of
products because they had already been sourcing locally. Others noted that during covid, dispari�es were made
worse, and people experienced the pandemic differently depending on income. Individuals involved in value-
added food businesses, be it produc�on or restaurant, explained that they had to increase staffing: redundancy
helped ensure that opera�ons were supported when employees called in sick.
Another par�cipant observed, “The recent pandemic exposed the supply chain fragility, but the seemingly rapid
post-pandemic recovery diffuses the alarm in many peoples’ eyes.” In the face of this, several people noted that
community food resilience planning could reduce our vulnerability. Currently, people didn’t feel there are
adequate answers to ques�ons like: How do we address crisis situa�ons? What investments in our local food
system will increase our vulnerability to local regional, na�onal, or global shocks? What is the City’s role?
One individual put it this way:
“When you think about, why does local government exist? To provide services for basic living in a community.
What is more basic than clean water and adequate food? And clean air. We need a few basic things, housing...
and food.”
Challenges: Community Wellness, Educa�on, and Culture
Conversa�ons focused on this topic area tended to begin with challenges associated with food access, which are
outlined above and not repeated here.
Related specifically to this topic, there was broad consensus that people lack apprecia�on for the value of
connec�ng with neighbors, farmers, gardens, local food, and good nutri�on. Par�cipants noted that growing
food is a highly beneficial ac�vity for community members’ physical health, mental health, and community
wellbeing. Barriers to growing food men�oned during this project included:
• Access to land. Rentals o�en don't encourage gardening, and renters o�en don’t want to invest in a
garden allowed to plant. Community gardens have limited slots. Mul�-modal and transit routes are
limited.
• Time. Whether you’re a student or a parent, a career professional or someone juggling four jobs, it’s
hard to make �me to plant and maintain a garden.
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• Culture. In Bozeman, cultural and conversa�onal norms have tended to center on ac�vi�es other than
agriculture and growing food.
• Knowledge. Many people do not know how to garden, have lost that knowledge, and/or have never had
the opportunity.
• Screen�me. Technology was cited as one reason why people are less familiar with growing food, less
likely to come to educa�onal programming, less likely to volunteer.
When it came to offering educa�onal programming and opportuni�es to volunteer, communica�on and
engagement were iden�fied as a challenge from mul�ple perspec�ves. For people offering educa�onal programs
or volunteer opportuni�es, par�cipants expressed difficulty ge�ng the word out and ge�ng people to show up.
One prac��oner described a program that had 30 people registered, and only 4 showed up. For people who
would have liked to know about a specific thing that was happening, it’s frustra�ng to learn at the last minute.
Another noted that we have weak engagement ins�tu�ons, while yet another men�oned that the opportuni�es
to be involved feel scatered and hard to track.
Related to this is a lack of resources, coordina�on, and capacity. As one person charged with strengthening the
City’s community garden program explained,
“It comes up a lot, ideas about doing more within parks, expand or triple what we do at Story Mill
Park… community ag… but who’s the partner/parent organization to go get the grants? Who’s the
volunteer coordinator? And how many staff people are needed to start amplifying it, and making it
productive and useful?”
Covenants were iden�fied as another barrier. Too o�en, they “don’t make any sense.” Par�cipants described
restric�ons that allow you to have chickens, but no pigs; that allow you to garden, but not sell produce; that
allow you to have chickens, but force you to maintain a lawn rather than plants that would nourish your
chickens. One entrepreneur lamented that there are “a million things that stop a viable operation.”
Assump�ons also get in the way, par�cipants noted, as well as a deeper disconnect and lack of understanding.
Several par�cipants expressed frustra�on that people o�en belief that food security is just about hunger relief.
One pointed out, referring to climate change and shi�ing precipita�on paterns, “people believe our food will
continue to show up in the grocery stores from places like California.” Another assump�on that par�cipants
expressed frustra�on with is the belief that people just need to be taught what is healthy, that people who aren’t
ea�ng healthy don’t know beter. One mother said, “if I could afford it, I’d buy it.” Meanwhile, others complained
about the percep�on that local food is always more expensive, and that it is ge�ng a reputa�on as ‘bourgeois’
when “locally grown, nurturing foods should be accessible to everyone.”
Other barriers iden�fied included:
• Resistance to change— by policy makers and community members.
• Resistance to learning from people who are different, who have other ways of thinking, and the urban-
rural divide.
• Lack of investment in the local sectors that could create more employment for young people, instead
of work for “already affluent lone wolf people who work on remote jobs.”
• Superficial understanding of Indigenous food sovereignty.
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On this last point, one interviewee observed that Indigenous food sovereignty, “suddenly it’s like really cool. And
that’s sweet, there’s this growing awareness, but it can get really swept into this foodie culture, where it’s like
kinda a cultural pluralism type of thing, rather than a way of life and a way of being and a responsibility."
Par�cipants also shared insights that shed light on the nuance of how people perceive local food system
development. In terms of feasibility, one par�cipant noted the importance of a “quality product at a fair price. As
long as we fit in that paradigm, we can sell food here.” Another noted that “[we focus on local] not because
trade is bad, but because resilience is healthy.” This individual also pointed out, “The focus on local is not meant
to be selfish or exclusionary... to the contrary, we recognize that in an increasingly volatile world, it is pragmatic
and ethical to take responsibility for local needs and capacities that we can identify and influence.”
A par�cularly striking juxtaposi�on between narra�ves is illustrated by these two survey responses: 1. “Gallatin
Valley and Bozeman should be doing everything [they] can do to maintain open space and maintain agriculture.
Civilizations all over the world, and through history, shot themselves in the foot by building over all their
agricultural land.” 2. “Let the free market work.” When shared with project par�cipants during the review and
feedback process, one individual scoffed, “what free market?”
Challenges: Produc�on
The biggest challenges iden�fied by farmers were costs, land access, “not enough growers,” and marke�ng.
Specific costs named included energy, from vehicles to hea�ng greenhouses; labor; property taxes; and the pace
of infla�on. Costs for farmers are outpacing how much farmers can increase prices, leading many who sell to
local markets to rely more on direct sales. Simultaneously, buyers are growing more sensi�ve. As costs increase,
it seems people watch their food budgets more closely. Meanwhile, growers who specialize in controlled
environment agriculture — no mater how much they believe in local food — can find it more lucra�ve to grow
high value crops, like marijuana.
But by far, the most prohibi�ve cost cited was the price of land. One person admited that they didn’t know any
new-entry farmer who’d secured land who had not either taken on significant risk and/or leveraged pre-exis�ng
assets.
The loss of farmers and minimal number of new-entry farmers concerned all par�cipants, not just producers.
Many spoke of promising young farmers who’d le� the valley due to the challenge of finding land, while one
produce farmer men�oned being asked to go to the Shields Valley Farmers’ Market due to the lack of produce
farmers at that market. In 2022, an MSU Sustainable Food and Bioenergy Systems (SFBS) capstone class surveyed
“students in agriculture related courses at MSU that were deemed to fit the demographic for prospective farmers
in the valley.” Of survey respondents, 48.1% said they had some interest in farming in the Galla�n Valley a�er
gradua�on. When asked, “realistically, do you think you will start a farming operation in the Gallatin Valley?”
that number dropped to 3.8%. One producer observed that “people don’t view the prospect of farming
seriously.”
"We need to change this and created a diversified system: land access, perception of farming, financial
feasibility— all of it.”
The third most-discussed challenge was ge�ng the word out. Farmers expressed strong interest in help with
promo�on and a need to increase awareness of local farms, locally available foods, and how to access these
foods. “We’re all pretty resourceful, people who can change easily. It’s really just the demand for our products is
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what drives it all. If the City can help facilitate the demand for local food, it’s going to help us out a lot.” Another
farmer noted quietly, “Customers won't try to purchase locally grown food if they don't know it is available.”
Other challenges vary, even within an opera�on. “Each individual farmer, challenges at one time it may be
distribution and marketing, at other times it may be space… kind of depends where you are.” Other challenges
named by producers included:
• For opera�ons that require large equipment, increasing isola�on and the challenging of move equipment
around
• Accessing key resources such as hay, minerals, processing
• Disease
• Liability insurance and exemp�ons (eg: ditches and ‘product contamina�on’)
• Shortage of large animal vets
• Naviga�ng various farmers market loca�ons, organizers, different fees + processes
• Cold storage
• Equipment availability, space
• Meat processing, especially for smaller opera�ons with sporadic needs
• Hail
• Scaling an opera�on to the appropriate scale for sustainability
• The challenge of trying to do things differently, such as shi�ing to organic or regenera�ve prac�ces
• Stress and mental health
This final bullet can be hard to discuss, and this project wasn’t designed to explore any one challenge deeply.
However, resources like “Beyond The Weather” provide a glimpse at the seriousness of this challenge. Even
comments like this quote from 2022, when a group of farmers came together to talk about the challenges facing
farmers and opportuni�es to support farmers, can offer a sliver of insight into the depth of frustra�on:
“There are superheroes in this valley that have spent their lives trying to make it work, but it’s just not working.
There should be a way to be a farmer, a hard worker, and be able to make ends meet.”
A few addi�onal barriers and vulnerabili�es iden�fied by producers stem from lack of understanding.
• Producers expressed concern for the long- term viability of irriga�on system, and the delivery of water to
agricultural opera�ons. There’s a prevailing sense that folks without experience in agriculture don’t
understand what would be lost if the valley’s irriga�on system were compromised, be it lower water
levels in their wells, less hay for livestock, the inability to grow crops, or drier viewshed.
• Another very real danger is disease. While this concern may bring to mind Ireland’s potato famine, it is
very much a contemporary threat in the Galla�n Valley today. “We need to be buying our seed potato
from people HERE in Montana. We’re more careful about disease control, with the MSU lab, all of that
put together. But there are so many people in the valley who have no idea, and they’re ordering their
seed potatoes and probably other seed too - same issues - from who knows what catalog, from who
knows where… bringing in diseases and other stuff that we don’t want here.”
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• One rancher men�oned that people have litle to no idea of what it really takes to grow food or raise
livestock. She described an “all too common” experience of feeling stuck in one of two boxes: (a) evil big
ag who sprays chemicals with total disregard, or (b) an idealized farm reminiscent of American Gothic
(famous 1930 pain�ng) or the farm portrayed in Laura Ingalls Wilder’s book, Farmer Boy. In truth, no two
opera�ons are the same, and farms in this valley vary widely. Even just those farms and ranches who sell
into the local market are incredibly different in size and how they operate. See Appendix F.D.
• Several producers expressed skep�cism of the idea that developers could or should incorporate micro-
farms or urban agricultural features into neighborhoods and new development. They note a lack of
understanding for where agriculture is feasible. While there are differences in how people understand
what counts as “agriculture,” there is a clearly a long list of factors to consider when evalua�ng the
poten�al of a piece of land. As a star�ng point: Is there water? Infrastructure? Will the farmer be able to
gain equity in the property? Live on site? What if neighbors don’t like the mess, the smells, the dust,
noise at odd hours, the greenhouse lights, or the coming and going of workers or customers? Is it
financially viable? What if someone sprays and contaminates fields or orchards? What happens when
neighborhood pets wreak havoc in a field or chicken coop? What happens if the management
arrangement falls apart, who can step in?
Challenges: Food Pathways & Systems
Given the breadth of sectors involved in moving food from farms to people, and the diversity within each sector,
it’s no surprise that challenges iden�fied in this topic area vary widely. Some challenges are specific to a certain
type of business, while others overlap. In this sec�on, concerns and barriers are grouped in a way we hope is
clear and useful.
One overarching frustra�on was voiced: the amount of food dollars that are going out of state.
Ins�tu�ons seeking to source local noted these barriers:
• The volume of local produce or meat is o�en not at the scale we need.
• Supply can be inconsistent.
• Ordering can be �me consuming:
o Farmers can be hard to reach
o Different farms work on different ordering schedules
• You don’t always know what will be available ahead of �me, and with �ght staffing, it’s harder pivot and
create unique specials.
• Cost can be an issue, especially as labor costs increase and the propor�on of plate cost dedicated to
staffing has increased. Even small price increases can be hard to absorb given �ght margins.
Several of the challenges faced by ins�tu�ons are also true for restaurants and other value-added food
businesses.
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Meanwhile, entrepreneurs noted addi�onal challenges:
• Similar to farming, scaling a business to be sustainable in the long term can be difficult.
• Storage. One par�cipant noted that this is a big issue for local foods. To prepare for the summer influx,
depending on the food item, you need to load up prior to peak demand so you are able to compete.
• Licensed commissary kitchen space is challenging to find.
• Many people have expressed a keen interest in shared kitchen facili�es, but development of such a
resource is logis�cally and financially challenging to pursue. Ini�al project development, design,
construc�on and implementa�on costs are significant. Managing mul�ple users, �me slots, equipment
needs, storage, maintenance and other services requires ongoing staffing. Given �ght margins in the
food sector, crea�ng a viable business plan is not simple.
• Naviga�ng technical support and finding the right resource, with the specific informa�on you need, takes
�me. For example, packaging, size and #/case— will it fit freezer or grocery shelves, stocking paters?
Start-ups con�nue adap�ng and changing as they develop.
• One par�cipant noted that most entrepreneurs bootstrap. “Do it all yourself. We’re all struggling with
the same things.” Having a mentor to shorten the learning curve helps.
• Value chain coordina�on is valuable to establish and maintain food pathways, yet there is not much
capacity for this.
Similar to farms, markets are cri�cal, so ge�ng the word out is vital. Challenges include:
• Small opera�ons have limited staff, and their capacity for marke�ng makes it challenging to reach the
hundreds of thousands of Yellowstone Na�onal Park visitors who pass through Bozeman every year.
• Similarly, one person noted that increase the demand for locally grown foods from restaurant customers
is important, but hard to do effec�vely.
• Par�cipants like both Edible Bozeman and Abundant Montana, but one entrepreneur expressed concern
that these resources reach people who are “already converted,” and may not be effec�ve in broadening
her clientele.
• One rancher selling at a local farmers markets reported that they and other ranchers they know who sell
at farmers markets aren’t breaking even in that se�ng.
Meat processing has received significant aten�on and investment since Covid. Par�cipants shared the following
observa�ons:
• For smaller opera�ons with sporadic processing needs, securing slots can be extremely challenging;
processors can be booked over a year in advance.
• Given recent droughts and lower herd sizes overall, one mid-sized opera�on with consistent processing
needs (eg: less than 10 head, monthly) reported that “there’s enough slots for now.”
• It is challenging to sustain staffing for meat-cu�ng and slaughter opera�ons, given the skill required and
the demanding physicality of the work, but prac��oners pointed hopefully to recent efforts to expand in-
state training opportuni�es.
• There has been significant investment in meat processing infrastructure and equipment, but as one
par�cipant noted, “short-term infusions of cash don’t get us over these barriers.” Without parallel
investment in other aspects of the system, the infusion of dollars won’t overcome other challenges, like
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finding employees or value chain coordina�on and product marke�ng. If opera�ons sell their new
equipment and “go out of business— that’s not doing anything for the community.”
Financing was a significant challenge, need, and gap iden�fied by many par�cipants. Specific insights included:
• “Farming always has a high barrier to entry, in terms of capital.”
• In the large-scale produc�on agriculture world, for those kinds of markets, the capital is there. At this
scale, small farms and ‘mid-�er’ infrastructure, financing can be more challenging.
• New investment models that leverage longer-term investment of private capital are needed. Innova�ons
in revenue-based financing, collabora�ve finance, community investment, pa�ent capital, and other
tools are promising but s�ll gaining momentum. At this point, investors s�ll tend to hold a high return,
shorter-term, "grow-and-sell" mindset.
• More investment in the planning and collabora�on required to pull together private, public, and non-
profit funding for complex projects is needed.
Challenges: Ecological Sustainability
Par�cipants iden�fied development as the biggest challenge. The loss of prime soils, the conversion of
agricultural lands into build environments, and the poten�al for permanent impairment of agricultural irriga�on
systems were all named as threats to food and crop produc�on in this valley. A related threat is the increasing
demand for limited water in a closed basin. One par�cipant observed that too many people are disconnected
from the importance of water and take for granted that clean water will come from the tap. The resul�ng lack of
respect, understanding, and connec�on makes it challenging to get beyond basic water conserva�on messages.
One person put it this way:
“You are at the top of the watershed. You have responsibilities to perform. If you love this place so much -
identify your impact, reduce your impact, engage in pro-active positive ways. Eat local food… keep the water
clean.”
Ecologists also noted that while the growing season may be growing longer, shi�ing precipita�on paterns and an
increase in extreme weather events increases risks.
One individual men�oned that our topsoil can be sold out of the valley and gave an example of Galla�n soils
being sent to help restore the Milltown Dam site.
Another asked this ques�on:
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“We may want to preserve soil/water for ecological value, but if we’re only growing crops that are moved
externally and the money leaves, then are we really doing what we want to do? Economics of the food system.
Supports for that, commodities products. If we’re growing seed potatoes - malt barley - canola - and it’s all going
away… then is that accomplishing what we want to accomplish?”
C. Intersection of Existing City Plans with the Local Food System
The Preliminary Mapping Project offered an opportunity to consider where and how the work of the City of
Bozeman intersects with local food systems as outlined in its existing plans, strategies and recommendations.
Although there are other relevant documents, including several developed by Gallatin County, the Planning
Coordination Committee, and other local and regional entities, this project focused on current City of Bozeman
plans and policies.
The table below is designed to give a high-level overview of the obvious intersections between the City’s existing
plans with the local food system, plus the connections that may be less apparent. Many activities commonly
understood to be unrelated to food systems, when viewed considering the social, cultural, policy and economic
influences on local food systems, are underutilized opportunities to support resiliency, sustainability, and equity
in our community.
Table. Intersection of Existing City Plans with the Local Food System
City Document Detail
Bozeman Climate
Plan (2020)
Note: details in the
Climate Plan
Dashboard: LINK
Solution G. Develop Sustainable Neighborhoods Outreach
• 3.G.2. Review Development Code to Enhance Compact and
Sustainable Development
• 3.G.3. Develop Sustainable Neighborhoods Outreach
Solution I. Enhance Social Infrastructure and Community Preparedness
• 3.I.1. Identify ways to provide food access during supply chain
disruptions and community disasters.
Solution J. Increase Walking, Bicycling, Carpooling and Use of Transit
• 4.J.1. Prioritize Regional Multi-Modal Planning and Connectivity
Solution M. Move Toward a Circular Economy and Zero Waste Community
• 5.M.1. Donate unused food and right-size large catering orders
• 5.M.2. Expand Composting Services and Collection
• 5.M.6. Develop Plans for Green Purchasing and Zero Waste Events
for City Operations
Solution N. Cultivate a Robust Local Food System
• 6.N.1. Support the Formation of a Local Food Council
• 6.N.2. Help Develop a Food System Assessment and Security Plan
• 6.N.3. Encourage Local Agriculture and Preservation of Working
Lands
• 6.N.4. Support Local Food Production, Processing, and Distribution
• 6.P.2. Maintain and Expand the Urban Forest
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• 6.P.4. Provide Outreach on Water Pollution Prevention and Carbon
Sequestration Strategies
D. Insights by Core Topic
This outline shares one team member’s consolidated notes from both group and individual conversations, and is
not a compilation of all conversation notes, nor all of the insights shared by participants. It is a useful overview,
included here to offer a look at the City of Bozeman’s insights, prior to analysis and ongoing participant
feedback. A generalized list of participants who participated in group or on-on-one interviews is provided for
context.
1. Food Access and Resilience in the Face of Disruption
Participants
• Human Resources Development Council
• Greater Gallatin United Way
• Community members who have experienced food insecurity
• Montana State University Extension Nutrition Education Program
• Bozeman School District (BSD7) Support Services
• Gallatin Valley Farmers Market, Career Transitions
• City of Bozeman, Community Development Division
• Roots Nature School
Insights
• HRDC’s resources and other assistance programs (SNAP, WIC, etc.) are critical to food access in
the area. Navigating these programs can be a challenge due to:
o Lack of multi-modal or transit transportation to access food (ex. taking a bus to the food
bank)
o Significant increase in Spanish speakers locally creates a language barrier
o Double SNAP is not currently available (several markets are working towards this)
o Programs can be difficult to navigate on all sides (ex. participants paperwork
requirements, getting SNAP machines at farmers market, etc)
o There is an opportunity to increase awareness for resources that are available and alter
stigmas around who can/should utilize available programs; people often times think ‘other
people need it more’ rather than take advantage of services.
o Workplaces/HR departments could be a good channel to share information about local
resources .
• Schools and care facilities are important food access points. It is difficult to source local food
while meeting cost and standard requirements.
o Working directly with producers to source food can be time consuming and difficult to
coordinate.
o BSD7 needs large quantities that not all farmers can supply.
o Smaller independent schools and day cares need smaller quantities that can be difficult
to procure affordably.
o The Bozeman Senior Center is a great food resource but there can be a stigma and lack
of awareness around going there.
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• The cost of food is the biggest local factor driving food insecurity due to how many residents are
facing housing cost burden.
o We have more stores per capita than most places, we are not a food desert but people
cannot afford food.
• The community is strong and has provided to support each other during times of need.
o Residents recently raised $25k in 2 days to pay school lunch debt.
o Restaurants offered food for kids and frontline workers during COVID
• There is a lack of community garden space and opportunities for people to garden.
• COVID-19 showed us how vulnerable food supply chains can be. While not everything can be
produced locally, many foods can. that there aren’t enough growers and there isn’t enough local
production diversity to support food in our area (we have meat and potatoes which store well, but
many other foods like fruits rely on trucking).
o There aren’t enough growers
o Preservation + storage for foods we produce minimizes trucks
o COVID heightened awareness and made food insecurity tangible. However, this has
started to fade away. We need to continue to raise awareness of where our food comes
form and the realities of the risk of food insecurity.
Metrics/Data
• HRDC 2023 Impact Report
• 1,667,276 pounds of food distributed to help families and seniors offset their cost of living.
• 12,000 lives impacted through HRDC’s services
• How many people participate in SNAP and WIC? Are these programs underutilized?
2. Resilience in the Face of Disruption
This topic was incorporated into group and one-on-one interviews, most explicitly with Food Access, so this
compilation of notes does not include separate resilience insights.
3. Community Wellness and Culture
Participants
• Gallatin Valley Farm to School
• MSU Extension specialists
• Educators (gardening support, ‘farm to fork’ educators)
• Gallatin College Culinary Arts
• MSU graduate students
• MSU WWAMI program
• Farm worker
• Buffalo Nations Food Systems Initiative
• City of Bozeman, Parks & Recreation Division
Insights
• Strengthen the sense of community and connection to the land to build support for local food.
• The City can be a leader and have a stronger presence and voice about local food.
o Encourage other institutions (especially the hospital) to take action
o Better define and support urban agriculture
• There is a disconnect related to food insecurity, people think it just impacts one population/the
food bank
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• Community food security is about more than people in challenging situations, with limited
incomes
• Housing and wealth inequities.
o Increasing population of Spanish speakers that face language barriers to access
community resources and engage on community issues.
o Land access and prices has a major impact.
o There is a need to improve multi modal transportation. Consider connecting low income
housing to community garden spaces.
o Support the statewide push for universal school meals, find a sustainable way to fund
this.
• There is so much change in the community, communication is challenging.
o It’s difficult to get the word out and get people to show up to engage and public
comment on community issues
o There is a resistance to policy change
o Getting people to show up and take advantage of education opportunities can be a
challenge.
• With so many nonprofits in the area, people experience and perpetuate competition, need to
explore ways to share and increase resources
• Support education programs
o Farm to school
o Gardening programs
o Planting and caring for native plants
o Water conservation and drought tolerant planting
• There is a need for more community spaces and community gardens
o Increase community garden spaces in new developments
o Physical community gathering spaces other than the library
• Develop additional education/outreach to support the navigation of programs such as SNAP and
WIC
4. Production
Participants
• Organic farmers, mixed production
• Small scale meat producers/ranchers
• Seed potato farmer
• Dairy farmers
• AGAI board member
• MSU Towne’s Harvest Garden
• Grass fed beef producer
• Niche market producers/entrepreneurs
E. Organizations & Entities Identified by Project Participants
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When asked to identify assets — the resources, infrastructure, programs, organizations, partnerships, and
private or public entities that support local food systems and/or their work — participants named a wide
spectrum of entities at the local, state, and national level. This preliminary list includes 28 non-profits, three
specific businesses and a category of businesses, 9+ agencies, and Montana State University.
Type Geographic
Scale Organization or Program Specific Details Named or Noted
nonprofit state Abundant Montana Promotes local food. Includes “Food Pantries & Community
Meals.” Program of AERO.
nonprofit state AERO Growing resilient and reliable Montana food systems for all
Montanans.
nonprofit national ATTRA Employee clearing house for small farms. Program of
NCAT.
MSU state (HQ here) Blackstone LaunchPad Fosters entrepreneurship and innovation.
nonprofit local Bozeman Public Library Noted: seed library, kitchen, food donation drop site,
community navigator office.
business local Broken Ground Permaculture. Teaching how to grow food,
advising/partnering with Story Mill.
MSU regional
(HQ here) Buffalo Nations Food Systems
Initiative (BNFSI) Partnership with Indigenous Food Lab launching this year.
nonprofit state
(local office) Cancer Community Support
Montana Garden beds on site for informal therapy and nutrition
programming.
nonprofit state Community Food and Agriculture
Coalition Farm Link, Food Access programs, new entry farmer
programs.
business local Community Food Co-op Independent, community-owned grocery store selling local
and organic foods.
nonprofit local Eagle Mount
Quality therapeutic recreational opportunities for people
with disabilities and young people with cancer, including
horticulture programs.
nonprofit local F2S: Gallatin Valey Farm to School Connecting children and families with local foods in the
garden, classroom, cafeteria, and community.
MSU state F2S: Montana Farm to School
Institute Collaborative program with Montana Office of Public
Instruction, housed within Team Nutrition at MSU.
agency local Gallatin City-County Health
Department Food safety information and resources, licenses and
permitting, registration for cottage food businesses.
agency local Gallatin Conservation District Multiple resources and programs: gallatincd.org.
agency local Gallatin County Extension (part of
MSU Extension) Multiple programs. Researched-based university resources
for the people of Montana.
nonprofit local Gallatin Gardeners Club Mini-grants, donate produce.
nonprofit local Gallatin Valley Food Bank (part of
HRDC) Food security throughout southwest Montana.
nonprofit local Gallatin Valley Land Trust (GVLT) Land conservation. Trails, for access.
agency local Gallatin Water Quality District Water resources education, water quality monitoring.
nonprofit Local Gallatin Watershed Collaborative Collaborating on the future of water in the Gallatin Valley.
nonprofit local Gallatin Watershed Council Stewardship through partnerships, education, restoration,
and individual empowerment.
nonprofit local Haven Confidential support for anyone experiencing domestic
abuse.
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nonprofit local HRDC Supports GVFB and other services for individuals and
families facing food insecurity.
nonprofit state Hopa Mountain Rural and tribal leader focus. Local Food for Local Families.
business local lawn conversion
“businesses working to convert unproductive lawn that
requires chemicals to maintain to something more
resilient”.
nonprofit local Livingston Food Resource Center Multiple resources.
nonprofit local Livingston Hospital Sourcing local foods.
nonprofit state Montana Cooperative Development
Center Fosters cooperative enterprises across various sectors.
nonprofit state
(HQ here) Montana Indigenous Food
Sovereignty Initiative (MIFSI) Seeds, resources for food preservation.
nonprofit state Montana Land Reliance Land conservation.
nonprofit state Montana Partnership to End
Childhood Hunger Nutrition Security dashboard in development.
agency state Montana Regional Business Center
Part of the newly formed Northwest & Rocky Mountain
Regional Food Business Center
(nwrockymountainregionalfoodbusiness.com).
MSU state (HQ here) Montana Team Nutrition Multiple resources, expertise:
montana.edu/teamnutrition.
MSU state (HQ here) MSU writ large Research, knowledge, students, labs, resources.
MSU state (HQ here) MSU Extension Multiple resources, expertise. Researched-based university
resources for the people of Montana.
MSU state (HQ here) MSU Food Product Development
Lab Supports small food business via technical product research
development, testing, and consulting.
MSU state (HQ here) MSU Interns from SFBS, MDI, and
other programs
MSU state (HQ here) Montana Master Gardener Program
(part of MSU Extension) Education and service organization.
state (HQ here) MSU Meat Science Lab Basic + applied research, expertise for new product
development.
MSU state (HQ here) MSU Montana Dietetic Internship Applied learning in clinical, community, and food service
environments.
MSU state (HQ here) MSU Montana Manufacturing
Extension Center
Outreach and assistance center. Reported to offer free
facility audits. Relies on grant funding to provide free
services.
MSU state (HQ here) MSU SFS, SFBS Academic program.
MSU local MSU Townes Harvest Garden Student-run farm at MSU.
MSU state (HQ here) MSU WWAMI Culinary Medicine
course Also serves nursing and dietician students.
nonprofit national National Center for Appropriate
Technology (NCAT)
Helping people build resilient communities through local
and sustainable solutions that reduce poverty, strengthen
self-reliance, and protect natural resources.
nonprofit local Open & Local Coalition Collaboration toward stronger community food systems
and conserved agricultural lands.
nonprofit regional Prospera Food & Agriculture
Program
Supports businesses in the diversified industry of
agriculture, including food product makers and
distributors.
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nonprofit local Sage Gardiners Provides raised beds and garden-based therapy for aging
seniors in Gallatin County.
nonprofit local chapter S.C.O.R.E.
Retired business people, have done their time as
accountants/raising capital/marketing, want to give back.
"Wise sage folks who want to talk business." Set up
meeting. Introduce you to resources. (score.org/bozeman).
business regional Town & Country Foods Local worker-owned grocery, carries local and Montana
products.
agency national USDA
Multiple agencies:
https://www.usda.gov/sites/default/files/documents/usda-
organization-chart.pdf.
agency national USDA FSA Farm Service Agency.
agency national USDA NRCS Natural Resource Conservation Service.
agency regional
Western SARE (part of USDA
National Institute for Food &
Agriculture) Grants to advance innovations that improve profitability,
stewardship, and quality of life in American agriculture.
nonprofit local Western Sustainability Exchange
(WSE) Noted: resource guide, ranch practices, etc.
F. Asset Landscape
This set of resources were compiled during the course of this project, and represents a preliminary look at
assets, infrastructure and resources important to local food systems in the Bozeman area. For a list of
organiza�ons, agencies, and other en��es suppor�ng local and regional food systems, see Appendix E.
Included here:
A. Mixed Assets by Type
B. Community Gardens
C. Meat Processing Plants
D. Farms, ranches & growers that grow/raise foods sold locally
E. Local Food Access Programs + Opportuni�es
F. Farms in our area that accept WIC (Women Infants Children) and SNFMP (Senior Nutri�on Farmers
Market Program) vouchers
G. Supplemental Nutri�on Programs, not focused on local foods
H. FY24 Bozeman WIC Authorized Retailers
I. Bozeman Area Food Retailers Accep�ng EBT Card
J. Bozeman Public Schools Free & Reduced Meals Eligibility
K. Registered Cotage Food Businesses and Food Business Licenses by city
A. Mixed Assets by Type
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This table includes assets and infrastructure named by local food system prac��oners as important to this area’s
local food systems and their opera�on. This is a preliminary list and includes only the infrastructure and assets
iden�fied during this project. Please note: organiza�ons and agencies are listed separately, in Appendix E.
Type Business Name City County State
distributor + produce
processing
Root Cellar Foods
Belgrade Galla�n MT
distributor Quality Food Distribu�ng Galla�n MT
distributor Western Montana Growers Co-op Missoula Missoula MT
distributor Azure Standard OR
distributor- meat Montana Local Foods Distribu�on Bozeman Galla�n MT
distributor- meat Range Market Cardwell Jefferson MT
distributor- meat ReGen Market Big Sky Galla�n MT
distributor - meat The Meat Up Livingston Park MT
processing - dairy Darigold Processing Bozeman Galla�n MT
processing - malt Galla�n Valley Malt Co. Manhatan Galla�n MT
processing - mill Montana Gluten Free Belgrade Galla�n MT
processing - mill
Cold Spring Organics
an�cipated mill opening: June 2024 Belgrade Galla�n MT
processing - produce Root Cellar Foods Belgrade Galla�n MT
compost City of Bozeman Compost Bozeman Galla�n MT
compost Happy Trash Can Curbside Compost Bozeman Galla�n MT
compost Logan Landfill Three Forks Galla�n MT
compost YES Compost Belgrade Galla�n MT
cold storage Dermer Refrigera�on • Cold Storage Enterprises Bozeman Galla�n MT
other Galla�n County Fairgrounds Bozeman Galla�n MT
other MSU Food Produc�on Development Lab Bozeman Galla�n MT
other MSU Meat Science Lab Bozeman Galla�n MT
kitchen Bozeman Public Library Bozeman Galla�n MT
kitchen Bridger Kitchens Bozeman Galla�n MT
kitchen BSD7 Support Services Bozeman Galla�n MT
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kitchen HRDC Market Place Bozeman Galla�n MT
kitchen Livingston Food Resource Center Livingston Park MT
kitchen MSU Hannon Hall Bozeman Galla�n MT
kitchen MSU Reid Hall Bozeman Galla�n MT
equipment/supplies Ace Hardware
Bozeman,
Belgrade Galla�n MT
equipment/supplies Ag Depot Bozeman Galla�n MT
equipment/supplies Alpine Greenhouses Three Forks Galla�n MT
equipment/supplies Aquatech Inc. (Belgrade) Belgrade Galla�n MT
equipment/supplies Churchill Equipment Co. (Manhatan) Manhatan Galla�n MT
equipment/supplies Frontline Ag Solu�ons (Belgrade) Belgrade Galla�n MT
equipment/supplies Home Depot/Lowes Bozeman Galla�n MT
equipment/supplies Kamp Implement Co. (Belgrade) Belgrade Galla�n MT
equipment/supplies Kenyon Noble
Bozeman,
Belgrade Galla�n MT
equipment/supplies
Montana Energy Alliance (Dillon) propane for
irriga�on pump. Dillon Beaverhead MT
equipment/supplies Murdocks
Bozeman,
Belgrade Galla�n MT
equipment/supplies
Rocky Mountain Supply - “locally-owned, full-
service coopera�ve” Belgrade Galla�n MT
equipment/supplies Spur Line Park MT
equipment/supplies
Story Distribu�ng (+ Casey’s Corner; acquired by
Parkland Corp. 2020-21) Bozeman Galla�n MT
equipment/supplies Watson Irriga�on (Townsend) Townsend Broadwater MT
equipment/supplies Yellowstone Tractor (Belgrade) Belgrade Galla�n MT
veterinarian Intermountain Veterinary Hospital (large animal) Belgrade Galla�n MT
veterinarian
Skyline Veterinary Hospital (small animal,
formerly Sorensen Small Animal Hospital) Skyline Galla�n MT
nursery Cashman Nursery Bozeman Galla�n MT
nursery Galla�n Valley Garden Center Bozeman Galla�n MT
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nursery Hillside Nursery Bozeman Galla�n MT
nursery Oak Gardens Belgrade Galla�n MT
nursery Shields River Farm & Nursery Wilsall Park MT
nursery Visser Greenhouses Manhatan Galla�n MT
spring starts Amaltheia Organic Dairy Belgrade Galla�n MT
spring starts Galla�n Valley Botanical Bozeman Galla�n MT
spring starts Kokoro Flower Farm Belgrade Galla�n MT
spring starts Old Town Farmstand Three Forks Galla�n MT
supplies - seeds
Three Seed Farm - bio-regionally adapted
vegetable and flower seeds here in the Galla�n
Valley Belgrade Galla�n MT
supplies - seeds Triple Divide Seeds (out of region: Ronan, MT) Ronan Lake MT
supplies - seeds
Montana Survival Seed (out of region: Biterroot
Valley, MT) Florence Ravalli MT
supplies - seeds
Circle S Seeds (Three Forks) - cereal, grass, and
forage seed (local business, seed from mul�ple
source loca�ons) Three Forks Galla�n MT
finance - credit union Rocky Mountain Credit Union Bozeman Galla�n MT
finance - credit union Clearwater Credit Union (opening in Bozeman) Bute (Bozeman, 2024) MT
finance - crea�ve Crowdfund Montana MT
finance - crea�ve Dirt Capital (htps://www.dirtpartners.com/) NY NY
finance - crea�ve HomeStake (htps://homestake.com/) Bozeman Galla�n MT
finance - crea�ve
Iroquois Valley Farmland REIT
(htps://iroquoisvalley.com/) IL IL
finance - crea�ve Prospera revolving loan fund Bozeman Galla�n MT
finance - crea�ve Steward (htps://gosteward.com/borrow) OR OR
finance - bank First Interstate Bank Bozeman Galla�n MT
finance - bank Manhatan Bank Manhatan Galla�n MT
finance - state
Montana Department of Agriculture: Growth Through Agriculture (GTA), Specialty
Crop Block Grant, marke�ng grants, other
finance - federal
USDA 'alphabet soup of opportuni�es': AMS, NIFA (GusNIP), NRCS, FSA, FNS, Rural
Development State Offices, APHIS, FSIS…
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finance - private founda�ons
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B. Community Gardens
This table includes 38 community gardens in the greater Bozeman area iden�fied through the Preliminary
Mapping project. This list is included as a star�ng point, a tool to support the City of Bozeman and partners as
they work to strengthen and expand the Community Garden program and consider collabora�ve solu�ons to
support garden access, management, and produc�on.
type name
notes or ques�ons
(status, needs, etc) built by
church Hope Lutheran
church Peace Lutheran
Ac�ve — Belgrade Middle School
helps maintain
managed - at
MSU Hort farm Galla�n Gardners Club plots ac�ve
managed - at
MSU Hort farm MIFSI plots at Townes Harvest Garden ac�ve
managed - MSU
AIH
Heritage Gardens at American Indian
Hall, MSU
managed - public
Manhatan Community Garden at
Galla�n Conserva�on District ac�ve
managed - public
Story Mill Community Garden + Food
Forest ac�ve
nonprofit
Cancer Support Community MT -
Bozeman
nonprofit Eagle Mount raised beds, greenhouse
nonprofit Unity Garden at HRDC Warming Center ac�ve
private Bozeman Cohousing mixed infrastructure, in development
private Spring Creek Communal Garden ac�ve
private Norton Ranch subdivision? ~16 plots
private - senior Chequamegon Village Neighborhood Sage Gardiners
private - senior Churchill re�rement community Sage Gardiners
private - senior Darlington Manor
assumed to be raised beds, separate
from City public garden plots Sage Gardiners
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private - senior Hamilton House Sage Gardiners
private - senior High Gate Senior Living Sage Gardiners
private - senior Legion Villa Apartments Sage Gardiners
private - senior Mountain View Care Community decommissioned Sage Gardiners
private - senior Parkhaven re�rement community Sage Gardiners
private - senior Spring Run Apartments Sage Gardiners
private - senior Summer Wood Apartments Sage Gardiners
public: individual
plots City Hall Garden
City of Bozeman — ac�ve, rough
shape, 24 plots
public: individual
plots Langhor Garden City of Bozeman — ac�ve, 42 plots
public: individual
plots Westlake Garden
City of Bozeman — ac�ve, rough
shape, 21 plots (behind Darlington
Manor)
school Anderson School with passive solar greenhouse
school Belgrade High School
school Emily Dickenson Elementary
2024: managed by MSU Extension
Galla�n Co. Hor�culture Agent
school Great Beginnings Montessori (ECE) ac�ve
school Hawthorn Elementary
school Headwaters Academy ac�ve
school Irving Elementary raised beds
school Longfellow Elementary raised beds (inac�ve?)
school Middle Creek Montessori (ECE) farm
school Morning Star Elementary greenhouse (inac�ve?)
school Quail Hollow (ECE) ac�ve
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school Whi�er Elementary
passive solar greenhouse, raised
beds
C. Meat Processing Plants
USDA, State, and Custom Exempt meat processing plants in our area or used by ranchers contacted during this
project. Montana Department of Livestock State and Custom Exempt cer�fica�on: 11/16/2023. USDA
cer�fica�on: 3/25/2024.
Name Cer�fica�on Cer�fica�on Descrip�on Town
Amsterdam Meat Shop
+ Feddes Family Meats State Slaughter + Processing Manhatan
Belgrade Custom Meats
& Butcher Custom Exempt Processing Belgrade
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Black Dog Farm Poultry Exempt Slaughterhouse + Processing Livingston
Central Park Meats Custom Exempt Processing Belgrade
Chalet Market Inc USDA
Meat Processing; Poultry Processing;
Voluntary Processing - Meat; Voluntary Processing - Poultry Belgrade
Daniel's Gourmet Meats USDA
Meat Processing; Poultry Processing;
Voluntary Processing - Egg Products;
Voluntary Processing - Meat Bozeman
Flying Fur Custom
Meats Unknown Belgrade
Groto Meats State Processing Bozeman
Happpel's Clean Cut
Meats LLC Custom Exempt Processing Bozeman
Hook 'em + Skin 'em Custom Exempt Processing Three Forks
Mat's Butcher Shop +
Deli Custom Exempt Processing Livingston
Miller Custom Meats Custom Exempt Processing Three Forks
Old Salt Meat Company Custom Exempt Processing Helena
Pioneer Meats USDA
Meat Processing; Meat Slaughter; Poultry Processing; Voluntary
Processing - Meat; Voluntary
Slaughter - Meat Big Timber
Producer Partnership USDA
Meat Processing; Meat Slaughter;
Voluntary Processing - Meat;
Voluntary Slaughter - Meat Livingston
Ranchland Packing Co USDA
Meat Processing; Meat Slaughter; Poultry Processing; Voluntary
Processing - Meat; Voluntary
Slaughter - Meat Bute
S�llwater Packing Co. USDA
Meat Processing; Meat Slaughter;
Poultry Processing; Voluntary
Processing - Meat; Voluntary Processing - Poultry; Voluntary Slaughter - Meat Columbus
Whalen’s Meat Packing Unknown Belgrade
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Quality Meats USDA Aberdeen, ID
D. Farms, ranches & growers that grow/raise foods sold locally
This table includes 68 farms in the greater Bozeman area iden�fied through the Preliminary Mapping project. All
produce food for local markets. This list includes farms, ranches, and greenhouses that use a range of produc�on
models. This list is not comprehensive. It is included as a star�ng point for the City of Bozeman to understand the
diversity of producers in this area.
produce 3 Fiddles Farm Bozeman
berries U-pick 4 Daughters Farm Bozeman
WIC (micro) Albrecht Manhattan
whole farm Amaltheia Organic Dairy Belgrade
beef B-Bar Ranch Big Timber
beef Barney Creek Livestock Livingston
produce Bear Canyon Farm Bozeman
beef Belcrest Farms Bozeman
camelina oil BiOmega3 Bozeman
pork + poultry Black Dog Farm Livingston
orchard Black Robin Farm + Orchard Bozeman
agritourism Bodhi Farms Bozeman
agritourism Border Farm Bozeman
SNFMP (micro) Borrowed Acre Produce Livingston
dairy Bos Farm Bozeman
agritourism Bridger Berries Belgrade
produce Chance Farm Bozeman
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lamb Chicken Creek Homestead Livingston
salad mixes Cloud Nine Farm Wilsall
honey Cook's Honey Bozeman
garlic Crazy Mountain Garlic Big Timber
hops Crooked Yard Hops Bozeman
farm stand D&D West Greenhouses Emigrant
goats Farm 51 Bozeman
eggs Farm Fresh Eggs Manhattan
meat Feddes Family Meats Manhattan
produce Gallatin Gardeners Club Bozeman
meat Gallatin Grassfed Bozeman
potatoes Gallatin Grown Manhattan
whole farm Gallatin Valley Botanical at Rocky Creek Farm Bozeman
SNFMP (micro) Gasparakis Household Livingston
produce Good Mama Farm Harrison
garlic GroEat Garlic Farm Bozeman
SNFMP (micro) Hettinger Household Three Forks
ancient grains, honey High Ground Farm Emigrant
beef Highland Harmony Farm Wilsall
beef, pork Highline Meat Manhattan
sweet corn Ike Dyk's corn field Amsterdam
meat Irish Dexter grass-fed beef Belgrade
potatos Kimm Organic Potatoes Churchhill
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raw milk Knowhere Farms Willow Creek
flowers, produce Kokoro Farm Belgrade
cider Lockhorn Orchard and Garden Bozeman
pork + beef Milkmaid Meats Livingston
beef Montana Red Devin Harrison
microgreens Montana Roots Livingston
beef Montana Wagyu Belgrade
produce New Pioneer Farm Three Forks
microgreens Nightinggreens Bozeman
restaurant affiliated Norris Hot Springs Norris
meat North Bridger Bison Wilsall
poultry, bake shop Old Town Farmstand Three Forks
produce Peyson's Produce Manhattan
microgreens Pure Leaf Gardens Belgrade
hens, eggs Rainbow Creek Farm Bozeman
farm stand Rathvinden Springhill
lamb, wool Serenity Sheep Farm Belgrade
nursery, produce Shields River Farm & Nursery Wilsall
beef Shields Valley Ranchers Wilsall
produce Spain Bridge Farm Belgrade
mushrooms SporeAttic Bozeman
restaurant affiliated Square Deal (Little Star Diner) Bozeman
agritourism Synchronicity Agroforestry Center Three Forks
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produce Terra Greens Produce Manhattan
lamb Thirteen Mile Lanb & Wool Belgrade
produce Three Hearts Farm Bozeman
seeds Three Seed Farm Belgrade
produce Towne's Harvest Garden Bozeman
E. Local Food Access Programs + Opportuni�es
● Grow A Row — Galla�n Valley Food Bank accepts home-grown produce from community
members. Learn more (as of April 2024, the link is near the botom of this page):
galla�nvalleyfoodbank.org/about-us/growingopportuni�es
● Hunters Against Hunger — a way for hunters to contribute meat to community members facing
food insecurity. Learn more: m�n.org/hunters-against-hunger
● Food Security Scholarship at MSU — 25-pass commuter meal plan for eligible students, with the
expense covered through academic department budgets.
● Mutual Aid — refers to informal arrangements between individuals, such as volunteering in
exchange for produce.
● Double SNAP Dollars — a tool to allow people facing food insecurity to extend supplemental
nutri�on benefits to purchase healthier food, usually produce. Learn more:
doubledollarsmt.com
● WIC Farm-direct — a tool allowing mothers of young children to access nutri�ous local produce.
Learn more: dphhs.mt.gov/ecfsd/wic/farmdirect
● Food Rx — a tool for individuals facing both food insecurity and diet-related medical condi�ons
to shi� toward healthier diets. Two pilot programs have run in our valley: one run by Bozeman
Health in partnership with Root Cellar Foods in 2023, and one run by Bar1Wellness in 2022.
Learn more: cfacmontana.org/programs/food-access/montana-produce-prescrip�on-
collabora�ve-mtprx
● Senior Nutri�on Farmers Market Program — A tool for seniors on limited incomes to access
fresh local foods. Seniors redeem coupons directly with approved farmers. Farmers work
directly with CFAC for authoriza�on, then are reimbursed for the value of the coupons they
collect by a local agency. (This avoids the delay of mailing coupons to the program managers for
reimbursement.) Local Agency sites where farmers redeem coupons:
● Livingston: Western Sustainability Exchange.
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● Manhatan: Galla�n Cons District
● Bozeman: Bzn Senior Center
Learn more: cfacmontana.org/senior-farmers-market-nutri�on-program-sfmnp
F. Farm in our area that accept WIC and SNFMP Vouchers
(Data from 2023; 2024 data not yet available.)
Farm Name Town County WIC Farm-Direct SNFMP
3 Fiddles Farm Bozeman Galla�n 2023 2023
Amaltheia Organic Dairy Belgrade Galla�n 2023
Bear Canyon Farm Bozeman Galla�n 2023 2023
Chance Farm Bozeman Galla�n 2023
Cook's Honey Bozeman Galla�n 2023
Galla�n Gardeners Club Bozeman Galla�n 2023 2023
He�nger Household Three Forks Galla�n 2023
Spain Bridge Farm Belgrade Galla�n 2023
Terra Greens Produce Manhatan Galla�n 2023 2023
Towne's Harvest Garden Bozeman Galla�n 2023 2023
Borrowed Acre Produce Livingston Park 2023
D&D West Greenhouses Emigrant Park 2023
Gasparakis Household Livingston Park 2023
High Ground Farm Emigrant Park 2023
Highland Harmony Farm Wilsall Park 2023 2023
Gallagher's Natural Beef and Produce, LLC Clark Park 2023
Galla�n Valley Botanical at Rocky Creek Farm Bozeman Galla�n 2023
New Pioneer Farm Three Forks Galla�n 2023
Three Hearts Farm Bozeman Galla�n 2023
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G. Supplemental Nutri�on Programs, not focused on local foods
● Senior Groceries — provides nutri�on assistance for eligible older adults. Local link:
htps://thehrdc.org/food-nutri�on/senior-groceries/. Related to the USDA CSFP Commodity
Supplemental Food Program, which is intended to improve the health of seniors 60 years and older.
Learn more: www.fns.usda.gov/csfp/commodity-supplemental-food-program.
● School Meal Programs — designed to provide balanced nutri�on for students, because children who are
hungry have lower aten�on spans, leading to behavioral and discipline issues. Montana link:
htps://opi.mt.gov/Leadership/Management-Opera�ons/School-Nutri�on/School-Meal-Programs
● SNAP Supplemental Nutri�on Assistance Program — designed to help families facing food insecurity
afford nutri�ous groceries essen�al to health and well-being. Local and state link:
htps://galla�nvalleyfoodbank.org/snap-assistance/ and htps://www.dphhs.mt.gov/hcsd/snap
● WIC Special Supplemental Nutri�on Program for Women, Infants and Children — designed to provide
supplemental foods, health care referrals, and nutri�on educa�on for low-income pregnant,
breas�eeding, and non-breas�eeding postpartum women, and to infants and children up to age 5 who
are found to be at nutri�onal risk. Galla�n County link: htps://www.healthygalla�n.org/family-
health/wic/
● TANF Temporary Assistance for Needy Families — designed to help to help low-income families with
children achieve economic self-sufficiency. Montana link: www.dphhs.mt.gov/hcsd/tanf
● CACFP Child and Adult Care Food Program — intended to offset the cost of nutri�ous foods served at
child care, day care, a�ercare, and adult care facili�es. Montana link:
htps://dphhs.mt.gov/ecfsd/childcare/cacfp/
● FDPIR Federal Distribu�on Program of Indian Reserva�ons — although designed to serve only American
Indians living on reserva�ons, this program is part of Montana’s food security network. Learn more:
htps://www.fns.usda.gov/fdpir/food-distribu�on-program-indian-reserva�ons
H. FY24 Bozeman WIC Authorized Retailers
Source: Montana Department of Health & Human Services, 2024
htps://dphhs.mt.gov/assets/ecfsd/WIC/Retailers/Forms/2024AuthorizedRetailerListADA.pdf
Smith’s Food & Drug #170 1400 N 19TH AVE BOZEMAN
Wal-mart Supercenter #2084 1500 N 7TH AVE BOZEMAN
Rosauers Food & Drug Center #40 3255 TECHNOLOGY BLVD W BOZEMAN
Town & Country Foods 1611 S 11TH BOZEMAN
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Safeway #2999 1735 W. MAIN STREET BOZEMAN
Albertson's #6 200 S 23RD AVE BOZEMAN
Winco Foods #160 2913 Max Avenue BOZEMAN
Town & Country Foods East Main 200 Highland Blvd BOZEMAN
Town & Country Foods 219 N 19TH AVE BOZEMAN
I. Bozeman Area Food Retailers Accep�ng EBT Card
Source: Helping Americans Find Help™, 2024
htps://helpingamericansfindhelp.org/montana/montana-food-assistance/montana-food-stamps-stores-near-
you/
J. Bozeman Public Schools Free & Reduced Meals Eligibility
Source: Montana Office of Public Instruc�on, 2024
htps://opi.mt.gov/Leadership/Management-Opera�ons/School-Nutri�on/School-Nutri�on-Agreements-Claims-
Data#10748512326-school-nutri�on-programs-data-files
Sponsor
Sponsor Free
/ Reduced % School
Students Eligible
for Free/Reduced
Meals Total Students Enrolled
% Total Eligible for
Free/Reduced
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Bozeman Public Schools 20.74% Bozeman High School 135 1276 10.58%
Bozeman Public Schools 20.74% Chief Joseph Middle School 137 771 17.77%
Bozeman Public Schools 20.74% Emily Dickinson School 132 531 24.86%
Bozeman Public Schools 20.74% Galla�n High School 288 1500 19.20%
Bozeman Public Schools 20.74% Hawthorne School 29 342 8.48%
Bozeman Public Schools 20.74% Hyalite Elementary 213 552 38.59%
Bozeman Public Schools 20.74% Irving School 93 192 48.44%
Bozeman Public Schools 20.74% Longfellow School 48 278 17.27%
Bozeman Public Schools 20.74% Meadowlark Elementary 102 529 19.28%
Bozeman Public Schools 20.74% Morning Star School 43 424 10.14%
Bozeman Public Schools 20.74% Sacajawea Middle School 204 828 24.64%
Bozeman Public Schools 20.74% Whi�er School 132 278 47.48%
K. Registered Cotage Food Businesses and Food Business Licenses
Total numbers from Galla�n City-County Health Department, as of April 2024. Note:
— some cotage food vendors may no longer be ac�ve
— some licensed businesses hold mul�ple food business licenses, so the actual number of food
establishments is less than the total noted
Town Registered Cotage
Food Businesses
Permited Food Businesses
Includes: schools, restaurants, coffee shops, bakeries, bars,
caterers, manufacturers, warehouses
Belgrade 10 122
Big Sky 0 43
Bozeman 41 546
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Galla�n Gateway 0 23
Logan 0 1
Manhatan 11 24
Three Forks 5 29
West Yellowstone 3 71
Willow Creek 0 2
TOTAL: 70 861 (est. 792 with simple duplicates removed, eg: 69 are second
permits of a different type for the same entity at the same
location)
G. Indicators To Consider
H. Poten�al Indicators:
Opportunities
Below are poten�al indicators that could be used to track Opportuni�es, depending on what the City of Bozeman
decides to priori�ze.
Leadership
1.1 • Communica�on with community partners to support implementa�on and priori�za�on.
• City of Bozeman adopts priori�za�on of opportuni�es, �meline for implementa�on, and funds or
poten�al funding sources needed to pursue priori�es.
• Memo or plan clearly laying out a phased approach to increase support for local food system
development, by department
1.2 • Local food procurement policy adopted.
1.3 • Number of City staff and leadership who have par�cipated in local food system educa�onal
opportuni�es and tours.
• Number of educa�onal opportuni�es and tours offered.
• Number of people who have par�cipated in educa�onal opportuni�es and tours.
1.4 • Conversa�ons with MSU Na�ve American Studies/Buffalo Na�ons Food Sovereignty Ini�a�ve students
and staff ini�ated.
• Poten�al partnerships discussed, iden�fied, and/or ini�ated.
1.5 • Number and impact of crea�ve mechanisms and incen�ves established
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1.6 • Incorpora�on of CSA incen�ves or “market bucks” into employee apprecia�on programming
1.7 • Evalua�on as to whether or not a local food council is the right fit for the area; if yes, at what scale, in
what form, and how core members will support opera�onal costs such as coordina�on, facilita�on, and
s�pends.
1.8 • Number of policies and ini�a�ves to support and enhance our local food economy that the City
engaged in
Land Access + Collaboration
2.1 • Number of community gardens and number of community gardener users
• Number of raised beds added to community gardens.
• Completed maintenance and upgrades.
• Facilitated conversa�ons with poten�al partners to establish short-term collabora�ons and long-term
vision for sustainable management of community gardens ini�ated, produc�ve, and ongoing
2.2 • Map or list of City-owned or City-managed lands that could be used, or are used, for community
gardens and other forms of urban agriculture
2.3 • Evalua�on as to whether or not an ‘urban agriculture collabora�ve’ or new non-profit en�ty to support
community gardens is feasible
2.4 • Map or list of lands in or near the City that could be appropriate for community agriculture (leasing,
urban ag, or mixed ag/housing projects)
2.5 • A long-term shared vision for diversified agricultural produc�on in and around Bozeman
Awareness + Outreach
3.1 • Transforma�on of LFS Preliminary Mapping webpage into the “Resilient Local Food System” online
resource, with plan for con�nued updates and revision.
• Number of webpage visitors to the “Resilient Local Food System” online resource
3.2 • Incorpora�on of relevant informa�on into exis�ng programs and outreach ini�a�ves
• Ways that food-bearing species have been included into City plan�ng ini�a�ves and outreach
programs.
• Number of people reached through programs or ini�a�ves.
• Number of fruit and food-bearing species available through City plan�ng programs.
• Summary of concerns and ac�ons worked on with partners and experts.
3.3 • Incorpora�on of this valley’s diverse agricultural heritage into historic preserva�on planning
• Partnerships, programs, and ini�a�ves that strengthen sense of place and connec�on with local food
system and natural environment
• New art installa�ons or interpre�ve signs
3.4 • Distribu�on of local food procurement policy
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• List of en��es that have adopted a similar policy
3.5 • Evalua�on and priori�za�on of outreach strategies
• Number of people reached
• Number of �mes city communica�on channels are used to promote local foods
3.6 • Evalua�on and priori�za�on of new programing
• Memo and report to Sustainability Advisory Board describing new programs
3.7 • Considera�on of incen�ves for the compost program
Housing + Resilience
4.1 • Map showing intersec�ons between food access loca�ons and mul�-modal transporta�on op�ons.
• New mul�modal transporta�on op�ons to facilitate access to local food sources.
4.2 • Working session with partners to review Unified Development Code (UDC) from urban agriculture
perspec�ve completed, specific changes outlined in a memo to the Sustainability Review Board.
4.3 • Clearly defined role in emergencies and planning for community food resilience.
• Iden�fica�on of key performance indicators evalua�ng resiliency of local food system
4.4 • Strategies iden�fied and deployed
4.5 • Development of the “Urban Agriculture for Homeowners and Developers” guide
• Distribu�on of the Model Homeowners Associa�on (HOA) covenants
4.6 • Explora�on of crea�vely financed affordable housing projects that incorporate urban ag assets
• Number of urban ag assets incorporated into affordable housing projects
4.8 • Number of city codes, policies, and plans that incorporate a resilient local food system lens
Infrastructure + Sector Development
5.1 • Partners convened
• Informa�on about available resources added to Resilient Local Food System webpage
5.2 • Conversa�ons about the poten�al for a permanent farmers market ini�ated
• Collabora�on(s) in process or completed
• Tracking document to facilitate iden�fica�on and considera�on of relevant grant opportuni�es
5.3 • Workforce development ini�a�ves ini�ated
5.4 • Review and removal of unnecessary barriers in code and zoning regula�ons
• Resources offered to en��es experiencing real or perceived barriers
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Addi�onal Indicators to Consider by Core Topic
In addi�on to what’s been noted above, below are indicators to consider.
Food Access and Resilience in the Face of Disruption
Number of lives impacted by food assistance programming (HRDC Impact Report)
Number of lives impacted as a % of popula�on
Pounds of food distributed to help offset cost of living (HRDC Impact Report)
% of food distributed that is locally produced
Amount of locally grown foods being donated
# people served by programs suppor�ng affordable access to locally grown foods (DSD, SNFMP, FoodRx)
Number of people par�cipa�ng in SNAP, WIC, Senior Groceries, School Meal Programs, CACFP, TANF (and FDPIR,
if extended to urban popula�ons)
% of these people also accessing locally produced food via DSD, SNFMP, FoodRx and other local food access
programs
Number of access points for emergency food
Assessment of public transporta�on system and ability to reach food outlets
Food Security Dashboard, MT-PECH
Community Wellness, Educa�on and Culture
Number of schools with ac�ve F2S programs
Number of CSAs
Number of people par�cipa�ng in CSAs
Number of workplace wellness programs involving local food
Number of acres in or near the city used for agricultural purposes
Number of facilitated opportuni�es for networking and collabora�on
Produc�on
Number of new farmers
Number of farms
Number of acres in agricultural produc�on
Sales volume of direct purchase by consumers (non-commodi�es)
Number of farmer/produc�on coopera�ves
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Number of days that farmers’ markets are held
Number of food vendors par�cipa�ng in farmers’ markets
Food Pathways
Number of community and/or commissary kitchens
Number of small business food manufacturers
Number of home processors
Number of manufacturer place promo�on of products
Number of food manufacturer licenses by type
Number of local distributors
Number of local products carried by na�onal distributors
Number of ins�tu�ons/distributors purchasing local foods
Number of outlets using local foods
Number of locally owned and operated food outlets
Ecological Sustainability
A map of carbon losses vs carbon captures
List of irriga�on ditches within the primary area (triangle) and water rights
Soil maps for this region
Water quality and quan�ty data
I. Assorted Data
There are mul�ple sources of exis�ng data that are related to the local food system. Included below is a selec�on
of assorted data that captures various aspects of the local food system including:
A. City of Bozeman Park Acreage Data
B. Area Popula�on and Housing Units
C. City of Bozeman Demographics
D. USDA Agricultural Census
E. Greater Bozeman Area Crop Map
F. Household Food Insecurity
G. Galla�n County Food Access and Nutri�on
H. Affordability of Food & Groceries
A. City of Bozeman Park Acreage Data
Source: City of Bozeman, 2023 Parks, Recrea�on, and Ac�ve Transporta�on Plan, pg 26
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● 895 City-Owned Acres of Parks
● 390 Open Space Acres
● 108 County Owned Acres (within the city)
● 41 Private Owned Acres
● 91 City Parks
● 24 Linear Parks
B. Area Popula�on and Housing Units
Source: City of Bozeman, 2023 Economic and Market Update, pg 2
C. City of Bozeman Demographics
Source: City of Bozeman, 2023 Economic and Market Update, pg 6
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D. USDA Agricultural Census Data
Source: USDA Agriculture Census: 2007, 2012, 2017, 2022
htps://www.nass.usda.gov/AgCensus/index.php
**Data not provided
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Galla�n County 2017 2022
Number of producers 1,969 1,867
Percent that farm organically 1% 1%
Percent that sell directly to consumers 6% 6%
Direct to consumer sales $560,000 $728,000
Number of farms selling direct 69 64
Average size of farm (acres) 624 650
Galla�n County 2002 2007 2012 2017 2022
Number of farms 1,074 1,071 1,163 1,123 1,009
Land in farms (acres) 708,728 776,868 702,713 700,462 655,883
Market value of ag
products sold
95,000,000 95,148,000 105,970,000 112,104,000 163,081,000
Wheat for grain
(acres)
50,645 51,271 51,836 39,501 57,127
Barley for grain
(acres)
37,007 25,140 37,291 31,738 25,061
Vegetables harvested
(acres)
43 5,401 4,125 6,368 6,198
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Potatoes (acres) 5,010 5,355 4,078 6,286 5,990
Orchards (acres) 5 8 11 6 21
Number of broilers
and other meat-type
chickens
24 71 153 32 124
Catle and calves 52,350 48,268 50,089 41,043 33,714
Goats ** 877 459 890 714
Hogs and pigs 7 11 306 181 221
Layers 1,196 1,478 3,383 2,415 7,105
Pullets 234 238 ** 127 1,327
Sheep and lamb 5,025 3,329 1,996 3,115 2,459
Turkeys 46 ** 39 16 20
E. Greater Bozeman Area Crop Map
Source: USDA, Cropland Data Layer, 2023
htps://nassgeodata.gmu.edu/CropScape/
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F. Household Food Insecurity
Source: Feeding America, 2020
htps://map.feedingamerica.org/county/2020/overall/montana/county/galla�n
G. Galla�n County Food Access and Nutri�on
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Source: 2023 Community Health Needs Assessment, Bozeman Health
htps://res.cloudinary.com/dpmykpsih/image/upload/bozeman-health-site-
321/media/535c8b9592fd40048359fc88ed048acd/dec2023_bh_2023-community-health-needs-assessment.pdf
“In 2019, 22.5% of Galla�n County…meet the limited food access measure from the U.S. Department of
Agriculture Food Access Research Atlas. Galla�n County has low food access U.S. Census Tracts with low food
access including the area south of West Main Street and Cotonwood Road and South 19th Avenue in Bozeman.”
(Page 20)
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“The 2020 Bozeman Health CHNA iden�fied low food access (do not live within one-half mile of a grocery store)
as an issue for 25,500 residents (22.5 percent) of the total service area. The CHNA findings also included food
insecurity, access to affordable healthy food, fruit/vegetable consump�on, and rates of being overweight and
obese as areas of opportunity. As a result, two-thirds of area residents reported not consuming five or more fruits
and vegetables per day in 2020, which is a trend in the wrong direc�on (51 percent in 2011, 39 percent in 2014,
31 percent in 2017, and 33 percent in 2020). Only one-quarter (27 percent) of low-income residents reported
ea�ng five fruits/vegetables per day in 2020. Black, Indigenous, People of Color popula�ons also reported ea�ng
less fruits/vegetables, which result in modifiable health risks.
At Bozeman Health, nutri�on in the form of food insecurity is measured in Social Determinants of Health (SDOH)
screeners where the number of food insecure pa�ents are iden�fied, and pa�ents are provided with Produce
Prescrip�on Program (PPP) referrals that deliver fresh fruits and vegetables to their front door. The PPP is an
example of our nutri�on-focused programing piloted in the summer of 2023 and includes a program evalua�on
component that measures changes in biometrics and behaviors. Using a social determinants of health screener
within the electronic health record, Bozeman Health iden�fied pa�ent families who are food insecure and also
have a health condi�on that could be improved by ea�ng fresh fruits and vegetables. These families received local
fruits and vegetables delivered to their door for 16 weeks. Similar programs across the state have seen
improvements in biometrics like A1C and cholesterol.” (Page 61)
H. Affordability of Food & Groceries
Source: 2022 Community Needs Assessment, HRDC
htps://www.galla�nmt.gov/sites/g/files/vyhlif606/f/uploads/2022_hrdc_community_needs_assessment.pdf
“Food and groceries was the 3rd greatest individual need for Bozeman respondents, which is a significant increase
from the last assessment where it ranked 7th. At the community level, it also jumped up significantly from the 7th
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greatest concern to 4th. HRDC’s Galla�n Valley Food Bank in Bozeman has seen this dras�c spike in need, with 137
new households accessing services just in March 2023. As of June 2023, over 1.5 million pounds of food have
been distributed.” (Page 20)
J. Resources + References
This list does not include City plans or documents that were referenced, nor citations offered in footnotes.
Regional
Barriers and Opportunities to Agrihood Development in Growing Cities of the Rocky Mountain Region: A
Comparative Case Study. Journal of Agriculture, Food Systems, and Community Development, accepted for
publication. 2024. Sangroniz.
Community Needs Assessments
• Gallatin County Health Department
o 2022 Report
o Gallatin County CHIP 2019-2021
• Bozeman Health
o 2023 Community Health Needs Assessment
• Human Resources Development Council
o 2022 Community Needs Assessment
o 2022 Impact Report
o 2019 Needs Assessment
• MSU Extension state-wide needs assessment/priorities for learning:
o MSU Extension 2019 Health and Nutrition Statewide Needs Assessment
o MSU Extension 2022 Statewide Needs Assessment Report
o NEW, anticipated release fall 2024: Montana Local Food Systems survey findings. Part of
MSU Extension efforts to further increase efficacy and efficiency of food system supports.
Economic Value and Impact of Local Food in Montana. Sept 2022. Highland Economics.
Gallatin County community food system capacity assessment: Indicators of change in development,
embeddedness, and integration. 2010. Robbins.
Food Development Center Study for the Prospera Business Network and MT Department of Agriculture. May
2021. Montana Manufacturing Extension Center.
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Housing and the Food System: A Seat at the Table. 2021. Open & Local Coalition, detailed discussion notes.
How can we better support beginning farmers & ranchers? 2022. Community Food and Agriculture (CFAC),
detailed discussion notes.
MSU Sustainable Foods and Bioenergy Systems (SFBS) Capstone Course (SFBS 499)
• Dec 2021. Community Garden Expansion in the City of Bozeman.
• Dec 2022. Challenges and Opportunities Facing New-Entrant Farmers in the Gallatin Valley.
• Dec 2023. Municipal Government Strategies for Nurturing a Robust Local Food System in
Bozeman.
Perceptions and Responses of Diversified Farm Producers in the Northern Great Plains to the Early Stage of the
COVID-19 Pandemic. 2021. Ebel, Ahmed, Warne, Moxley, Grimberg, Jarchow, Menalled.
Role of Wild Food Environments for Cultural Identity, Food Security, and Dietary Quality in a Rural American
State. 2022. Ahmed, Warne, Stewart, Shanks, Dupuis.
Sustaining Farmers Market Success. The Economic Contributions of Farmers Markets in Montana. June 2022.
Bureau of Business and Economic Research, University of Montana.
For Municipalities + Local Food Councils
Data Resources for Food System Assessments. 2023. Iowa State University Extension and Outreach
The Economics of Local Food Systems: A Toolkit to Guide Community Discussions, Assessments and Choices.
2016. USDA Agricultural Marketing Service.
Food Policy Councils: Lessons Learned. 2009. Harper, Shattuck, Holt-Gimenez, Alkon, Lambrick.
Food System Resilience: A Planning Guide for Local Governments. 2022. John Hopkins CLF, Elsie Moore, Erin
Biehl, Meg Burke, Karen Bassarab, Caitlin Misiaszek, and Roni Neff.
Lessons from Food Policy Council Governance. 2019. John Hopkins. Bassarab. Clark. Santo. Palmer.
Municipal Zoning for Local Foods in Iowa: A Guidebook for Reducing Local Regulatory Barriers to Local Foods.
Iowa State University.
Zoning for Urban Agriculture: A Guide for Updating Your Community’s Laws to Support Healthy Food Production
and Access. March 2024.
Community
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Beyond the Weather: a resource for mental health and stress management. Montana Department of Agriculture
+ Northern Broadcasting System.
Gallatin Watershed Sourcebook - A Resident’s Guide
Montana Team Nutrition Training and Resources
Sourcing Montana Products, Montana Department of Agriculture
Urban Grower Resources from USDA | Farmers.gov
K. Nutrition Education Resources
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Education applicable to anyone
Shopping &
Eating on a Budget
Eating Right on a Budget Smart Tips for Successful Meals
Good and Cheap Cookbook- Eat well on $4 per day Eat Right When Money's Tight
Stretching Your Dollars with Locally Grown Food Food Hero Healthy Recipes
MSU Extension Buy Eat Live Better Recipes
Indigenous
focus
Native Nutrition Food Guide Cooking Healthier with FDPIR Foods
IndigiKitchen Recipes Native MyPlate
Disease State Diabetes Heart Disease Cancer Pregnancy
Education:
Diet & Eating Tips
Diabetic Plate Method
Reading Food Labels
Healthy Eating for Diabetes
20 Ways to Enjoy More
Fruits and Vegetables
Smart Tips for Successful
Meals
Dining with Diabetes
Extension Local Classes
Insulin Resistance EBook
Increasing Variety with
Unprocessed Foods
Nibbling at Healthy Eating
Easy Ways to Eat Healthy
Infographic
Four Ways to Get Good Fats
The Facts on Fats
Sip Smarter
Life is Sweet
7 Salty Myths Busted
DASH
Heart Healthy Eating
Eating Right with Less Salt
20 Ways to Enjoy More Fruits
and Vegetables
Increasing Variety with
Unprocessed Foods
Eating Well During your
Cancer Treatment
Tips for Healthy Eating After
Treatment
Chemotherapy and Diet
Eating Hints: Before, During,
and After Cancer Treatment
20 Ways to Enjoy More Fruits
and Vegetables
Increasing Variety with
Unprocessed Foods
Tips for Pregnant Moms
Healthy Eating for Pregnancy and
Breastfeeding
Nutrition During Pregnancy
Pregnancy and Nutrition
Building a Healthy Eating Routine
Prenatal Nutrition
WIC Pregnancy MyPlate & Tips
Iron and Anemia
Healthy Eating for Gestational
Diabetes
WIC Breastfeeding MyPlate & Tips
20 Ways to Enjoy More Fruits and
Vegetables
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Disease State Diabetes Heart Disease Cancer Pregnancy
Education:
Indigenous focus
Special Diabetes Program
for Indians
Eagle Books
Eating Healthy on a Budget
Limit Added Sugar
Fats and Heart Health
Heart Health and Cancer
Prevention
Sodium and Your Health
Healthy Eating for Native
Communities
Heart Health and Cancer
Prevention
Mothers Milk
Education:
Youth-focused
Youth with Diabetes WIC Toddler MyPlate & Tips
WIC Preschooler MyPlate &
Tips
Healthy Eating Tips for Kids
Nutrition for Kids with Cancer Making your Own Baby Food
WIC Infant Feeding Guide
Education:
Recipes
American Diabetes
Association
Mediterranean Diet - MSU
Culinary Medicine
Honing in on Heart Health
American Heart Association
Mediterranean Diet - MSU
Culinary Medicine
Memorial Sloan Kettering
Cancer Center
Dana-Farber Recipe
Database
Cook for Your Life
Cancer Nutrition Consortium
Mediterranean Diet - MSU
Culinary Medicine
Focus on Folate
The Choline Connection
Mediterranean Diet - MSU
Culinary Medicine
Education:
Courses/videos
Diabetes Basics Heart Disease Intro Dana-Farber Video series
How Nutrition Impacts Your
Health
Importance of Good Nutrition
During Pregnancy
Education:
Food Safety &
Shopping Tips
Shopping Tips for People
with Diabetes
Heart Healthy Shopping List
Shop Smart - Get the Facts
on Food Labels
Food Safety During Cancer
Treatments
Advice About Eating Fish
NOTE: a live, online version is in development. Please contact Andrea Buckingham for more information: andrea@cfacmontana.org
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