During the 1950's and '60's, a national trend in suburban development prompted
    thousands of urban-dwellers to abandon the cities in favor of long-distance commutes to
    new homes in less populated areas.  Remaining behind were thousands of residents unable to
    relocate due to lack of transportation and affordable housing.   Over the years, major manufacturing
    companies also chose to relocate --  many to the suburbs and others to remote off-shore locations - -
    generating a cascading effect of small-business collapse and economic breakdown.   By the 1990's,
    retail shops, supermarkets, and corner grocery stores had all but vanished, and within a few years
    many formerly middle-class metropolitan neighborhoods had become identified  as "food deserts. "  
    Currently, within the United States, there are approximately 6,500 deprived and struggling
    food desert communities with over eighty percent located in large metropolitan areas.


    The Department of Agriculture defines a "Food Desert" as a low-income housing tract where at
    least thirty per cent of the population (many without transportation) reside one mile or more from a
    supermarket or corner grocery store.  These under-served neighborhoods are the government  
    census tracts where 20 per cent or more of residents live below poverty level.


    According to the 2010 Census, as well as the USDA Data Base, 13.6 million Americans reside
    in food desert communities without major supermarkets, small business services, civic oversight, or
    recreational opportunities.   Lacking access to grocery stores, and fresh produce,  local populations have
    become dependent upon fast-food outlets and convenience stores for their daily nutritional needs.








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                                                                 THE FARM-TO-TABLE  FOOD PARK
                                                                       COMMERCIAL AND SERVICE DIVISIONS

                   The following eight divisions will be included in the Food Park Model:                                               

    (1) AN URBAN FARM WITH AQUA-CULTURE COMPONENTS;   (2) SUPERMARKET';  (3) RESTAURANT;  
    (4) TAKE-OUT CORRIDOR AND PRODUCE STAND;  (5) COOL PLANET GOURMET (a fund-raising division
    for the manufacturing and sale of prepared foods --  all profits dedicated to the support of Food Park edu-
    cational programs);   (6) LOADING ZONES FOR SCHEDULED SHUTTLE BUS SERVICES;   (7) A MULTI-
    PURPOSE COMMUNITY CENTER for food demonstrations and family cook-ins, health education programs
    for adults and children, public meeting rooms, and an auditorium for the arts and other community pro-
    grams (the Community Center blueprints will include optional automated panels to accommodate periodic
    health-screening clinics);  (8) SPORTS AND ACTIVITY CENTER for after-school programs and  weekend
    events.





    THE FOOD PARK ARCHITECTURAL DESIGN WILL REMAIN FLEXIBLE  possibly featuring a single structure
    comprising  the eight divisions listed above, or a number of buildings positioned as a unified campus.  
    Please see illustration above.  Other choices may be similar to the unique photos and images referenced
    on-line as "Urban Farms of the Future."  Many of the renderings are high-rise -- others  single-story.   
    Numerous farms are built along river banks, others buried among skyscrapers in central cities -- all with
    multiple cultivation methods featuring rotating growing walls, roof-fields, planter boxes, circular planting
    beds, recycled water systems and fountains, stacked hi-rise growing platforms, aqua-culture, and selected
    urban streets redesigned as growing fields,  or community gardens.
THE  COOL  PLANET GOURMET
G R E E N I N G   T H E   F O O D   D E S E R T S
A DIVISION OF THE URBAN FARM--TO--TABLE FOOD PARK
Home Page
and SOCIAL MODEL
for   Food Security
and Sustainable Cities
PEGGY FORSTER, M.A.
Founder and Chief Executive Officer


    IN SUMMARY, WHEN FULLY OPERATIONAL, THE MODEL FARM-TO-TABLE FOOD PARK
    will offer multi-service retail opportunities in a centralized setting with integrated and easily accessible
    markets and shops -- featuring an urban farm, a supermarket, restaurant, community center, and a pre-
    pared food facility, as well as steady jobs, nutrition education and public health programs.  Scheduled  
    round-trip shuttle-bus services will provide transportation to and from adjacent neighborhoods.  After-
    school programs will offer varied activities in a beautiful and safe outdoor/indoor setting.

    Through a combination of career-oriented employment, and a secure food delivery system, complemented
    by numerous health-oriented programs, we believe Food Deserts will soon become the FOOD PARKS OF
    THE FUTURE, revitalizing hundreds of under-served communities throughout the United States.

                                                              
    INSPIRING COMMUNITY INTEREST IN THE FARM AND FOOD-PARK concept requires a step-by-
    step approach with an effective visual platform and design presentation.  We are developing a  
    presentation which includes an over-all cost benefit analysis and estimated funding goals.  

    TO SUPPORT AND  CLARIFY THE OVERALL RATIONALE FOR THE PROJECT, our presentation will
    also include a comprehensive outline of specific customer services and related public health
    goals.  Each service division will be visualized  through architectural renderings and 3D table
    models to demonstrate the community-oriented intention of the  complex, and stimulate local
    participation.   
THROUGHOUT THE FARM AND FOOD- PARK COMPLEX, CONCERN FOR PHYSICAL SAFETY will guide
the architectural features and over-all design for buildings, public paths, and elevated boardwalks,
providing easy access to fresh produce and retail services, outdoor activities, nutrition education,
after-school programs, and family cooking classes in a safe and secure community-park setting.
      
                                                                                                                          

    F U N D I N G   G U I DE L I N E S   F O R   I N V E S T O R   O U T R E A CH          


IN TRANSFORMING A FOOD DESERT INTO A FOOD OASIS, we have built a firm foundation with a cost effective
business plan based upon the use of renewable energies, low or no long-distance hauling fees, recycling,
and the immediate implementation of zero-waste management practices.    


WITHIN THIS PLATFORM, OUR FARM-TO-TABLE FOOD PARK  MODEL will also advance the science of climate
change through the use of vertical wind towers, solar panels, and thermal energy for emissions reduction --   
helping to shrink the earth's massive carbon foot-print, and reducing the urban heat-island effect.


WHILE CHARTING A SUCCESSFUL PATH TO PUBLIC HEALTH AND  PREDICTABLE  EMPLOYMENT we will also
seek partnerships in both the public and private sectors.  Our professionally structured business plan and
sustainable business practices will keep overhead low and confidence high as we build trust within the
community, and among our donors and investors.

AS OTHER STATES BEGIN TO REPLICATE THE VISIONARY agricultural policies of Michigan, New York,
Washington, Pennsylvania and California, we believe the sustainable Los Angeles Farm-to-Table Food Park
Project will become a design model of choice for  urban agriculture, providing food security, stable employ-
ment, and viable economies in hundreds of "food desert" communities across the nation.
OUR  HEROES

Wildflowers of the Pribilof Islands
and
MISSION STATEMENT
vehicles to battery power and produced several videos
documenting the emergence of zero-emission technology.           
In her professional life, Mrs. Forster is a licensed Marriage and
Family Therapist with a B.A., and M.A., in Psychology.  She
is certified in gerontological studies, holds a lifetime teaching
credential, and has taught communications skills for many
years. In addition, she served for several years as a volunteer
counselor with the Los Angeles Free Clinic.
Mrs. Forster also holds a certificate from UCLA Extension in
Global Sustainability (Earned with Distinction in 2012).
THE COOL PLANET GOURMET, a non-profit division of the Urban Farm-to-Table Food Park, will
serve as a supplemental funding source; all profits will be dedicated to our Food Park educational  
programs and classes in nutrition, agriculture, and healthy lifestyles.
How You Can Help
FEATURING NUTRITIOUS PREPARED AND FROZEN FOODS
Peggy Forster is a dedicated con-
servationist and advocate for
environmental justice, sustainable
communities, and the regulatory
policies necessary to protect public
health and safety. Over the years,
she has given her support to
numerous environmental causes
and has served with several local
environmental organizations.  In
1992, Mrs. Forster filmed the pro-
cess of converting gasoline-powered
The Environmental Relief Center
Studio City, California 91604
http://www.environmentalrelief.net
(818) 762-5852   
Economic,
IN PROGRESS
An  Environmental,
U R B A N
FARM-TO-TABLE
FOOD PARK
Please  See  Below    
IRLA  LEE  ZIMMERMAN, PH.D.
Secretary/Treasurer

                        RESOURCE PUBLICATIONS AND REFERENCES:

1.  Breaking Through Concrete:  Building an Urban Farm Revival, by David Hanson and Edwin
Marty,  University of California Press, Berkeley and Los Angeles, CA;  2012.

2.  
Farms with a Future:  Creating and Growing a Sustainable Farm Business,
by Rebecca Thistlethwaite, Chelsea Green Publishing, White River Junction, Vermont; 2012.

3.
Confessions of a Radical Industrialist:  Profits, People, Purpose -- Doing Business by
Respecting the Earth, by Ray C. Anderson with Robin White.  St. Martin's Press, New York, NY,
10010; 2009.  

4.  
Farming Inside Cities:  Entrepreneurial Urban Agriculture in the United States, by
Jerry Kaufman, Department of Urban and Regional Planning, University of Pennsylvania; and
Martin Bailkey, Senior Lecturer, Department of Landscape Architecture at University of
Wisconsin, Madison.  (Research on, "
How Community Organizations Gain Access to Vacant
Land in United States Cities
. Yr. 2000; (http://www.urbantilth.org.)

5.  References for Business Cooperatives:  1) The National Cooperative Business Association;  
(2) The United States Federation for Business Cooperatives.

6.   Harvard Business Review on Green Business Strategy;  Copyright 2007; Paperback Series;
Harvard Business School Press and Publishing Corporation, 60 Harvard Way, Boston, MA 02163

7.  Recent legislative action regarding California urban agriculture:
Reference AB #551, authored by Assembly-member, Phil Ting, District 19, San Francisco:     
In October of 2013, California enacted legislation declaring it is in the public interest to
promote sustainable farm-enterprise-sectors in urban centers.  Assembly Bill 551, entitled:

Urban Agriculture Incentive Zones Act
, spurs counties and cities to encourage the creation of
urban farms by providing tax incentives for owners of vacant or blighted land which allows for
food production on privately owned urban acreage.

8.  Reference AB #2561:  With the passage of this Bill,
Civil Code Section 4750 (Personal
Agriculture)
, was added to the Common Interest Development Act effective 2014. (Please see
Los Angeles Times, Sunday, November 16, 2014, Page
B9, "California Law Supports Letting
(Home)Owners Grow Veggies." by Donie Vanitzian.) Excerpt follows:

"In changing the law, California's Legislature declared:  "According to a 2011 United
States Census Report, California has the highest poverty rate in the United States.  Giving
California residents the right to grow food where they live will help reduce food costs and the
overall burden of poverty for low-income Californians."  It also declared that, "a significant
amount of California's food is grown hundreds or thousands of miles from where it is
consumed.  This results in high transportation costs, energy consumption, and lost economic
opportunity for our state.  Even food grown in the heart of California's farming region is
expensive to disperse to the rest of the state due to fuel costs."

                                              ~~~~~~~~~~~~~~~~~~~~


SUSTAINABLE URBAN FARM-TO-TABLE FOOD PARK PROPOSAL:
For additional information, or a complete copy of the Urban Farm-to-Table Food-Park Proposal, contact:  
The Sustainable Urban Farm-to-Table Food Park --  A Project of: The Environmental Relief Center
4248 Troost Avenue, No. 1
Studio City, CA 91604
Peggy Forster, Director
peggy.forster@prodigy.net
(www.environentalrelief.net).
(818) 762-5852
SHIPS, TRUCKS, and TRAINS
by ANDREA HRICKO

ENVIRONMENTALISTS PAY PRICE FOR  
COMPROMISE, by SEEMA MEHTA

"MEANING"  by  CZESLAW MILOSZ

VISIONING HOPE, by PETER DOUGLAS

STRENGTHENING AIR QUALITY LAWS
by JESSE MARQUEZ

SAVING THE WETLANDS

Protecting Under-ground Miners
by Celeste Monforton



COPYRIGHT PROVISIONS:
Please Note:
The Environmental Relief Center (a non-
profit private foundation dedicated to
environmental education, sustainability,
and public health) understands that
selected copyright materials may be
reprinted for educational purposes.  If you
are a Copyright holder, under the Fair Use
Provision of United States Copyright Law,
and believe we have mistakenly
published  your  materials, please contact
us and we will immediately remove your
informative essays, articles, or data.
               
                 "
Local Jobs Supporting Local Communities"
    
       TO ASSURE JOB SECURITY AND EQUITABLE OPPORTUNITIES, an alternative economic structure for the
    Food Park Model lies within an organizational "COOPERATIVE" paradigm in which employees jointly own
    the enterprise and thereby share in executive decisions concerning Food Park investments and expan-
    sion, distribution of profits, and rotational career-building opportunities.   

    FOR MANY YEARS, NON-PROFIT ORGANIZATIONS, ALONG WITH FEDERAL, STATE, AND LOCAL AGENCIES,
    have offered innovative programs to supplement the health and nutritional needs of "Food Desert"
    communities.  Significant local interventions have ranged from residential gardens, to the introduction
    of fresh-food carts, mobile health clinics, nutritional guidance, electronic banking credits, food trucks,
    and produce vending in corner stores.  Certainly, there have been numerous personal and community
    improvements as a result of these beneficial services, but lacking economic stability and long-term
    employment, positive outcomes are difficult to assess and many evaluations remain incomplete.
P R O J E C T   D E S I G N    A N D   P R E S E N T A T I ON
TRANSFORMING A "FOOD DESERT" INTO A FOOD OASIS  
    B U I L D I N G  A  S U S T A I N A B L E, U R B A N  
F A R M - T O - T A B L E  F O O D  P A R K
    A PROJECT OF THE ENVIRONMENTAL RELIEF CENTER
Ilustraton by:  Art Curtis
I N T R O D U C T I O N   TO   G R E E N I N G   T H E   F O O D  D E S E R T S
WHEN  COMPLETED  AND  FULLY  OPERATIONAL, THE
FARM-TO-TABLE  FOOD  PARK  WILL PROVIDE A SUS-
TAINABLE MODEL FOR ECONOMIC DEVELOPMENT IN
LOW-INCOME COMMUNITIES.
                                     
THE FOOD PARK MODEL WILL ALSO SERVE AS A SHOW-
CASE FOR RENEWABLE ENERGIES SUCH AS SOLAR, WIND,
AND THERMAL, AS  WELL AS ZERO-WASTE MANAGEMENT
AND OTHER ENERGY-EFFICIENT INNOVATIONS.
~~~~~~~~~~~~~~~~~~~~~~