Our Council
The SFFPC is comprised of thirteen members, some appointed and some volunteer, that represent City and County government departments, food-related non-profits, farmers, and restaurant owners. There are currently no seats open on the Council but interested persons can contact the SFFPC Coordinator, Rubina Cohen at info@santafefoodpolicy.org for more information on future opportunties.
The 2011-2012 Council is:
- Steve Shepherd, Director of Health and Human Services, Santa Fe County
- Katherine Mortimer, Supervising Planner, City of Santa Fe
- Susan Perry, Wellness Coordinator, City of Santa Fe
- Sherry Hooper, Executive Director, The Food Depot
- Pamela Roy, Executive Director, Farm to Table
- Carol Rose, Food and Nutrition Education, NM Department of Health
- Duncan Sill, Economic Development Director, Santa Fe County
- Tony McCarty, Executive Director, Kitchen Angels
- Mark Winne, Community Food Security Coalition
- Steve Warshawer, Owner, Beneficial Farms
- Sarah Noss, Executive Director, Santa Fe Farmers’ Market Institute
- Lynn Walters, Executive Director, Cooking with Kids
- Maria Bustamante-Bernal, Owner, Treehouse Pastry Shop & Cafe
MISSION & VISION
New Mexico currently ranks 4th in the nation in hunger, 2nd in food insecurity; overweight, obesity, and diabetes levels are above national averages, and development pressures in Santa Fe county threaten agricultural land and water resources. A coordinated approach to these needs, that engages the public and private sectors, require meaningful solutions. A food policy council is the venue for that approach.
Our Mission
The mission of the Santa Fe City and County Advisory Council on Food Policy is to create and maintain a regional food system that nourishes all people in a just and sustainable manner.
Our Vision
The Santa Fe Food Policy Council was established as an advisory council by a joint resolution from the City of Santa Fe and Santa Fe County. The resolution sets forth the following vision for the Santa Fe food system:
- Affordable and nutritious food should be provided in a respectful manner should be available to all people.
- A wide variety of safe and nutritious food should be available to city and county residents.
- Access to safe and nutritious food should not be limited by economic status, location, or other factors beyond a resident’s control.
- The price of food in the city and county should remain reasonably close to the average price existing in the balance of the region.
- The region should maintain the natural resources, land base, infrastructure and skill sets that are necessary to produce food.
- All reasonable efforts should be taken to improve the incomes and decrease the needs of those who are most susceptible to food insecurity.
- The availability of food to persons in need should be improved within the city and county to reduce poverty as a barrier to obtaining a healthy diet for all residents.
