Foodlink announced this week plans for a $15 million, multi-year infrastructure and capacity-building project at both its Mt. Read Boulevard facility and community farm on Lexington Avenue.
Several ongoing construction projects will support Foodlink’s mission during a time when requests for emergency food assistance have increased dramatically, leaders said.
“Foodlink’s work in its dual role as the convener of the emergency food system and an innovative public health organization reached unprecedented levels in the last five years – but it came at a price,” said Julia Tedesco, Foodlink president and CEO. “The wear and tear on our food bank, kitchen, fleet and equipment now threatens our ability to keep up with a rising demand for food assistance. These major infrastructure improvements will better position us to enhance our level of service and uphold our commitment to the Rochester region.”
The major highlights of the plan include:
• A new, energy-efficient commercial cooler which will lead to a 69% increase in cold storage space for produce, dairy and more.
• In the neighborhood surrounding the Foodlink Community Farm on Lexington Avenue, Foodlink purchased additional parcels of land and plans to install more raised beds and welcome 50-plus new families to the farm. The property on Lexington Avenue will include a new Edible Education Center and greenhouse to accommodate nutrition education opportunities and year-round growing opportunities.
• The Curbside Market, Foodlink’s mobile market, will move into a new loading dock and operating space, which will be four times the size of its current area. This will improve the program’s operational efficiency, safety measures and preserve the integrity of the fresh product provided.
• Foodlink will expand its dry-storage space for its commercial kitchen and install additional ovens. The Foodlink Community Kitchen produces more than 10,000 healthy meals and snacks daily for local children – and surpassed 2 million meals last year for the first time ever.
• Other sustainability and safety measures at its Mt. Read facility include a newly paved rear parking lot for its kitchen and volunteer center and exterior lighting enhancements.
Milestone Construction Partners and Hamilton Stern Construction are serving as the general contractors for the Mt. Read and farm projects, respectively. Erdman Anthony and SWBR Architecture are serving as the two primary design firms, with several other contractors and firms supporting various aspects of the plan.
The five-year project will cost $15 million. Foodlink has secured government funding through the U.S. Department of Housing and Urban Development, the USDA, the NYS consolidated funding application and a city of Rochester ARPA grant.
State Assemblymember Sarah Clark and Sen. Jeremy Cooney have been instrumental in securing additional state funding for both the Mt. Read facility and community farm projects. Congressman Joseph Morelle also helped Foodlink secure federal funds for its cooler expansion through the Community Funding Project program.
Foodlink is also participating in the state’s New Markets Tax Credits program to help finance the investments. The tax credit offsets more than $1.3 million in costs.
In addition, a portion of the Thomas Golisano $5 million gift (over five years) awarded to Foodlink in 2024 will support these projects. In Year 1, $900,000 will support the community farm revitalization and $50,000 will go toward Mt. Read facility improvements. The remaining $50,000 will help offset purchased food costs for its food bank members.
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