• iovines

    Good Eats:

    The Greater Philadelphia Food Economy, and Good Food’s Potential to Drive Growth, Improve Health, and Expand Opportunity


Food fuels more than just our bodies. In Greater Philadelphia, food-based businesses fuel commercial activity and create jobs for thousands of individuals. Businesses and individuals that participate along the food supply chain comprise what we call the “food economy,” whether they are small businesses or multinationals, corner stores or global shippers.


This assessment builds on definitions in the 2011 report, "Eating Here: Greater Philadelphia's Food Systems Plan," from the Delaware Valley Regional Planning Commission (DVRPC). Drawing from North American Industry Classification Systems (NAICS), the food economy comprises activity within six distinct industry sectors: food production, food processing, food distribution, food retail, food hospitality, and food waste and recovery. Not all businesses fit squarely into one sector. For example, ReAnimator Coffee, a Philadelphia-based coffee company that roasts coffee beans, sells them to businesses and individuals, and operates coffee shops, could be categorized as a processor, retailer, and hospitality business. Though cross-sector business activity like this is common, a sector-based analytical approach allows for comparison and isolation of strengths, weaknesses, opportunities, and challenges within segments of the food economy. 


In Greater Philadelphia today, too few people have access to good jobs, too many communities struggle with high rates of poverty and food insecurity, and economic growth is uneven and inequitable. A good food economy provides living wage jobs, strengthens local supply chains, and supports expanded access to health-promoting food. Finding effective ways to encourage and support food-related commerce, particularly good food businesses, can go a long way in driving growth, promoting health, and expanding opportunity in our region.


Good Food for Philadelphia

  • clark park farmers market 2
What is Good Food?

Drawn from research done by Get Healthy Philly and the Philadelphia Food Policy Advisory Council (FPAC), this report defines good food as fitting the following four criteria: health-promoting, locally-oriented, fair, and sustainably-produced. Click on the Good Food criteria below to learn more. 



Good food is nutritionally dense and nourishing, and does not contribute to chronic disease


good food comes from a radius of 250 miles from Philadelphia, encompassing the Greater Philadelphia Metropolitan Statistical Area (MSA). This region reaches as far north as New York City, NY, as far south as Washington, D.C., and almost as far west as State College, PA. Locally-oriented food also includes good food produced by Philadelphia area businesses.


Good food is the product of workplaces that pay family-sustaining wages, provide career pathways, and have healthy workplace environments. For the purposes of this report we define family-sustaining wages using the Massachusetts Institute of Technology’s Living Wage Calculator’s assessment of regional living wage for two adults and two children. This comes to an hourly wage of $16.35, and an annual wage of $34,008 for the Philadelphia metro area.


Good food is produced using sustainable practices that minimize environmental impact and reduce waste. 

  • italian market
The Economic and Social Ripple Effects of Good Food

Philadelphia has the highest rates of unemployment, poverty, and chronic disease incidence among the 10 largest cities in the United States. But support for good food businesses can create new healthy foods, new jobs, and healthier environments, and can harness the extant and growing demand for their goods and services. Click on the ripple effects of good food below to learn more.


Good Food is Good Business
Good Food Supports Individual Health
Good Food Can Help Build a Strong Workforce
Good Food Can Support Racial Equity

Local and national studies demonstrate that good food businesses serve as important sources of jobs and economic activity at the community level and help drive the creation of household wealth.[1],[2] Good food businesses generate direct economic impacts in the form of jobs and wages at the businesses themselves, as well as indirect and induced impacts via the stimulus of local supply chain activity and worker spending. Good food retail has also been shown to enhance the value of nearby homes—in Philadelphia, home values near healthy food outlets see up to 7% increase in value, and local tax revenue sees a boost near healthy food outlets.[3]


[1] Judith Bell. Access to Healthy Food and Why It Matters: A Review of the Research. (Philadelphia, PA: PolicyLink, 2013).

[2] Ibid.

[3] The Economic Impacts of Supermarkets on their Surrounding Communities. (Philadelphia, PA: The Reinvestment Fund, 2007).

Access to healthy food options is inequitable in the Philadelphia region, and many people reside in areas with limited access to healthy food, and in areas with oversaturation of unhealthy food options.[1] This inequity exacerbates high rates of chronic diseases—one in three adult Philadelphians has hypertension, and one in eight has been diagnosed with diabetes—and reduces the productivity and earning potential of those afflicted.[2] Good food businesses support the health of customers and workers.


[1] Bell, Ibid.

[2] 2017 Community Health Assessment. (Philadelphia, PA: The City of Philadelphia Department of Public Health, 2017).


Twenty-six percent of Philadelphians live below the poverty line.[1] Lack of access to opportunity, low educational attainment, weak professional social networks, or previous incarceration can be barriers to finding living-wage work. And while food-based businesses have many entry-level job opportunities—dishwashers, servers —many of those jobs have low pay and high turnover. However, many good food businesses strive to offer living wages and full time work to employees, while all food businesses rely on living wage work that may not immediately be thought of as food-related, like mechanics that repair industrial equipment or transportation-related careers. Food economy careers also provide workforce development opportunities, providing skills and training that can prepares individuals for better paying jobs and advancement opportunities. A food economy with fair workplace practices, targeted training and skills development, and living wages can retain employees, and lift individuals out of poverty.


[1] Philadelphia 2018: The State of the City. Report. Philadelphia Research Initiative, Pew Research Centers. Philadelphia, PA 2018: Pew

 Research Centers.

Black, brown, and immigrant communities across the region are disproportionately affected by historic discrimination and disinvestment that stunts their opportunities for employment and wealth creation.[1] Non-immigrant people of color are also more likely to experience diet-related disease than white non-immigrants.[2] For a region and city as racially diverse as ours—35.5% of people in Greater Philadelphia are people of color, and 64.2% of Philadelphians are people of color—increasing good food economy job opportunities, particularly in neighborhoods with large proportions of people of color, offers an opportunity to redress these inequities, support better health and economic outcomes, and drive regional growth.


[1] Judith Bell. Access to Healthy Food and Why It Matters: A Review of the Research. (Philadelphia, PA: PolicyLink, 2013).

[2] Ibid.

  • phillybread photo
Philly Bread and the Good Food Economy

Businesses in Greater Philadelphia are already bringing good food to the mouths, tables, and pantries of area residents and simultaneously supporting the regional economy. Working in food service and urban agriculture, Pete Merzbacher noticed new trends in food processing: he watched the beer and coffee industries localize and specialize, and became convinced that bread would be the next industry to undergo such a transformation. Driven by a passion for food and a penchant for baking, Merzbacher started his business, Philly Bread, in 2013 with his signature local take on the English muffin: the Philly Muffin. Built around creative financing, inclusive hiring practices, regional procurement, regional sales, and large-scale contracts, the way Philly Bread does business is an approach worth replicating.  


Click on the business practices below to learn more about how Philly Bread supports the good food economy. 


Creative Financing
Buying Regionally
Selling Regionally
Inclusive Hiring Practices
Large-Scale Contracts

Philly Bread started from personal financing: personal savings, credit cards, loans from friends and family. But from the beginning, Philly Bread capitalized on unique funding sources to finance its growth, including the City of Philadelphia’s KIVA Zip loan and crowdfunding program, and funds from community development financial institutions like PIDC.  


Merzbacher and his team believe that even small businesses can support the regional food economy and drive demand by purchasing a segment of their raw goods from other regional firms. The business buys local canola and sunflower oils, as well as a percentage of local whole grain flour, with the aim of growing that percentage in the future. “Farmers aren’t going to grow it unless there’s a demand for it,” says Merzbacher, “and people aren’t going to demand it unless it’s available at a good price. So, if I could work my way up to 1,000 pounds of flour a day, and start with 50 pounds out of a thousand at a premium price, that isn’t going to break my food cost. And then ratchet it up.”  



Philly Bread’s entrepreneurial approach has gotten signature products in the door at a wide variety of small local retailers. To date, Philly Bread products have been sold at local retail and hospitality businesses like Square One Coffee, Mariposa Co-Op, and Green Line Café. Selling regionally supports local businesses and employment, keeping money circulating in the regional economy.  


While Merzbacher doesn’t exclusively rely on workforce training placement programs to staff the bakery, he has hired candidates through CareerLink and Philabundance programs. Philly Bread’s hiring philosophy supports diversity, welcoming employees that live in the neighborhoods surrounding the bakery as well as formerly incarcerated individuals.  

For small food-related businesses, large-scale contracts can provide predictable revenue that can be the key to achieving profitability. In 2017, Philly Bread landed a game-changing contract with national restaurant chain Sweetgreen. Today, Philly Bread’s contract with Sweetgreen accounts for a healthy percentage of its revenue stream, giving the company room to explore growth opportunities. 

The Greater Philadelphia Food Economy Today

Greater Philadelphia’s food economy supports 331,000 jobs across 25,000 firms in the 11 counties that constitute Philadelphia’s Metropolitan Statistical Area (MSA).[1],[2] Philadelphia itself is home to 79,000 food-related jobs across 6,500 firms, accounting for nearly 25% of all food-related jobs and firms in the region—a share that is on par with the city’s share of all regional jobs (24%).[3]


[1] Philadelphia’s MSA includes Bucks County, PA; Burlington County, NJ; Camden County, NJ; Cecil County, MD; Chester County, PA; Delaware County, NJ; Gloucester County, NJ; Montgomery County, PA; New Castle County, DE; Philadelphia County, PA; and Salem County, NJ.

[2] U.S. Bureau of Labor Statistics, Quarterly Census of Employment and Wages, 2018, Raw Data (Washington, D.C.: U.S.

Bureau of Labor Statistics, October 15, 2018).

[3] Ibid.

  • Food Economy Jobs and Firms
  • Food Economy Wage Tax Revenue by Sector

Food Economy Sector Dashboards 

Over the past decade, the increase of food-related jobs and firms, and their percentage within the overall regional economy underscores the food economy’s importance to Greater Philadelphia. However, there is tremendous diversity and variation within each of the food economy sectors. Employment, jobs, firms, and projected job growth differ across sectors. Click on the sector dashboards below to learn more about how each sector fares with respect to jobs, job growth, firms, and wages. 

    • hospitality


    Hospitality includes restaurants, hotels, food service contractors, and caterers. It dominates local food-related employment—supporting 68% of all jobs in the food economy within Philadelphia and 59% of all food-related jobs in the region. The hospitality sector is also one of the primary drivers of food-related job growth at both the city and regional levels, though it pays the lowest average wages of all food economy sectors. It is projected to grow faster than all other food economy sectors over the next five years. 

    Read More
    • grocery cashier


    Retail involves the direct sale of goods to consumers within food and beverage outlets, including online e-commerce platforms. Constituting 21% of city food economy jobs and 25% of regional food economy jobs, retail is one of the largest sources food-related employment in the Philadelphia area. It is also a driver of growth in the city and region, adding over a thousand jobs annually over the past decade. However, regionally it is projected to lose jobs in the next five years, and this sector sees some of the lowest wages across the food economy. 


    Read More
    • waste and recovery
    Waste and Recovery

    Waste and recovery includes firms engaged in waste collection, treatment, remediation, and food recovery.  While it supports the smallest number of food economy jobs, waste and recovery jobs have grown faster than other sectors and projections anticipate continued growth. Waste and recovery also pays the highest average wages in the food economy.[1]


    [1] These numbers do not include public sanitation workers or related occupations in the public sector. The City of Philadelphia posts employee salaries publically, however, and a Laborer in the Streets Department, had a starting salary of $32,688 in 2018, while Waste Collection District Supervisors can earn a base pay between $52,000 and $69,000, depending on years of experience.


    Read More
    • distribution


    Distribution encompasses transportation, logistics, warehousing, and wholesale of food-related goods. Distribution is the third-largest sector in the food economy with respect to employment, and pays the second-highest average wages. While distribution employment in the city dipped in recent years, growth is projected locally and statewide. The 5,502 distribution firms in the region account for nearly ¼ of all firms in the food economy. 

    Read More
    • cupcake pidc


    Processing includes firms that transform raw agricultural products into food products. Employment in this sector is growing regionally, but the city has seen modest annual decline in jobs over the last decade. While it supports fewer jobs than four other food economy sectors, average wages for food processing jobs are higher than many other sectors.


    Read More
    • urban farm


    Production includes firms that grow crops, produce livestock products, or support agriculture. Regional employment in this sector is experiencing modest growth, though average wages are low, and it comprises far fewer firms than other sectors of the food economy. 


    Read More

Food Economy Findings 

Food Economy Findings
The Majority of Food-Related Businesses are Small, and These Enterprises Support Most of the Jobs in the Food Economy
Low-Wage, Low-Skill Jobs Dominate Food-Related Employment
Typical Food-Related Businesses Operate on Tight Margins and Rely Primarily on Personal Capital for Financing
Consumers Trends Point Toward Healthy, Local, Diverse, and Sustainable Food Preferences
Anchor Institutions Could Be Significant Drivers of Good Food Economic Development
E-Commerce and the Platform Economy is Changing the Food Economy
Nutrition Assistance Programs Support Both Retailers and Customers
The City is an Actor in the Food Economy
The Majority of Food-Related Businesses are Small, and These Enterprises Support Most of the Jobs in the Food Economy
Ninety-five percent of Philadelphia food businesses have fewer than 50 employees; nearly 9 out of 10 of them have fewer than 20 employees. These small businesses experience challenges not faced by their larger counterparts such as less time for business planning or business administration, and a more limited set of resources. Survey respondents agreed, saying they did not have time to participate in programs to build their business acumen.
Read More
Philadelphia Food-Related Business Firm Size by Sector (by number of employees)
Source: Reference USA, Economy League of Greater Philadelphia. * Does not include Production, as number of firms in Philadelphia is <20
Food-Related Business Size (by number of employees)
Source: Reference USA, Economy League of Greater Philadelphia.

Opportunities for Good Food to Grow Greater Philadelphia's Food Economy 

Good Food Business Opportunities
Centralize local produce processing and meal preparation
Design last-mile distribution with smaller minimum orders
Lease anchor-owned retail spaces to local good food businesses
Recover and collect more organics
Centralize local produce processing and meal preparation
Food retail and hospitality businesses that prioritize regionally-produced ingredients struggle against the Mid-Atlantic growing season. From small catering companies to national food service management companies, interviewees and survey respondents say our region’s limited growing season makes it hard to commit to regional sourcing. A centralized facility—one that could preserve the regional harvest and produce meals from that bounty—could solve multiple problems with one good food solution. It could process regionally-grown fruits and vegetables into frozen and shelf-stable products to be used year-round by all types of food businesses; it could produce pre-plated meals that make use of those same good food ingredients; it could provide local jobs in processing, food production, and distribution; and it could commit Philadelphia anchor institutions to good food procurement. No small investment, such an operation would require partnership and investment across public, private, and non-profit sectors, but could manifest demonstrable benefits to producers, retailers, hospitality firms, and eaters.
Read More
Good Food Partnership Opportunities
Expand City programs that support good food businesses
Bridge the education gap for non-traditional financing
Expand City programs that support good food businesses
City departments and agencies have been taking strides to develop supportive policies and programs that improve the business environment for all food businesses. Some initiatives, like the guides to opening food businesses [LINK], put out jointly by the departments of Public Health, Licenses & Inspections, and Commerce, aim to clarify City processes. A new initiative by the same group is going further, surveying businesses as they apply for licenses on their needs and ways departments can better communicate with them. A focus on good food businesses was spurred by the Philadelphia Food Policy Advisory Council, which recommended that the City purchase more food, including catering, from good food businesses. It developed and released a Good Food Caterer Guide, which directs City employees and others to local restaurants and caterers that provide healthy and sustainable options, and employ fair labor practices. City procurement processes followed suit, engaging good food vendors to find ways to improve its contracting processes, including streamlining bid templates and adding good food reporting requirements to assess the City’s progress in purchasing more good food, and in turn supporting more good food businesses. Other supports being piloted include recent legislation that permits food retailers to have racks of fresh fruits and vegetables against their storefronts on the sidewalks, increasing the visibility and appeal of healthy foods, as well as two small grant programs for good food businesses. The first, the Healthy Food Business Program, is a partnership between the Commerce Department and the Department of Public Health to provide technical assistance and access to City grants and forgivable loans for qualified businesses that sell healthy food or otherwise promote health. The second, the Food Justice Grant, is a mini-grant program aimed at neighborhood businesses and organizations looking to increase the availability and appeal of healthy foods, particularly in areas with low access to healthy food. Both programs, in their first year in 2019, if expanded could assist even more area businesses.
Read More
Good Food Policy Opportunities
Explore a Good Food Purchasing Policy for the City of Philadelphia
Expand institutional food purchasing policies that prioritize nutritious, locally-produced foods
Support statewide efforts to raise the minimum wage to $15 per hour
Explore a Good Food Purchasing Policy for the City of Philadelphia
The City of Philadelphia spends over $25 million annually on food and food services for programs run by its departments and agencies like Prisons, Parks & Recreation, and the Office of Homeless Services. While the City purchases less food each year than the School District of Philadelphia and many area anchor institutions, the City could lead by example in purchasing nutritious food that is sustainably raised on regional farms, purchased from local businesses, and support fair labor practices across the supply chain. The FPAC Good Food Procurement Subcommittee formed out of a group looking at local food purchasing in 2015, and advocated to Philadelphia City Council that purchase of good food be part of a citywide sustainable procurement plan. Greenworks, the plan published by the City’s Office of Sustainability, similarly prioritizes sustainably- and locally-procured food. And in 2017, with the support of FPAC and the Office of Sustainability, the Department of Public Health created a cross-departmental position to implement good food purchasing practices. Since 2017, the City has worked with the Center for Good Food Purchasing to evaluate food purchases for four departments, and found successes and opportunities for more good food procurement including increasing supply chain transparency to make it easier to know where food comes from; reducing the amount of processed meat served in favor of plant-based proteins and smaller amounts of sustainably-produced meat; and purchasing more fresh and frozen vegetables from the region. Philadelphia can support the health of the local economy, the health of our regional environment, and the health of the people it serves—children and youth, people experiencing homelessness or incarceration, the elderly—by committing to purchasing good food.
Read More
Good Food Product Opportunities
Meet demand for plant-based and multi-cultural foods
Formulate healthier versions of popular foods
Develop the supply chain for more local ingredients
Meet demand for plant-based and multi-cultural foods
Consumer demand is trending toward health-promoting and environment-conscious products and businesses, and foods from many cultures. Survey and interview respondents noted that formerly-fringe food demands, from vegan baked goods to rare imported fruits and vegetables, are now mainstream. Sunny Phanthavong, owner of Vientiane Bistro in Philadelphia’s Kensington neighborhood, sees an overlap between health and ethnic cuisine. “Philly's just a good, dynamic food city [and] it keeps getting better. People are wanting to try new foods, [and are] more health conscious." Vientiane serves vegan and vegetarian items, and has seen a boon from people choosing plant-based diets for health, religious, environmental, or ethical reasons. Trends toward plant-based, vegetarian, and vegan preferences also show continued popularity. Philadelphia hosted its first Vegan Restaurant Week in 2018, with 19 restaurants participating; in 2019, more than 40 restaurants have signed on to serve vegan fare. Though vegan restaurants in Philadelphia are not new—there have been small outposts of vegan-friendly fare in South Philly, West Philly, and Germantown for years—the new wave of options across the city suggests that plant-based dining is growing in popularity. Also expanding is the demand for fruits and vegetables associated with the cuisine of Greater Philadelphia’s immigrant communities. The demand has grown and changed, says Emily Kohlhas, Director of Marketing for John Vena, Inc. a 100 year old fresh produce wholesaler and a cornerstone of the massive Philadelphia Wholesale Produce Market. Recently, demand has grown for tropical fruits, peppers, and other produce common in Central American cuisines as Greater Philadelphia becomes home to more people from the Dominican Republic, Mexico, and elsewhere in the Americas. While restaurants serving this food to a broader audience is part of the trend, Kohlhas says “sustained demand from people who eat this type of food every day” is what keeps things like chayote, nopal, and calabacita in stock at the massive Market.
Read More

Methodology and Data Limitations

This study employs a mixed-methods approach, using local and national quantitative data, surveys, and interviews to illustrate the nuances of food-related business operations and relationships. The quantitative analysis examines wage and labor data from the Bureau of Labor Statistics, tax revenue data from the City of Philadelphia’s Department of Revenue, wage data from PayScale, and firm-level data from ReferenceUSA. These datasets include several limitations. For one, the availability of industry data varies by geography. BLS employment data is not equally available for all industries at all geographies (e.g. national, state, metro, county). To address this variability, this study collected county-level BLS employment data and then aggregated it across the 11 counties that make up the Philadelphia MSA. Additionally, industry-level data for the waste and distribution sectors encompass a large percentage of firms that fall outside of the food economy. For example, distribution includes general warehousing, and rail and freight transportation. As such, this analysis factors in that industry-level data for these sectors is 15% of the total industry.  


The qualitative analysis draws from intelligence gathered through 20 interviews with key firms across food economy sectors, focus groups with anchor institutions, and an in-depth survey of 76 food-related businesses. While the quantity of survey responses collected is sufficient to draw some conclusions about food-related business activity in the region, it is not an exhaustive accounting of all opportunities and challenges facing food-related businesses in Greater Philadelphia. As such, this report articulates priority strategies for supporting the region’s food economy and openly acknowledges areas where further study is necessary to better understand specific dynamics and opportunities.  


The food economy includes an unknown but significant amount of informal economic activity—that is, businesses that are cash- or barter-based or otherwise not traceable by traditional tools for gathering economic data. For example, unlicensed produce brokers, or “jobbers,” distribute food from farms or wholesale markets to small food businesses in the city, like produce markets or corner stores; however, a lack of reliable data and formal research limits understanding of the overall economic impacts of these transactions. Similarly, it is difficult to measure the economic contributions of undocumented immigrants who work “off the books” on farms, and in restaurants and hotels. Though the food economy relies on their labor and skills, the informal nature of their employment, as well as current federal attitudes toward immigration status, make it difficult to quantify the scale and impact undocumented immigrants’ participation in the food economy.  


Other forms of informal employment and earnings are similarly hard to measure. “Off the books” wages and unreported cash gratuities in the hospitality sector make it difficult to accurately measure economic impact. Urban agriculture is also part of an informal food economy, whether demand substitution, where gardeners and farmers supplement or substitute their own or their neighbors’ food needs by giving away produce, or via employment in small-scale urban agriculture not captured in formal employment data. Also, as many Philadelphia urban farms are part of nonprofits, farm labor may be categorized in the quantitative datasets as nonprofit labor. While this analysis briefly addresses some of these gaps, these topics would benefit from further study.   




The City of Philadelphia Department of Public Health Division of Chronic Disease and Injury Prevention and the Economy League of Greater Philadelphia would like to thank members of the Food Economy Assessment steering committee and project team for their input and guidance throughout this study. Members’ broad expertise, ability to facilitate important information-gathering connections, and perspective across a wide set of issues were critical to developing the analysis and strategic framework for this report. Thank you to the dozens of individuals who made time to fill out the survey and the key stakeholders and firms that took the time for interviews. Thanks to the Reading Terminal Market, the Mid-Atlantic Regional Cooperative, Fernando Suarez Business Advisors, and the Greater Hispanic Chamber of Commerce and Oscar Calle-Palomeque for assisting with survey collection. The Economy League would also like to thank Sydney Goldstein of Urban Spatial and Danielle Dong of JacobsWyper Architects for assistance with spatial analysis; Spencer DeRoos and Carmen Esposito for their contributions to literature review and background research; the team at Untuck for their graphic design expertise; and Thaddeus Woody for his insight on the status of relevant federal legislation. 


This report is funded through the Centers for Disease Control and Prevention’s Sodium Reduction in Communities Program Grant. 


Steering Committee 


Jennifer Crowther – Vice President, Product and Resource Development, PIDC 

Jonathan Deutsch – Professor, Center for Food and Hospitality Management and Department of Nutrition Science, Drexel University 

Megan Bucknum Ferrigno – Professor, School of Earth and Environment, Rowan University  

Benjamin Fileccia – President, Philadelphia Restaurant and Hotel Alliance 

Molly Hartman – Program Director, Healthy Food Financing Initiative, Reinvestment Fund 

Alison Hastings - Manager, Office of Communications and Engagement, Delaware Valley Regional Planning Commission 

Beth McGinsky – Director of Data and Evaluations, The Enterprise Center 

Donna Leuchten Nuccio – Director, Healthy Food Access, Lending & Investments, Reinvestment Fund 

Ashley Richards – City Planner, Planning Division, Philadelphia City Planning Commission 

Anna Shipp – Executive Director, Sustainable Business Network of Greater Philadelphia 

Jonathan Snyder – Director, Business Financial Resources, Office of Neighborhood Economic Development, Department of Commerce 


Project Team 


Jennifer Aquilante – Food Policy Coordinator, Get Healthy Philly, Philadelphia Department of Public Health  

Hannah Chatterjee – Food Policy Advisory Council Manager, Office of Sustainability, City of Philadelphia 

Ben Logue – Get Healthy Philly, Philadelphia Department of Public Health  

Molly Riordan – Good Food Purchasing Coordinator, Get Healthy Philly, Philadelphia Department of Public Health 

Mohona Siddique – Economy League of Greater Philadelphia 

Nick Frontino – Economy League of Greater Philadelphia 

John Taylor – Economy League of Greater Philadelphia 

Amanda Wagner –Nutrition & Physical Activity Program Manager, Get Healthy Philly, Philadelphia Department of Public Health 


Executive Summary Graphic Design Team


Amy Saal - Untuck 

John Saal - Untuck

Julie Rado - Untuck