How we work

Ever wondered how the New Orleans Food Policy Action Council applies community-led recommendations for equitable policy change? Our coalition is powered by the New Orleans community itself! Individuals, partner organizations and supporters come together to shape the priorities of working groups. The working groups cover several specific food topics and include Food Access and Education, Food Business Development, Seafood, Food Production, and Climate and Disaster Response.
The Steering Committee of FPAC is composed of food leaders with diverse personal and professional backgrounds and functions to provide oversight of shared priorities. Logistics, execution, implementation and communications are powered by FPAC staff and interns.

Our work is guided by the following principles:

  • All of the work FPAC undertakes will be done through a lens of racial justice, which is defined as the proactive reinforcement of policies, practices, attitudes, and actions that produce equitable power, access, opportunities, treatment, impacts and outcomes for all.

    *from Catalytic Change: Lessons Learned from the Racial Justice Grantmaking Assessment Report, Philanthropic Initiative for Racial Equity and Applied Research Center, 2009.

  • Our work will help meet current needs while ensuring that future generations have opportunities equivalent to or greater than those we have now to participate in a healthy food system.

  • Everyone should have equal opportunity to support themselves and their families.

  • FPAC shall involve the community at all levels of our work in order to ensure our work is needed, beneficial, and reflective of the community in which we live and serve. We will also collaborate with other organizations, recognizing that the food system is multifaceted and interrelated and work being done by any affects all.

  • Our work will be guided by research and data and will benefit from what others are doing and have done in the field, seeking out best practices locally, nationally, and from around the globe. We will continuously evaluate and make improvements to our work to be sure it is effective and just.

  • We believe in the overall quality of life for everyone and the right to a healthy mind, body, community, and environment.

We define the following as:

  • Food grown, caught, or raised within 200 miles of New Orleans.

  • Food production, processing, distribution, consumption, and waste management.

    *From UC Davis Agricultural Sustainability Institute, Community food system resources.

  • A set of collective decisions made by government at all levels, businesses, and organizations that affect how food gets from the farm to your table. A food policy can be as broad as a federal regulation on food labeling or as local and specific as a zoning law that lets city dwellers raise honeybees.

    *From Doing Food Policy Council Right: A Guide to Development and Action

  • One that provides healthy food to meet current food needs while maintaining healthy ecosystems that can also provide food for generations to come with minimal negative impact on the environment. A sustainable food system also encourages local production and distribution infrastructures and makes nutritious food available, accessible, and affordable to all. Further, it is humane and just, protecting farmers and other workers, consumers, and communities.

    *From American Public Health Association

Board of Directors

Elisa Muñoz

Executive Director

New Orleans Food Policy Action Council

Marianne Cufone

Executive Director

Recirculating Farms

Dr. Danny Mintz

Associate Policy Director

Safety Net, Code for America

Ebony Woodruff

Director

Southern University Law Center Agricultural Law Institute for Underserved and Underrepresented Communities

Pepper Roussel

Founder

Green Pepper Solutions

Mandy Maude Culbreath

LMSW, CTP

Ochsner Health

Pamela Broom

Executive Director

Newcorp, Inc.

Erin Brock

Graduate Student

University of California Berkeley

Steering Committee

Dr. Megan Knapp

Assistant Professor, Department of Public Health Sciences

Xavier University

Dr. Keelia O’Malley

Clinical Assistant Professor | Associate Director, Tulane Nutrition

Tulane University

Jeanie Donovan

Deputy Director

New Orleans Health Department

Ebony Woodruff

Director

Southern University Law Center Agricultural Law Institute for Underserved and Underrepresented Communities

Dr. Jasmine Ratliff

Co-executive Director

National Black Food and Justice Alliance

Angelina Harrison

Interim Director

Market Umbrella

Marguerite Green

Executive Director

SPROUT NOLA

Connor Deloach

Executive Director

Top Box Foods