Rhode Island’s food system is a major contributor to the state’s economy, supporting more than 77,000 jobs across agriculture, fisheries, food manufacturing, distribution, retail and food service. Yet the state faces significant challenges, including food insecurity, rising production costs, climate change and dependence on food sourced from outside the region. The RI Food Strategy 2030 outlines a collaborative approach to addressing these challenges while strengthening local businesses, improving access to nutritious food and building a more sustainable food system.
Developed through collaboration among state agencies, businesses, nonprofits (including Polaris MEP’s very own Aarin Clemons and Nathan Bonds), Indigenous communities and other food system stakeholders, the strategy builds on the progress of the state’s original Relish Rhody food strategy, launched in 2017. Since then, Rhode Island has invested more than $25 million in local food supply chains and leveraged more than $29 million in federal funding to support the local food economy and food security. More than 400 food producers have expanded local sales through food hub infrastructure, demonstrating the value of investments that connect producers with new markets.
The updated strategy identifies four priorities for action. The first is to protect and strengthen local food production, including preserving farmland and working waterfronts, improving access to land for new farmers, supporting commercial fishing and aquaculture, and adopting practices that protect soil and water resources. The second focuses on developing local and regional food supply chains by investing in processing, distribution, food hubs and business growth. These efforts aim to help Rhode Island producers and food manufacturers reach more customers, compete in larger markets and keep more economic activity within the region.
The third priority is to improve equitable access to fresh, nutritious and culturally relevant food. Recommended actions include strengthening nutrition assistance programs, expanding local food purchasing by schools and other public institutions, encouraging retailers and food service businesses to source more regional products, and improving economic opportunities for food system workers. The fourth priority focuses on reducing food waste through prevention, food recovery and composting. Together, these efforts can help direct surplus food to people who need it, reduce landfill waste and make better use of the state’s natural resources.
Ultimately, RI Food Strategy 2030 recognizes that a resilient food system requires more than increasing production. Farmers, fishermen, food manufacturers, distributors, retailers, public agencies and community organizations must work together to address shared challenges and strengthen connections across the entire food supply chain. The strategy calls for continued investment, measurable progress and ongoing collaboration to turn its recommendations into action. By supporting local businesses, protecting natural resources and making nutritious food more accessible, Rhode Island can build a food system that better serves its residents, strengthens its economy and prepares communities for future disruptions.