City of St Louis Sustainability Plan 2013, St. Louis, Missouri

Jurisdiction Name: St. Louis
State/Province: MO
Country: United States
Type of Government: Municipality
Population: 319,294
Population Range: 250,000 to 999,999
Policy Links: WebPDF
Policy type: plan
Year: 2013
GFC Topic: community food connections, community food production, community food security
Keywords: community garden, food access, food waste, healthy corner store program, healthy food, local food, nutrition education, sustainability plan, urban agriculture, vacant land
Adopting Government Department(s):

City of St. Louis Planning Commission

Lead Implementing Entity(s): St. Louis Office of Sustainability; Green Team
Support Entity(s):


Funding Amount: $3,717,500 for three years
Funding Sources: Energy Efficiency and Conservation Block Grant from the American Recovery and Reinvestment Act (ARRA) Stimulus Program
Policy Outcome(s):

The City of St. Louis Sustainability Plan’s primary objective is to “use the City’s limited resources in efficient and innovative ways, and foster revitalization to promote a vibrant, attractive, prosperous and healthy community for present and future generations.” The plan uses a three-pronged definition of sustainability (with economic, social and environmental drivers) to develop seven goals, 50 objectives, 317 strategies, assessments and potential funding tools. A notable objective for food and agriculture under the topic of urban character, vitality and ecology is building a community-based urban agriculture industry through updated zoning codes, broadening the definition of urban farming to include unconventional practices, and developing policies that permit leasing of vacant lots for community gardens. The plan also seeks to engage and empower youth through the development of green jobs in the food sector and increased access to affordable, healthy food. To ensure equal access to amenities, opportunities, safety and health throughout the city, the plan proposes incentives to new markets to locate in areas “identified as food deserts,” tax incentives to provide fresh produce, and establishment of a shuttle bus that links residents with fresh, local, and healthy food. In the broader scope of health, well-being and safety, a key objective of the plan is increased access to healthy, local food and nutritional information. This objective includes strategies such as eliminating food deserts, connecting food growers with consumers, begin healthy food choice education at the elementary level, improve availability of farmers markets and local foods, provide education on nutrition, and deliver healthy food to those in need.

Additional Resources and Information: Link 1