Populations which share a particular characteristic, as well as geographic communities, which have been systematically denied a full opportunity to participate in aspects of economic, social, and civic life.

Food that is raised, produced, aggregated, stored, processed, and distributed in the locality or region where the final product is marketed to consumers, so that the total distance that the product travels between the farm or ranch where the product originates and the point of sale to the end consumer is at most 400 miles, or both the final market and the origin of the product are within the same State, territory, or tribal land.

A farmer or rancher who is a member of a Socially Disadvantaged Group. A Socially Disadvantaged Group is a group whose members have been subject to discrimination on the basis of race, color, national origin, age, disability, and, where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or a part of an individual’s income is derived from any public assistance program.

Yes. We intend for these funds to be distributed equitably throughout the state while honoring the intention of this USDA funding as a Farm to Food Assistance Program that supports local food producers. As funding is limited we will prioritize socially disadvantaged producers, however producers of all backgrounds are encouraged to apply. Also in accordance with the intention of these federal funds we are prioritizing projects that serve rural, remote, and underserved populations and encourage food producers from rural counties to apply. Please contact us if you have questions.

Examples of direct market and regional food partnership projects: 

• Farmer establishes a new relationship with a local HUD-designated senior housing site to deliver no-cost weekly fruit and vegetable bags to residents.
• Farmer sets up a no-cost monthly farm stand outside a WIC clinic to offer build-your-own produce bags for WIC participants.
• Nonprofit expands an existing program to a rural area of their county.
• Local food coalition partners with local Head Start to create a food delivery system.
• ​Food aggregation organization works with multiple food producers to assemble food bags.

Pop-up food pantry on school campus

Advance written purchase agreements for local food products in future growing seasons.

Taste test/snack size in cafeteria or classroom 

As part of existing enrichment programs located on a school campus (ex. Fresh Fruit and Vegetable Program)

Household food bags distributed on school campus

Allowed: 

• Locally grown/produced food including produce and egg
• Sub-agreements and sub-contracts (storage and distribution) 

Not allowed: 

• Trainings or certification
• Permanent infrastructure including farmland, repairs, or utilities
• Equipment purchases
• Administrative expenses (inputs, payroll, insurance, etc)
• Production costs (Labor, fertilizer, etc)
• Capital investments

• Foods that meet the above definition of “local and regional” 
• Whole fresh seasonal crops grown in Arizona. 
• Arizona raised eggs.
• Washed and cut produce (e.g. stir fry kits, carrot sticks, cut butternut squash)
• Value-added products may be considered if they contain 100% local ingredients.
• Produce that will be used to prepare free meals in underserved communities

Pinnacle Prevention began soliciting project proposals in March of 2023. The next funding cycle begins accepting proposals on March 1st, 2024 and closes on March 31st 2024. All funded projects must be completed within 12 months. We’re open to what you propose according to crop planning, seasonal availability of foods, and ability to distribute and receive food. Overall we want these funds to create dependable sources of food for end consumers, as well as create a reliable stream of income for AZ growers.

Yes, we encourage producers to source food into as many projects as feel sustainable for the scale of the operation.

Pinnacle Prevention will consider projects of all sizes with a maximum award amount of $30,000.

Purchase Local AZ will reimburse producers within 30 days of receiving invoices. Payment terms (net 30,) and methods (ACH, check, etc.) will depend on the buyer and contract. Partial payment up front may be available for contracts executed through Pinnacle Prevention.

All producers sourcing into Purchase Local AZ should complete the producer interest form to capture demographic information. Invoice templates will be provided; though participants are welcome to use their own invoicing forms as long as they contain all the details requested by the Purchase Local AZ program manager and as articulated in Purchase Local AZ contract language. Purchase Local AZ invoice requirements you can expect are: 

• The Date of the delivery,
• the Name and Address- including zip code- of each food producer that contributes to the delivery being invoiced for.
• whether each producer identifies as socially disadvantaged (we will provide a form to share with producers to solicit this information) 
• product variety procured from each producer (e.g. for tomatoes, we want to know beefsteak vs cherry),
• quantity of each product,
• value of each product,

The Name and address- including Zip Code- of community partner receiving the food and accompanying signed delivery receipt.

We understand that food production entails risk. To accommodate the vagaries of nature and other potential disruptions we do allow for some alternatives- with advance notice. If for any reason you are unable to fulfill your delivery as anticipated and agreed upon in the authorized contract, please contact Parker Filer at Purchase Local AZ no later than 48 hours before the scheduled delivery. We wish to collaborate with our local producers to support the realities of local food production (including weather, pests, and other force majeure events) while also holding that the recipient organizations and/or individuals are depending on this food to feed their clients.

Applicants are welcome to apply as often as they like; however due to the limited amount of funding available an applicant with an active project already in progress will be less competitive than an applicant that has not previously received fun