Peak Oil Task Force Report - City of Bloomington - State of Indiana

12. The City and other stakeholders
should work to establish foodbusiness
incubator programs with
access to community kitchens.
13. The City should dedicate at least
200 acres of public land to
intensive gardening and farming
within city limits and identify an
additional 500 acres for future use.
14. The City should work to increase the area available for year­round growing
(covered or greenhouse space) to 200,000 square feet (just under 5 acres).
The community should increase local food marketing and processing ten­fold – from
an estimated 1­2 percent of local consumption to between 10­20 percent. Toward
that end, the City should:
15. Identify and zone appropriately a food processing and distribution hub in
each of the city's 55 Natural Neighborhood districts (See Map D, p. 101).
16. Permit transitional uses in these districts to bring these hubs into existence.
For example, these hubs could be outdoors initially, then be covered and then
eventually add indoor space. The hubs could begin with buying clubs, becoming
neighborhood‐run food co‐ops that evolve to storefront commercial operations.
17. Inventory commercial­rated kitchens within the city and identify unused
capacity.
18. Launch at least one food­processing business incubator.
19. Acquire and make available to local animal farmers at least two mobile
abattoirs for safe and economic local processing of poultry and other meat
animals.
Report of the Bloomington Peak Oil Task Force 194