During a recent city council meeting, John Rivers, founder and CEO of a local initiative, provided an enthusiastic update on the development of a new community campus aimed at fostering a sustainable food system. Rivers highlighted the project's progress, noting that construction is well underway and that the campus is now open to the public.

The initiative, located just two miles from downtown Orlando, has already made significant strides in addressing food insecurity, distributing over 2.3 million meals last year in collaboration with local farmers. The campus is designed to educate children about food origins and nutrition, with Valencia College recently relocating its agriculture program to the site, which is expected to accommodate nearly 100 students per semester.

Rivers showcased plans for the campus, which will feature various areas including a marketplace, farm, classrooms, and event spaces. The marketplace is inspired by the Oxbow Market in Napa and will offer local produce and artisanal products. A farm-to-table restaurant, in collaboration with renowned chefs, is also in the works, aiming to elevate the culinary experience in the area.

The campus will include a 10,000 square foot event center designed to host gatherings of up to 300 people, addressing a gap in available venues in Central Florida. Additionally, a discovery center will serve as a hub for agricultural education and community events, emphasizing the history and significance of local farming.

Rivers emphasized the campus's commitment to sustainability, highlighting that the classrooms are the first in Florida to meet the Living Building Challenge, featuring regenerative architecture that produces more energy than it consumes. This innovative design includes a closed-loop system for water and waste management, further enhancing the campus's environmental impact.

The community is invited to engage with the campus, which aims to serve as a resource for education, nutrition, and cultural events, fostering a deeper connection between residents and their food sources. The project is projected to attract nearly 300,000 visitors annually, marking a significant step towards building a healthier, more sustainable community.