Feasibility study recommends phased AgTech Innovation Center at former city facility; staff to return with operating model and funding options

City economic development staff presented a feasibility study for the Escondido AgX Innovation Center, a proposed adaptive reuse of the city‑owned building at 455 North Quint Street that the study team says could serve as a Southern California hub for agriculture technology, local food aggregation and CPG product development.

Jennifer Schenick, Director of Economic Development, introduced the project and its partnership with the University of California Agriculture and Natural Resources (UC ANR) and The Vine Institute. "This initiative is part of the city council adopted comprehensive economic development strategy to attract and retain agriculture and ag tech companies to the city with the goal of creating more high wage jobs," Schenick said. The Vine Institute led stakeholder outreach and prepared a phased program and financial pro forma.

The Vine Institute's president, Lon Hatamiyah, and Gabe Yazzi of UC ANR outlined recommended uses: a regional food hub and aggregation space; a business incubator for ag‑technology startups; a consumer packaged‑goods (CPG) laboratory and test kitchen; agritourism and a regional "Grown in San Diego" brand‑building effort. The study proposes approximately 15,000 square feet for a food hub, 12,000 square feet for an AgTech incubator and additional space for labs and kitchens, with future expansion on adjacent parking for greenhouses and demonstration infrastructure.

The study estimated initial interior improvements and equipment at about $7.5 million (phased over time) and projected an annual operating budget in the range of $2 million, with a long‑term model that would rely on user fees, tenant rents and program revenue to achieve sustainability. The study team emphasized local scale and applications appropriate to San Diego County's typical farm sizes and local supply‑chain needs.

Public commenters and stakeholder speakers at the meeting expressed broad support and urged rapid follow‑up. Eddie Grangetto, an Escondido avocado grower and co‑founder of Escondido Growers for Agricultural Preservation, urged the city to "expedite the development of the center" and recommended private‑sector operation to avoid bureaucratic delays. Chuck Samuelson, Neil Bloom and others described the project's potential to connect farmers, entrepreneurs, investors and nonprofit partners and to support food‑rescue and local food distribution work.

Tracy Barham, a local food‑systems advocate, urged the council to include energy efficiency and greenhouse‑gas reduction in the build‑out, and she welcomed a proposed arrangement with Food Shed as the food‑hub operator. Council members expressed enthusiasm and asked staff to return quickly with more detailed options for an operating model and potential funding sources. Schenick said staff will evaluate operator options and funding pathways and return to the council with recommendations.