In 2022, following the disbandment of an interlocal agreement that previously funded the Orange County Food Council, County Commissioners and Administration recognized that food security, specifically coordination and access, remained a critical public priority. Seeking a research-based solution, county administration looked to the models used in Guilford, Wake, and Durham counties, which had integrated food security leadership into Cooperative Extension. This led to a partnership with the Orange County Center, resulting in dedicated funding for a Food Security Agent and enhanced programming to address hunger through a systemic lens.

Jonathon has taken this new role and turned it into tangible change across the county. He thrives on the action-oriented nature of his role, identifying systemic challenges and collaborating with nonprofits and community leaders to find innovative solutions. “What makes this work truly rewarding is the grassroots energy in Orange County; our county residents and communities are incredibly passionate, and it’s a privilege to channel that local dedication into real-world solutions for food insecurity,” Jonathon shared.

According to the recently updated Orange County Baseline Community Food System Assessment, which Jonathon coordinated with other county stakeholders, Orange County’s local food landscape is “exceptionally vibrant”. He shared that over the past ten years, the county has seen a 107% growth in direct-to-consumer sales, a $4.5 million value shift toward local food, and high community engagement, with residents actively supporting local farmers despite urban density. The Orange County Center acts as a launchpad for new farmers, utilizing resources like the W.C. Breeze Incubator Farm and FarmLink, while the Board of County Commissioners looks to Extension as a primary driver for food system innovation.

Jonathon has developed a robust food security program in Orange County with day-to-day operations that vary greatly. Activities include quarterly meetings with key local food and food security stakeholders, maintaining a bilingual Orange County Food Resource List, managing a school food share program that redirects unopened surplus food to students in need of extra nutrition, and collaborating to develop a county food security action plan to help identify and address gaps in the food system. Jonathon reported relying heavily on the NC State Extension Local Foods website for resources that are relevant and helpful in his role. He is also a member of the Food Security Workgroup within the Local Food Program Team,which helps him network with other Extension staff with a similar focus.

One standout initiative is “The Orange County Pork to Pantry Project”, which supports local youth and neighbors in need. This project works by fundraising to purchase livestock at market price from the Central Piedmont Junior Livestock show allowing young farmers to reinvest in their next agricultural project. The county covers all livestock processing fees and the Food Bank of Central and Eastern NC distributes the meat directly to local pantries. In its first year, the project secured approximately 800 pounds of high-quality protein for the community. “Each hog yields roughly 115-130 pounds of meat, making this a highly efficient way to address local hunger,” Jonathon shared. Orange County plans to continue this project annually and Jonathon shared that this model can be easily replicated in any county with a youth livestock show.

Jonathon’s outlook on the future of local foods might be one of my favorites in all of the Local Food Coordinator spotlights I’ve written. He shared: “the future of local foods in Orange County is unlimited”. He believes in capitalizing on North Carolina’s agricultural diversity and educating consumers on how local food spending bolsters the overall economy. Jonathon enjoys making his local food purchases at any of the three farmers’ markets in the county: Eno River, Carrboro, and Chapel Hill, all places that highlight various agriculture production and value-added businesses, many of which are incubated at the Piedmont Food Processing Center in Hillsborough.