Soul Fire Farm is a Black, Indigenous, and POC-centered community-based farm committed to ending racism and injustice in the greater food system. They are transforming the food system by tackling food apartheid head on. Their work acts to unpack the damaging systems that disproportionately affect communities of color and help carve new paths. Today, they are reclaiming erased land, building agency, sharing skills, and fostering diversity for the next generation of activist-farmers.

NāTIFS (North American Traditional Indigenous Food Systems) is a collective working towards addressing the economic and health crises affecting Native communities by re-establishing Native foodways. Within NāTIFS, founder Sean Sherman (The Sioux Chef) also developed the Indigenous Food Lab in Minneapolis, MN: a non-profit educational restaurant concept, indigenous classroom, and training center whose efforts lie in reversing the damage of colonialism and forced assimilation.

Groundswell Center for Local Food and Farming is located in the fertile valley of the Finger Lakes in Upstate NY. Their initiative centers around an idea that all Finger Lakes farmers can develop and run viable businesses, and guides beginning farmers to consider and align with values of equity. Groundswell helps to bridge together the social, economic, and racial gaps among the local food and farming economies by training the next generation of sustainable farmers.