How can a focus on food within real estate projects translate into enhancements to health, environmental sustainability, and the bottom line?

This publication explores the mutually beneficial relationship between food-based amenities—such as working farms, community gardens, food halls, restaurants, and grocery stores—and real estate. It highlights how the growing interest in and awareness of fresh, local food is spurring innovation in development projects.

ULI’s Center for Sustainability and Economic Performance and its Building Healthy Places Initiative undertook this project to showcase how the real estate community is using innovative approaches to food in real estate projects that can translate into enhancements in health, sustainability, economic opportunity, food system security, community economic development, and real estate returns.

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Supporters

ULI is grateful to the Colorado Health Foundation and the Leichtag Foundation for their support of this project and the Building Healthy Places Initiative.

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