The Good Acre is a state-of-the-art food hub facility acting as the aggregate base for the nonprofit’s 19-farm CSA.
The organization strives to improve opportunities for independent farmers, immigrant and minority growers, and emerging chefs and students. Located on two acres of land next to the University of Minnesota’s St. Paul campus, the site was ideal given the proximity to land dedicated for organic food production and research. The facility provides farmers access to equipment, coolers, and processing stations to prepare their produce for delivery. Equipment with prolonged lead times required careful coordination of the construction schedule. In addition, the project team collaborated to maximize the functionality and aesthetic appeal of the facility, while responding to budgetary constraints given the need to be fiscally responsible with donations to the nonprofit entity. Within the space, RJM also built a teaching kitchen for community cooking classes, demonstrations and events.