Inside a Food Hub: What FARMWISE Indiana Learned in Kalamazoo
Food hubs are one of the most powerful tools for strengthening regional food systems, and earlier this month, two FARMWISE Indiana Value Chain Professionals had the opportunity to see one of the best in action.
As guests of the Indiana State Department of Agriculture, Pete Vissar and Becky Landes traveled to Kalamazoo, Michigan, to visit Valley HUB KVCC, a nationally recognized urban farm, food hub, and education center operated through Kalamazoo Valley Community College. The visit was organized by Rachel Brandenburg with ISDA and brought together 28 food system professionals from Indiana and Michigan for a full day of learning, connection, and hands-on experience. Here is what they brought home.
VCP Pete Vissar helping in the kitchen
Pete Vissar, Value Chain Professional
The day offered a full look at food hub operations, from educational programming and food preparation to a culinary lunch, kitchen and bakery tour, and sessions on facility operations, financial structure, and staffing. Indiana food hub operators from the southeast region of Indiana- Jayme and Allen Beneker of HomeGrown Food Hub LLC and Matt John of Creekside Farm Stop were also in attendance, gaining resources and connections to support their growing businesses.
One of the most memorable takeaways was learning that the entire seven-acre Hub site was developed on a remediated brownfield. Protective barriers were installed beneath roughly 12 to 24 inches of topsoil during cleanup, with orange snow fencing marking areas where contaminated soil may still be present. It was a powerful reminder that as farmland becomes increasingly limited near urban areas, challenging properties can be safely and creatively repurposed for agriculture, education, and community benefit.
VCP Becky Landes helping in the kitchen
Becky Landes, Value Chain Professional
The day was packed. Participants rotated through hands-on processing stations for locally grown potatoes, sweet corn, bell peppers, and carrots, experiencing both conventional methods and the hub's high-capacity machinery used to process and freeze large quantities of vegetables for winter use. A lunch prepared by the college's culinary team followed, along with breakout sessions on hub operations and funding. Becky chose the funding and finance session and came away appreciating the hub's transparency about how they sustain their work.
The group also visited Schultz Orchard, where an owner shared how unpredictable weather has prompted the operation to diversify into events, sweet corn sales, and a farm store, a relatable story for Indiana farmers navigating similar pressures. The day wrapped up at Texas Corners Brewing Company, where the conversations continued over local food.
Becky's takeaway says it well: there is a saying that if you have seen one food hub, you have only seen one food hub. Every hub is built differently to serve its community. But if you are thinking about starting or growing a food hub, the Kalamazoo Valley Food Hub has been there, figured it out, and is willing to share what they know.
