Homegrown: San Antonio's LocalSprout is sowing sustainable success

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Homegrown: San Antonio's LocalSprout is sowing sustainable success
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LocalSprout celebrates 10 years in business this year — a worthy feat for any small, cutting-edge venture.

However, it's done more than survive. It's thrived — and so have the ideas its operators have planted in the larger community.

Later this fall, longtime tenant Pulp Coffee Roasters will anchor the retail endeavor at 503 Chestnut St., giving the public direct access to its specialty private label Joe and other products produced by hub tenants. These include pickles, kimchi and sauerkraut from Madge's Food Co., chili fixings and enchilada sauces from JD's Chili Co. and protein from free-range heritage hog ranch Peaceful Pork, to name a few.

At the time, LocalSprout CEO Hagney had begun working more closely with the Food Bank and larger organizations outside the company, so he offered Rivera a job overseeing its day-to-day operations. With wedding expenses on the horizon, she pressed pause on Cafecito and dedicated herself full-time to LocalSprout.Rivera now oversees operations at the Food Hub, including scheduling, tenant relations, garden design and general handiwork.

One such relationship is with Stanford University's Natural Capital Project, or NatCap. The program strives to make valuing natural capital — that is, resources such as soil, air, water and living organisms — easier and more accessible to the general public. On Thursday, Sept. 14, San Antonio City Council signed off on $60,000 in seed funding to develop three urban farms on public land. Further, the city will devote money from its Resiliency, Energy Efficiency, and Sustainability Program Fund to maintaining food forests in public parks and generating green jobs for agriculturalists in the city.

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