Mogro Mobile Grocery

Food access in 2023 Mogro's food access program purchased over 450,000 in local food from small-scale new mexico farmers and distributed it across more than 20 rural and urban new mexico health clinics to over 5,000 families. This included more than 80,000 pounds of local produce purchased from more than 15 farmers. Through this program, Mogro was one of the largest purchasers of food from small-scale new mexico farmers in the state.

Local food promotion & racial & ethnic approaches to community health Mogro's lfp program, called advancing agricultural markets for provider prescribed produce (aamppp) is funded by usda's local food promotion program. The program launched in late 2023 and has recruited 20 new mexico farmers to grow produce for patients at local health clinics in rural and urban new mexico who have prescriptions from their health care provider. Aamppp is in partnership with presbyterian healthcare services, the largest healthcare provider in new mexico. In january 2023, Mogro completed a multi-year subaward on nm community capital's usda funded lfpp program, resulting in an increase in annual purchases from local small scale producers (.5 to 5 acres) from 87,500 to 125,000 per year. Mogro is a subawardee of the new mexico farmers' marketing association's 4 -year usda rfsp federal award: "scaling up new mexico's value chain coordination (nm-vcc) network". As an ongoing key partner in 2023, Mogro continues to participate in local food hub advocacy, supply-chain development, and building overlapping resources across new mexico to increase cooperation and resiliency of new mexico food hubs. Mogro is also a subawardee of presbyterian healthcare services' 5-year cdc federal award: "racial and ethnic approaches to community health". As a partner in the nutrition strategy in 2023, Mogro initiated a five-year strategic plan to support and expand the reach network of local farmers, food hubs, producers, and suppliers who represent reach priority populations and provided key insights to the nutrition workgroup related to the connections between culturally preferred foods, local agriculture, and nutrition.