Our mission is to cultivate a resilient local food community in North Central Florida.

Most food came from out of state, people wanted to grow and cook local food but didn’t know how, farmers had trouble finding markets for their crops and making a living, commercially-sourced seeds struggled in our hot climate, and local youth felt disconnected from their food and the land. The security of our community’s health, environment, and food future was at risk. 

Equally true is that our community has passion, grit, local expertise, and a network of organizations dedicated to mutual aid and support. Maybe by working together, leaning into our strengths, and approaching the complex problem from lots of angles, we could mend our local food system. From this vision, Working Food was born

Founder Melissa DeSa first called the organization Forage Farm, and began by saving and sharing seeds. Starting small with other growers, we gradually grew our seed collection to over 100 varieties that grew well here. Over time, we added classes that help people learn how to garden, cook, and grow food in their own backyards or farms. Today, we’re still helping farmers and home gardeners tend thriving gardens and farms, and ensuring locally grown food reaches our whole community.

That same year, our work with youth began with one small afterschool class. Over a decade later, we reach kids from preschool through high school with hands-on programs in gardening and cooking. Students grow their own food, learn healthy habits, and make meals that reflect their cultures. Older students can even earn money through paid internships, gaining leadership skills and work experience.

Working Food opened a full-service commercial kitchen to serve farmers and food entrepreneurs. From its inception until it transitions to new leadership in 2026, the kitchen has created new opportunities for farmers to develop value-added products, supported business development for many local food entrepreneurs, and offered culinary classes focused on fresh, local ingredients. Working Food is currently working with kitchen users to find new spaces that reflect their goals, and is collaborating to expand community kitchen access so more food entrepreneurs can succeed.

A group of volunteers broke ground at a neglected parking lot in Gainesville. Over the coming years, the community transformed the lot into a flourishing organic farm filled with life and connective spirit: the Gainesville Giving Garden. With many helping hands, the Giving Garden grew to harvest and donate over 5,000 pounds of food per year. Not long after, Working Food joined forces with the Gainesville Giving Garden to grow and share even more fresh food with families.