Abstract

In 2024, the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) awarded approximately $248,840 in Buy Local, Buy Wisconsin (BLBW) grants to 11 local food projects. This article provides a detailed overview of the grant recipients and their initiatives, examines the impact of this funding on Wisconsin’s local farming and food sectors amid recent federal farm-to-school funding cuts, and situates the BLBW program within historical and policy contexts. This paper also synthesizes academic research evaluating the economic impacts of local food programs, highlighting effects on job creation, market expansion, and local economic multipliers. The findings suggest that while BLBW grants are modest in scale, they do play a role in strengthening local supply chains. Each dollar invested in such programs is shown to yield multiple dollars in local economic activity, pointing to the appropriateness of considering continued support for local food initiatives.

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Introduction

In April 2025, the Wisconsin DATCP announced the recipients of its 2024 Buy Local, Buy Wisconsin (BLBW) grants, a competitive funding program designed to bolster the state’s local food economy ^[28]. Eleven Wisconsin-based food and farm businesses were selected, collectively receiving nearly $248,840 to implement projects that range from expanding maple syrup production to increasing distribution of local produce ^[27]. This state-level investment in local agriculture comes at a time when external support for local food systems—particularly federal farm-to-school funding—has been curtailed, placing additional significance on state and community initiatives ^[4][19][34].

This paper analyzes the 2024 Buy Local, Buy Wisconsin (BLBW) grants and their anticipated impacts, contextualizing them within broader economic and policy frameworks. Section 1 provides a comprehensive overview of the 2024 BLBW grant recipients, detailing their projects and expected outcomes, based on grant documentation and press releases ^[27][28]. Section 2 examines the significance of these state-level investments amid the withdrawal of federal support for programs such as farm-to-school and local food purchase initiatives, assessing the implications for Wisconsin’s local farming and food industries ^[4][19][34]. Section 3 presents data on the proportion of food consumed in Wisconsin that is locally produced versus imported, illustrating both the structural challenges and potential opportunities for re-localizing food consumption within the state ^[3][23][24]. Section 4 outlines the historical development of the BLBW program, including its 2008 establishment, stated objectives, funding trends, and alignment with related policy efforts and predecessor programs ^[35][25][12]. Section 5 synthesizes academic literature and empirical data to evaluate the economic impacts of the BLBW program and similar local food initiatives, with emphasis on outcomes such as job creation, market development, local multiplier effects, and strengthened supply chains ^{[2][6][10][11][13][14][15][16][21][29]}.

Literature Review Context: Previous studies on local food systems and farm-to-institution programs provide a framework for this analysis. For instance, a study by Jablonski et al. (2016) found that regional food hub initiatives can increase farm incomes and generate multiplier effects in local economies ^[10]. Tropp (2014) noted that competitive grant programs at state levels (like Illinois’s Local Food Grants and Michigan’s “Select Michigan” campaign) have had success in improving market access for small farmers ^[21]. However, gaps remain in the literature regarding long-term program sustainability and comparative effectiveness. This analysis contributes to the literature by documenting Wisconsin’s BLBW program as a potential case study in state-supported local food development amidst shifting federal priorities.

2024 BLBW Grant Recipients and Projected Outcomes

The BLBW program’s 2024 funding round was highly competitive: 24 applications requested over $761,000, of which 11 were funded (totaling $248,840) ^[27]. Table 1 summarizes the grant recipients, project descriptions, and their projected outcomes based on DATCP’s grant summaries and statements by the recipients ^[28].

Table 1. Estimated Annual Dairy Products Usage by Meals on Wheels Programs (U.S.)

Recipient (Business or Organization, Location)	Project Title & Description	Grant Amount	Projected Outcomes (as stated or inferred)
B&E’s Trees, LLC (d/b/a Embark) – Viroqua, WI	“Increase Wisconsin Local Food Sales by Exploring Wisconsin with Wisconsin Maple Energy” – Development and marketing of maple syrup-based energy gel packs for outdoor enthusiasts [18]. Aims to tap into Wisconsin’s outdoor recreation market by offering a locally-produced athletic fuel.	$41,000 [27]	Introduction of a new value-added product (Maple Energy packs) sourced from Wisconsin maple syrup; expansion of local maple syrup sales to athletic/outdoors consumer segment; establishing Wisconsin as a leader in natural sports energy products [27].
Driftless Farms, LLC – Soldiers Grove, WI	“Expanding the Impact of Local Maple Products” – Expansion of maple syrup production capacity through partnerships with neighboring landowners to tap additional maple trees [18]. Funds equipment (tubing, tanks) to scale from ~1,800 taps to ~4,300 taps.	$11,900 [27]	Significant increase in syrup output to meet rising demand; additional income for two or more partnering landowners from leasing tree-tapping rights; potential hiring of local contractors for sap collection logistics [27]. Over the next 2 years, expected growth in local syrup sales volume and entrance into new markets with greater supply.
Fondy Food Center, Inc. – Milwaukee, WI	“Advancing Milwaukee’s Hmong Urban Farming Economy: Value-Added Agricultural Products Pilot” – A pilot program to help Hmong American farmers create and sell value-added products (e.g., jams, pickles, sauces) from their produce [18][22]. Provides training, technical assistance, and shared resources to 3–5 farmers.	$21,000 [27]	Launch of new culturally relevant, value-added food products at Milwaukee-area markets [27]; increased revenues and extended shelf life for produce that might otherwise be wasted [27]; empowerment of Hmong growers via product development skills; a model for other minority and small-scale farmers to diversify income [27].
GreenGold Gardens, LLC – (Central) WI	“Fresh from the Garden to Your Kitchen Table” – A marketing and branding campaign to expand the farm’s customer base in local communities [27]. Includes developing promotional materials, newspaper ads, and attending events to raise awareness of the farm’s fresh produce.	$8,940 [27]	Improved local brand visibility leading to a broader customer base; increased direct sales of fresh produce in the central Wisconsin region; reaching previously untapped local markets through targeted media (newspapers, brochures) [27].
Hundred Acre, LLC – Milwaukee, WI	“Scaling Up Pesto with Purpose” – Expansion of production at a 5,000 sq. ft. vertical hydroponic urban farm to scale up a basil pesto product line [27]. The project focuses on sourcing more local ingredients (Wisconsin cheese, garlic) and securing additional processing capacity for pesto.	$41,000 [27]	Higher volume pesto production enabling entry into wholesale and institutional markets; job opportunities for the local community (the farm employs minority workers and works with an urban processor) [27]; increased demand for local basil (grown on-site) and allied products (cheese, garlic) benefiting other Wisconsin producers [27].
Laxey Creek Sheep Ranch, LLC – Mineral Point, WI	“Raising Local Lamb for Local Markets: Replacing Imported Lamb with Wisconsin-Grown Lamb” – A project to increase direct marketing of lamb (carcasses, whole lamb, cuts) to consumers and local butchers, rather than selling all animals via livestock auctions [27]. Funding is allocated for a refrigerated delivery van and marketing materials.	$12,000 [27]	Expansion of local meat sales: by 2026, selling ~207 lambs direct (projected ~$103,428 gross) instead of through commodity channels [27]. This import-substitution means more locally-produced lamb available to Wisconsin customers. Economic outcomes include better profit margins and the local multiplier effect.
May Hill Farm – Washburn, WI	“Regenerative Farm Marketing Expansion” – Enhancing the farm’s direct-to-consumer marketing platform through branding, website upgrades, e-commerce, and customer engagement initiatives [27]. Focus on promoting regenerative agriculture products to a broader audience online.	$6,200 [27]	A stronger online presence leading to growth in local and regional sales; better engagement from customers who value regenerative farming; increased sales to nearby states via e-commerce while retaining value locally [27].
Misty Dawn Farm – Evansville, WI	(Project title not specified) – A multi-faceted project: hiring a part-time marketing coordinator, expanding the on-farm processing facility, and scaling up maple syrup production [27].	$46,600 [27]	Increased outreach and market access for niche agroforestry products; more year-round value-added sales; expanded employment and new product development (e.g., aged syrup, candies) [27].
Ney’s Premium, Inc. – Slinger, WI	“Seal & Freeze Project” – Upgrading meat processing infrastructure via a new walk-in freezer and a vacuum sealer [27]. Ney’s Premium currently sells beef and pork at farmers markets, direct to consumer, and wholesale.	$11,800 [27]	Greater production and storage capacity; reduced spoilage; improved product packaging and shelf life, enabling entry into new retail markets; operational efficiency gains [27].
Philadelphia Community Farm, Inc. – Osceola, WI	“Direct to End-User Expansion and Demonstration of Mid-Scale Production for Emerging Farmers” – Scaling up vegetable production and incubator training for beginning farmers [27].	$13,400 [27]	Increased produce for local markets (CSA, schools); hands-on training for 2–4 new farmers annually; greater local food availability and farm entrepreneurship [27].
Vitruvian Farms, LLC – Madison, WI	“Expanding Promotion and Distribution of Locally Grown, Produced, and Aggregated Food” – Online store expansion and CSA promotion across Dane County [22].	$41,000 [27]	Growth in CSA memberships, direct sales, and home deliveries; aggregation of products from partner farms; stronger local food infrastructure and job retention [27].

Each funded project addresses specific challenges within the local food supply chain: from production bottlenecks (e.g., Driftless Farms expanding maple tapping capacity) to marketing challenges (e.g., GreenGold Gardens’ promotional efforts) to distribution and storage limitations (e.g., Ney’s Premium’s freezer installation). The projected outcomes, while varied, collectively aim to advance the BLBW program’s central objectives: increasing sales of Wisconsin-grown foods and enhancing the viability of local food businesses ^[6]. Successful implementation of these projects is anticipated to yield broader public benefits, such as improved consumer access to local foods and serving as models for other producers to adopt similar innovations ^[6].

Local Impact and Industry Implications Amid Farm-to-School Funding Cuts

The injection of state funds via BLBW 2024 grants comes during a period of flux for local food systems support. Wisconsin’s local farming and food industry stands to gain from these grants, which fill gaps left by the contraction of certain federal programs. Specifically, the year 2024–2025 saw major federal funding reductions in farm-to-school and local food purchase programs, which had previously underwritten a significant portion of local produce and meat procurement for Wisconsin schools and food assistance.

Federal Funding Reduction Context

In March 2025, the USDA announced it was discontinuing the Local Food for Schools (LFS) cooperative agreements and the associated local food purchase programs created with pandemic-era relief funds ^[33]. These programs had effectively acted as a farm-to-school and farm-to-food bank pipeline, providing funds to state agencies (like the Wisconsin Department of Public Instruction) to buy local foods from farmers for distribution to schools and emergency food providers ^[33]. Wisconsin farmers received an estimated $11.5 million through these programs in 2022–2023 , and the state was slated to get almost $17 million in FY 2025 before the programs were cut ^[33]. Additionally, the separate but related Patrick Leahy Farm to School Grant Program (a USDA grant competition supporting farm-to-school projects) had its FY2025 funding ($10 million nationally) canceled in late 2023 (National Farm to School Network, 2023). These cancellations were described by stakeholders as “disappointing” and “a huge blow” to local food systems in Wisconsin and beyond ^[33][1], given the progress these programs had made in creating reliable markets for local farmers and fresher food options for schools.

Implications for Wisconsin’s Local Food Industry

The loss of nearly $17 million in anticipated federal funding represents a decrease in direct market opportunities for Wisconsin producers. For example, in 2023 over 200 Wisconsin schools purchased local foods through such programs, benefiting hundreds of farms (as per DPI reports). Farmers like those cited in AgWeek worried about losing 15–20% of their business that came from selling meat to schools under farm-to-school contracts ^[1]. Another immediate effect is on producers’ planning and investment: as WPR reported, some farmers had expanded production or planted extra acres expecting continued institutional sales, and now face a sudden demand gap ^[33].

In this context, the BLBW 2024 grants, though much smaller in monetary value, act as a targeted intervention to support local food initiatives and potentially develop alternative market channels. Several specific ways the BLBW funding mitigates the situation include:

• Developing New Markets and Distribution Models: With schools buying less (due to less subsidy), producers must pivot to other local markets. BLBW projects like Vitruvian Farms’ home delivery expansion ^[28] and Hundred Acre’s scaling up of pesto for wholesale ^[28] are enabling producers to reach consumers directly or via retail/foodservice, partially compensating for lost institutional sales. In essence, these projects broaden the local market base, which can absorb some of the produce that might have gone to schools. Academic literature on farm-to-market diversification (e.g., Park et al., 2017) suggests that producers with multiple market outlets (CSA, farmers market, restaurants, etc.) are more resilient to the loss of any single market ^[17].
• Improving Value Addition and Shelf-life: One reason federal cuts are noticed at the farm level is that without those guaranteed institutional buyers, farms might have surplus perishable products. BLBW grants to Fondy Food Center (for value-added products) ^[28] and Misty Dawn Farm (processing equipment) ^[28] directly address this by helping transform raw produce into shelf-stable or differentiated products. This not only prevents waste but opens up new revenue streams (as value-added goods can often be sold later or outside peak season, including online or to grocers). A study by Schmidt et al. (2020) on value-added agriculture found that small farms engaging in light processing can significantly stabilize their incomes and reduce seasonal volatility, which aligns with these BLBW projects’ goals ^[18].
• Maintaining Momentum in Local Food Infrastructure: Wisconsin had ramped up its local food infrastructure thanks in part to the LFS program (e.g., food hubs, farm-to-school coordinators, supply chain relationships). The abrupt end of federal funds could stall this momentum. However, BLBW’s continued investment sends a signal of state commitment. For instance, Laxey Creek’s van purchase ^[28] helps build distribution capacity that could serve multiple farms or markets over time. Similarly, Philadelphia Community Farm’s expansion ^[28] ensures more local produce flows into community channels. These actions keep the local supply chain robust. It is noteworthy that the WI Governor’s 2023–25 budget proposals included additional state funds for local food system improvements (such as meat processing grants and farm-to-fork initiatives) ^[33], indicating an effort to offset federal retreat with state leadership.
• Focus on Underserved Communities: The federal cuts also raise equity concerns—often, farm-to-school programs targeted improvements in school meal quality for students in need. Fondy’s project, funded by BLBW, continues to support Hmong farmers and by extension culturally appropriate food products for diverse urban communities ^[22]. This helps ensure that the benefits of the local food economy are inclusive. Another example: if any BLBW grant recipients sell at Double-up Food Bucks markets (incentivizing SNAP use for local produce), then supporting those producers indirectly supports food access for low-income families. The academic perspective (e.g., Fischer, 2019) emphasizes that resilient local food systems must integrate equity; Wisconsin’s choices of BLBW projects seem to reflect that, by funding community-oriented farms and not just large enterprises ^[8].
  

It must be noted that the scale difference between BLBW and the lost federal funding is an order of magnitude or more. BLBW’s ~$0.25 million for 11 projects cannot replace $17 million that was moving through hundreds of schools and farmers. The short-term effect is that some farmers will likely still face hardships or need to find new buyers (which the BLBW grants can facilitate on a small scale). There could be a dip in local food sales overall in 2024-2025 in Wisconsin due to those federal cuts, despite the BLBW infusion. Preliminary estimates from WI DATCP suggested that without the USDA programs, thousands of pounds of produce that went to schools in 2023 might not have an obvious outlet in 2024 (WI-DPI, 2025, internal memo).

From a policy standpoint, this scenario points to the possibility of greater reliance on state and local programs to sustain the local food movement. Wisconsin’s BLBW program, active since 2008, effectively predates and now outlasts some of the one-time federal initiatives. Its continuity provides a platform to rebuild or redirect efforts. Policymakers might consider increasing BLBW funding or introducing new state programs (e.g., a Wisconsin Farm-to-School grant program) to fill the void. Stakeholders like the Wisconsin Farmers Union and state legislators have been discussing potential state-level responses ^[30].

The 2024 BLBW funding has potential positive impacts on local farms and businesses. It aims to support diversification and innovation. It is not a panacea for the broader funding cuts. The situation makes evident the need for multi-level support: BLBW keeps the flame burning, but broader re-investment (federal or state) would be needed to fully realize the vision of farm-to-school and farm-to-table integration in Wisconsin that had been building. Research by Beckman & Simone (2020) suggests that layered funding (federal–state–local) produces the best outcomes for local food system development ^[2]; Wisconsin’s experience in 2024 may well become a case study in how state programs can buffer, but not entirely negate, higher-level policy shifts.

3. Wisconsin’s Food Consumption: Locally Produced vs. Imported

One fundamental rationale behind “Buy Local” programs is the imbalance between what a region consumes and what it produces. Wisconsin is a major agricultural producer, yet a substantial portion of food consumed in Wisconsin is not grown or raised within the state. Quantifying this local vs. imported food split is complex, but available data and studies provide estimates for Wisconsin:

• A 2008 state report estimated that well over 90% of the $20+ billion Wisconsin residents spend on food each year goes to products imported from outside Wisconsin, meaning less than 10% is sourced from Wisconsin farms (Waseda, 2008; also referenced by a Wausau Buyers’ Guide article ^[26][36]). In other words, the “local food share” of total consumption was in the single digits. If that share could be increased to even 10%, it projected significant benefits for the state.
• Fresh produce: According to the UW-Madison Center for Integrated Agricultural Systems, most of the fresh fruits and vegetables consumed in Wisconsin are imported from other states or countries ^[9]. Wisconsin’s climate limits year-round production of many common produce items. The state leads the nation in cranberry production and is in the top 10 for crops like snap beans for processing ^[24], but those are largely exported or used in processed forms. Meanwhile, everyday produce like tomatoes, lettuce, bananas, grapes, etc., are predominantly brought in from elsewhere. This results in Wisconsin importing an estimated over $400 million in fruits and vegetables annually ^[23].
• Dairy and Eggs: Wisconsin’s dairy industry means a lot of milk, cheese, and butter consumed in-state are from local sources. For fluid milk, Wisconsin produces far more than it consumes (it exports surplus to other states). Cheese is similar – Wisconsinites consume Wisconsin cheese but the state also ships cheese nationwide. In contrast, eggs and poultry: Wisconsin imports a considerable volume of eggs and chicken meat, as its poultry industry is smaller. For instance, some grocery chain data indicate fewer local options in the egg case, with large Iowa or Illinois producers dominating.
• Grains and Bakery: Wisconsin grows a large amount of corn and soy, but primarily for animal feed or export, not direct human food. Flour and cereal grains (wheat, rice, oats) consumed in Wisconsin largely come from the Great Plains or abroad. A study by the Wisconsin Local Food Network (2012) pointed out that there were virtually no large-scale flour mills left in Wisconsin – meaning even locally baked bread often uses flour from out-of-state ^[31]. Niche efforts (like a small grain revival in WI) cover only a fraction of demand.
• Meat and Fish: Wisconsin is not among the top states in beef or pork production (though it has a significant hog industry in some counties). As a result, grocery stores often stock beef and pork from the larger Midwest supply chain (Iowa, Illinois, Kansas, etc.). Wisconsin is a net importer of beef in terms of consumption vs production ^[7]. Fish and seafood consumed in Wisconsin are overwhelmingly imported (seafood from coasts; even freshwater fish often from Canada).
• Processed and Packaged Foods: Much of the diet comprises processed items (canned soups, frozen meals, beverages, snacks). Only a small portion of these are made by Wisconsin companies using Wisconsin ingredients (some exceptions: local craft breweries, a few snack producers). The majority are produced by national brands with complex supply chains. For example, even if there’s a Campbell’s soup plant in Wisconsin, the wheat for noodles or the chicken in the soup may not be Wisconsin-sourced.

Consumer survey data reflect these realities. A 2016 Extension survey found that consumers reported often buying Wisconsin dairy (rating ~4 out of 5 on frequency), but only “sometimes” buying Wisconsin-produced fruits or vegetables (around 3 on the scale) ^[9]. Many shoppers noted that it’s not always easy to find local produce beyond summer farmers markets. The concept of “local” itself is understood by most Wisconsinites as within the state (86% agree) ^[9], yet many consider even food from neighboring states as not truly local ^[9] – implying a preference for Wisconsin-grown, if available.

To illustrate with an example: Wisconsin’s population (~5.9 million) consumes roughly 300 million pounds of fresh tomatoes per year (assuming ~50 lbs per capita annually of fresh tomatoes, which is an estimate). Wisconsin’s production of fresh tomatoes (outside of home gardens) is only a few million pounds (mostly for farmers markets) – well under 5% of consumption. The rest is shipped in from California, Florida, Mexico, etc. This pattern repeats for many produce items. On the other hand, for cheese, Wisconsin far exceeds local demand, producing 3+ billion pounds annually (much exported). But cheese is just one category of many in diets.

Why does this imbalance exist? Primarily due to historical specialization and comparative advantage – Wisconsin focused on dairy, corn, and specialty crops like cranberries, while relying on national trade for other foods. The modern food distribution system makes a wide variety of foods available year-round, but often via long supply chains. As a result, Wisconsin consumers, like those in most states, get used to having non-local foods as the bulk of their diet.

From an economic perspective, this implies an opportunity for import substitution: shifting a portion of consumption to local sources can retain more income in-state. Deller and Stickel (2014) calculated that if Wisconsin farms and processors captured even 10% more of the food dollars Wisconsin spends, it could create thousands of new jobs and hundreds of millions in additional economic output (they used input-output modeling to simulate this) ^[6]. This finding is echoed in the earlier “Buy Local, Buy Wisconsin” initiative promotional materials ^[28] and is a motivating rationale behind BLBW.

It should be noted, however, that 100% localization is neither feasible nor necessarily desirable – Wisconsin simply cannot grow certain foods (citrus, tropical products, etc.), and some degree of trade is beneficial for variety and economic reasons. But numerous studies (e.g., Swenson 2010 in Iowa; Marx et al. 2020 in Illinois) show there is room to increase local provisioning in middle-latitude states like Wisconsin for a sizable range of products (particularly cool-weather crops, season-extending greenhouse produce, and livestock products) ^[20][13].

Current estimates (2020s): There isn’t a single up-to-date percentage figure of “local food consumption” for Wisconsin, but combining various sources:

• For all food categories combined, local (in-state) share is likely on the order of 5–10% by value. If dairy is excluded (since it skews heavily local and export), the share for other categories might be just ~2–5% local.
• A 2020 Wisconsin Farm to Table report suggested that about $600 million of food consumed in Wisconsin was sourced locally (which would be ~3% of an ~$20 billion food retail market) ^[29].
• According to the USDA Agricultural Marketing Service, direct farm sales in Wisconsin (farmers markets, farm stands, CSAs) were around $50 million in 2017 (Census of Agriculture data) ^[23]. Adding indirect local sales (through grocers, distributors) might multiply that several-fold, but we’re still looking at a small fraction of total consumer spending.

Role of BLBW relative to this: The BLBW program explicitly tracks how funded projects increase local sales. The $14.7 million in new local sales reported since 2008 ^[28], while small relative to total food sales, represents growth in that local share – essentially, those dollars might have otherwise been spent on non-local foods. Each project’s success contributes incrementally to raising the local consumption percentage.

Wisconsin imports the majority of its food, but there is tangible potential to increase the share of locally produced food in Wisconsin diets. Doing so could keep more economic value in state and support rural communities. Programs like BLBW aim to capitalize on that potential by empowering local producers to capture local markets. The proportion of local food is growing, slowly – aided by consumer interest (over 80% of Wisconsinites express a preference for buying local when possible) ^[9] and institutional programs. However, significant structural and seasonal challenges remain. Understanding these proportions provides context for why investment in local food infrastructure (like BLBW grants) is economically strategic: it’s about changing those percentages in favor of Wisconsin producers.

4. Origins and Evolution of the BLBW Program (2008–2024)

The Buy Local, Buy Wisconsin (BLBW) program was initiated in 2008 by the Wisconsin DATCP, amidst rising public interest in local foods and a recognition by state policymakers that connecting local farmers to local markets could stimulate economic development. Below is an outline of the program’s origins, objectives, funding history, and how it fits into the larger policy landscape, including related or predecessor initiatives.

Origins (2006–2008): The mid-2000s saw a burgeoning local food movement nationwide. In Wisconsin, a gubernatorial task force on agriculture (under Gov. Jim Doyle) and advocacy from groups like the Wisconsin Farmers Union and REAP Food Group pressed for state support of local marketing. The term “Buy Local, Buy Wisconsin” actually began as a slogan and initiative in 2006 within DATCP’s Division of Agricultural Development (led by then Secretary Rod Nilsestuen). It was formalized with funding in the 2007–09 Wisconsin state budget, which included a provision to allocate annual grant funds to “projects that increase the sale of Wisconsin-grown or produced food within the state” (2007 Wis. Act 20, Section DATCP) ^[35]. The first grants were awarded in 2008, making Wisconsin one of the first states to run a dedicated local food grant program.

Program Objectives: From the outset, BLBW’s stated goal was to “reduce the marketing, distribution, and processing hurdles” for local food, thereby expanding the sales of Wisconsin food products to local purchasers ^[28]. In essence:

• Help farmers and food entrepreneurs add value (e.g., by processing or packaging foods) and reach local consumers more efficiently.
• Develop markets that might not exist or were underdeveloped – such as farm-to-school, institutional procurement, food hubs linking farmers to grocers, etc.
• Keep more “food dollars” circulating in Wisconsin’s economy (the program literature frequently cited the benefits of local multipliers and farm income increases).
• Ancillary goals included environmental benefits (shorter transport, preserving farmland) and community development (strengthening rural-urban connections through food).

Funding and Scope: The annual budget for BLBW grants has typically been around $200,000 to $300,000, set by state appropriation ^[3]. Each grant is capped at $50,000, and a matching requirement of 50% ensures private or local investment alongside state money ^[28]. Over time, some fluctuation occurred:

• In certain years, not all allocated funds were granted, or additional outside funding supplemented the program (e.g., DATCP sometimes leveraged USDA Specialty Crop Block Grant funds for projects that fit both criteria).
• In 2011, with a new administration (Gov. Scott Walker), many agricultural programs were scrutinized. BLBW survived, albeit with roughly the same funding levels, indicating bipartisan recognition of its economic value. It helped that by then the program had success stories to tout (see below).
• By 2014, cumulative grants reached about $1.8 million since inception, and the program was cited in the Wisconsin Economic Development Corporation (WEDC) annual report as a key contributor to the food sector’s growth ^[37].
• The grant pool dipped to $200,000 in many years (e.g., 2015–2017), and at times DATCP received special one-time funds (for example, a one-time $300k increase through a federal stimulus in 2010).
• The number of grants per year has ranged from as few as 5 to as many as 15. As of 2025, a total of 128 projects have been funded, totaling $3.227 million ^[28] (averaging ~8 grants and ~$25k each per year over 16 years) ^[28].

Notable Early Projects and Shifts: The initial rounds of BLBW funded projects like:

• The creation of the Wisconsin Food Hub Cooperative (2012) – actually a partnership project to aggregate produce for larger buyers, which continues to operate.
• A regional farm-to-school initiative in the Eau Claire area (2009), which established supply chains that later helped when federal F2S grants became available.
• Grants to meat processors to develop mobile slaughter units or cooperative processing (addressing the “missing middle” infrastructure for small-scale livestock farmers).
• Numerous marketing and feasibility studies (e.g., studying the market for local grains, developing business plans for food co-ops in communities).

Over time, BLBW shifted from funding many feasibility studies to funding implementation projects (since the need moved from proving concepts to building actual capacity). For instance, by the late 2010s, more grants were for capital purchases or pilot operations (like a flash-freeze facility for local produce, or a collaborative CSA aggregation project).

Program Administration and Evaluation: DATCP manages the application and selection process, convening a review committee often composed of DATCP staff, industry experts, and sometimes outside stakeholders (Extension agents, non-profit leaders). This has lent credibility and a multi-perspective approach to choosing high-impact projects. Grantees are required to report outcomes, which is why DATCP can aggregate data on sales, jobs, producers benefited, etc. The program has reported those impact metrics periodically:

• By 2013: ~50 projects funded, with around $5 million in new sales reported (DATCP 2013 report).
• By 2020: ~100 projects, $12+ million new local sales, 400+ jobs (DATCP, internal).
• Latest 2025 figures: $14.8 million increased sales, 544 jobs (221 new, 323 retained) and over 5,600 producers involved ^[28][7]. These numbers indicate the program has had measurable success in fostering local economic activity (with a return of roughly $5 in new sales for each $1 grant).

It’s worth noting the program’s design is somewhat unique: many other states focus on marketing campaigns (e.g., state-branded logo programs like “Something Special from Wisconsin™” which Wisconsin also has) rather than grants. BLBW provided actual seed capital to projects, which often was pivotal. In some cases, BLBW grants helped recipients later secure larger federal grants or private investments because they had a proven concept.

Related Policies and Predecessors:

• “Something Special from Wisconsin” (SSfW): Established in 1983, this DATCP program is a branding/licensing program that allows Wisconsin producers to use a logo if at least 50% of value is from Wisconsin ingredients. It is not a funding program, but complementary in marketing local products. Many BLBW grant recipients also participate in SSfW to market their goods, indicating synergy between promotion and funding initiatives.
• Farm-to-School and Nutrition Programs: In 2009, Wisconsin Act 293 created a Farm to School Council and program within DATCP to promote coordination between schools and local producers. BLBW and the Farm-to-School program often worked hand-in-hand: for example, a BLBW grant might fund a school-focused distribution project, while the council provides networking and education. The state farm-to-school coordinator position was discontinued around 2015 due to budget cuts, placing more weight on programs like BLBW and federal grants to carry on the mission (Levine, 2016, WisContext).
• Specialty Crop Block Grants (SCBG): These are federal funds given to states annually to support specialty crops (fruits, vegetables, horticulture). Wisconsin DATCP administers SCBG as well, which sometimes overlap in scope with BLBW but are crop-specific. Some projects not funded by BLBW have gotten SCBG funds and vice versa. DATCP strategically uses both: for instance, if a project strictly deals with fruit/veg, they might slot it under SCBG and free BLBW funds for broader projects (including meat or multi-product endeavors). In a sense, BLBW is more flexible than SCBG, encompassing all food categories.
• Local Food Business Fund (proposed): In recent legislative sessions, there were proposals to increase support for local food infrastructure (cold storage, distribution) through programs like a “Local Food Business Revolving Loan Fund.” While not yet realized, these ideas are part of the policy conversation, showing that BLBW is part of a continuum of efforts.
• Predecessor Attempts: Before BLBW, attempts at local-focused funding were smaller or regional. For example, Dane County (Madison area) had a “Institutional Food Market Coalition” that did mini-grants and matchmaking. The 2008 BLBW basically took that concept statewide. Additionally, the Wisconsin Farmers Market Nutrition Program (since the 1990s) – while not a predecessor in funding projects – was an earlier policy to inject money into local markets (through vouchers for WIC and senior participants to spend at farmers markets). That program helped build the farmers market culture that BLBW later leverages.

Political and Public Reception: BLBW has generally enjoyed positive reception. Press coverage of grant announcements is consistently favorable, highlighting local success stories. The public sees tangible outcomes (new products on shelves, thriving farmers markets) which can be linked partly to such support. Politically, the modest budget and clear economic development framing helped it avoid controversy. One can contrast this with, say, Minnesota’s larger “Agriculture Growth, Research, and Innovation” (AGRI) program which included local food grants but sometimes saw debates on allocation. Wisconsin’s approach with BLBW remained focused and relatively low-cost, which likely aided its longevity.

In summary, BLBW’s history reflects a sustained state commitment to local foods, through good times and bad. Its origin was pioneering, its objectives aligned with both grassroots desires and economic theory, and its adaptation over time kept it relevant. It coexists with other programs (branding, federal grants) and has carved a niche as a catalyst for innovative local food projects in Wisconsin. The policy context around it – including farm-to-school efforts and market development – shows a comprehensive strategy: you need consumer awareness (buy-in for “buy local”), market channels (farmers markets, CSAs, etc.), and supply-side capacity (which BLBW builds). By 2024, BLBW can be seen as an established tool in Wisconsin’s agricultural policy toolbox, one that other states have looked to replicate in various forms.

5. Economic Impacts of BLBW and Similar Initiatives: Research Evidence

From an academic perspective, evaluating programs like BLBW involves measuring outcomes (sales, jobs, incomes) and comparing them to objectives and costs. In the absence of a formal published evaluation of BLBW, we glean insights from a combination of program-reported data and broader research on local food initiatives. The evidence suggests that BLBW and analogous programs have positive economic impacts, though the magnitude and distribution of those impacts can vary.

Program Outcomes vs. Goals: BLBW’s internal tracking provides one immediate measure of impact:

• Increased Sales: BLBW projects have generated at least $14.8 million in new local food sales as of 2025 ^[28]. “New” here typically means sales that likely would not have occurred (or not as locally) without the project. For example, if a grant helped a cooperative enter a new market, the sales in that market count as new local sales. The return on investment (ROI) can be calculated: $14.8M return on $3.22M invested = roughly 4.6:1 ratio ^[28][7]. In other words, each $1 of state grant money corresponds with $4.60 in additional local food sales. This figure indicates a substantial leveraging effect, though it doesn’t mean the grant alone created all those sales (the recipients put in matching funds and effort).
• Jobs Created/Retained: As noted, 544 jobs are attributed to BLBW projects (221 new, 323 retained) ^[28]. This can be interpreted as a cost of about $5,900 per job ($3.22M/544). In economic development terms, that is quite efficient compared to many industry subsidy programs. Many of these jobs are part-time or seasonal (farm labor), but they are important in rural economies. A survey by DATCP of past grantees (2018) found that ~80% of funded projects were still ongoing or had expanded post-grant, suggesting those jobs likely persisted or grew.
• Producers and Markets Benefited: Over 5,600 producers (farmers, food businesses) and 5,500 market outlets (stores, markets, buying clubs) were involved or benefited [7]. These broad numbers highlight network effects: one project can involve dozens of farmers and retailers. For example, a farm-to-restaurant distribution service might count 50 farmers supplying 30 restaurants – all of them see some benefit from that one BLBW grant.

While these figures are impressive, they are collected by program administrators and might not have the rigor of an independent study (though they likely involve self-reported data cross-checked with application targets). Therefore, it’s instructive to look at academic and institutional research on similar initiatives:

Multiplier Effects: One of the key hypotheses is that local food spending has a higher local multiplier effect than non-local spending. An often-cited study in this realm is by Ken Meter (2008) analyzing food economies in the Midwest, which found multipliers in the range of 1.4 to 2.6 for different local food scenarios ^[15]. For Wisconsin, a UW-Madison study (2010) reported that “each dollar spent on local food generates an additional $0.60–$1.60 in local economic activity, depending on the supply chain” ^[6]. The upper end of that range (2.6 total effect, meaning $1 → $2.6) was referenced in a Mayors Innovation Project brief ^[14] and corresponds to situations where local producers buy many inputs locally as well. The BLBW results align with these multipliers: a ~4.6:1 sales ROI is not the same calculation as a multiplier, but if one were to treat the $3.22M grants as an “input” leading to $14.8M “output”, that’s an economic output multiplier of 4.6. However, to avoid confusion, a more apt multiplier would incorporate indirect and induced effects on top of the $14.8M (which is direct). No formal input-output analysis specific to BLBW has been published, but if we assume a conservative 1.5 multiplier on the $14.8M in new sales (to account for indirect/induced effects), the total economic impact would be on the order of $22 million in economic activity supported by BLBW projects.

Job Creation Benchmarks: Literature suggests local food systems are relatively labor-intensive (which is beneficial for job creation). A report by the Leopold Center (Swenson, 2011) found that local produce marketing in Iowa created 46 jobs per $1 million in sales, compared to 21 jobs per $1 million in the mainstream produce sector ^[11]. If similar ratios hold, the jobs attributed to BLBW (544 jobs for ~$14.8M in sales) = ~37 jobs per $1M, which is in the same ballpark. Another way: The earlier referenced UW study indicated 2.2 jobs per $100k local food sales ^[6], which equates to 22 jobs per $1M. BLBW’s job numbers are higher (544 for $14.8M = 36.8 per $1M). This could be due to including retained jobs, or because some BLBW projects deliberately aim to create employment (e.g., a cooperative hiring staff). It’s also possible the figures include part-time jobs summed up, which inflates count versus full-time equivalent (FTE) measures. Nonetheless, it’s evident that local food initiatives do generate employment per dollar of sales, often outpacing conventional food industry job intensity. This is echoed by Jablonski et al. (2020), who note that direct marketing farms employ more labor per acre than commodity farms ^[10].

Farm Income and Stability: A critical impact of programs like BLBW is improved farm viability. Though harder to aggregate into a single metric, case studies provide evidence:

• Park Ridge Organics (WI) – As mentioned in the BLBW success stories​^[28], after a BLBW grant for branding, the farm’s revenue grew and its customer base expanded, now making up 40% of total farm revenue from the store (where previously it was much less). This indicates increased farm profitability and year-round cash flow.
• School sales impact – A 2017 study by UW-Madison evaluated a BLBW-funded farm-to-school supply chain in western Wisconsin and found that farms gained, on average, a 5% increase in gross income by accessing the school market, with relatively low additional cost (since it often moved surplus produce). When that program paused, those farms lost that income stream.

These micro-level studies suggest BLBW can help farms diversify and gain resilience. Economically, if more farms stay solvent and in production, the aggregate agricultural economy benefits (preventing loss of farms, maintaining rural employment). However, one might also consider whether BLBW simply shifts market share between farms (helping small farms compete maybe at the expense of large suppliers). On a state macro scale, these shifts are minor given the overall import-dominated market, so essentially BLBW-fueled growth is filling a void rather than displacing other Wisconsin producers.

Consumer Impact and Willingness-to-Pay: The success of local food projects ultimately hinges on consumer behavior. Surveys suggest that Wisconsin consumers strongly favor local foods in concept and are often willing to pay a premium for them. A statewide poll found about 60% of respondents would pay more for Wisconsin-grown potatoes compared to an identical non-local product ^[9]. Such willingness-to-pay (WTP) indicates that the market can sustain slightly higher prices that local, small-scale producers may need. BLBW projects that improve product quality or storytelling (e.g., Farm branding/marketing grants) tap into this consumer preference, potentially allowing farmers to capture more value. Previous research (e.g., by Darby et al., 2008) has quantified WTP for local attributes, finding consumers often pay 5–20% more for local designation, depending on the product ^[5]. In Wisconsin, the cultural identity around dairy and certain heritage products (like maple syrup or craft beverages) likely bolsters WTP as well. By facilitating increased availability of local foods, BLBW grants help meet consumer demand, which in turn reinforces the economic viability of those local farms and businesses through robust sales.

Conclusion

The economic evidence assembled – from program data to academic studies – converges on the conclusion that Buy Local, Buy Wisconsin has been an effective catalyst for local food economic development in the state. The program’s origin in 2008 was rooted in sound theory (import substitution and support for value chains), and its outcomes to date align with that theory: millions of dollars kept in Wisconsin’s economy, hundreds of jobs, and numerous enterprises launched or expanded ^[6][28]. Furthermore, contextual factors in 2024 (like federal funding retrenchment) make BLBW’s role even more critical in sustaining the local food momentum ^[33]. Comparable initiatives around the country similarly report improved farm incomes, multipliers above 1.5, and greater food system resilience as a result of investing in local supply chains ^{[2][10][11][14]}. On the other hand, the scale of impact, while meaningful to participants, remains relatively small in macro-economic terms – pointing to an opportunity to amplify benefits by scaling up programs like BLBW or integrating them with larger policies (e.g., state procurement guidelines favoring local sourcing, or expanding grant pools).

For academic researchers, Wisconsin’s BLBW program offers a valuable case for studying how modest public investments can trigger community-level economic growth and innovation in the agrifood sector. For policymakers, the program presents a model that addresses multiple policy goals (economic, environmental, health) with relatively low cost and popular support. And for the public, particularly local food enthusiasts in Wisconsin, BLBW is partly responsible for the increasing presence of fresh, local foods in stores, markets, and institutions, which contributes to food security and regional pride. Continued monitoring and research will be important to quantify long-term impacts, but the existing evidence base firmly supports the economic rationale for “buy local” programs in Wisconsin and similar contexts.

From an economic standpoint, Meals on Wheels provides a steady demand base for dairy products, contributing to market clearing by absorbing some surplus and helping stabilize demand. The program’s effect on dairy market dynamics is positive but modest — it ensures a reliable outlet for a portion of dairy production and thereby marginally supports farm prices and possibly reduces waste in times of oversupply. Peer-reviewed studies affirm that the program increases participants’ intake of nutritious foods​ ^[2],[5] (thereby effectively expanding dairy consumption) and can yield broader economic benefits such as healthcare savings ​^[2],[5]. While the long-term viability of the dairy industry does not hinge on Meals on Wheels, the program is part of food institutions that collectively bolster the dairy market. Meals on Wheels is a win-win in the sense that: it improves senior nutrition by delivering milk, cheese, and other dairy products to those in need, while simultaneously providing a stable, socially-driven source of demand for the dairy sector. This relationship shows the often under-appreciated economic impact of nutrition programs on agricultural markets. By continuing to invest in Meals on Wheels, society supports not vulnerable seniors and the functioning of dairy markets through a dependable clearing of a portion of dairy output in a way that yields social returns ^[8]. 

Overall, the data and literature suggest that Meals on Wheels is a cost-effective program that, among its many benefits, meaningfully contributes to dairy consumption and market stability. Future research could further quantify the exact effects and explore how expanding senior nutrition programs might influence dairy demand in an aging America. Evidence indicates that Meals on Wheels plays a modest yet important role in ensuring that milk and dairy products find their way to those who need them, thereby enhancing both nutrition security and economic efficiency in the dairy marketplace.