This week on bigcitysmalltown, we examine the role of food sustainability and local agriculture at the San Antonio Food Bank—an organization best known for feeding more than 100,000 people each week, but less recognized as one of the city’s largest farming operations.
Host Cory Ames sits down with Mitch Hagney, Director of Food Sustainability at the San Antonio Food Bank, to discuss how the Food Bank is rethinking traditional emergency food services through innovative farming practices and climate-adapted crops. With more than 70 acres under cultivation, including fields at Mission San Juan and the Food Bank’s main campus, Hagney and his team are growing millions of pounds of fresh produce while addressing long-term food security for the region.
They discuss:
• The origins and evolution of the Food Bank’s farming initiative
• The challenges and advantages of agriculture in San Antonio’s climate and soils
• Why the Food Bank invests in drought-tolerant crops like figs, cactus, and amaranth
• San Antonio’s underutilized potential for urban agriculture and perennial food forestry
• The broader implications of building a resilient regional food system in a fast-growing city
• Opportunities and limitations for organic and regenerative farming across Texas
This conversation explores what it means for a city like San Antonio to build a sustainable and secure food future—connecting health, culture, land use, and community resilience.
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