Ask Cassandria Campbell and Jackson Renshaw about their upcoming restaurant, a brick-and-mortar location of Fresh Food Generation, and they’ll tell you it’s been 10 years in the making.
Campbell, a Roxbury native, didn’t think she was going to choose the food industry as a profession, but eventually found herself wanting to “make healthier food options available that taste good in my neighborhood,” she said. Renshaw studied agriculture at the University of Vermont and worked on organic farms in Vermont and Massachusetts, learning along the way that “the people who have access to super local, healthy, sustainable food are usually folks with more means and more expendable income.” The two met at The Food Project, a local nonprofit organization that works with youth to build a sustainable food system.
“Cassandria approached me with the idea for a food truck that did locally-sourced menu items, and I said sure, how hard could it be?” Renshaw laughed.
