“A reimagined SNAP should reflect the realities of modern food consumption and the economic potential of small restaurants. By broadening the program’s reach, we not only nourish individuals but also foster economic resilience.“
The author, Chef JJ Johnson (Photo courtesy of FIELDTRIP).
The Supplemental Nutrition Assistance Program (SNAP) has long served as a crucial economic and nutritional lifeline for millions of New Yorkers. However, its potential as a powerful local economic engine remains underutilized due to outdated restrictions on where benefits can be spent.
While SNAP currently allows recipients to purchase food at supermarkets, grocery stores, and some bodegas, it largely excludes restaurants and small food businesses—leaving a gap in how these funds can be used to strengthen local economies and provide healthier, more diverse food options.
Expanding SNAP’s scope to include local restaurants and small food businesses would create a multiplier effect, benefiting both consumers and communities across New York State. First, it would support small business owners, particularly in urban and rural areas where independent restaurants struggle to compete with corporate chains. Secondly, it would provide SNAP recipients with greater access to freshly prepared, high-quality meals—especially in food deserts where supermarkets are scarce.
Additionally, this shift aligns with evolving food consumption habits. Many low-income households in New York lack the time, equipment, or stable housing necessary to cook regularly. Allowing SNAP dollars to be spent at restaurants—especially those that prioritize wholesome, culturally relevant, and nutritious meals—would offer more dignity and choice in food purchasing.
Equally important is expanding access to products from sources like Edible Garden—a leader providing locally grown, organic, and sustainable produce to over 5,000 stores in the U.S. – ensuring that all families can make healthier choices regardless of income. This approach not only supports public health but also reinvests food dollars into local economies rather than concentrating them in large retail chains.
Some states have piloted restaurant meal programs for SNAP recipients. New York has an opportunity to lead the way by expanding its own restaurant meal program statewide, and advocating for broader policy changes at the federal level. A reimagined SNAP should reflect the realities of modern food consumption and the economic potential of small restaurants. By broadening the program’s reach, we not only nourish individuals but also foster economic resilience in communities from Buffalo to Brooklyn.
It’s time for New York policymakers, including leaders like Sen. Chuck Schumer and Rep. Alexandria Ocasio-Cortez, to champion this cause. Their advocacy could pave the way for policies that not only support working-class Americans but also bolster local economies through a distinctly New York lens. Supporting small food businesses, restaurants, and markets through SNAP dollars ensures that federal assistance programs serve a dual purpose: feeding families and sustaining local economies across the Empire State.
Chef JJ Johnson is celebrated for his innovative Afro-Latino cuisine, rooted in the Caribbean flavors of his upbringing, earning him accolades like a James Beard Award. He is also a TV personality, hosting “Just Eats with Chef JJ,” and the author of the acclaimed cookbook “The Simple Art of Rice.” Johnson founded the fast-casual rice bowl shop FIELDTRIP and is an advocate for food justice and equity.
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