The Redd on Salmon Street, located in the heart of Portland’s historic Central Eastside, is designed to help scale a more restorative, equitable, and delicious, regional food economy across the Pacific Northwest.
The Redd offers infrastructure and amenities, as well as a vibrant community, to a growing network of food businesses, connecting chefs, foodservice directors and entrepreneurs to independent farmers, ranchers and fishermen that supply them. In addition, the Redd campus hosts a world-class event center focused on spreading the ideas of the good food movement.
“Farmers’ markets helped us wake up, projects like the Redd will help us grow up.”
—Amanda Oborne, Ecotrust’s Vice President of Food & Farms
Settling in Portland’s Central Eastside, a vibrant and emerging district full of entrepreneurial spirit, tenants of the Redd are among the district’s 1,200+ businesses that employ 17,000 people in diverse occupations, from traditional manufacturing and automotive repair to distilleries and design firms.
The Redd is comprised of a two-block, 76,000-square-foot campus including two buildings: Redd West, a former marble distribution hub and sales center; and the Redd East, a 1918 ironworks.
To restore the two existing buildings, Ecotrust partnered with Urban Patterns and Walsh Construction Company. We also thank our friends at Redside, Green Gables, and OPSIS for their contributions. The Redd campus is solar-powered thanks to a grant from Portland General Electric’s Renewable Development Fund.
Redd West provides the infrastructure to enable the mutually reinforcing web of farm to table that creates jobs and restores our lands and waters while mitigating climate change — a web connecting the soil, water, forests, and farms to the innovation emerging from dynamic, growing, and evolving businesses.
With more than 20,000 square feet of warehouse space, Redd West provides cold storage, aggregation, packaging, and distribution services in partnership with B-Line Sustainable Urban Delivery.
Through the Redd, rural producers can make one efficient drop rather than dozens all over town, entrepreneurs can access scale-appropriate services and office space, and direct-to-consumer farmers, ranchers, and fishermen can pack and distribute their CSA and CSF orders with ease. Currently, 170 food businesses utilize the services provided by this dynamic facility.
Along with the services provided by B-Line, a vibrant community of tenants make Redd West their home base:
FoodCorps provides nutrition education and school garden programming in schools that are eligible for 50% or more free or reduced lunch. FoodCorps works to create opportunities for children — regardless of class, race, or geography — to grow up to lead healthier and more productive lives
SoupCycle is a small-batch fresh soup company and newly certified B-Corp. SoupCycle has made more than 180,000 deliveries by bike since 2008. They provide weekly meals of soup, salad, juice, and bread to homes and offices all over Portland, and they now have a retail space open to the public for lunch 11am-2pm weekdays.
New Foods Kitchen is Portland’s only plant-based shared and certified commercial kitchen designed to bring small food businesses to scale. Currently, it is home to more than a dozen value-added food product companies ranging from nut butters and milks, to granola and fermented drinks.
Wilder Land & Sea curates and distributes fine meat and seafood to more than 80 Portland-area restaurants and chefs. Founders Nate and Kyle bring their unique experiences to offering the best quality meat and seafood and a customer-service focused distribution.
The Northwest is a spawning ground for ideas about new ways to live and do business and Ecotrust has a nearly 30-year history of helping ideas spread. An integral part of the Redd campus is space for community to gather, celebrate, learn, and grow.
Now open as a landmark events center, Redd East encompasses more than 33,000 square feet of event space — from the Main Hall where the iconic green press holds court, to the demonstration kitchen, outdoor plaza, and board room meeting space.
The newly restored historic structure is clad in regional beauty, including hemlock paneling from EFM’s Garibaldi Forest, and Western red and Port Orford cedar gifted by the Coquille Indian Tribe, harvested from Sek-wet-se Forest.
Now more than ever, we need opportunities to connect with each other person-to-person. From courageous conversations to straight-up celebrations, the stage is set for elevating experiences at the Redd. Explore our events spaces here.
An Ecotrust project
At Ecotrust, we believe the best solutions are regional, restorative, universally accessible, and co-created by the citizens of the place. The Redd is founded on the belief that creative food producers can work in concert with farmers, ranchers, and fishermen to increase demand for regional food whose production not only does not deplete, but regenerates the soil, water and air, while at the same time creating delicious, healthy food that is affordable and accessible to everyone.
Exciting as it is imperative, increased collaboration between urban and rural producers is the way forward for a viable and resilient food system, and essential for the restoration of our soil, water, and farmlands.
Building from our history
The Redd is not Ecotrust’s first redevelopment project focused on repurposing a building to drive economic development. Ecotrust’s headquarters is in a building that spent a century as a hub for the goods of the industrial economy. Now it has become a focal point for a new economy in which “natural capital” — the flow of goods and services from nature — is our measure of prosperity and resilience. From the native timber Ecotrust used and preserved to the daily business and events that keep the building humming, the Natural Capital Center is an evolving expression of our commitment to the long-term well-being of people and nature.
The Natural Capital Center is home to more than a dozen diverse organizations and social enterprises that share Ecotrust’s commitment to people and nature. More than 200 people work in the building — from asset managers to pizzaiolos, watershed restoration planners to acupuncturists, cartographers, to fair-trade coffee advocates. Its unique design — including open offices and a variety of shared spaces (including a kitchen, roof terrace, and expansive atrium) — creates an environment for sparking new ideas and building unusual alliances.
Follow the Redd on Facebook, Twitter and Instagram: @reddonsalmon
Learn more at reddonsalmon.com