A collection of resources exploring the world of local food in schools, hospitals, colleges, and other institutions.
Resources in this Collection
Vermont Farm to College: Opportunities and Barriers to Greater Local Food Procurement in Vermont Higher Education Food Service
Research and analysis conducted by the Farm to College Task Force to explore opportunity for increased procurement of locally produced foods at institutions of higher education.
Improving the system that provides institutions with the local products they want in an efficient manner is the main focus of this phase of NOFA Vermont and Vermont FEED’s farm to institution work.
This report examines the differences in characteristics between producers who sell direct-to-institution and those who do not. It delves deeper…
Getting it There: Understanding the Role of New England Food Distributors in Providing Local Food to Institutions
The results of this survey show that responding New England food distributors play a significant role in how people eat both in and outside of institutional dining facilities.
New England Food Hub Network: Exploring Options to Enhance Food Hub Collaboration & Increase New England Farm to Institution Sales
Institutional food service (schools, universities, hospitals, corporate dining services, congregate meal sites, and others) represents large potential markets for regionally produced foods, yet farmers, processors, food hubs, and other businesses focused on locally grown and produced foods have experienced diverse barriers to entry in that marketplace.
As a share of income, U.S. consumers currently spend less on food than any of the 85 other countries for which data is tracked (“food expenditures”). In this competitive environment, new food entrepreneurs face a significant challenge when it comes to choosing equipment.
The single most important thing for new entrepreneurs to understand about food safety regulation is that there are multiple, overlapping jurisdictions.
Despite facing many challenges, demand for culinary incubator services is driving a rapid growth in multi-user culinary facilities.
Growing technical demands, an aging workforce, and fewer qualified candidates are all challenges in the field of workforce development.