Search ResultsCategories: Marketing
"Exploring the Next Frontier: Increasing Local Food Sales at Vermont's Independent Retailers" is a report published by Farm to Plate's Supply and Demand Task Force in order to help grow the independent grocer market in ways that work for retailers, farmers, food producers, and distributors. The report provides an understanding of the kinds of products independent grocery stores currently sell and what real and perceived barriers exist to selling more or different products at independent grocery stores.
The Farm to Plate Network is developing a statewide local food campaign to increase consumer demand for local food. As farmers and producers scale up production and additional market channels (retail, restaurants, institutions, direct sale) are opened to more Vermont food, the local food marketing campaign will target messaging to Vermont consumers to stimulate increased purchases, participation and awareness in Vermont’s local food economy. The campaign aims to help Vermonters feel connected to local food and celebrate individual entry points – whether it’s gardening, hunting, visiting a farm, or purchasing local products. Campaign messaging will encourage increased local food awareness and engagement that will help Vermonters connect the local food economy to the growth and success of Vermont communities, and ultimately lead to increased purchases.
Communities of Practice (CoPs) are groups of people in organizations who come together to share what theyknow, to learn from one another regarding some aspects of their work and to provide a social context for that work.Through our work in Value Chain Partnerships, we have found that communities of practice (CoPs) functionstrategically as:1. Catalysts for cooperation of diverse interests to create solutions for food and fiber producers andbusinesses;2. Hubs which create, capture, document, and leverage knowledge and deploy this knowledge astechnical assistance to assist value chain partners;3. Magnets to attract funding, and for leveraging, channeling, and distributing funding to researchand development efforts for differentiated food and fiber products; and4. Scouts to identify emerging value chain opportunities with high potential to deliver economicbenefit to sustainable agriculture stakeholders.
By celebrating all Vermonters’ relationships with local food, Rooted in Vermont intends to create a movement that connects tradition, pride, community, trust, and equity to local food. Rooted in Vermont is owned by all Vermonters, and nurtured by the Vermont Farm to Plate Network to help the movement build momentum and become viral throughout the entire state. It is a movement to help all Vermonters see local food as their own – not because it is a trend, but rather a part of our history and who we are as Vermonters. Vermont businesses, nonprofits, and government agencies are all encouraged to incorporate the Rooted in Vermont movement into their marketing, outreach, and other communication with Vermonters. WATCH THIS VIDEO to learn how to engage with Rooted in Vermont on social media. DOWNLOAD ROOTED IN VERMONT LOGOS to use in your marketing and outreach materials. DOWNLOAD ROOTED IN VERMONT HASHTAG FILES to use in your marketing and outreach materials. READ THE ROOTED IN VERMONT BROCHURE to better understand how Rooted in Vermont will increse consumer demand of local food, why everyone's participation is needed to make the Rooted in Vermont movement work, and how to get involved.
A collection of resources exploring the world of local food in schools, hospitals, colleges, and other institutions.
Farm to Institution Vermont Farm to College: Opportunities and Barriers to Greater Local Food Procurement in Vermont Higher Education Food Service
Institutions of higher education present an opportunity for increased procurement of locally produced foods. This report provides an overview of findings to date, followed by summaries of successes, innovations, and challenges. Analysis focuses on comparing and contrasting Vermont interview results with recommendations gleaned from other regional institutions’ and organizations’ reports. It concludes with a list of best practices for food service operations and technical assistance providers.
A collection of resources aimed at promoting the agritourism industry and intended to aid farmers in implementing agritourism into their farms.
Topics include: Assessing Yourself as a Farm Stay Operator; Planning Your Farm Stay; Activities for Your Guests; Guest Policies; Food and Dining; Regulations; Designing Your Space; Business Structure; Financial Goals; Marketing and Customer Service; Farm Stay Trends and the Ripple Effect.