Search ResultsCategories: Production
There are many considerations for both the producer/processor and the institution when seeking to increase local foods on the menu. Scale, delivery, and cost are a few examples. In the match-making and information sharing event, farmers listened to Sodexo chefs and executives explain their needs. Producers and processors left the event with more clarity on whether the institutional market was right for them and how to go about working with institutional markets.
The challenges faced by the 15 producer/processor associations interviewed have occurred during a time of significant market growth and public interest in local food and Vermont products. This underlines the critical need to nurture strong producer/processor associations that can actively advance the interests of Vermont food producers and processors.
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 providing market research, best production practices, and budgeting tools for grass-fed beef production
A guide for understanding the variables and practices that influence grass-fed beef production profitability, with example budget templates for calculating income, expenses, and profitability. The full budgeting tool can be downloaded as an excel file elsewhere n the Grass-Fed Beef collection. The concept for this project was developed in 2015 to better understand the perceived growth in the market for grass-fed meats and concern around the profitability of small-to-midsize grass-based beef farms.
The Retail Collection includes resources developed or used by the Independent Grocers Task Force to complement its statewide in-store retail trainings, including the Take 5 video series and the Small Bites newsletter archive along with written resources designed to help retailers more effectively source and merchandise local food. Video episode topics include promotions, purchasing, merchandising, in-store displays, signage, sampling, and procurement. The written resources cover purchasing, merchandising, operations, financials, and staffing. Farmers and specialty food producers interested in learning more about best practices in retail merchandising may also find value in the video series.
Information about wages, working hours, and housing regulations for farm workers in Vermont provided through the collaborative effort of nine organizations state-wide.