Search ResultsCategories: Processing
A collection of resources aimed at providing support for farmers, businesses and organizations in the food system during COVID-19.
Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations.
A collection of resources aimed to aid farmers and technical assistance providers in strengthening the financial performance and viability of farm and food businesses.
The 2016 Maple Business Benchmark is the fourth year of financial record analysis for a small group of commercial syrup producers. The University of Vermont Extension worked with seventeen maple producers to complete financial analysis of their maple enterprise but only eleven financial records were deemed suitable and accurate enough for inclusion in the 2016 group analysis.
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.
Shrink: the loss of product due to theft, fraud, error, and faulty processes; it is also expressed as “the difference between the retail value of product received versus the amount received for that product at the time of its sale”. Managing shrink is a combination of employee awareness and training, industry best practices, and the use of technology.
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.
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.