Farm to Institution Getting it There: Understanding the Role of New England Food Distributors in Providing Local Food to Institutions
This report summarizes the results of a 2015 New England-wide survey of food distributors designed to explore their perspectives on institutional demand for local products and identify the challenges and opportunities they face in serving this segment of the food market.
This report examines the differences in characteristics between producers who sell direct-to-institution and those who do not. It delves deeper into the practices, and the perceived benefits and challenges, of producers that sell direct-to- institution. It also explores sales to institutions through intermediaries like food distributors, food hubs, and food service management companies.
Although the demand by institutions for local food has been increasing in recent years, there are still barriers to sourcing and supplying local products to meet this need.
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.
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.
Resources for understanding Vermont and regional food distribution systems, as well as understanding wholesale market opportunities and barriers (e.g., for sales to institutions,schools, colleges, and hospitals, as well as retail grocers).
Aggregation & Distribution Connecting the Dots: Strategies for Aligning Production, Processing, Distribution, and Market Outlets for Vermont’s Food System
Appendix C: Connecting the Dots focuses on the distribution chain that links farm production, processing, and market outlets and provides strategies for aligning these elements of Vermont’s food system more closely. Distribution is defined as the process of delivering food from the primary producer to end consumers, whether they are found at supermarkets, restaurants, schools, farmers markets, community supported agriculture (CSA) farms, or convenience or general stores. Distribution requires organizing transportation and logistics in an economically efficient manner to deliver a marketable mix of products to meet consumer demand. At times, it also requires short-term storage, en route to store shelves.