Search ResultsWorking Groups: Aggregation and Distribution (Working Group)
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.
"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.
In 2014, the Vermont Farm to Plate Network, in collaboration with the Vermont Retail & Grocers Association (VRGA), completed a survey of independent retailers in Vermont, revealing that 100 percent of store managers value local products as critical to their store brand. In the second phase of research, we wanted to learn more about how independent stores buy and sell local foods, along with their interest in workshops, training and business support services that can help increase local food sales.
The goals of this study were to collect data on the distribution and storage of food in the NCIC NH region: Carroll, Coos and Grafton Counties; to assess and identify opportunities to improve efficiency of local food movement; and to increase access to market for local producers.
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.
Retail Training Collection Tips for Building and Maintaining Efficient Relationships with Local Vendors
Tip sheet for building and maintaining efficient relationships with local vendors.