Serve Up Local Produce And Grow Your Profits
- Learn how the farm-to-table movement has increased demand for locally produced herbs, vegetables, and fruit.
- Broaden your customer base by providing produce to local restaurants, grocery stores, and schools.
- Maintain profitable margins.
The farm-to-table movement has dramatically increased demand for locally produced herbs, vegetables and fruit. The supply chain for locally-sourced produce is still being created, and it offers a great opportunity for small and medium growers to broaden their farm and greenhouse customer base by providing fresh produce to local restaurants, grocery stores and schools.
But getting in the door isn’t always easy. To help you understand the ins and outs of local venues, we’ve assembled a panel of experts in each of these areas. We’ve also invited growers who organized peers in their area in order to better supply the increased demand for locally farmed herbs, fruits and vegetables. Our panelists will walk you through what is expected of you as a supplier, and what characteristics increases a grower’s chance of winning the contract.
Here’s A Sneak Peek To Our Online Workshop
Here is an excerpt from the online workshop. In this clip, Moderator Carol Miller asks Zone 7’s Mikey Azzara about which varieties will stand up to a lot of handling and still look good enough to be grocery-store quality.
Our panel of experts will share the best ways to get in the door and win the contract.
Mikey Azzara, founder, Zone 7, New Jersey.
Mikey Azzara heads up this 100% local, farm-fresh food distributor, which delivers daily to restaurants, grocers, schools, and more, and sources from regional farms.
Jerry Adams, founder, Farm Link, Western Michigan.
Farm Link, a regional wholesale food exchange, connects local chefs, restaurateurs, institutions, and schools with farmers and food producers.
Sarah Tedeschi, program manager, National Farm To School Network, Wisconsin.
Sarah will offer advice on how to get a local food network off the ground in your community if one does not exist and how to improve communication with local schools.
Vic Vanik, owner, Four Seasons Greenhouses, Colorado.
Vanik created a local cooperative of produce growers to help supply local venues.
Extra resources: Vanik shares how he calculates both his margin and prices for his produce; Tadeschi provides a list of online resources for those who want to sell to institutions like schools, hospitals, prisons, colleges, and so on. She also shares a Wisconsin-based tool like for Farm To School participants, as well as a USDA article on how to sell local food to schools.