producer - buyer networking

We organize regional "got local?" networking workshops designed to connect farmers and producers with chefs, institutional food service providers, and other local wholesale food buyers. These facilitated sessions provide education and guidance for direct marketing relationships as well as a critical face-to-face component that helps personalize these professional relationships. Based loosely on the concept of "speed-dating," the goal is to develop stronger bonds between farmers, producers, distributors,and end consumers of sustainable food [also institutions, chefs, co-ops, caterers, bed and breakfasts, assisted care facilities, school food service operations].

This project is funded from grants from the Minnesota Department of Agriculture - Specialty Crop Block Grant Program.

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Interested in a Farm to Cafeteria Fild Trip this summer?

Renewing the Countryside is seeking farmers and food service directors who would like to help host a series of eight, state-wide, Farm to Cafeteria field trips. Who doesn’t love a field trip! We will coordinate the tours and cover the expenses - you provide the venue for the day. 
 
This is an opportunity for food service personnel and farmers to gain insight into the real day-to-day operations of each others work. A behind the scenes look at what issues and opportunities are at play can lead to a more robust and sustainable direct marketing relationship for local foods.
 
Each field trip will include a guided tour of local farms and cafeteria kitchens with demonstrations of growing techniques, food handling, storage, delivery, menu planning and preparation - every aspect of a successful “farm to fork” initiative.
 
These field trips will be as much fun as they are informational. If you are interested in hosting or just attending, call Brett at 612.910.7601 or email at brett@rtcinfo.org.
 
 
Sample Schedule & Topics for the Field Day: Each Field Trip's schedule will be substantailly different based on regional steering committee's desires.
At each of the locations there will be experts facilitating the discussion and meals or snacks that feature local foods. There will also be hands-on demonstrations - everything from setting up seedling trays to knife skill training. All aimed at making your local foods relationship go more smoothly and be more profitable.
 
8:30 meet at school for a typical school breakfast
  • Discussion on how the new federal nutrition guidelines affected the choices the school made to develop this recipe.
  • How do commodity food budgets affect the recipe choices.
  • How could local foods be better integrated into the menu.
  • How can local leaders, farmers, community & SHIP help
 
11:00 on the bus to the farm
  • An overview of the farm: History, business model, employees.
  • Selling to institutional purchasers – positives & challenges.
  • Farm tour fields, packing, storage and distribution facilities.
  • What does this farm produce? What is available now, and what will be available through the season.
  • Liability insurance, regulations, farm safety practices.
1:30 On-site kitchen tour
  • Overview of school food program – history, self-operatedor run by a food service management company, central or decentralized kitchen, and sustainability initiatives?
  • Discussion of how this school has approached local sourcing.
  • Tour of the facility –kitchen, receiving/delivery options, processing/storage/cooking equipment, and staffing.
  • What are your experiences with Farm-to-School? What have been successes and challenges?
  • Share how school has integrated local foods into their menu planning and recipes.
  • Skill sharpening - how efficiencies and skill training for staff & producers can make local foods more profitable and offer healthier options for school children.

3:30 Back to the farm for a local ice cream social -