Abstract
Upscale restaurants serving locally-grown produce are in the headlines
nationwide. Growing for this market is both lucrative and demanding.
Profiles of growers from around the country illustrate successful
strategies and points to remember when working with chefs.
Table of Contents
Introduction
Locally grown food is gaining in popularity among chefs in upscale
restaurants. Chefs buy from local farmers and ranchers because
of the quality and freshness of the food, good relationships with
the producers, customer requests for local products, and the availability
of unique or specialty products.(1) Selling to local chefs is among
the alternatives that will help to build a diverse, stable regional
food economy, and a more sustainable agriculture.
The obstacles chefs find to purchasing locally grown food are
related to distribution and delivery–getting the right product
in the right quantity to the right place at the right time. Some
chefs find limited availability and variety are also barriers to
using local foods.(1)
If you are selling at a farmers’ market, you may already have
met chefs who want to use local produce. If not, you will have
to do a little research to learn which restaurants feature specialty
salads, homemade soups, or unique cuisine. Your local phone book
is a quick and easy place to start. Stop by the restaurant to see
what kind of establishment it is. If you like what you see, contact
the head chef or manager in person or by phone. Bring samples of
your products, recipes or ideas of how they can be used, and a
brochure that lists your products and when they are available.
As with all types of marketing, building a relationship with the
customer is critical.
Profiles from around the U.S. show how farmers and chefs are connecting
to use and promote locally grown produce. They highlight advantages
and disadvantages and share ideas for success. These are restated
in the Summary.
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Chef Holds Farmers in High Esteem
By Lynn Byczynski, in Growing for Market, March 2003.(2)
Odessa Piper is a frequent visitor to the Dane County Farmers’ Market
in Madison, Wisconsin, where she makes purchases for her famous
restaurant, L’Etoile.
One of America’s most celebrated women chefs, Odessa Piper
has built her reputation and her restaurant business on the concept
of using seasonal, local food. She was honored in 2001 as the James
Beard Foundation’s Best Chef–Midwest.
The menu at L’Etoile changes about every three weeks. At
the top of her menu are the names of the farms that have contributed
to that season’s dishes.
Kay Jensen and Paul Ehrhardt of JenEhr Family Farm say Odessa
has helped them be better farmers.
“Working with Odessa has been not only a pleasure but a
wonderful opportunity for us to learn,” Kay says. “She
is very particular about what she wants and how she wants things,
which has helped us understand production from a chef’s
perspective. She’s also been most gracious about letting
me come into the kitchen and help for a half a day whenever I’ve
asked. You certainly have a different perspective on your picking
and packing once you’ve worked on the product in the kitchen.
“She does an exemplary job of creating beautiful meals
with our local products. And in the process, she’s really
created a partnership with the area farmers, working together to
bring nutritious, high quality and good tasting food to the region.”
Odessa’s advice to farmers who would like to sell to upscale
restaurants is to not be intimidated.
“Farmers should not be afraid of coming across as businesslike
and competent. They should not be afraid to show that side
to their counterparts in the restaurant business. Farmers need
to be current on the trends.”
She recommends reading Food Arts, a glossy magazine
that is free to culinary professionals; you can try to sign
up for a free subscription on the Web site, www.foodarts.com.
She advises farmers to FAX or e-mail chefs a weekly “fresh
sheet” of what’s available.
“Make it clear what it is, how you pack it, and how much
you are charging,” she says. “Deliver when you
say you will. Have a good phone system, have a cell phone, call
us back. Don’t be afraid to be savvy, smart, and effective.”
A Fresh Sheet Example
Farm |
Available Products |
Comments |
George Piper
George’s Apples
P.O. Box 564
Westerville, OH
614-555-6541 |
Liberty, Jonafree, Gold Rush Apples |
E-mail: gpiper@hotmail.com |
Larry Fish
Organic Lamb Farm
5643 Gilmore Rd.
Albany, OH 44665
614-555-5466 |
Organic Lamb |
Albany Farmer’s Market
E-mail: Lfish@msn.com |
Frog Hill Farm
Tim Luginbill
7896 Frog Lane
Pandora, OH
614-555-9687 |
A variety of vegetables and berries |
On-farm Store
E-mail: toadhillfarm@msn.com |
Patrick Farm
Mary Patrick
652 Patrick Road
Galena, OH 43201
614-555-8956 |
Pastured chicken, beef, eggs |
E-mail: mpatrick@yahoo.com |
For more information about L’Etoile and Odessa Piper,
visit www.letoile-restaurant.com.
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Related ATTRA Publications
Alternative Meat Marketing
Market Gardening: A Start-up Guide
Farmers’ Markets
Entertainment Farming & Agri-Tourism
CSA Community Supported Agriculture
Bringing Local Food to Local Institutions
Postharvest Handling of Fruits and Vegetables
Marketing Strategies
for Farmers and Ranchers (SAN)
NALO Farms: Servicing High-end Restaurants
By Stuart T. Nakamoto, in Western Profiles of Innovative Marketing.(3)
Dean Okimoto, the owner-operator of Nalo Farms, has built a highly
successful business by supplying excellent-quality salad greens and fresh herbs
to many of Hawaii’s top restaurants. Many establishments feature Dean’s
signature product, Nalo Greens, a premier salad mix, prominently on their menu.
Dean believes there are three keys to successful niche marketing
in a restaurant and resort hotel environment: top quality, consistency,
and customer service. All are equally important.
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The first key is unsurpassed quality of the product. Nalo Farms’ mission
statement reads “We cut in the morning, we pack midday, we
deliver in the afternoon, and it’s on the customer’s
plate that night.”
According to Dean, product consistency and delivery reliability—delivering
product in quantities desired and at times promised—are keys
for maintaining customers. Clients stay with Nalo Farms because
the business is able to consistently give the restaurants what
they need, when they need it. However, Dean considers consistency
to be one of the high-stress points of his business. Dean always
overproduces, not only to assure supply but also to enable only
the best product to be marketed.
The third key is customer service. Here Dean goes beyond day-to-day
service to include a longer-term view. “When you do these
(smaller) restaurants, a lot of times if these guys are good, then
they’ll move on to other places. You shouldn’t overlook
a restaurant only because it is small. And, when you go into a
restaurant, if there are ‘kids’ that are interested
in what you are doing, take the time to explain it. You never know
who is going to go on to be an executive chef at another restaurant
or move up at that restaurant. Never alienate anyone.”
Marketing for Dean starts by using the right contact in the client
firm. Dean tries to deal only with the chef or the person in charge.
Especially in corporate-type organizations, there is a tendency
for salespeople to be sent to the purchasing managers. “Purchasing
managers are not concerned with quality; they are concerned with
price. Our Nalo Greens may cost twice as much per pound as a similar
imported product, but when you plate it up, it will come out to
exactly the same price. You’re able to plate up more because
it’s fresher, so it has more ‘fluff.’ You don’t
have to use as much. Then when they taste it, it sells itself.”
It’s also important
to be computer literate or have staff that can use computers. One
big use is to track trends and busy seasons. Dean considers the
San Francisco area to be a mecca of new agricultural products.
He often travels there to find new ideas. “There are some
open markets that are just humongous,” he says. “There
are probably 150 different varieties of just tomatoes. It’s
fantastic; it’s unbelievable.”
It is also part of Nalo Farms’ business philosophy to give
back to the community. “You’ve got to give back to
get back,” says Dean. “Besides, when we do these charity
events, we generally gain business from that. At the beginning,
we probably gained one or two customers at every event. It’s
not only the people who patronize the event, but also the people
who are serving. So, we not only give back, but it can make good
business sense as well.”
Dean and his staff are constantly talking to the chefs to find
what their needs are and what they want.
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Nalo Farms is considering expanding its operations beyond its
restaurant and resort hotel niche, perhaps into mainstream supermarkets.
Dean does not want to have the same product for the general public
as is in the restaurants. “We would shoot ourselves in the
foot if we did that. Part of the reason the restaurants are using
Nalo Greens is because they are not widely available in the market.
We may offer a different mix and call it something like ‘Nalo
Wonder Greens’ so people are aware of the difference.”
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Greentree Naturals: Diversity and Cooperation
By Diane Green on Greentree Naturals Web site.(4)
Diane Green and husband, Thom Sadoski, operate Greentree Naturals, a small
certified organic farm in rural northern Idaho. They
produce a wide assortment of specialty produce, herbs, fresh and dried flowers,
and berries. Diane manages a growers’ collective, marketing several farmers’combined
produce through farmers’ markets, a CSA (Community Supported Agriculture),
and to upscale restaurants.
“By ourselves, we couldn’t
meet the demands of the market, but by working together,
we all are able to improve our sales.”
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“There’s also safety in numbers. If
one of the growers has a crop failure, we can count on one of the other farms
to meet the order, so we don’t lose a customer,” she says.
Greentree Naturals also hosts summer farm tours and on-farm workshops.
They teach all aspects of organic production and market gardening
and offer a consulting service for the same. They also have an
active apprenticeship program for aspiring farmers and are presently
involved in designing a curriculum for the University of Idaho
and Washington State University, to establish an accredited curriculum
for on-farm student-apprenticeship programs.
Diane and Thom believe that diversity in their farming practices
is every bit as important as diversity in their approach to marketing
their crops. They grow 37 different kinds of salad greens, 60 culinary
herbs, 15 varieties of squash, 8 kinds of peppers, 7 varieties
of eggplant, and much more. Greentree carrots come in four
different colors: orange, yellow, red, and purple. They
get top dollar for these unique crops that chefs can’t get
through the normal produce suppliers.
Diane Green and Thom Sadoski have published a guide on Selling
Produce to Restaurants for other small-acreage
growers.(4) It is based on their own experience,
including working with the growers’ collective to extend
the season, variety, and quantity of available produce. They
include a copy of a restaurant survey they use to determine the
needs of potential buyers and a sample cover letter used to introduce
themselves.
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Organic Beef and Lamb at
the White Dog Cafe
By Torrey Reade, Neptune Farm.(5)
Torrey Reade and Dick McDermott are the owners of Neptune
Farm, a 126-acre organic farm in southwestern New Jersey, about
six miles from the Delaware Bay. They raise beef cattle, sheep,
asparagus, and blueberries. The farm has been certified organic
by the Northeast Organic Farming Association of New Jersey
(NOFA-NJ) since 1992.
The soils are mostly sandy and silt loams, and the land is
very flat. When Dick and Torrey bought the farm in 1989, its
topsoil was gone in places, and it had grown up in weeds. With
help from NOFA, the Natural Resources Conservation Service,
and neighbors, the land is being restored to health.
“We are using grass-fed farm animals to
bring our soils back to life.”
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Torrey says, “Growing hay and pasture for them
allows us to have a productive farm without much tillage, so
that the soil biota have a chance to recover. Nutrients cycle
from the grass through our cows and sheep, and wind up back
in the soil. Healthy soil produces healthy plants and animals,
and builds a resource for future generations.”
Torrey says the trouble with selling meat to restaurants is
that it is hard to convince chefs to use all the cuts of beef.
Fortunately, the chefs they work with are willing to try new
things. White Dog Café chef Kevin Von Klause in Philadelphia,
Pennsylvania, found ways to use the whole beef. At the White
Dog Café they even corn their own brisket. The chefs
also decided they didn’t want to use any animals that
were not humanely raised. Neptune Farm animals are certified
organically grown, slaughtered in a USDA inspected facility,
and are sold fresh, not frozen.
Neptune Farm is at the end of half a mile of dirt road, remote
by New Jersey standards. Torrey says, “For most of
the year there are only the two of us running the farm, and
we’re busier than one-armed paperhangers. That means
we wholesale most of what the farm produces—no farmstand,
no farmers’ market, and no CSA. We also need to
maintain what the state and federal vets call ‘biosecurity’ for
our animals, by minimizing their exposure to visitors. “
Neptune Farm markets
are listed on the Web site located at www.neptunefarm.com.
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All-Ozark Meals
Inspired by other local-food-to-local-people projects around the country,
a group of growers, chefs, CES staff, NCAT staff, and community activists
in Northwest Arkansas began meeting in early 2001. Their discussions focused
on three questions:
- Where does the food we eat come from now?
- Where do we want it to come from?
- How can we increase the use of locally grown foods
in our community?
The group came up with a long list of projects, and decided
to focus on the one most likely to bring attention to local
food and food producers. Inspired by All-Iowa Meals (7),
the group initiated an All-Ozark Meal project (6), and
received a grant from the Southern SARE program to fund
the project.
During the 2003 growing season, All-Ozark Meals were served
at several venues, including the Ozark Natural Foods Cooperative’s
deli during customer appreciation day, the Fayetteville
Farmers’ Market during its 30 th anniversary celebration,
Bordino’s restaurant, Doeling Dairy, St. Paul’s
Episcopal Church, and Ozark Brewing Company. Several vendors
have continued to sell to chefs as a result of contacts
made during the project.
The range of venues confirms the experience shared by
Bayfield, Wisconsin, market gardener Tom Galazen: “Sometimes
regular non-upscale restaurants committed to quality can
be very good consistent markets, too.”
A new report from the Leopold Center for Sustainable Agriculture shows that produce from conventional sources within the United States travels an average of 1,494 miles from farm to point of sale, while locally-grown produce travels an average of only 56 miles to reach the same points of sale.(8)
Five companies control 80% of the food industry market. Rather
than cede local control of our food system to global processors,
manufacturers, distributors, and retailers—all of whom
are beholden to their shareholders first (9)—we
can pursue alternatives. Selling to local chefs is one of
these. |
Ozark Natural Foods Co-op Deli Menu
Oct 11, 2003 • Owner Appreciation
Weekend
Eggplant Napoleon
- Eggplant, tomatoes - Lightner Farms, Bob Lightner,
Hartman, AR
- Feta Cheese - Doeling Dairy, Donna Doel,
Fayetteville, AR
- Basil - Worley Farm, Michelle & David Worley, Westville,
OK
Squash & Pecan Dressing
- Butternut & acorn squash,
onions - Lightner Farms, Bob
Lightner, Hartman, AR
- Sage & Thyme - Ozark Natural Foods
Garden, Fayetteville, AR
Ozark-Style Chicken Pot Pie
- Whole chickens, chicken breasts - Frans Fryers -
Supplied by Ozark
Cooperative Warehouse, Fayetteville, AR
- Parsley
- Ozark Natural Foods Garden, Fayetteville, AR
- Whole wheat flour - War Eagle Mill, Rogers, AR
Assorted
Greens & Vegetables
- Mixed Vegetables
- kale, mustard greens, okra, turnips, arugula
- Worley Farm, Michelle & David
Worley, Westville, OK
- Heirloom peppers - Bean Mountain Farms, Herb & Karen
Culver, Deer, AR
- Sweet Potatoes - White Potato Au Gratin - Lightner
Farms, Bob Lightner, Hartman, AR
- Shiitake Mushrooms
- Sweden Creek Farm, Carole Anne Rose & Curley Miller,
Kingston, AR
Why Local Food Is Better
Supports local farm families • Preserves farmland
and open space •
Great fresh taste! • Healthier and more wholesome • Ensures local
food production • Shorter shipping distances • Supports local
economic development • Keeps dollar in local economy |
A small group of committed individuals and
volunteers met over two years ago to examine food
production and consumption in our region. This group, called the Northwest Arkansas
Local Food Initiative, includes: the City of Fayetteville, Fayetteville
Farmers Market, National Center for Appropriate Technology, Ozark Natural
Foods, Ozark Pasture Beef, Sassafras, Southern Sustainable Agriculture
Working Group, and Washington County Extension.
Funding for the All
Ozark Meal Project has been provided to the National Center for Appropriate
Technology by Southern Sustainable Agriculture Research and Education Program
(SARE), a part of USDA.
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Summary
Use of locally grown foods by chefs at upscale restaurants is making the
news. This affords a marketing opportunity to growers who are able to consistently
produce and deliver high-quality, high-value products from their farms. Chefs
are often willing to pay premium prices for specialty products, such as berries,
sweet corn, cherry tomatoes, and salad mix, but not for “commodities” such
as potatoes. One key to remember when working with chefs or restaurant owners
is that they are very busy people. The following pointers will help you get
and keep their business.
· Contact the right person: the chef or person in charge.
· Ask the chefs what day and time is best to contact them;
be consistent about making contact at that time every week to find
out what they need.
· Ask how they want to be contacted: telephone, e-mail,
or FAX.
· Find out what they want. Keep up-to-date on food trends.
Schedule a winter visit with seed catalogs in hand before ordering
seed for the coming season; chefs appreciate the opportunity to
tell you what they can use or would like to try.
· Grow more than you think you need so you can select
the best.
· Bring samples, recipes, and information about your farm.
· Provide advance notice about what is available. This
will allow chefs to feature local produce on their menus.
· Notify the restaurant as soon as possible if there are
shortages in what was ordered or if the delivery will be later
than scheduled.
· Provide reliable delivery service and consistently top-quality
products and packing standards.
· Be professional in invoicing.
Selling to local chefs is among the alternatives that can help
to build a more stable regional food economy and a more sustainable
agriculture. This market does, like any other, have challenges:
a chef with whom you had developed a strong relationship may move
on, and you may lose that account; a restaurant may close, or tight
finances at a restaurant may result in late payments to you. A
diversity of markets as well as a diversity of crops helps to provide
the flexibility and stability you need to stay in business. Joining
other growers to form a cooperative may also help to reduce some
risks, but also adds new challenges. See Further Resources for
related ATTRA publications and other sources of additional information
on ways to connect local growers to local consumers.
Acknowledgements
The author would like to thank John Hendrickson of the University of Wisconsin CIAS, and market gardener Tom Galazen of Bayfield, Wisconsin, for their help in reviewing this publication.
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References
[This list is not comprehensive and does not imply endorsement of these
companies, products or indiviguals.]
1. Zumwalt, Brad. 2003.
Approaching Food Service Establishments with Locally Grown Produce.
University of Nebraska-Lincoln. 39 p. Online at www.farmprofitability.org/research/grownlocal2/grownlocal2.htm.
Or contact Brad Zumwalt for a hard copy
for a small charge.
Food Processing Center
Institute of Agriculture and
Natural Resources
University of Nebraska-Lincoln
143 Filley Hall, East Campus
Lincoln, NE 68583-0928
402-472-0896
2. Byczynski, Lynn. 2003.
Chef holds farmers in high esteem.
Growing for Market. March. p. 8–9.
3. Nakamoto, Stuart T. 2003. Servicing
High-End Restaurants. Western Profiles of Innovative Agricultural
Marketing. University of Arizona Cooperative Extension. p. 21–26.
Copies of the complete book are available for purchase or
can be freely downloaded and printed from the Web.
CALSmart
4042 N. Campbell Ave.
Tuscson, AZ 85719-1111
520-318-7275
877-763-5315
http://cals.arizona.edu/pubs
http://cals.arizona.edu/AREC/wemc/westernprofiles.html
4. Green, Diane. 2003. Selling Produce to
Restaurants: A Marketing Guide for
Small Acreage Growers. (95 p.)
Available for $10 + $2.50 shipping and
handling from:
Greentree Naturals
2003 Rapid Lightning Road
Sandpoint, ID 83864
208-263-8957
greentree@coldreams.com
www.greentreenaturals.com
5. Neptune Farm
723 Harmersville-Canton Road
Salem, NJ 08079
856-935-3612
farm@neptunefarm.com
www.neptunefarm.com
6. All-Iowa Meal
Contact:
Robert Karp or Gary Huber
300½ Main Street, #1
Ames, IA 50010
515-232-5649
ftf@isunet.net
www.pfi.iastate.edu/
7. All-Ozarks Meal
Contact:
Julia Sampson
National Center for Appropriate Technology (NCAT)
P.O. Box 3657
Fayetteville, AR 72702
479-442-9824
julias@ncat.org
www.attra.ncat.org
8. Pirog, Rich, and Laura Miller. 2003.
Locally Grown Food: Tastes Great . . . and Less Mileage. Leopold Center for
Sustainable Agriculture. (2 p.) On-line at www.leopold.iastate.edu/news/.
9. Brady, Eileen, and Debra Sohm. 2003.
Ecotrust’s Food
and Farm Program. (3 p.)
On-line at http://ecotrust.org/foodfarms/.
Contact:
Debra Sohm
Director of Food & Farms
Market Connections
Ecotrust
721 NW Ninth Avenue
Portland, OR 97209
503-467-0770
dsohm@ecotrust.org
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Further Resources
ATTRA Publications
Alternative Meat Marketing. ATTRA Information
Packet. 2000. By Holly Born. NCAT, Fayetteville, AR. 24 p.
Market Gardening:A Start-up Guide.
ATTRA Information Packet. 2002. By Janet Bachmann. NCAT, Fayetteville,
AR. 16 p.
Farmers’ Markets. ATTRA Information
Packet. 2002. By Janet Bachmann. NCAT, Fayetteville, AR. 20 p.
Entertainment
Farming & Agri-Tourism. ATTRA
Information Packet. 2001. By Katherine Adam. NCAT, Fayetteville,
AR. 20 p.
Community Supported
Agriculture. ATTRA Current
Topic. 2002. By Katherine Adam. NCAT, Fayetteville, AR. 2 p.
Bringing Local Food to Local Institutions.
ATTRA Information Packet. 2003. By Barbara Bellows, Rex Dufour,
and Janet Bachmann. NCAT, Fayetteville, AR. 28 p.
Postharvest
Handling of Fruits and Vegetables. ATTRA
Information Packet. 2000. By Janet Bachmann. NCAT, Fayetteville,
AR. 25 p.
Marketing
Strategies for Farmers and Ranchers. 2003.
Sustainable Agriculture Network. 20 p.
Other Resources
Feenstra, Gail, Jeri Ohmart, and David Chaney. 2003.
Selling
Directly to Restaurants and Retailers.
University of California
Research and Education Program. (5 p.)
Available on-line at www.sarep.ucdavis.edu/cdpp/selldirect.pdf.
(PDF 787 kb)
Download Acrobat
Reader.
Gibson, Eric. 1994.
Sell What You Sow: The Grower’s Guide
to Successful Produce Marketing.
New World Publishing. Placerville,
PA. (306 p.)
The book delivers practical, hands-on information
on all types of direct markets, including selling to restaurants.
It stresses the advantages a chef can realize from buying from
a local producer: new and unique products, top quality, and
freshness. Advantages and disadvantages to the grower are discussed,
as are researching the market, getting accounts, payment and
pricing, maintaining a working relationship with restaurants,
delivery, servicing what you sell, increasing the order
size, and promotion.
Halweil, Brian. 2003.
The argument for local food.
World Watch.
May–June. (p. 20–27.)
Home Grown Wisconsin
Twenty–five family farms in southeastern
and south-central Wisconsin formed a cooperative in 1996. They
share common philosophies about farming and eating, as well
as an order and delivery system. Together they supply hundreds
of varieties of Wisconsin’s
best seasonal produce (including antique and heirloom varieties—some
grown exclusively for their partner restaurants) and deliver
year-round.
Contact:
Linda Caruso, General Manager
Home Grown Wisconsin
211 Canal Rd.
Waterloo, WI 53594
608-341-8434
linda@demeteralliance.org
http://homegrownwisconsin.com/
Slow Food
An international educational organization that
is dedicated to “stewardship of the land and ecological
food production” and
the pleasures of the table. Many chefs are active in local chapters
of Slow Food. To find out whether there’s a chapter
near you,
visit www.slowfoodusa.org, or phone 212-965-5640.
Chefs Collaborative
A national organization of chefs that “provides
its members with tools for running socially responsible food-service
businesses and making environmentally sound purchasing decisions.” It
publishes “A Guide to Good Eating,” a directory
of member chefs’ restaurants.
Oklahoma Food Cooperative Organizing Committee
1524 NW 21 st
Oklahoma City, OK 73106
405-613-4688
www.oklahomafood.org
A grassroots network uniting Oklahoma folks interested in
locally grown food.
Michael Fields Agricultural Institute
W249 County Road ES
East Troy, WI 53120
262-642-3303
www.michaelfieldsaginst.org/
Michael Fields Agricultural Institute is a public non-profit education
and research organization committed to promoting resource-conserving,
ecologically sustainable, and economically viable food and farm systems.
Activities in 2003 included hosting a series of celebrity chef brunches
using locally grown foods, and cooking classes to teach people how
to use local produce.
Farmers Diner
P.O. Box 729
Washington, VT 05675
802-883-9984
info@farmersdiner.com
www.farmersdiner.com/
The Farmers Diner™ in Barre, Vermont
demonstrates that buying local foods and making them available to
the entire community is possible and profitable. The Barre restaurant
currently spends more than 65 cents of every food dollar with farmers
and small-scale food processors who live and work within 70 miles
of the diner. A key to the success of the diner is the government-inspected
commissary, where meat and produce brought from local farms
is prepared for use in the restaurant. This removes obstacles
such as lack of processing capacity and local food processing
skills encountered in most restaurants, and it allows the restaurant
cooks and managers to work just as they would in any other restaurant.
The company Web site includes a more in-depth explanation of
how the business was started, its vision for the future, and
links to other sites.
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