GETTING IT THERE: UNDERSTANDING THE ROLE OF NEW ENGLAND FOOD DISTRIBUTORS IN PROVIDING LOCAL FOOD TO INSTITUTIONS Webinar | September 21, 2016 | 1-2 PM ET Twitter: #FINEmetrics
TODAY’S SPEAKERS NESSA RICHMAN PETER ALLISON THAI HA-NGOC Metrics Coordinator Network Director Research Associate nessa@farmtoinstitution.org peter@farmtoinstitution.org thangoc@dailytable.org
OUTLINE I. BACKGROUND II. ABOUT THE PROJECT III. ABOUT THE SURVEY IV. SELLING FOOD TO INSTITUTIONS V. SELLING LOCAL FOOD TO INSTITUTIONS VI. RECOMMENDATIONS VII. CLOSING Photo courtesy of Intervale Food Hub
BACKGROUND PART 1 OF 7
Our VISION All institutions in New England will preferentially purchase regionally-produced food
OUR GOALS Sustainable farms and food businesses Consistent access to affordable, healthy food for all institutional consumers Good jobs all along the supply chain
WHY INSTITUTIONS? Diversified and stable market Serve 3.8 million people per year Buy 16% local food, on average Want to purchase more local food www.farmtoinstitution.org
WHY REGIONAL? More producers up north and consumers down south Distributors and food service management companies operate across state lines Collaboration is practical www.farmtoinstitution.org
THREE SECTORS www.farmtoinstitution.org
OUR STRATEGIES NETWORKING METRICS CONVENINGS TECHNICAL POLICY COMMUNICATIONS ASSISTANCE www.farmtoinstitution.org
WHY INSTITUTIONS? WHY METRICS? Diversified and stable market To understand the system Serve 3.8 million people per year we are trying to change, Buy 16% local food, on average track our progress, Want to purchase more local food and inform our plans www.farmtoinstitution.org
ABOUT THE METRICS PROJECT PART 2 OF 7
PROJECT TEAM Work Team FINE Network Director: Peter Allison, FINE Project Manager: Nessa Richman, FINE Senior Researcher: Lydia Oberholtzer, Community Food System Resources Researcher Associates : Thai Ha-Ngoc; Ninya Loeppky Communications: Kaitlin Haskins, FINE Advisory Team Molly Anderson, Middlebury College; Courtney Bourns, Henry P. Kendall Foundation; Jill Fitzsimmons, University of Massachusetts; Gemma Gorham; Christine James, John Merck Fund; Dawn King, Brown University; Jiff Martin, University of Connecticut; Riley Neugebauer, FINE; Jennifer Obadia, Health Care Without Harm; Jeff Piestrak, Cornell University For inquiries, please contact Nessa Richman at nessa@farmtoinstitution.org. www.farmtoinstitution.org/metrics
DATA SOURCES 2015 FINE Food Distributor Survey (N=56/86; 65% response rate) 2013 USDA Farm to School Census (N=698/1036 New England school districts; 67% response) 2015 FINE College Dining Survey (N=105/209; 50% response rate) 2015 Health Care Without Harm Survey (N=38/150; 25% response rate) 2015 FINE Producer Survey Just closed with 225+ responses across six states All data presented comes from surveys, is self-reported and may conflict with other data sources. www.farmtoinstitution.org/metrics
ABOUT THE FOOD DISTRIBUTOR SURVEY PART 3 OF 7
NUMBER OF SURVEYED DISTRIBUTORS BY STATE, 2015 www.farmtoinstitution.org/distributor-report
NUMBER OF SURVEYED DISTRIBUTORS SERVING EACH STATE, 2015 www.farmtoinstitution.org/distributor-report
NUMBER OF STATES SERVED BY SURVEYED DISTRIBUTORS, 2015 www.farmtoinstitution.org/distributor-report
TYPES OF DISTRIBUTORS SURVEYED, 2015 www.farmtoinstitution.org/distributor-report
SELLING FOOD TO INSTITUTIONS PART 4 OF 7
GROSS & INSTITUTIONAL SALES FOR SURVEYED DISTRIBUTORS, 2014 www.farmtoinstitution.org/distributor-report
PROFILES OF SURVEYED DISTRIBUTORS CATEGORIZED BY GROSS SALES, 2014 www.farmtoinstitution.org/distributor-report
NUMBER OF INSTITUTIONAL CLIENTS SERVED BY SURVEYED DISTRIBUTORS, 2014 www.farmtoinstitution.org/distributor-report
SELLING LOCAL FOOD TO INSTITUTIONS PART 5 OF 7
HOW SURVEYED DISTRIBUTORS DEFINE LOCAL www.farmtoinstitution.org/distributor-report
LOCAL PRODUCT SALES AS A PERCENTAGE OF GROSS SALES FOR SURVEYED DISTRIBUTORS, 2014 www.farmtoinstitution.org/distributor-report
PRODUCT ORIGIN INFORMATION IN ORDER GUIDES FOR SURVEYED DISTRIBUTORS SELLING TO INSTITUTIONS, 2015 www.farmtoinstitution.org/distributor-report
TOP LOCAL PRODUCTS SOLD TO INSTITUTIONS BY SURVEYED DISTRIBUTORS, 2014 www.farmtoinstitution.org/distributor-report
TOP LOCAL PRODUCTS WHERE INSTITUTIONAL DEMAND IS GREATER THAN SUPPLY www.farmtoinstitution.org/distributor-report
PERCEPTIONS OF SURVEY DISTRIBUTORS REGARDING FUTURE SALES TO INSTITUTIONS, 2015 www.farmtoinstitution.org/distributor-report
INSTITUTIONAL DEMAND FOR SPECIALTY PRODUCTS REPORTED BY SURVEYED DISTRIBUTORS, 2015 www.farmtoinstitution.org/distributor-report
AVAILABILITY OF SPECIALTY PRODUCTS BY SURVEYED DISTRIBUTORS, 2015 www.farmtoinstitution.org/distributor-report
NEW ENGLAND PRODUCTS AS A PERCENTAGE OF TOTAL PROCUREMENT FOR SURVEYED DISTRIBUTORS, 2015 www.farmtoinstitution.org/distributor-report
TYPES OF LOCAL FOOD VENDORS USED BY SURVEYED DISTRIBUTORS, 2014 www.farmtoinstitution.org/distributor-report
REQUIRED LEVEL OF LIABILITY INSURANCE FOR SUPPLIERS & PRODUCERS www.farmtoinstitution.org/distributor-report
SUPPLIER & PRODUCER CERTIFICATIONS REQUIRED BY SURVEYED DISTRIBUTORS, 2015 www.farmtoinstitution.org/distributor-report
CHALLENGES & RECOMMENDATIONS PART 6 OF 7
KEY CHALLENGES FOR SURVEYED DISTRIBUTORS, 2015 www.farmtoinstitution.org/distributor-report
RECOMMENDATIONS FOR GOVERNMENT AGENCIES 1. Prioritize policies that support institutions in buying local 2. Support and promote wholesale readiness workshops 3. Help institutions track and report local purchases 4. Encourage producers to plan for serving institutional markets www.farmtoinstitution.org/distributor-report
RECOMMENDATIONS FOR FUNDERS & NONPROFITS 1. Support innovation in institutional local food programs 2. Support small distributors to serve institutional markets 3. Fund wholesale readiness for local food producers 4. Support season extension and farm transition programs www.farmtoinstitution.org/distributor-report
RECOMMENDATIONS FOR FOOD DISTRIBUTORS 1. Market local food to institutions 2. Track and report local food purchases for institutions 3. Create contracts and buying agreements with local producers Phot oto o cou ourtesy y of of A. Perry y Heller and Black River Prod oduce www.farmtoinstitution.org/distributor-report
RECOMMENDATIONS FOR INSTITUTIONS 1. Include local food requirements/goals in your contracts 2. Ask your distributor to track and report on your local food purchases 3. Explore buying from small food distributors/direct from producers www.farmtoinstitution.org/distributor-report
DISTRIBUTOR REPORT Download our full report on the role of New England food distributors in providing local food to institutions: www.farmtoinstitution.org/distributor-report www.farmtoinstitution.org/distributor-report
MORE INFO & CLOSING PART 7 OF 7
ONLINE DASHBOARD Diversified and stable market Serve 3.8 million people per year Buy 16% local food, on average Want to purchase more local food Explore more farm to institution metrics at dashboard.farmtoinstitution.org www.farmtoinstitution.org
TRANSPARENCY We’re committed to Diversified and stable market transparency and collaboration. Serve 3.8 million people per year Our data sources and survey Buy 16% local food, on average tools are available online: Want to purchase more local food dashboard.farmtoinstitution.org/data-sources www.farmtoinstitution.org
COLLABORATION National Farm to Institution Collaborative Diversified and stable market Serve 3.8 million people per year Buy 16% local food, on average Want to purchase more local food www.farmtoinstitution.org
FUNDERS Diversified and stable market Serve 3.8 million people per year Buy 16% local food, on average Want to purchase more local food www.farmtoinstitution.org
QUESTIONS Type your questions in the Q&A comment box
THANKS FOR JOINING US TODAY! Contact Nessa at nessa@farmtoinstitution.org
GOODBYE! VISIT US ONLINE www.farmtoinstitution.org Facebook: www.facebook.com/FarmtoInstitutionNewEngland Twitter: @Farm2Inst
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