An NGFN Webinar An NGFN binar NATIONAL FOOD HUB SURVEY 2015 November 19, 2015
Presentation Outline Technical Orientation Welcome Jeff Farbman Wallace Center at Winrock International Some Context Introduction to the Survey The Data! Summation Questions and Answers Upcoming Opportunities, etc.
W ALLACE C ENTER AT W INROCK I NTERNATIONAL • Market based solutions to a 21 st Century food system • Work with multiple sectors – business, philanthropy, government • Healthy, Green, Affordable, Fair Food • Scaling up Good Food
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: GOALS Supply Meets Demand • There is abundant good food (healthy, green, fair and affordable) to meet demands at the regional level. Information Hub • The National Good Food Network (NGFN) is the go to place for regional food systems stories, methods and outcomes. Policy Change • Policy makers are informed by the Data and Analysis and outcomes of the NGFN and have enacted laws or regulation which further the Network goals. http://ngfn.org | contact@ngfn.org
NGFN Food Hub Conference 2016 The ONLY National Food Hub Conference March 30 - April 1 Pre-conference trainings Mar 29 Trainings, Tours, Panels, Networking, Curbside Consulting, Workshops, and more!
Presentation Outline Technical Orientation Welcome Some Context Dr. John Fisk Wallace Center at Winrock International Introduction to the Survey The Data! Summation Questions and Answers Upcoming Opportunities, etc.
G ROWING O PP TUNITY FOR L OCAL & R EGI GIONAL F OOD PPORTU From a buzzed-about consumer trend to a central growth prospect for grocery retailers and restaurants alike, local is now an established part of the U.S. food market-and is still growing. A.T. Kearney Inc. From $4.8 billion in 2008 to $6.1 billion 2012 - up 27% ( USDA/ARMS) From $9 billion in 2013 to $12 billion in 2014 - up 33% (AT Kearney) Predicted 9% annual growth into 2018 - (AT Kearney) *https://www.atkearney.com/consumer-products-retail/firmly-rooted/full-paper/-/asset_publisher/S5UkO0zy0vnu/content/firmly- rooted-the-local-food-market-expands/10192
E XP ING M ARK RKET C HANNELS FOR L OCAL & R EGIO GIONAL F OOD XPANDIN OOD 8,268 farmers markets, up 180% Over 300 food hubs (2014) up 288% 4,322 school districts with farm to school, up 430%
Food Hubs Growing in the Value Chain Approximately 350 hubs nationwide Estimated total revenue of $0.5 billion 98% of food hubs expect increased demand for local food products in the next two years
Keeping th the Momentum • Continue to build the case for regional food as economic and community development • Continue to gather data on business and social impact performance • National Food Hub Survey and Food Hub Financial Benchmarking Study • For hub operators and investor use • Expand our understanding of how to create Food Value Chains and role of hubs
Presentation Outline Technical Orientation Welcome Some Context Introduction to the Survey Rich Pirog Center for Regional Food Systems, Michigan State University The Data! Summation Questions and Answers Upcoming Opportunities, etc.
Michigan State University Center for Regional Food Systems Mission Develop regionally integrated, sustainable regional food systems Work Michigan Good Food Charter, food access and health, food hubs , farm to institution, healthy food financing, food systems planning and food policy, beginning farmers, organic production and marketing Michigan Food Hub Network – established 2012 National Food Hub Survey – 2013 (with Wallace) @MSUCRFS MSU Center for Regional Food Systems
Michigan Good Food Charter – 2010-2020 “Good Food” policy framework food that is affordable, fair, green, and healthy 6 goals & 25 agenda priorities www.michiganfood.org Public-private loan and business assistance fund to supply good food to underserved areas in Michigan @MSUCRFS MSU Center for Regional Food Systems
Collective Impact & Shared Measurement Michigan Good Food Charter • Collaborative project to build the case for collectively measuring statewide food systems change in Michigan Good Food Charter Goals ① Institutions source 20% locally ② Farmers will supply 20% of food purchases, fair wages ③ Generate new agri-food businesses ④ 80% of Michigan residents will have access to healthy food ⑤ School nutrition standards ⑥ Food and agricultural education pre-K through 12 th grade @MSUCRFS MSU Center for Regional Food Systems
Presentation Outline Technical Orientation Welcome Some Context Introduction to the Survey The Data! Jill Hardy Center for Regional Food Systems, Michigan State University Summation Questions and Answers Upcoming Opportunities, etc.
FINDINGS OVERVIEW: THE 2015 NATIONAL FOOD HUB SURVEY Jill Hardy hardyjil@msu.edu Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
METHODS How was the survey conducted? Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
METHODS • Most 2013 questions were re-asked • Additional topics and clarification questions were added • Data was collected between March 18, 2015 and May 17, 2015 • Sample members were sent multiple, varied requests for participation • Initially sent to 547 email addresses • Anonymous link was distributed by non-project affiliated partners (8 surveys) • Duplicate hubs and ineligible enterprises were removed • Response rate is 33% (142 surveys) • 151 complete and partial surveys used in analysis Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
PERCENTAGE OF TOTAL SURVEY RESPONSES BY CENSUS REGION Percent of total Percent of total responses 2013 responses 2015 (n=107) (n=151) Census Region 11% 18% East North Central East South Central 3% 5% 16% 10% Middle Atlantic Mountain 8% 8% New England 16% 13% 12% 14% Pacific South Atlantic 21% 17% West North Central 8% 12% West South Central 5% 3% Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
OPERATIONAL CHARACTERISTICS What did hub operations look like in 2015? Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
FOOD HUBS BY LEGAL STRUCTURE (n=151) Publically Other owned 4% 3% For profit 38% Non-profit 36% Cooperative 19% Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
COMPARISON OF HUB LEGAL STUCTURE COLLECTED ACROSS SURVEYS/DATABASES USDA* 2011** 2013*** 2015**** For profit 51% 35% 47% 38% Cooperative 31% 27% 13% 19% Non-profit 28% 36% 34% 36% Publicly owned 1% N/A 4% 3% Other 3% 2% 2% 4% * USDA Food Hub Directory as of November 2016, n=155 ** NGFN n=45 ***n=125 ****n=151 Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
FOOD HUBS BY BUSINESS STRUCTURE (n=151) Farm to business/ institution 29% Hybird 52% Farm to consumer 20% Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
AGE OF HUBS 2013 (n=106) 2015 (n=149) 16-20 16-20 years years 11-less 5% 4% more than 16 more 11-less than 20 years than 16 than 20 years 5% years years 8% less less than 10% 11% than 3 3 years years 32% 31% 6-less than 11 6-less years than 11 19% 3-less years 3-less than 6 13% than 6 years years 32% 30% Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
EMPLOYEES 2013, n=77 2015 all hubs, 2015 hubs 2 or hubs completing both n=128 more years old years, n=40 n=86 2013 2015 Total number of 1184 2187 1675 564 843 employees Mean 15 12 19 14 21 6 2 9 7 9 Median 0,165 0,170 1,189 1,155 1, 189 Minimum, Maximum Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
NUMBER OF PRODUCT CATEGORIES CARRIED BY HUBS (n=110) 1 19% 6 or more 2 to 3 46% 12% 4 to 5 23% Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
PERCENT OF FOOD HUBS THAT CARRY VARIOUS PRODUCT CATEGORIES 2013 (n=81) 2015 (n=110) 93% Fresh produce and herbs 92% 65% Meat and poultry 65% 60% Eggs 65% 52% Other processed or value added products 53% 50% Milk and other dairy products 51% 37% Grains, beans, flour 51% 38% Processed produce 46% 41% Baked goods/bread 35% 29% Non-food items 24% 21% Coffee/tea 28% 13% Fish 12% Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
FARM AND PROCESSOR SUPPLIERS What are the characteristics of the farms, ranches and processors supplying food hubs? Wallace Center | Winrock International Michigan State University Center for Regional Food Systems @NGFN @MSUCRFS
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