| The Maryland Food & Abolition Project
A six-part report uncovering the experience of eating in Maryland's prisons from an abolitionist lens.
| Riley Neugebauer
If you are interested in learning more about how you can engage your staff in using local foods, check out this list of ideas generated by the participants at our Local Foods for Small Campuses event at Unity Campus in June 2016:
| Nessa Richman
| Vermont Farm to Plate
This article outlines 20 tips for getting more local food into institutions and is segmented by audience, including: food distributors, government agencies and elected officials, funders, nonprofits, and institutions.
Sarah Redfield of Lakeside Family Farms shares her experience as a midsize producer and aggregator. The fourth generation farm grows over 30 types of vegetables and is committed to providing fresh, local produce that is safe, high-quality, sustainably grown, and available at reasonable prices. Lakeside Family Farm’s business model is built primarily on direct-delivery sales through diverse channels, including Hannaford supermarket chains, Maine Farmers Food Hub, Maine Workplace FarmShare CSA, and some institutions.
In 2017, Farm to Institution New England hosted a farm to institution training to help food service consultants and other value chain facilitators succeed in reaching local food purchasing goals by better understanding specifications, RFPs, proposal development, and management. The webinar included a live case study sharing how the University of Vermont navigated a cutting edge RFP process by working with a consultant and engaging the campus community.
| Chicago Food Policy Action Council
This resource was developed by the Chicago Food Policy Action Council and partner organizations for people who are growing food or running food businesses to learn about new, emerging market opportunities being created by the Metro Chicago Good Food Purchasing Initiative (GFPI) and the Good Food Purchasing Policy resolutions adopted by the City of Chicago and Cook County. We hope you find the information useful as you consider selling food to community nutrition programs that serve students, seniors, hospital patients, and other residents. The guide will also be useful if you are interested in selling food to food concessionaires (restaurants or caterers with public contracts) or publicly-run food festivals (e.g., Taste of Chicago). Published in English and Spanish.