A two-part series brought to you by Springfield Community Gardens, Springfield, Missouri:
Overcoming barriers of volume, variety, quality, delivery, insurance and food safety certification are all challenges farmers face in scaling up to sell to institutional buyers. This webinar is part I of a two-part series about “Expanding Sales to Institutions” focusing on what small to mid-size farms should consider in order to access institutional retail markets such as restaurants, hospitals, local grocers, and food hubs. SCG is joined by two industry experts MU Extension Horticulture Field Specialist, Patrick Byers, and Jennifer Hashley, Director of the New Entry Sustainable Farming Project in Boston, MA. Visit the Part I:
Part I: Opportunities and Considerations
https://youtu.be/Ydsd_Prpkgk?si=A-oybw68AXwRNQV1
Expanding Sales to Institutions Part II:
Scaling Up
Scaling up production and logistics for institutional sales and forming relationships with buyers takes effort and planning. This webinar is part II of a two-part series about “Expanding Sales to Institutions” that will discuss the emergence and importance of food hubs in the Heartland region and considerations for how to scale your farming business to meet increased demands. Industry experts Patrick Byers, MU Extension and Horticulture Field Specialist and Jennifer Hashley, Director of the New Entry Sustainable Farming Project in Boston, MA will discuss the logistics for scaling up your food or farm business, while Anthony Mirisciotta, Executive Director of the Spring Creek Food Hub and Thomas Smith, Director of Operations at The Kansas City Food Hub will share their expectations and experiences purchasing local food from farmers across the region. Visit Part II:
Part II: Scaling Up