1 / 17

16 Lesson Plans to Prepare Small and Mid-scale

16 Lesson Plans to Prepare Small and Mid-scale Farmers to Enter Food Hubs, Groceries , Restaurants and Cooperatives.

boris
Download Presentation

16 Lesson Plans to Prepare Small and Mid-scale

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 16 Lesson Plans to Prepare Small and Mid-scale Farmers to Enter Food Hubs, Groceries, Restaurants andCooperatives

  2. Training IntroductionOpportunities AboundConsumer Trends & the Demand For LocalThis powerpoint presentation is a companion resource to the curriculum “Baskets to Pallets” available for download at www.smallfarms.cornell.edu test Photo Source: Photo of Greenstar Coops Produce Display. Courtesy of http://www.ithacaweek-ic.com/

  3. General Trends Grocery Trends Restaurant Trends Food Hub Trends 10 10 10 10 20 20

  4. General Trends 10 • Local food purchases were estimated at $12 billion in 2014, and are expected to grow to $__ billion by 2018. 20 30

  5. Local Food Sales in the US Food Market Data Source: ATKearney: https://www.atkearney.com/documents/10192/6773369/Firmly+Rooted+the+Local+Food+Market+Expands.pdf/863737a6-0b44-40d0-b339-da25c4563dc3

  6. General Trends 10 20 Direct-to-Consumer (D2C) sales decreased from 2007-2012. According to the USDA Economic Research Service, this is due to ___________________________ 30

  7. Declining Sales in Direct-to-Consumer Outlets • Consumer demand for local food through D2C marketing outlets plateaued • D2C marketing outlets are competing for the same dollar (market saturation) • Where local food systems have been thriving, farmers may have been able to increase sales through intermediated marketing channels. test Data Source: USDA ERS: http://www.ers.usda.gov/media/1763057/ap068.pdf

  8. Grocery Trends 10 In a survey of 1500 shoppers, 96% now describe _________as products grown or produced within 100 miles from the point of sale. 20 30

  9. Grocery Trends • 96% of survey respondents defined LOCAL as being grown or produced within 100 mils from point of sale • 78% of survey respondents are willing to pay a premium of 10% or more for local food • 67% of respondents were willing to make a separate trip to a retailer they knew had local produce on the shelves test Data Source-ATKearney: https://www.atkearney.com/documents/10192/6773369/Firmly+Rooted+the+Local+Food+Market+Expands.pdf/863737a6-0b44-40d0-b339-da25c4563dc3 Photo Source: Photo of Wegman’s Produce Display. Courtesy of pinterest.com

  10. Grocery Trends 10 • 93% of grocery shoppers say that __________is the most important attribute of the food they purchase • Fresh • Quality • Sustainable • Healthy 20 30

  11. Grocery Trends • 93% of survey respondents associate local with “fresh”, which is the primary purchasing factor for grocery consumers • Spotlight is expanding from local produce, meat and seafood to prepared foods and dried goods: • Canned/jarred foods: increased from 5% in 2014 to 13% in 2015 • Prepared: increased from 10% to 23% • Bread: increased from 9% in 2014 to 18% in 2015 Data Source: AT Kearney: https://www.atkearney.com/documents/10192/6773369/Firmly+Rooted+the+Local+Food+Market+Expands.pdf/863737a6-0b44-40d0-b339-da25c4563dc3

  12. Restaurant Trends 10 • The National Restaurant Association surveyed 1,600 chefs in Fall of 2015 to determine ‘Hot’ trends for 2016. The No. 1 trend was: • Locally sourced meats and seafood • Fresh/house-made sausage • Locally grown produce • House-made/artisan pickles 20 30

  13. Restaurant Trends: What Words Stand Out? Data Source-National Restaurant Association: http://www.restaurant.org/News-Research/Research/What-s-Hot

  14. Restaurant Trends: What Words Stand Out? Data Source-National Restaurant Association: http://www.restaurant.org/News-Research/Research/What-s-Hot

  15. Restaurant Trends https://www.youtube.com/watch?v=3mZLjToejy0

  16. Food Hub Trends 10 • In the 2015 National Food Hub Survey, 79 food hubs were asked “How many farms sell products to you?” The mean number of farms was: • 10 • 40 • 80 • 120 20 30

  17. Food Hub Trends • Mean number of suppliers to 79 surveyed hubs was 80 farms • 92% of hubs that responded said that “most/all” producers had less than $500K in sales-FOCUS ON SMALL AND MID-SIZED FARMS • Many are driven by a social mission with the number 1 driver being “Increasing small and medium sized farmers'/ranchers' access to markets test Data Source: 2015 National Food Hub Survey by Michigan State University and Wallace Center Photo Source: Photo of Eden Valley Growers http://www.buffalonews.com/city-region/food-hub-to-serve-small-farmers-help-them-sell-to-large-buyers-20150217

More Related