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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.

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16 Lesson Plans to Prepare Small and Mid-scale

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  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

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