Getting started: Are you a farmer? Build Community Connections
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Transcript of Getting started: Are you a farmer? Build Community Connections
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Getting started: Are you a farmer? Build Community Connections
• Reach out to schools in your area• Contact local distributors• Connect with local organizations providing on-
going farm to school programs and opportunities
• Use your networks!
Center for Rural Affairs
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Step 5: Begin Selling Your Products to Local Schools
• Stay in regular touch with school customers• Be proactive!
– Value-added services• Visit school classrooms or cafeterias• Offer to host school field trips• Get involved in school fundraisers
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Step 4: Develop Contract or Agreement with School Customers
Invite new customers to tour your farm/business before selling products to them
Ask for a tour of the school food service facilities Meet face-to-face with school food service
directors– Ordering schedule– Delivery– Packaging– Payment– Maintaining contact
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Product Count Variety Quality Packed Condition/Description PriceProjectedQuantity
Minimum Delivery
Months available
Apples Any varietyUS Fancy or
US No. 1
Ripe, firm, crisp, juicy, smooth skin free of blemishes, bruises & scars. Color typical of variety. Washed.
Asparagus Spears US No. 1
Spears to be bright green, free from woody stalks and
discoloration. Straight stalks free from decay and wilt. Washed.
Potatoes Russet or
Round White US No. 1
Firm and smooth, (not wrinkled); free of soft and/or dark spots, cut
surfaces and greenish color. Loose dirt removed. Washed.
Winter Squash Butternut US No. 1
Firm and smooth, (not wrinkled); free of soft and/or dark spots, and
cuts. Caramel color skin with orange/yellow flesh. Washed.
Sample Product Availability and Pricing Form Name of Vendor and Contact Information: ____________________________________________________________________ Signature: ________________________________________ Date: ______________________ Please fill in count, packaging, price, and minimum delivery. List additional products and varieties you would like us to consider.
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Sample Vendor Questionnaire
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Step 1: Get Started
• Farmer Self-Assessment– Farm Business and Description
• Products grown and sold– Current Sales– Logistics
• Ordering• Payment• Delivery
– Marketing and Service
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Step 1: Get Started
• Addressing Food Safety– Food Safety & Sanitation Plan– Food Safety Audits
• USDA Good Agricultural Practices/Good Handling Practices (GAP/GHP) Audits
• Third-Party Audits
• Insurance Considerations– Product liability insurance
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Geographic preference
• Schools allowed by USDA to purchase unprocessed foods with a geographic preference (LOCAL)
• Often a price preference for local products (e.g. 10 cent/lb benefit for local apples)
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Still Fresh…• Cooling; • refrigerating; • *Freezing; • peeling, slicing, dicing, cutting, chopping, shucking, and grinding;• forming ground products into patties without any additives or fillers; • *drying/dehydration; • washing; • packaging (eggs in cartons), vacuum packing and bagging (vegetables
in bags or combining types of produce); • the addition of ascorbic acid or other preservatives to prevent
oxidation of produce; • butchering livestock and poultry; • cleaning fish; and• pasteurization of milk.
7 CFR 210.21 - Procurement