Colleen MattsC.S. Mott Group for Sustainable Food Systems

Michigan State University

Expanding market opportunity Long-term benefits

• Stable, steady markets• Market diversity and risk management• Cultivation of the next generation of eaters

and buyers• “Free” promotion

Farmer Self-Assessment• Farm Business and Description

Products grown and sold• Current Sales• Logistics

Ordering Payment Delivery

• Marketing and Service

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

School Food Funding

National School Lunch Program (Contiguous States) July 1, 2009- June 30, 2010

Less than 60% 60% or more Commodity entitlement

Paid $0.25 $0.27

$0.1950Reduced-price

$2.28 $2.30

Free $2.68 $2.70

Local Distributors Existing networks Resources to link to Farm to School

programs and interested schools

School Food Service Questionnaire Bid Documents

• Product Availability and Pricing Form• Vendor Questionnaire• Copies of inspections, certifications,

insurance, and/or food safety • Value-added services

Sample Cover Letter for Requesting Bids/Quotes

Sample Vendor Questionnaire

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.

Pricing for School Meals Programs Sample Evaluation Criteria for

Selecting Vendors Marketing packet and bid

documents/quote

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

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

www.mifarmtoschool.msu.edu

Colleen MattsFarm to Institution Outreach Specialist

C.S. Mott Group for Sustainable Food Systems at MSU517.432.0310matts@msu.edu