Getting Your Food in the Door: Tips for Targeting Institutional Buyers
This article is written by guest contributor, Holly Fowler, Co-founder and Managing Director of Northbound Ventures, a sustainability consulting firm based in Somerville, MA and focused on developing…
A Guide to Buying and Selling Local Foods In New England for Buyers and Producers
Last month, Noelle and I had the pleasure of attending the SBN Local Food Trade Show. Fifty vendors and hundreds of other food producers and buyers were in attendance for a lively day of networking…
Wholesale Food Production: The Roadmap
If you’re already producing food in a licensed environment, such as a restaurant or catering business, becoming a wholesale producer could be the next step for you to increase revenue by adding a new…
Financing A Sustainable Food System in New England
by Lisa Sebesta How can we finance a sustainable food system in New England? In late January, 125 people gathered for a one-day session to tackle this question. Obviously, it’s difficult, if not…
Food Hubs: What’s in a name?
I’ve been hearing a lot about food hubs lately, but it wasn’t until Iattended a workshop at NESAWG this past February that I fully understood what they are. What I’ve been calling aggregators…
Urban Agriculture: Progress and Potential in Boston
Already at the forefront of the local food movement, Boston continues to become a better city for restauranteurs committed to sourcing foods locally and sustainably. The Boston Redevelopment…
Farmers and Chefs: Working Together
Last week I attended a farmer to farmer conference put on by the New Entry Sustainable Farming Project. During the lunch break, I listened in on a conversation between two farmers discussing the…