Farm to Institution

Food service management companies (FSMCs) dictate the parameters of institutional food procurement for many hospitals, schools districts and colleges in New England and around the country.

The results of this survey show that responding New England food distributors play a significant role in how people eat both in and outside of institutional dining facilities.

Food service management companies dictate the parameters of institutional food procurement for many hospitals, school districts and colleges in New England and around the country.

The single most important thing for new entrepreneurs to understand about food safety regulation is that there are multiple, overlapping jurisdictions.

Despite facing many challenges, demand for culinary incubator services is driving a rapid growth in multi-user culinary facilities.

As a share of income, U.S. consumers currently spend less on food than any of the 85 other countries for which data is tracked (“food expenditures”). In this competitive environment...

Growing technical demands, an aging workforce, and fewer qualified candidates are all challenges in the field of workforce development.

Institutional food service (schools, universities, hospitals, corporate dining services, congregate meal sites, and others) represents large potential markets for regionally produced foods, yet farmers, processors, food hubs, and other businesses...

This report examines the differences in characteristics between producers who sell direct-to-institution and those who do not. It delves deeper into the practices, and the perceived benefits and challenges, of...

Improving the system that provides institutions with the local products they want in an efficient manner is the main focus of this phase of NOFA Vermont and Vermont FEED’s farm...

Research and analysis conducted by the Farm to College Task Force to explore opportunity for increased procurement of locally produced foods at institutions of higher education.