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Learn how the New Jersey Department of Agriculture developed a first-of-its-kind, cost-neutral local food purchasing incentive within the Fresh Fruit and Vegetable Program. Flexibility within the program’s allocation structure allowed the state to create a simple model that financially incentivizes schools serving New Jersey-grown produce at least twelve times per year.

In this webinar recording, hear directly from a Department of Defense (DoD) Fresh Prime Vendor, What Chefs Want, about their experience working across multiple states to connect and spotlight local producers with this program. The session also highlights insights from a staff member from Friends of the Earth who provided technical assistance that helped demonstrate demand for organic options and worked with California’s prime vendor to expand product offerings.

A six-part report uncovering the experience of eating in Maryland's prisons from an abolitionist lens.

If you are interested in learning more about how you can engage your staff in using local foods, check out this list of ideas generated by the participants at our Local Foods for Small Campuses event at Unity Campus in June 2016.

This article outlines 20 tips for getting more local food into institutions and is segmented by audience, including: food distributors, government agencies and elected officials, funders, nonprofits, and institutions.

A new School Nutrition Association report, an analysis of responses from 1,240 school meal program directors nationwide, details extensive financial and operational challenges for school meal programs working to further expand scratch cooking and reduce reliance on ultra-processed food.

This annual publication from the Rhode Island Food Policy Council tracks 40 indicators across Food Economy, Food Access & Security, Agriculture & Land Use, Commercial Fisheries & Aquaculture, and Climate Change.

The 21-Day Racial Equity Habit Building Challenge is simple! You commit to deepening your understanding of, and willingness to confront, racism for twenty-one consecutive days in April of each year.

Sarah Redfield of Lakeside Family Farms shares her experience as a midsize producer and aggregator. The fourth generation farm grows over 30 types of vegetables and is committed to providing fresh, local produce that is safe, high-quality, sustainably grown, and available at reasonable prices. Lakeside Family Farm’s business model is built primarily on direct-delivery sales through diverse channels, including Hannaford supermarket chains, Maine Farmers Food Hub, Maine Workplace FarmShare CSA, and some institutions.

Free advice from Local Food Marketplace on how to get started, optimize your campaigns, reach your audience, cultivate relationships, and sell more local food with proven email marketing strategies.