A Supply & Demand
Planning Process

Farm-to-Institution

Lucian Portfolio Img
Lucian Portfolio Img
Lucian Portfolio Img

A Supply & Demand Planning Process

Farm-to-Institution

When it comes to farms participating in intermediated sales of local foods, 3.1% of Michigan farms sell to grocers, restaurants, and institutions, higher than the national average of 2.3% of farms, but significantly trailing the national leader, Hawaii, with 18.0% of farms. In Southwest Michigan, however, 4.2% of farms sell directly to retailers (USDA-NASS, 2014), suggesting a stronger than average engagement in local and intermediate markets by area farmers.

  • CLIENT Kalamazoo Valley Community College
  • CATEGOREIS Research / Feasibility Study
  • DATE June, 2016
DOWNLOAD LINKS:   Executive Summary
  Full Report
  Appendix A: Finding Food in Farm Country- Southwest Michigan & Kalamazoo Valley Report
  Appendix B: Food Safety & Scale
  Appendix C: Potential Wholesale Supply of Fresh Produce
  Appendix D: Institutional Purchasing Programs
  Appendix E: Institutional Demand for Fresh Produce & Herbs
Appendix F: Light Processing of Produce for Institutional Demand- Forthcoming
PRESENTATIONS:   Finding Food in Farm Country- Southwest Michigan & Kalamazoo Valley Presentation
  KVCC Expanding Local Food Sales- Voices from the Field and Kitchen Presentation
  Good Food Kalamazoo- Expanding Local Food Sales- Voices from the Field and Kitchen Presentation
  Understanding Institutional Demand for Processed Foods- MFIN & MFHN Joint Meetings Presentation