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CHANGING THE SUPPLY GAME FOR SUSTAINABILITY AND WELLNESS –
THE MALIPAYON FARMS CASE STUDY
GERARDO B. JIMENEZ
My Bicol Connection
The Prevailing “Supply Game” in the Food Service Industry
Trading Posts/Bagsakan
The Prevailing “Supply Game” in the Food Service Industry
Wet Market/Grocery/Supermarket
The Prevailing “Supply Game” in the Food Service Industry
Road stands/Talipapa/Sari-sari store
The Prevailing “Supply Game” in the Food Service Industry
Dealer/Delivery Trader/Middleman/Others
Characteristics of the Prevalent“Supply Game”
• Competitive Prices-fluctuating• Conventional Produce• Consolidated – no idea how or
where produce was grown (including GMO?)
• Reliable supply
• Not very fresh, but tough• Few blemishes/sorted/sturdy
varieties • Taste : (arguably) nothing great• Little variety ; only commonly used
produce
Characteristics of the Prevalent“Supply Game”
LET ME SUGGEST ANOTHER WAY :
• “Farm to Table” - Direct supply relationships between food service establishments
(owners/chefs/etc) and farmers/producers
BENEFITS OF DIRECT RELATIONSHIPS BETWEEN FOOD ESTABLISHMENTS AND
FARMERS – PART 1:
Terroir and taste – organic produce/Natural growing methods
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Roots
Nutrients
Microorganisms
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Roots secrete sugarsThat attract the microorganisms that can provide the nutrients the plant needs, and fight diseases
Microorganisms are attracted to go into the root zone of plants, carrying the solubilized nutrients in themselves
EXAMPLE : LEGUMES HAVE NODES THAT HOST BACTERIA THAT FIX NITROGEN FROM
THE ATMOSPHERE
• Freshness – peak condition – nutrition and flavor go hand in hand
• Produce lasts longer• Provenance/traceability
BENEFITS OF DIRECT RELATIONSHIPS BETWEEN FOOD ESTABLISHMENTS AND
FARMERS – PART 1:
From Margarita Fores’ Grace Park Facebook Page:
“By sourcing our ingredients straight from the farm, it allows us to serve healthy plates made with grace and less carbon footprint.Happy and healthy eating to all!”
• The potential for customization, themes, concepts, specialized cuisine
• Potential for more diversity of ingredients
Benefits of Direct Relationships to Growers/Farmers• A larger portion of the final price of produce
that originated from him• Better produce/market match• Immediate feedback leads to less
waste/spoiled or unsold produce
BENEFITS OF DIRECT RELATIONSHIPS BETWEEN FOOD ESTABLISHMENTS AND
FARMERS – PART 1:
BENEFITS OF DIRECT RELATIONSHIPS BETWEEN FOOD ESTABLISHMENTS AND FARMERS – PART 1:
• Growing several varieties of produce/livestock is more sustainable – more fertile and resilient soil and environment.
• Diversity also makes financial sense - “Many eggs in many baskets”
Benefits to Consumers• Even better tasting food; more choices• More nutritious food Benefits to the Community• Stimulates the Local economy• Methods are not harmful to the local and
larger environment
BENEFITS OF DIRECT RELATIONSHIPS BETWEEN FOOD ESTABLISHMENTS AND
FARMERS – PART 1:
My Malipayon Farms Story
Adjusting to a New Market – Restaurants, Hotels, Caterers and Resorts
• “Do you have it year-round?”• “I want to help farmers – pero mas mura sa
akin ha. ”• “We import our produce”. • “Oh, so you’re still here…”• Terms• Quality – no holes, no blemishes;customizing • “Can you plant ……..?”
MICROGREENS/SPROUTS
BABY VEGETABLES
EDIBLE FLOWERS
WILD GREENS
NATIVE SPECIALTY FRESH PRODUCE
AMY BESA AND ROMY DOROTAN - PURPLE YAM MALATE
JJ YULO
LUSSO BY MARGARITA FORES
E-MAIL ADDRESS [email protected] PAGE Malipayon FarmsINSTAGRAM gerardobjimenez
THANK YOU ALBAY !!!