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Protein Puzzle Short Course - New England Beef-to-Institution Initiative Chelsea Bardot Lewis Senior Agricultural Development Coordinator Vermont Agency of Agriculture
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NEW ENGLAND BEEF-TO—INSTITUTION
INITIATIVE
Producers express difficulty in accessing appropriately scaled processing
Special equipment required for processing procedures required by institutional market
Regulatory literacy
THE BARRIER
NEW ENGLAND BEEF-TO INSTITUTION INITIATIVE
New England Beef Market Study
Regional Leadership Building
Pilot project
RESEARCH TEAM
Charlene Andersen
Kamigo Marketing LLC
Louise Calderwood
Everything Agriculture
Rose Wilson
Rosalie J. Wilson Business Development Services
Kate Rumley
PROCESSORS SERVICING INSTITUTIONS
ProcessorProcessor Model
Producer Model
Local
Use Distributor
Baretta Provisions, CT x
Litchfield Locker, CT x
Herring Brothers, ME x x x x
Sanford’s Butcher Shop, ME x x
Royal Butcher, VT x x
Westminster Meats, VT x x x
VT Livestock & Slaughter x x x x
PREFERRED PRODUCT FORM
SOURCE PREFERENCE
PURCHASING DECISION POINTS
Producer-driven• Small scale volume• Involved in sales• Beef- selling on
features and benefits of the meat not just local
• Premium price• Institution seeks local• Relationship,
Community & Education building
• Logistical hurdles
Processor-driven• Create markets• Optimize resources • Culls as costs• Volume based• Competitive price• Local is the
feature/benefit• Existing channels• Positive impact on
many• Slow adoption process
RECOMMENDED MODELS
6 State Leads Monthly networking calls Compiling success stories
Competitive Grant for Regional Pilot Project Integration into FINE network
IMPLEMENTATION
“The Burlington Meatball” Burlington School Food Project (BSFP) & Burlington School
District (11 schools)2010-2011: 2000 #; 2011-2012: 4000 # local beef
(demand is 10,000 # annually)Price points
$2.50/# raw meat sold from processor to 2nd processor NPC $1.50/# for NPC to make into meatballs $1.30/# for delivery by Reinhardt Total paid by school: $5.30/#
SUCCESS STORY
Keys to success Dedicated Food Service Director Local processor able to seek competitive price 2nd processor, NPC that was willing to work on meatball,
beef crumble, and taco meat recipe variations that kids would eat
Frozen product allows for year-round availabilityFuture challenges
Still cannot access enough local beef (at the right price) to meet ensure District demand (only anticipating 40% local beef for current school year).
Limited by processing capacity (not highly profitable for processor)
BURLINGTON MEATBALL PILOT