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 malipayonfarms@gmail.comFACEBOOK PAGE Malipayon FarmsINSTAGRAM gerardobjimenez

THANK YOU ALBAY !!!