Colleen MattsC.S. Mott Group for Sustainable Food Systems
Michigan State University
Expanding market opportunity Long-term benefits
• Stable, steady markets• Market diversity and risk management• Cultivation of the next generation of eaters
and buyers• “Free” promotion
Farmer Self-Assessment• Farm Business and Description
Products grown and sold• Current Sales• Logistics
Ordering Payment Delivery
• Marketing and Service
Addressing Food Safety• Food Safety & Sanitation Plan• Food Safety Audits
USDA Good Agricultural Practices/Good Handling Practices (GAP/GHP) Audits
Third-Party Audits Insurance Considerations
• Product liability insurance
School Food Funding
National School Lunch Program (Contiguous States) July 1, 2009- June 30, 2010
Less than 60% 60% or more Commodity entitlement
Paid $0.25 $0.27
$0.1950Reduced-price
$2.28 $2.30
Free $2.68 $2.70
Local Distributors Existing networks Resources to link to Farm to School
programs and interested schools
School Food Service Questionnaire Bid Documents
• Product Availability and Pricing Form• Vendor Questionnaire• Copies of inspections, certifications,
insurance, and/or food safety • Value-added services
Sample Cover Letter for Requesting Bids/Quotes
Sample Vendor Questionnaire
Product Count Variety Quality Packed Condition/Description PriceProjectedQuantity
Minimum Delivery
Months available
Apples Any varietyUS Fancy or
US No. 1
Ripe, firm, crisp, juicy, smooth skin free of blemishes, bruises & scars. Color typical of variety. Washed.
Asparagus Spears US No. 1
Spears to be bright green, free from woody stalks and
discoloration. Straight stalks free from decay and wilt. Washed.
Potatoes Russet or
Round White US No. 1
Firm and smooth, (not wrinkled); free of soft and/or dark spots, cut
surfaces and greenish color. Loose dirt removed. Washed.
Winter Squash Butternut US No. 1
Firm and smooth, (not wrinkled); free of soft and/or dark spots, and
cuts. Caramel color skin with orange/yellow flesh. Washed.
Sample Product Availability and Pricing Form Name of Vendor and Contact Information: ____________________________________________________________________ Signature: ________________________________________ Date: ______________________ Please fill in count, packaging, price, and minimum delivery. List additional products and varieties you would like us to consider.
Pricing for School Meals Programs Sample Evaluation Criteria for
Selecting Vendors Marketing packet and bid
documents/quote
Invite new customers to tour your farm/business before selling products to them
Ask for a tour of the school food service facilities
Meet face-to-face with school food service directors• Ordering schedule• Delivery• Packaging• Payment• Maintaining contact
Stay in regular touch with school customers
Be proactive!• Value-added services
Visit school classrooms or cafeterias Offer to host school field trips Get involved in school fundraisers
www.mifarmtoschool.msu.edu
Colleen MattsFarm to Institution Outreach Specialist
C.S. Mott Group for Sustainable Food Systems at [email protected]
