Protein Puzzle Short Course - New England Beef-to-Institution Initiative

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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

Published in: Travel, Business
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Protein Puzzle Short Course - New England Beef-to-Institution Initiative

  1. 1. NEW ENGLAND BEEF- TO—INSTITUTION INITIATIVE
  2. 2. THE BARRIER Producers express difficulty in accessing appropriately scaled processing Special equipment required for processing procedures required by institutional market Regulatory literacy
  3. 3. NEW ENGLAND BEEF-TO INSTITUTION INITIATIVENew England Beef Market StudyRegional Leadership BuildingPilot project
  4. 4. RESEARCH TEAM Kate RumleyRose Charlene LouiseWilson Andersen CalderwRosalie ood KamigoJ. Marketing EverythWilson LLC ingBusines Agriculs tureDevelopmentService
  5. 5. PROCESSORS SERVICING INSTITUTIONS Prod Proce Use ucer LocProcessor ssor Distri Mode al Model butor lBaretta xProvisions, CTLitchfield xLocker, CTHerring x x x xBrothers, MESanford’sButcher Shop, x xMERoyal x xButcher, VT
  6. 6. PREFERRED PRODUCT FORM
  7. 7. SOURCE PREFERENCE
  8. 8. PURCHASING DECISION POINTS
  9. 9. RECOMMENDED MODELSProducer-driven Processor-driven• Small scale volume • Create markets• Involved in sales • Optimize resources• Beef- selling on • Culls as costs features and benefits of • Volume based the meat not just local • Competitive price• Premium price • Local is the• Institution seeks local feature/benefit• Relationship, • Existing channels Community & Education • Positive impact on building many• Logistical hurdles • Slow adoption process
  10. 10. IMPLEMENTATION 6 State Leads  Monthly networking calls  Compiling success stories Competitive Grant for Regional Pilot Project Integration into FINE network
  11. 11. SUCCESS STORY “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 2 nd processor NPC  $1.50/# for NPC to make into meatballs  $1.30/# for delivery by Reinhardt  Total paid by school: $5.30/#
  12. 12. BURLINGTON MEATBALL PILOT Keys to success  Dedicated Food Service Director  Local processor able to seek competitive price  2 nd 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 availability Future 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)

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