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PDF Knowledge New England Food Hub Network: Exploring Options To Enhance Food Hub Collaboration & Increase New England Farm To Institution Sales
Institutional food service (schools, universities, hospitals, corporate dining services, congregate meal sites, and others) represents large potential markets for regionally produced foods, yet farmers, processors, food hubs, and other businesses focused on locally grown and produced foods have experienced diverse barriers to entry in that marketplace. In the fall of 2016, FINE received a USDA Local Food Promotion Program (LFPP) planning grant to explore opportunities for food hubs to increase their sales to regional institutions.
PDF Knowledge Case Study:ALBA’s GroupGAP Food Safety Program
From 2005-2016, ALBA’s food hub (ALBA Organics) provided produce cooling, aggregation, marketing and distribution services. At its peak in 2012, the food hub sold over $5,000,000. In 2013, ALBA was selected along with 5 other organizations to pilot a GroupGAP food safety certification program. An organization wishing to implement a GroupGAP program must develop a Quality Management System (QMS) that is audited, annually, by the USDA’s Agricultural Marketing Service.
PDF Knowledge Reframing Food Hubs: Food Hubs, Racial Equity, and Self-Determination in the South
This paper is not an exhaustive overview of food hub and co-op work, rather it is intended to amplify and make visible some of the voices, concerns, histories, and work of communities of color to offer a new narrative of good food work for the broader field — one that paves a way forward that is rooted in racial equity.
PDF Knowledge Value Chain Strategies for Source-Identified Minimally Processed Produce for the School Market
WSDA analyzed minimally processed fruits & vegetable supply chains in Washington State in order to identify strategies for developing the “value chain” infrastructure and relationships that might help local farms meet the demand for those products from K-12 schools and other institutional buyers.
PDF Knowledge Tech Guide for Food Hubs
To better help you assess your technology needs and evaluate your options, this Tech Guide for Food Hubs describes a systematic approach for undertaking a technology search process.
PDF Knowledge Findings of the 2017 National Food Hub Survey - Executive Summary
Infographic-style executive summary of findings of the third biennial National Food Hub Survey conducted by Michigan State University's Center for Regional Food Systems and Wallace Center at Winrock International.
PDF Knowledge Findings of the 2017 National Food Hub Survey
Findings of the third biennial National Food Hub Survey finds that Food hubs—businesses that actively manage the aggregation and distribution of source-identified food products—are an essential component of scaling up local food systems and a flagship model of socially conscious business.
PDF Knowledge Growing Local: A Community Guide to Planning for Agriculture and Food Systems
This guide is meant to help community members work with local governments to advance plans and policies to support agriculture and food production, and provide access to healthy food to all community members.
PDF Knowledge Harvesting Opportunity: The Power of Regional Food System Investments to Transform Communities
A collaboration between the Federal Reserve and USDA, this report focuses on regional food systems as a means for enhancing economic opportunity.
PDF Knowledge Comparison Chart for Certifying as a Group
There are several methods farmers have used to certify as a group. This is a succinct chart comparing 5 options, including GroupGAP.
PDF Knowledge A Manager’s Guide to Food Hub Finances - Worksheet
A companion tool to be used with the Manager's Guide to Food Hub Finances manual.
PDF Knowledge A Manager’s Guide to Food Hub Finances
The purpose of this guide is to explore how food hubs can use their own readily available financial data to identify and address the strengths and challenges in their operation.
PDF Knowledge The Path to GroupGAP Certification
A guide to a group's journey to USDA GroupGAP certification.
PDF Knowledge Beyond Beauty: Summary of Findings
The Beyond Beauty initiative explored the possibilities for expanding market opportunities for cosmetically imperfect fruits and vegetables. This document surfaces the major findings of the project.
PDF Knowledge Beyond Beauty: Collegiate Food Service - Report #5
Opportunities for cosmetically imperfect produce in the college food service market.
PDF Knowledge Beyond Beauty: Hunger Relief - The Opportunities and Challenges of Cosmetically Imperfect Produce Report #4
This installment in the Beyond Beauty series explores how foodbanks in Minnesota have sourced locally grown fruits and vegetables, including cosmetically imperfects, and the lessons emerging from their experience.
PDF Knowledge Findings of the 2015 National Food Hub Survey
The 2015 National Food Hub Survey and its predecessor, the 2013 National Food Hub Survey, represent a broad effort to aggregate national-level data on the characteristics and impact of food hubs. Together, these surveys represent the beginning of a longitudinal database from a large, broad national sample of food hubs.
PDF Knowledge Beyond Beauty: The Opportunities and Challenges of Cosmetically Imperfect Produce Report #3
Report No. 3: Fresh-cut Processing and Foodservice Distribution
PDF Knowledge Healthy Food and Small Stores
A report on innovations to improve access to nutritious, affordable food in small stores—including corner stores, bodegas, convenience stores, fuel-based retail and rural grocers—a key factor in access for underserved communities.
PDF Knowledge Beyond Beauty: The Opportunities and Challenges of Cosmetically Imperfect Produce Report #2
Report No. 2: Interview findings with Minnesota Produce Growers exploring the possibilities for expanding market opportunities for cosmetically imperfect fruits and vegetables.
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