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PDF Knowledge Beyond Beauty: The Opportunities and Challenges of Cosmetically Imperfect Produce Report #1
Report No. 1: Survey Results from Minnesota Produce Growers exploring the possibilities for expanding market opportunities for cosmetically imperfect fruits and vegetables.
PDF Knowledge Overcoming Obstacles to Local Frozen Produce
Common Market, a distributor of local farm food in Philadelphia, PA, launched its line of local, source-identified frozen produce in October 2013. The shipment of its first cases of frozen spinach was the culmination of several years of research, site visits, interviews, and product testing all aimed at answering “the local frozen question.”
PDF Knowledge Small Farmers Can Make Food Safety Work: The Group GAP Pilot Project in Michigan’s Upper Peninsula
This pilot project investigated group food safety certification as a scale-neutral, cost effective alternative to individual certification by looking at a pilot project based at the Upper Peninsula Food Exchange in Michigan.
PDF Knowledge USDA GroupGAP Fact Sheet
PDF Knowledge An Introduction to GroupGAP
The basics of GroupGAP.
PDF Knowledge Running a Food Hub Vol 2: Business Operations Guide
The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks.
PDF Knowledge Running a Food Hub: Lessons Learned from the Field
The first in a multi-volume series on food hubs, the USDA released a 2015 report that includes best practices and in-depth profiles of food hub operations.
PDF Knowledge Managing Cash Flow for a Low-Capital Food Hub Start-up
For food hubs, or businesses that aggregate and distribute local food, limited funds can be a barrier to growth. This publication explains the idea of cash flow and how food hub managers can use it to their advantage, drawing on the real-world experiences of the Iowa Food Hub, which collaborated with the Leopold Center and ISU Extension and Outreach to compile this information.
PDF Knowledge Food Hub Benchmarking Study 2014
Financial and operational data that describes the state of the food hub sector.
PDF Knowledge Local Food Calculator
A companion tool to Putting Local on the Menu, this Excel spreadsheet allows calculation of cost per portion, and other useful data.
PDF Knowledge Buy vs Lease Cost Comparison Tool
An Excel spreadsheet designed to allow you to make a financial analysis of buying vs leasing a truck.
PDF Knowledge Putting Local On The Menu
How universities and moderate-priced restaurants of various sizes are succeeding in serving significant amounts of local food. Five best practices and six mini-case studies.
PDF Knowledge Food Value Chains: Creating Shared Value to Enhance Marketing Success
Food value chains are business arrangements distinguished by their commitment to transparency, collaborative business planning and exchange of market intelligence and business knowhow among chain partners, and their interest in developing business strategies and solutions that yield tangible benefits to each participant in the system. This document is designed to provide guidance on how food value chains are initiated and structured, how they function, and the benefits they provide to participants, with the intent of encouraging their adoption where the opportunities for successful collaboration exist.
PDF Knowledge Food Hub Benchmarking Study Report 2013
The first food hub benchmarking study, collecting financial and operational data from food hubs to find a range of performance.
PDF Knowledge Food Hubs: Solving Local
Solving Local is a resource to help industry executives get started engaging with local food hubs as a means for getting local, identity-preserved food in their operations. Solving Local is a resource to help industry executives get started. The report briefs industry leaders on the functions and expertise of regional food hubs. Case studies introduce five established food hubs from among a growing field of such enterprises across the country. The report briefs industry leaders on the functions and expertise of regional food hubs. Case studies introduce five established food hubs from among a growing field of such enterprises across the country.
PDF Knowledge EATING OUR PEAS & CARROTS: Strategies for Expanding K-12 Access to Fruits and Vegetables Through Supply Chain Innovation and Investment
The research captured in this report sought to illuminate the dynamics that influence the use of fruits and vegetables in K-12 settings and the nature of supply chains that currently provide produce to selected large urban school districts in the Upper Midwest. This analysis and related market research then provided the platform to identify strategies that could expand these districts’ access to affordable, quality produce. We also identified opportunities for investment (particularly through program-related investments) that can address key gaps in produce supply chains that serve these districts.
PDF Knowledge FoodWorks - A Vision to Improve NYC's Food System
Our FoodWorks plan details the issues our food system faces today, how they are born of a national and global system, and what we can do to address them both nationally and locally. New York City can be a leader in food systems change, serving as a model of how targeted local action can support large scale improvements.
PDF Knowledge Hudson Valley Food Hubs Initiative Research Findings and Recommendations
Research Question 1: Are food hubs needed to support and strengthen sustainable agriculture and a regional food value chain in the Hudson Valley? Research Question 2: Which food hub features could most benefi t Hudson Valley farms and communities? Research Question 3: Who are the potential partners for food hub development in the Hudson Valley?
PDF Knowledge Key Findings from the 2013 Food Hub Survey
Top level findings from the 2013 Food Hub Survey.
PDF Knowledge 2013 National Food Hub Survey Report
Findings of the 2013 National Food Hub Survey - Michigan State University, Wallace Center, and the NGFN Food Hub Collaboration.
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