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Page Putting Local on the Menu
This webinar presents both the art and science of prioritizing local foods in restaurants with case studies and a new tool.
Page It's Viable ... Now What? From Feasibility Study to Business Plan
How to move from identifying a feasible business to creating a solid business plan.
Page NGFN/Sysco Partnership
An insider look at the groundbreaking public/not-for-profit partnership to develop Sysco's local purchasing protocols.
Page Aggregation/Distribution: Appalachian Sustainable Development
Anthony Flaccavento discusses the history and context of ASD, focusing on Appalachian Harvest, a model of an "Entrepreneurial Non Profit"
Page Community Food Enterprise
Overview of a study of two dozen locally-owned businesses, including conclusions. One business presents their case study.
Page Building Local Government Support for Good Food
Mark Winne, nationally recognized expert on food policy councils, explains how to effectively work with local governments. Also: an inspiring example of a ...
Page Crafting Winning LFPP / FMPP Proposals
Best practices and insider secrets for planning and writing LFPP/FMPP proposals.
Page The Farmer and the Dell: Technology for Good Food
How can technology help get more healthy, fair, affordable, green food to consumers? See five promising new technologies that help to get more Good Food into ...
Page Leveraging Existing Infrastructure
Karen Karp provides illustrative examples of the ways in she has worked collaboratively with her clients to overcome some of the barriers to food system change ...
Page National Farm to School Network
All about the National Farm to School Network, USDA's farm to school tactical teams, and an inspirational farm to school case study.
Page Food Safety Briefing
A discussion of food safety issues (current in mid-Oct, 2009). MOFGA's interesting food safety protocols.
Page Net Value: An Innovative Approach to the Seafood Supply Chain
A successful use of forward contracts in the Good Food arena.
Page Food Hubs: Viable Regional Distribution Solutions
An illustration of the variety of food hub models that exist, the outcomes they offer, and a sense of their viability, focusing on key elements of successful ...
Page Build, Prepare, Invest: Assessing Food Hub Businesses for Investment Readiness
Wholesome Wave’s Food Hub Business Assessment Toolkit provides you with the tools to evaluate a food hub business’ readiness for investment
Page Crop Insurance for Small Farms: A Crash Course
Crop insurance basics and an introduction to Whole Farm Revenue Protection
Page Fish, and Tackling ‘Stimulating Sustainable Production’
Two approaches to making seafood more sustainable.
Page Financial Benchmark Metrics and Measurements for Regional Food Hubs
This webinar describes the lessons learned from the 2013 benchmarking study of food hub financial and operational characteristics.
Page School Food FOCUS
In larger school districts, farm to school programs require some special considerations. An overview of the services provided by FOCUS, and a case study from ...
Page Making IT Click: Choosing Appropriate Technology to Run Your Good Food Business
This webinar gives you the tools to perform an accurate analysis of your business technology needs.
Page Webinar: UFP GAP Harmonization
All about the United Fresh Produce GAP Harmonization initiative, direct from United Fresh.
Page Assessment Tools for Improving Farmer Financial Skills
Three financial assessment-centered tools and programs: a trainers' assessment tool, Annie's Project, and a cash flow analysis tool.
Page #CommunityFood: It Takes a Network
Launch webinar for the Food Systems Leadership Network.
Page Grass Based Diary: Low Input, High Value
Pasture based dairy offers a low input, environmentally friendly means of producing milk and can provide a sustainable income for family scale farms.
Event Towards Local and Regional Sourcing - Sysco and Chipotle
You will hear about the challenges and successes of these two mega-corporations adjusting their purchasing.
Page Real Food Challenge
An introduction to an organization working to get more good food into universities by training students about the food system. Also: Real Food Calculator, ...
Page Linking Diverse Communities Through Healthy Food: Metropolitan Areas
Concepts to consider as part of structuring a program to work with diverse cultures. Two practical illustrative examples of good program design.
Page Starting a Food Hub: Successful Hubs Share Their Stories
Three successful food hubs share their stories about how they formed and their first year in action.
Page Building Regional Food Systems, Part 1: Foundational Definitions and the Northeast
How a regional food system is different from, and more viable than, a strictly "local" food system.
Page The Million Dollar Question: What is break-even and viability for different food hub models?
How much volume does it take for a food hub to be a viable business?
Page Fair Food: Growing a Healthy, Sustainable Food System for All
What are some concrete, effective steps we can take NOW to make our food system more sustainable? FAIR FOOD, a book by Oran Hesterman, has answers.