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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.
Page Two Revolutionary Tools for Beginning Farmers
A tool to help design business models which creditors will fund, and another for creating a comprehensive food safety plan for farms.
Page Anchors in Resilient Communities - Hospitals Increasing Community Wealth
Results of a study on hospitals’ community benefit practices to improve access to healthy foods and an innovative example of success.
Page GroupGAP: USDA's New Cooperative Approach to Farmer Food Safety Certification
The stories of some of GroupGAP's trailblazers.
Page Getting Banks to "Yes" with Small, Diversified Farms
Developing a financial tool to help lenders better understand how and smaller, diversified producer operations.
Page USDA Programs and Funding Opportunities
Several USDA fund managers present their opportunities for Good Food work.
Page Local Food in Retail: Two Models, One Goal
Fair Food, a non-profit and Weavers Way, a co-op, both in Philadelphia, have a similar commitment to selling local food at retail, but have different and ...
Page Community Kitchens, Incubators and Accelerators
A "tour" of successful shared kitchen models.