Projects

CIFT's Local Produce Initiatives

Direct Marketing initiatives and outreach associated with local produce is a focus of the Rural Income Enhancement program. Multiple avenues have been pursued to explore how and where local producers can enhance their operation and expand market potential. One such effort is visible through the Farm to Chef program and the “Fresh Sheets” distributed weekly to more than 25 farmers and 150 local chefs searching for fresh ingredients for their tasty creations. These ingredients range from certified organic and heirloom varieties of produce to poultry, meat, eggs, specialty baked goods, and value-added items such as jams and chutneys. Farmers are connected to restaurants therein establishing a method of communicating desired products and means of accessing them.

A similar initiative is being conducted with school systems to identify the appropriate produce to incorporate into the school lunch programs. Minimal processing is likely necessary, but with CIFT’s extensive network of food manufacturers, it is possible to accommodate some of these needs. Restaurants and schools are just two examples of the market opportunities identified in the “Producers Resource Guide” a publication which focuses on multiple areas of opportunity including farm markets, selling to the government, community supported agriculture, wholesale at auctions, institutional business and more. The benefits, opportunities and challenges associated with each outlet are identified and explained serving as a guide to producers looking at new avenues for their products. Local produce efforts are beneficial for the local economy, growers, and end consumers.

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