Many hubs have begun using key performance indicators (KPIs) to better understand the strengths and weaknesses of their unique businesses. KPIs are quantifiable measures used to evaluate the success of an organization, employee, etc., in meeting objectives for performance.
In this webinar, created in partnership with the Wallace Centre, you’ll hear from two different hubs who have leveraged their financial data to create and track their own KPIs. Although their markets and models are different (one hub sells wholesale, one direct to consumers), by actively monitoring and analyzing their financial data, they each have increased their efficiency, and thus their bottom lines.
Value-added food production has great potential for communities, as well as individual entrepreneurs. This is, in part, because food production can be profitable even at small scales. One key to smaller scale production success is shared equipment and space.
In this webinar, created in partnership with the Wallace Centre, we bring two traditional examples to the fore: La Cocina in San Francisco and Union Kitchen in Washington, DC. You will hear the impacts of these operations, as well as some of the challenges, and details of what it is like to actually run an incubator. We will also hear from The Food Corridor, a virtual food hub that connects food entrepreneurs to commercial kitchen space.
A new report from the Greenbelt Fund details the experience in piloting an integrated regional system in southern Ontario. The project linked producers in the Greater Golden Horseshoe to a large institutional food service buyer through a regional food hub and a broadline distributor.
“Getting it There: The Role of New England Food Distributors in Providing Local Food to Institutions” presents in-depth findings and makes specific, data-based recommendations for food distributors – including food hubs – as well as government officials, funders and institutions.Read more
This report outlines the Corporation of Norfolk County’s experience with putting a system in place to increase the amount of Ontario food served in the Broader Public Sector.
Norfolk County highlights four phases of the project: product of origin assessment; increased local foods; equipment; and communications, procedures, and policies.
The Role of Co-operatives in Local Food Systems Development – United States Department of Agriculture, Rural Development
The Role of Co-operatives in Local Food Systems Development – United States Department of Agriculture, Rural DevelopmentRead more
Accessing the Broader Public Sector Marketplace: Local Food Hub Business Plan and Implementation Strategy
The Erie Innovation Centre worked collaboratively with the Ontario Fruit and Vegetable Growers’ Association to provide a business plan for accessing Broader Public Sector institutions.
The business plan includes: a market assessment; challenges; and how to determine the best option for a regionally based local food distribution system.