Scaling Up for Institutional Markets: Midwest Case Studies
By: Ann Robinson and Marlie Wilson July 2015
There is a growing demand for fresh, local food among institutions, including schools and hospitals. This demand creates new markets for smaller-scale farms and food companies. However, it is not always easy to scale up production to meet the requirements of larger clients. This publication profiles two types of institutional food buyers working to bring fresh, local, and regional food to institutions: a farm to college food service with locations nationwide and a local food aggregator in northeast Iowa.