Economic Viability of Selling Locally Grown Produce to Local Restaurants

The purpose of this study was to conduct a qualitative comparative analysis of growers\u27 costs for inputs related to production, processing, packaging, and distribution of local foods to independent restaurants. Growers have been motivated to sell locally due to the asymmetry in farm-retail price spreads. Yet selling locally direct to restaurants may imply new types of processes, costs, and investments. While local farm-to-retail markets may provide opportunities to reduce these price spreads and maximize benefits for growers, it is unclear whether such efforts are economically viable for growers when all input costs are considered. Interviews with local food producers found that there were clearly higher costs for growers in most of the value chain for directly selling products to restaurants. Specifically, growers expressed a need for increased communication and interaction with restaurant buyers. Such interaction helped growers showcase their products to restaurants, yet required greater time inputs. However, premiums received by growers for these direct market sales were perceived to offset these costs. Local food is gaining popularity as an alternative economic strategy for developing local communities. For it to develop and be adopted progressively, however, clear costs and benefits need to be examined, evaluated, and communicated to producers and consumers

Food Allergy Alert—What Restaurant Managers Need to Know to Train Staff

Allergic reactions to menu items are a growing concern for restaurant managers. This guide will help managers develop in-house training sessions for all staff members.https://lib.dr.iastate.edu/extension_families_pubs/1053/thumbnail.jp

Compliance with Best-Practice Water-Sanitation Policies by Pool Organizations

Outbreaks of illness from recreational waters underscore the need for knowledge about proper water treatment. A survey was sent to pool operators in one state (N = 829; responses = 219) requesting information about the person in charge and presence of operational policies and maintenance practices related to water quality and sanitation. Policies were in existence, yet significant differences were found between public and privately owned, as well as indoor and outdoor pools. Most facilities (95%) had a certified pool operator employed on-site. Findings showed that current methods of disseminating information about water quality and sanitation to pool operators were effective. A need was noted, however, to emphasize potential water contamination from fecal matter and unhygienic practices of swimmers. Model operational policies could be a useful guide for pool administrators

MyPlate Lunch Bag Ideas

Find great menu ideas to pack your child\u27s lunch bag with MyPlate healthy foods. You\u27ll find kid-friendly foods for fruits, veggies, protein, grains, and dairy. Also, find preparation and packing tips to keep foods at a safe temperature.https://lib.dr.iastate.edu/extension_families_pubs/1003/thumbnail.jp

Creating an Optimum School Health Environment in Your District: What Decision-Makers Need to Know

This publication addresses the changing school environment; school meal requirements and goals, nutrition education and physical activity.https://lib.dr.iastate.edu/extension_families_pubs/1012/thumbnail.jp

What Retail Foodservices Should Know When Purchasing Local Produce Directly from Farmers

Buying fruits and vegetables from local growers assures fresh product and helps the local economy. This publication provides insights needed to ensure the safety of food served, offers three action steps, and lists many additional resources.https://lib.dr.iastate.edu/extension_pubs/1022/thumbnail.jp