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Winter is a great time for stores & farms to take stock of appearances & operations while hauling out detritus from the year before & undertake deep cleaning. The alternative is putting it off when things get busier or overlooking it altogether. Stores can take stock of the dirty prop baskets, scrub the shelving at the lowest levels, discard stained or frayed baskets. Or, go a bit deeper with a self-audit to engage staff in mini-projects & foster ownership in responsibilities.

For farmers, this season can be detail oriented in a slightly different way. Reviewing new equipment for the farmstand, attending farm shows as speakers or guests, deep cleaning, analyzing sales data from the prior year to help determine crops & products. Farmers can comb through their display props too & use this time to review & clean out old signage, re-evaluate POS categories especially if self-serve operations & of course shop for new props to enhance sales. Reviewing SOPs is another useful undertaking.

The task lists for winter differ from busy seasons but now is the time to make a serious to-do list to prepare staff to align your business values with shopper expectations. For farmstands not open, the list can be made now & ready to implement at prime time. Consider using the NOFA farmstand audit tool for a refresher to fine-tune the retail facing part of your farm

Happy winter chores!

What's in Store for '24?

Community stores have their own personalities. This includes history & a deep sense of place. It also includes generational connections to the area. Here, in some rural corners, they even house the local post office.

There can be 'public figures'

associated with a store that speak to the town's sense of compassion. It may even be a welcoming dog that sets the tone bringing smiles to kids & elders alike.

When stores change hands, change is

inevitable, often resulting in an influx of money to help renovate &

revitalize the building. There can be new products offered by entering into

& building relationships with

new vendors & DSD producers.

We will continue to share insights into changing stores in our communities, such as Paradise Market selling to Sugarbush Resort & will operate as a cashless store. Please let us know of stores to highlight too.

Farmhouse Market in Wilmington took over the former Riverbend Market. They have invested in new equipment, changed up distributors, & invited local farmers & food manufactures into ongoing relationships.

With an emphasis on expanding the local product mix, the new owner David knows that changes are a natural part of the store's evolution. The changing product mix means many decisions. The first-year focused operations where “gross sales” was key. Next comes balancing the product mix with target margin goals. Putting the decision-tree pieces together involves ongoing analysis of which he is confident in his skills.

Expanding local products to fit the

needs of his community is a key factor in the decisions to work with smaller

distributors & DSD producers of all categories.

Organizing is Key

Mighty Food Farm in Shaftsbury does not take it for granted that things will be organized. It is a significant part of operations. Through standardized training & a crackerjack team committed to a great workplace, they all work together to create efficiencies & streamline operations.

It seems everywhere one looks;

everything is organized. This of course functions for farm chores, but it also provides customers with a sense of cleanliness & on-farm safety. These are all important variables when inviting folks onto the farm to shop.

Red House Sweets based in St Albans is one of our bakeries providing fresh baked goods to stores & cafes in the northern part of the state into Chittenden County. With an eye for some pastry classics owner Devin rejoiced when nominated last year for 7 Daisies Best Bread Bakery. Looking for wholesale goodies? Give them a try!

Defining Local Products

In prior Small Bites, you have seen the clues about what is "local" to Vermont per ACT 129. Here is an example of a complying business:

The majority of ingredients (meaning more than 50 percent of all product ingredients by volume, excluding water) are raw agricultural products that are “local” to Vermont; AND

The product was either processed in Vermont OR the food manufacturer is headquartered in Vermont (or both are true).

1. Whenever it is not a raw agricultural product, but processed foods also include raw agricultural products that have been subject to processing, such as canning, cooking, dehydrating, milling, or the addition of other ingredients.
2. Processed foods include dairy, meat, maple products, beverages, fruit, or vegetables that have been subject to processing, baked, or modified into a value-added or unique food product.

Locally sourced corn, packaged, AND with headquarters here, makes Karen's Artisan Popcorn in full compliance as a VT Local Food. It is also made in small batches, is GMO free & gluten free. Sold widely DSD to stores. Available for custom blends & expansion of wholesale.

Distribution Capacity

There is a bit of uncertainty when distributors change hands through acquisitions. (think Associated Buyers selling to Rainforest). Vendors have concerns that they will sell products or maintain their BOL freight status. Stores never know what changes might come their way as regards delivery & payment terms. The uncertainty carries over to many aspects of businesses within the web of supply & operations.

Who remembers when Don Maynard transferred his trucking company assets to Farm Connex as part of CAE advancing distribution routes? At the time there were uncertainties but some of it crossed into the other side of the spectrum where the limitations of Don's solo operation could expand to support more routes, more producers, & ultimately more money flowing through the

local food economy.

Green Mountain Farm

Direct in Newport has successfully grown as a result of the partnership that began with Don & morphed into CAE's Farm Connex. However, the

expansion of products & freight services has not met the mounting demand, as stores seek more local products & truck routes are at capacity. There is still room to grow our distribution networks with cross docking & extensive evaluation of potential distribution hub sites.

Maxing out capacity has limited

growth across food systems, not only in Vermont. With an all hands-on

deck approach the Farm to Plate network is addressing capacity issues.

Vermont Glove where goat leather is stepping in to get the job done.

Every pair of gloves is hand-sewn in in Randolph, Vermont. The care & attention to detail from the strength of thread to the wellbeing of employees make this a fine VT business with an eye to sustainability. Local goats, part of our dairy landscape, help shape the business & play an important role supporting our working landscape.

'Farmers as Retailer'

Winter Online Series

Fantastic news! With a posting on the VVBGA listserv & in the prior issue of Small Bites, folks are eagerly signing up. The series starts Wednesday February 21st, covering many retail related topics.

Farmers with existing operations and

those new to selling through your

farmstand/farm store are encouraged to learn AND share your insights. From permits to POS & cash-out, merchandising to buying from distributors there is much to cover. All farmers are welcome, not only Vermonters.

The retail series will be Wednesday

mornings from 9-10:30 via Zoom.

Sign up here

Vermont Specialty Food Association has announced Karin Cioffi, VRGA's director of membership & development, has been selected as VSFA's first full-time executive director.

Why this matters? Because Karin

brings her insights & skills needed in a changing organization. She is well

versed in the needs of our food manufacturers & understanding  our stores desire for VT products from her

role in membership. She is a collaborator with the Farm to Plate Network, & that will only get stronger. Congratulations to Karin!

Farmers Gather at the Annual Vegie & Berry Grower Meeting

Fabulous speakers made for a great day in BTV at the annual meeting. There was generous networking time for small talk & casual deep dives. It was a veritable who's who of farmers old & young taking in the "winter Conference season. Vern & his crew at Extension put on a fantastic event. It's truly an honor to be among so many fabulous growers. Additionally, vendors, NGO, & support services share in a super well organized & very engaging trade show. I invite readers, including stores & distributors, to join this organization with a VVBGA membership. It supports research & the annual winter gathering which ultimately helps improve produce quality.

Networks Work

Here are a few reminders of organizations that support the farm & food economy. This is a reposting to showcase a few direct & indirect partners in the food space.

Independent Natural Foods Retailer Assoc works with, & has tools for, inde stores.

Cooperative Fund of the Northeast works with all types of coops to help fund projects.

VT Specialty Food Assoc. & the VT Agency of Ag commissioned a Tradeshow Handbook VSFA Agency of Ag with Rival Brands to help vendors sell to buyers effectively & align their scale of the business.

Harvest of the Month has a rich array of resources to help stores & farmstands promote products.

Good Food Foundation & Awards has annual competitions a mercantile showcasing products supporting stores to bring on independently produced products.

more in store for '24

February 17 & 18 NOFA Winter Conference

Small Bites comes to you via grants & is created for farmers, food manufacturers, distributors, & grocers to increase VT food sales. We support the New England State Food System Planners Partnership effort to strengthen the regional food economy

Thanks to everyone who shared this month!

Contact: Annie Harlow

smallbites802@gmail.com

All info is subject to change; thank you to all who contributed to this issue

With support from the Canaday Family Charitable Trust