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PDF Knowledge Beyond Beauty: Collegiate Food Service - Report #5
Opportunities for cosmetically imperfect produce in the college food service market.
PDF Knowledge Beyond Beauty: Hunger Relief - The Opportunities and Challenges of Cosmetically Imperfect Produce Report #4
This installment in the Beyond Beauty series explores how foodbanks in Minnesota have sourced locally grown fruits and vegetables, including cosmetically imperfects, and the lessons emerging from their experience.
PDF Knowledge Findings of the 2015 National Food Hub Survey
The 2015 National Food Hub Survey and its predecessor, the 2013 National Food Hub Survey, represent a broad effort to aggregate national-level data on the characteristics and impact of food hubs. Together, these surveys represent the beginning of a longitudinal database from a large, broad national sample of food hubs.
PDF Knowledge Beyond Beauty: The Opportunities and Challenges of Cosmetically Imperfect Produce Report #3
Report No. 3: Fresh-cut Processing and Foodservice Distribution
PDF Knowledge Healthy Food and Small Stores
A report on innovations to improve access to nutritious, affordable food in small stores—including corner stores, bodegas, convenience stores, fuel-based retail and rural grocers—a key factor in access for underserved communities.
PDF Knowledge Beyond Beauty: The Opportunities and Challenges of Cosmetically Imperfect Produce Report #2
Report No. 2: Interview findings with Minnesota Produce Growers exploring the possibilities for expanding market opportunities for cosmetically imperfect fruits and vegetables.
PDF Knowledge Beyond Beauty: The Opportunities and Challenges of Cosmetically Imperfect Produce Report #1
Report No. 1: Survey Results from Minnesota Produce Growers exploring the possibilities for expanding market opportunities for cosmetically imperfect fruits and vegetables.
PDF Knowledge Overcoming Obstacles to Local Frozen Produce
Common Market, a distributor of local farm food in Philadelphia, PA, launched its line of local, source-identified frozen produce in October 2013. The shipment of its first cases of frozen spinach was the culmination of several years of research, site visits, interviews, and product testing all aimed at answering “the local frozen question.”
PDF Knowledge Small Farmers Can Make Food Safety Work: The Group GAP Pilot Project in Michigan’s Upper Peninsula
This pilot project investigated group food safety certification as a scale-neutral, cost effective alternative to individual certification by looking at a pilot project based at the Upper Peninsula Food Exchange in Michigan.
PDF Knowledge USDA GroupGAP Fact Sheet
 
PDF Knowledge An Introduction to GroupGAP
The basics of GroupGAP.
PDF Knowledge Running a Food Hub Vol 2: Business Operations Guide
The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks.
PDF Knowledge Running a Food Hub: Lessons Learned from the Field
The first in a multi-volume series on food hubs, the USDA released a 2015 report that includes best practices and in-depth profiles of food hub operations.
PDF Knowledge Managing Cash Flow for a Low-Capital Food Hub Start-up
For food hubs, or businesses that aggregate and distribute local food, limited funds can be a barrier to growth. This publication explains the idea of cash flow and how food hub managers can use it to their advantage, drawing on the real-world experiences of the Iowa Food Hub, which collaborated with the Leopold Center and ISU Extension and Outreach to compile this information.
PDF Knowledge Food Hub Benchmarking Study 2014
Financial and operational data that describes the state of the food hub sector.
PDF Knowledge Local Food Calculator
A companion tool to Putting Local on the Menu, this Excel spreadsheet allows calculation of cost per portion, and other useful data.
PDF Knowledge Buy vs Lease Cost Comparison Tool
An Excel spreadsheet designed to allow you to make a financial analysis of buying vs leasing a truck.
PDF Knowledge Putting Local On The Menu
How universities and moderate-priced restaurants of various sizes are succeeding in serving significant amounts of local food. Five best practices and six mini-case studies.
PDF Knowledge Food Value Chains: Creating Shared Value to Enhance Marketing Success
Food value chains are business arrangements distinguished by their commitment to transparency, collaborative business planning and exchange of market intelligence and business knowhow among chain partners, and their interest in developing business strategies and solutions that yield tangible benefits to each participant in the system. This document is designed to provide guidance on how food value chains are initiated and structured, how they function, and the benefits they provide to participants, with the intent of encouraging their adoption where the opportunities for successful collaboration exist.
PDF Knowledge Food Hub Benchmarking Study Report 2013
The first food hub benchmarking study, collecting financial and operational data from food hubs to find a range of performance.
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