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This publication discusses the environmental, economic, health, and community benefits that local food systems provide to communities.
This publication provides basic information for small or medium-scale North Carolina egg producers to start marketing their products to retail stores.
This publication guides small- and medium-scale pastured meat producers in North Carolina through the steps of selling niche meat products to grocery stores.
This publication provides guidance to retail and wholesale buyers about purchasing local foods for grocery stores.
This publication provides information and success stories related to food banks, food pantries, food donation programs, and other resources for addressing food insecurity.
This publication will help you start selling fluid milk directly to grocery stores. Approaching retailers, labeling, invoicing, vendor requirements and delivery are covered.
PLU and UPC codes are two widely used tracking mechanisms that help retailers efficiently ring produce into the register in the checkout lane, track sales, control inventory, and market products. Being knowledgeable about these labels in advance of approaching a retailer shows a grower’s awareness of the retailer’s industry. This factsheet contains information adapted from the Produce Marketing Association (Produce Marketing Association 2013).
This publication, part of the Farm to Food Bank Resource Guide, describes food banks and food pantries and their role in North Carolina.
With increasing demand for product transparency, a growing number of producers, processing plant operators, and packinghouse operators are interested in adding claims to the labels of their meat and poultry products to further characterize or add value to those products. Label claims become increasingly important for producers and plant operators selling to secondary markets, such as retail grocers, rather than direct to consumer. This guide provides information to producers about special claims and the requirements and documentation needed to support those claims.
This publication, part of the Farm to Food Bank Resource Guide, discusses food donations given directly to food banks and food pantries in North Carolina.
This publication provides practical tips on how to promote health eating by incorporating fresh, local foods into nutrition education and cooking classes. Topics include getting started, knowing what's in season, and where to buy local foods.
