NEW ENGLAND BEEF-TO—INSTITUTION

INITIATIVE

Producers express difficulty in accessing appropriately scaled processing

Special equipment required for processing procedures required by institutional market

Regulatory literacy

THE BARRIER

NEW ENGLAND BEEF-TO INSTITUTION INITIATIVE

New England Beef Market Study

Regional Leadership Building

Pilot project

RESEARCH TEAM

Charlene Andersen

Kamigo Marketing LLC

Louise Calderwood

Everything Agriculture

Rose Wilson

Rosalie J. Wilson Business Development Services

Kate Rumley

PROCESSORS SERVICING INSTITUTIONS

ProcessorProcessor Model

Producer Model

Local

Use Distributor

Baretta Provisions, CT x

Litchfield Locker, CT x

Herring Brothers, ME x x x x

Sanford’s Butcher Shop, ME x x

Royal Butcher, VT x x

Westminster Meats, VT x x x

VT Livestock & Slaughter x x x x

PREFERRED PRODUCT FORM

SOURCE PREFERENCE

PURCHASING DECISION POINTS

Producer-driven• Small scale volume• Involved in sales• Beef- selling on

features and benefits of the meat not just local

• Premium price• Institution seeks local• Relationship,

Community & Education building

• Logistical hurdles

Processor-driven• Create markets• Optimize resources • Culls as costs• Volume based• Competitive price• Local is the

feature/benefit• Existing channels• Positive impact on

many• Slow adoption process

RECOMMENDED MODELS

6 State Leads Monthly networking calls Compiling success stories

Competitive Grant for Regional Pilot Project Integration into FINE network

IMPLEMENTATION

“The Burlington Meatball” Burlington School Food Project (BSFP) & Burlington School

District (11 schools)2010-2011: 2000 #; 2011-2012: 4000 # local beef

(demand is 10,000 # annually)Price points

$2.50/# raw meat sold from processor to 2nd processor NPC $1.50/# for NPC to make into meatballs $1.30/# for delivery by Reinhardt Total paid by school: $5.30/#

SUCCESS STORY

Keys to success Dedicated Food Service Director Local processor able to seek competitive price 2nd processor, NPC that was willing to work on meatball,

beef crumble, and taco meat recipe variations that kids would eat

Frozen product allows for year-round availabilityFuture challenges

Still cannot access enough local beef (at the right price) to meet ensure District demand (only anticipating 40% local beef for current school year).

Limited by processing capacity (not highly profitable for processor)

BURLINGTON MEATBALL PILOT