Resources
Wholesale Readiness
Rhode Island institutions — including our 44 school districts, 11 hospitals, and 11 colleges and universities — provide an important market for Rhode Island grown, harvested, and manufactured food. In addition to supporting local farm, seafood, and prepared food businesses, institutional food purchases also help increase access to fresh, healthy, local food for all Rhode Islanders. Despite the benefits of local food purchases, and strong interest throughout the supply chain, significant challenges hamper the growth of farm to institution.
Below are resources and inspiration for RI institutional food buyers and sellers.
For Institutions
Here are our top picks for institutions that want to start or advance their local food programs.
For Farmers, Fisherman & Makers
These organizations offer training and support programs for producers to navigate the institutional marketplace.
- How to Work with Institutions: A Guide for Producers and Food Businesses
- Navigating the Wholesale Maze: A Guide to Working with New England Distributors
- How to Become an Approved USDA Foods Vendor
- Producer Perspectives: The New England Farm to Institution Market
- Food Service Management Companies in New England: Barriers and Opportunities for Local Food Procurement
- Farm Fresh Rhode Island
- National Young Farmers Coalition
- The Carrot Project
- RI Department of Environmental Management
- United States Department of Agriculture-Agricultural Marketing Services
For Processors & Distributors
Processors play a critical role in the farm to institution supply chain, and are key to increasing local food purchasing. Distributors are an integral link between producers and buyers. Supporting local food systems can grow your business, but there are challenges in doing so. Also see resources for processors.
- New England Food Processors CoP
- How to Work with Institutions: A Guide for Producers and Food Businesses
- New England Processors Collective
- 6 Tips for Food Distributors Who Want to Sell More Local Food
- Getting it There: Understanding the Role of New England Food Distributors in Providing Local Food to Institutions (Webinar) and (Report)
For Advocates
Nonprofits, community groups, funders, policy advocates, and individuals will find the following resources helpful in their efforts.
- Regional Trends in New England Farm to Institution Procurement Policy
- Institutional Procurement of Local Food: Rhode Island Policy Snapshot
- 20 Tips to Grow the Farm to Institution Marketplace
- Equitable Development Toolkit: Local Food Procurement
- Rhode Island Farm to Institution Survey Report
- Rhode Island State Overview
- Farm to Senior
- Menuing for a Regional Food System: How to Adapt Your Campus Dining Menus to Use More Local Food
Success stories
Brown Market Shares Program
Farm to Institution New England Brown University’s student-led Community Supported Agriculture (CSA) program is supporting local farms and helping their communities access fresh and healthy foods.
RISD/JWU New England Food Vision Prize Project and Project Update
Henry P. Kendall Foundation RISD and Johnson & Wales University developed new products from locally sourced ingredients and collaborated with Farm Fresh Rhode Island to package, process, and distribute the products for college dining.
Hanging by a Shred: Supporting Regional Dairy Farms Through Increased Shredded Cheese Production
Henry P. Kendall Foundation Brown University, Roger Williams University, and Smith College partnered with RI-based Narragansett Creamery to develop a mozzarella product for the college sector.
Seafood at Colleges, Schools, and a Hospital (Case studies)
Farm to Institution New England and Massachusetts Farm to School This series of six case studies, produced by, highlights how and why a variety of institutions are serving up local seafood.