Networking mingles
The Utah Farm-Chef-Fork programme also hosted ‘mingles’ across Utah in conjunction with Slow Food Utah. The mingles provided an opportunity to connect growers and chefs at private venues, where growers set up tables with samples and promotional materials and chefs/owners walked through and ‘mingled’ with the growers. Approximately 32 chefs and 48 growers participated in the six mingles held across Utah in 2013 and 2014, with some growers attending multiple events.
As a result of attending the mingles, 71% of the growers stated they believe their sales to local chefs will increase in the following year. The mingles provided a venue for starting conversations, making connections with chefs who care, and gaining a better idea of what products chefs/ owners desire and in what seasons they need them.
Table 14.4. Chef respondent intention to complete future activities.
|
Activity M SD |
||
|
Investigate competitors’ local sourcing activities |
3.81 |
1.11 |
|
Highlight locally sourced products and farmers on |
3.75 |
1.18 |
|
table tents of restaurant windows |
||
|
Develop food safety, insurance and/or production |
3.75 |
1.13 |
|
method (organic, grass-fed, etc.) requirements |
||
|
Develop an instruction sheet for local farmers |
3.56 |
1.15 |
|
regarding contact needs (samples, prices, etc.) |
||
|
Develop delivery procedures |
3.56 |
1.03 |
|
Develop a payment plan |
3.5 |
1.1 |
|
Develop chef/restaurant contact procedures |
3.5 |
1.03 |
|
(time, format (email, phone) etc.) |
||
|
Develop local product ordering plan |
3.5 |
0.97 |
|
Prepare a list of products you locally source now |
3.44 |
1.37 |
|
Prepare listing of local farms you currently source from |
3.44 |
1.03 |
|
Design a ‘for farmers/local sourcing’ tab |
3.4 |
1.12 |
|
Prepare a list of products and quantities you would |
3.38 |
1.2 |
|
like to source locally |
||
|
Train service staff on locally sourced products |
3.37 |
1.26 |
|
Provide and update menus on website |
3.25 |
1.44 |
|
Incorporate sourcing of local foods into business plan |
3.25 |
1.29 |
|
Develop ‘commitment to sourcing local’ statement |
3.25 |
1.13 |
|
Highlight locally sourced products and farmers on menus |
3.19 |
1.17 |
|
Approach local farmers to initiate purchases |
3.19 |
1.17 |
|
Research/visit farms I plan to approach |
3.13 |
1.02 |
|
Develop a social media site |
2.94 |
1.77 |
|
Develop a restaurant website |
2.94 |
1.73 |
|
Make a list of farms I want to approach |
2.87 |
1.19 |
Note: Intention was measured on a Likert scale: 1 (already doing it), 2 (done in 3 months), 3 (done in 6 months), 4 (done in 12 months) and 5 (will not implement).
The following quotes from two growers who attended the mingles illustrate the impact of the programme:
We were able to make connections and leads with a local grocery that may lead to selling eggs through their store. Additionally it was great to meet other producers and make additional connections for our network.
I thought it was a great experience overall. As for how it has changed my business, I feel like I have a better idea of how to approach restaurants in our area and what the restaurant owners/chefs’ expectations are.
Almost all (96%) chefs/owners attending the mingles stated that they are showcasing local sourcing on their promotional materials, and 80% stated they will source a higher percentage of local food next year as a result of attending the mingles. Reasons given for increasing local food sourcing included knowing more farmers/vendors, access to farm produce and other resources they did not know were available, and the appeal to their clientele.
