How to get started

When you’re planning to grow local foods to sell there are several steps you must take before you ever actually plant the seeds.

• Feasibility: You must look into the feasibility of selling local foods. Do you have the time? Do you have the patience? Do you have the money?
• Research: Research your idea thoroughly. Make sure you know exactally what it takes to grow and care for the produce. Also look into where you can sell them and what the regulations are. Look into your competitors. Look into the market, is it a good time to enter?
• Planning: Set up a business plan for your idea. A good marketing plan starts with the customer and then works backward to the production. Lay out everything you need, what it’s going to cost and how much time it will take. Contact organizations for help as needed. NebraskaEdge would be an organization to contact.
• Analysis: Weigh the cost versus the benefits of your venture. Will the benefits of selling local foods outweigh the costs it takes to grow and package them?
• Cost: Have you considered all the costs associated? (seeds, water, stall fees, insurance, fuel, packaging, employees/assistants and your own time)
• Compare: Visit similar businesses or growers to get a better understanding of what it takes to sell local foods.
• Time: Do you have time to be away from the farm or other responsibilities? Selling of local foods takes time in care, transportation, harvest, packaging and selling.
• Relationships: Establish a relationship with consumers or retail owners BEFORE growing your product. Make sure you have a place to sell your local foods before you have produce.
• People Person: Customers of local produce like to know the story behind the foods they buy and they want to hear it from you. Make sure you’re willing to share your story and interact with the customers.
• Future: Where do you wish to be in 5 years? Consider your objectives for the future and what goals need to be reached to get you there.

Production Tips

Production of local foods consists of the methods and practices by which the producer grows, harvests, stores and prepares their produce. Tips on preparing, storing, canning and recipes

National Sustainable Agriculture Information ServiceThese resources offer detailed information on production of specific horticultural crops, focusing on sustainable and organic production methods for traditional produce, and also introducing a range of alternative crops and enterprises. In these publications you can find information on strategies for more sustainable greenhouse and field production -- for everything from lettuce to trees.

Storing Fresh Fruits and VegetablesThis NebGuide explains proper storage methods and conditions for fresh fruits and vegetables including harvest methods and in garden storage.

Food Safety Considerations / GuidelinesLinks to the Safety and Health Considerations section.

Horticultural Crops Weights and Measures, NebGuide G1640 PDF version
This NebGuide lists the most common units of sale used for selling vegetables and fruits through direct marketing outlets.

Safe Handling For Shell Eggs
Q/A's explaining the safe handling requirements for shell eggs.

Weights and Measures for Food
University of Nebraska-Lincoln IANR guide

Marketing Tips

As a producer you must have a market to sell through and consumers to buy your product, with the help of marketing you can achieve both.

Direct Marketing Channels & Strategy for Organic Products UNL Extension, eOrganic author: Garry Stephenson, Oregan State University

AgriMarketing Resources: Nebraska Sustainable Agriculture Research and Education (SARE) website and online toolboxFunded by the USDA, the national Sustainable Agriculture Research and Education program supports and promotes sustainable farming and ranching. They offer competitive grants and educational opportunities for producers, scientists, educators, institutions, organizations and others exploring sustainable agriculture.

Local Marketing Calculator by UNL Agricultural EconomicsLocalMarketCALC helps producers to estimate all associated costs and allocate them between markets and enterprises.

How to Create an Effective Brochure UNL NebGuide that will help you create a professional eye-catching and valuable brochure.

Online Transportation Cost Resource The Land Stewardship Project posted transportation worksheets, online calculators, and other resources on their website, for farmers who are seeking more efficient ways of transporting the food they produce to market.

Direct Marketing Channels &Strategy for Organic Products UNL Extension

Selling at Farmers' Markets

Getting Started – A Vendor’s Guide to Successful Sales at Farmers’ Markets  Minimum Requirements for Food Safety and Educational Support for Vendors

Como empezar – Una guía para tener ventas exitosas durante el Mercado de Agricultores Requerimientos Mínimos para el Manejo de Alimentos y Soporte Educativo para los Vendedores

Guidelines for Farmers’ Markets (Source: Nebraska Department of Agriculture) Description of what you can and cannot sell at a Farmers’ Market in Nebraska. Check with your Local Nebraska Health Department for more information.

Weights and Measures Guidelines for Sales at Farmers' Markets, Roadside Stands and Other Commercial Outlets, NebGuide G1944 PDF version Retail sale of fruits, vegetables, and other items, including those at farmers' markets and roadside stands, is regulated by the Nebraska Weights and Measures Act. Learn about what's required by the Act and how to comply.

Farmers’ Market Educational Module-Marketing resource (Source: Nebraska Local Foods Network) Interactive guide on successfully selling at a Farmers’ Market.

Selling to Restaurants

Selling Directly to Restaurants and Retailers by UC-SAREP
Tips for a successful, entrepreneurial relationship with local restaurants, retailers.

Community Involved in Sustaining Agriculture (CISA)
Selling directly to restaurants, retailers and institutions can be a great way to expand your business and develop a reliable customer base. These tipsheets are designed to help farmers respond to the unique challenges in reaching out to and maintaining relationships with buyers.

• Keys to a successful relationship Tools for selling to restaurants, retailers and institutions
• Pricing and Invoicing Tools for selling to restaurants, retailers and institutions

Benefits of Selling Local Food

• Ownership of your own business -pride in growing and selling the produce.
• Financial return from selling the local food.
• Opportunities to create connections with other sellers, retail owners, or producers.