On the Road – Innovations in Distribution of Local Food to Restaurants
The Thompson Warehouse of the South Street Seaport Museum (213 – 215 Water St., Manhattan)
$5 suggested donation
New York City boasts a thriving local food restaurant scene. With over 36,000 farms that call New York State home this would seem to be a perfect marriage. Yet, restaurants, distributors, and farmers struggle to find cost effective distribution channels. What are the barriers to efficient, affordable distribution of local food to restaurants? And what are some of the innovative strategies overcoming these challenges?
Olivia Blanchflower, Project Manager, Greenmarket’s Local Food Hub
The hub, launched this season, will purchase local foods from small- to mid-size farmers and provide delivery of farm fresh products to wholesale buyers across the spectrum and across the five boroughs.
Adam Eskin, Founder & CEO, Dig Inn Seasonal Market
Dig Inn Seasonal Market, with five locations in Manhattan, serves nutritionally-balanced, whole meals that are prepared from scratch with a focus on local, sustainable ingredients.
Mike Kokas, Co-owner and Founder, Paisley Farms and Upstate Farms.
Paisley Farm is a 25-acre farm in Tivoli, NY growing organic specialty vegetables with a focus on the needs of chefs. Upstate Farms is a distribution company that work with small producers to bring the highest quality local vegetables, fruits, eggs, meats and dairy to restaurants in New York City.
Jennifer Small, Owner and Operator, Flying Pigs Farm
Flying Pigs Farm is a small-scale, pastured livestock operation located in Washington County, New York specializing in rare, heritage breed pigs, as well as meat chickens and laying hens for eggs.
Mary Cleaver, Founder and President, Green Table + Cleaver Co.
Mary Cleaver is a pioneer in the sustainable food movement and The Cleaver Co. is NYC’s preeminent green caterer, located in Chelsea Market replete with an intimate organic eatery, The Green Table.