A three-year project by Cornell Cooperative Extension and the Cornell University Charles H. Dyson School of Applied Economics and Management has analyzed hundreds of surveys of farmers, processors, deliverers and consumers in northern New York to determine what factors will best lead to successful food hubs.
We have produced two publications: One is five pages of recommendations, the “NNY Food Hub Summary Recommendations.” The other is 150 pages with all the appendices and methodology used to arrive at our list of recommendations, “An Analysis of Opportunities for Food Hub Development in Northern NY.” Both are available for free by contacting me at ald6 [at] cornell.edu or 962-4810, Ext. 409.
The results are sorted into consumer interests, commercial buyer interests and farmer interests. In addition we completed a literature search to include general guidelines for food hub success.So what is a food hub? We usually call this the “middle man.”
There are a variety of purposes for a food hub. They typically collect food in one location for grading, processing or adding value, then remarket and deliver that product to buyers.Not all food hubs provide all of these services. Some, like Wholeshare, just provide a platform for ordering food. Some, like The Hub on the Hill, buy the product and process it into salsa or pickles under their own label for sale, or will process it for the farmer for them to market themselves.
The larger food hubs are located in central New York, but locating some smaller food hubs in northern New York could provide an easy location for access to local food.Perhaps the most prolific food hubs are the farmers markets located throughout our region. They bring farmers and consumers face to face to trade and learn about each other.
Richard Ball, commissioner of agriculture in New York state, says that all big farms started as small farms. First they direct market though a farm stand, community supported agriculture or farmers markets. Then they get bigger and have to go farther to sell their produce.
The next big hurdle is learning how to manage employees profitably. Finally, hiring the “middle man” or using a food hub to help process and market your produce makes sense. Once a farm gets really big they can build their own packing plant and market without the need to cooperate with others. Farmers can decide when they have satisfied their goals for production at any point along this progression.
For northern New York, we found that food processing is desirable so that our fresh produce can be processed into shelf-stable items that can be sold throughout the year instead of just in the summer. Receiving income year round and not wasting fresh produce seemed to be a win-win for the farmer. High tunnels are popping up all around as they can be used to add fresh produce on the shoulders of the season. We are fortunate in northern New York to have so many second-homeowners and tourists in the summer to buy our produce, but having fresh products from April through November instead of June through August is also an excellent marketing skill.
This study also recommended using our Adirondack region as a marketing asset. The statewide vision of clean air, water and soil gives consumers a positive image of food from our region.Distribution of local food is one of our largest hurdles. The farms are located in a horseshoe of tillable soils around the mountains. This makes sharing and compiling truckloads of food harder to assemble. Also fresh products may need refrigeration or even freezer space to be moved to market. This seems to be a universal interest of our farmers.
Many thanks to the New York State Department of Agriculture and Markets, USDA Specialty Crops Program and Northern NY Agricultural Development Program for the funding this research project.
For more information about food hub development and best practices in the northeastern U.S., including case studies and informational videos, visit the Cornell University Cooperative Enterprise Program (CEP), a Cornell Dyson School of Economics initiative that works in collaboration with CCE along with region-based Extension teams, and county-based Extension organizations to support initiatives to enhance economic development that strengthens rural communities.
Anita Deming is the executive director of Cornell Cooperative Extension, Essex County, and is the coordinator for Adirondack Harvest. Reach her at 962-4810, Ext. 409, or ald6 [at] cornell.edu.
