Provide information to distributors about locally grown, raised, caught, and produced products available for wholesale in the state.
MFSC regularly updates Action items with information about related projects, organizations, legislation, news, and other activities. If you have a suggestion for an update, please email Director Winton Pitcoff.
Image courtesy of MAPC
The freezer at the (WMFPC) is cranking out flash-frozen, locally-grown, sliced carrots, broccoli, and peppers at a rate and quality that the WMFPC has never seen before. With their Individual Quick Freezer, the Food Processing Center produces 40 pounds of deep-frozen, high-quality produce in five minutes. In a year, WMFPC has the capacity to freeze about 250,000 pounds of locally grown produce. Once frozen, the vegetables are packed and delivered to local schools, hospitals, and other locations.
Picking up just one of their frozen carrot slices, as simple as it looks, connects you to an initiative that is making a significant difference for local growers, area schools and institutions, and for the WMFPC. One of many farm partners, the 300-acre Czajkowski Farm, is growing thousands of pounds of produce for the WMFPC. The WMFPC’s frozen vegetable enterprise is opening new markets and supporting value-added production. The WMFPC is working with large contract food service companies, and frozen vegetables are making their way into hundreds of schools, including UMass Amherst and Boston University. Through these efforts food access is improved, as more individuals dine on dishes made with high-quality, local produce – an experience that some might not otherwise afford.
Related Actions: Processing 4.1.1, Processing 4.1.2, Processing 4.1.3, Processing 4.1.4, Processing 4.1.5, Processing 4.1.6, Processing 4.1.7, Processing 4.1.8, Processing 4.1.8, Processing 4.1.9, Processing 4.1.10, Processing 4.1.11, Processing 4.1.12, Processing 4.1.13, Distribution 2.1.1, Distribution 2.1.2, Distribution 2.1.3, Distribution 3.2.1, Distribution 3.2.2, Distribution 7.3.1, Distribution 7.3.2, Distribution 7.3.3, Distribution 7.3.4, Distribution 7.3.5, Distribution 7.3.6, Distribution 7.3.7, FASH 4.2.1, FASH 4.2.2, FASH 4.2.3, FASH 4.2.4, FASH 4.3.2
Image courtesy of Chuck Choi
The Boston Public Market, which opened its doors in July 2015 with nearly 40 local and regional farm, fish and food vendors as well as 200 small businesses, will have a positive economic impact for businesses in the state food system. Open year-round, five days a week and carrying only items produced or originating in New England, this kind of market is quite unusual. Vendors will benefit from the increased demand from the market, and meeting this demand could mean that they are able to expand their operations. More demand is likely to translate into more jobs, with vendors and with the Boston Public Market.
The Boston Public Market welcomes SNAP benefits, as well as Boston Bounty Bucks. In their demonstration kitchen, the Boston Public Market will offer workshops and events, some free of charge, that will inspire cooking with local foods.
Related Actions: Fishing 3.1.1, Fishing 3.1.2, Fishing 3.1.3, Fishing 3.1.4, Fishing 3.1.5, Fishing 3.1.6, Fishing 3.1.7, Fishing 3.1.8, Fishing 3.1.9, Distribution 2.1.1, Distribution 2.1.2, Distribution 2.1.3, Distribution 2.2.1, Distribution 2.2.2, Distribution 4.1.5, FASH 7.4.1, FASH 7.4.2, FASH 7.4.3, FASH 7.4.4