Marketing Michigan Products to Schools: A Step-By-Step Guide

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Step 3: Prepare Marketing Packet and Bid Documents - Sample EvaluationCriteria for Selecting VendorsSchools may use criteria like the following to determine which farmers or vendors areawarded bids or purchasing agreements. Be sure to include information about your farmthat covers each of these areas in the marketing materials and/or bid packets yousubmit to schools or districts you hope will become customers.School/District: _________________________________________________________Vendor: __________________________________CriteriaDate: ______________________PointsFood qualityPriceTaste test resultsDependability of vendor (references)Service after saleDelivery schedulePayment method and scheduleFlexibilityPromotion and/or education programsProduct liability insuranceFood safety and sanitation standardsOtherTOTALWrite justification for award below:________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Michigan State University • C.S. Mott Group for Sustainable Food Systems • www.mifarmtoschool.msu.edu40 of 47
Appendix I – Buying Local: Approved Food Sources for FoodEstablishmentsAlso available HEREMichigan State University • C.S. Mott Group for Sustainable Food Systems • www.mifarmtoschool.msu.edu41 of 47
Page 2: Michigan State University • C.S.
Page 7: Step 5: Begin Selling Your Products
Page 10 and 11: Step 1: Get Started - Farmer Self-A
Page 12 and 13: Tomatoes (cherry, slicing, etc.) T
Page 15 and 16: k. What are your requirements for p
Page 17 and 18: 3. House Packing Facility: receivin
Page 19 and 20: 5. Are baskets, totes, or other con
Page 21 and 22: Step 1: Get Started - Insurance Con
Page 23 and 24: Step 1: Get Started - School Food B
Page 25 and 26: • Utilities• Trash removal• E
Page 27 and 28: Step 2: Build Community Connections
Page 29 and 30: c. Numbers servedBreakfasts served
Page 31 and 32: Educate students about local food a
Page 33 and 34: Step 3: Prepare Marketing Packet an
Page 39: Are you available to visit school(s
Page 43 and 44: Appendix II - School Food Programs
Page 45 and 46: Geographic Preference• Provision
Page 47: Appendix III - Sample InvoiceFarm N

Marketing Michigan Products to Schools: A Step-By-Step Guide

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