The owner and staff of an urban organic farm build ties with families through a successful community supported agriculture business (CSA) and mutually beneficial relationships with top local restaurants.
Owners of a mid-size organic farm focus on opportunities to listen to commercial customers and consumers so they align with trends, manage growth and remain good stewards of their land.
A restaurant owner-chef relies on relationships with local growers to help them flourish and allow him to serve the fresh, top quality food that has garnered national awards and the highest industry ratings.
The owner of a nationally recognized chain of grocery stores embraces the idea of connecting regional farmers and customers to create a sense of community within the food supply chain.
Also, national experts, businesspeople and organization leaders offer their thoughts about the links between the food industry and consumers, as well as opportunities in the expanding local and organic food markets.
Interviews include: Brian Rohter (New Seasons Markets), Shari Raider (Sauvie Island Organics), Bill and Karla Chambers (Stahlbush Island Farms), Cory Schreiber (Wildwood Restaurant & Bar), Martin Goebel (Sustainable Northwest), Dave Williams (ShoreBank Pacific), Bob Willard (author and corporate trainer on sustainability) and Anthony Cortese (Association for the Advancement of Sustainability in Higher Education).
“Good Food, Good Business” is designed for the following audiences: higher education agriculture programs, CSAs, organizations supporting local and organic food production, food marketing leaders, chefs, culinary schools, government agencies linked to food production, grocers, and business leaders in the food industry.