• Farm to Institution Online Toolkit
• Farmers and distributors that sell local food
  • • Farmers that sell direct and distribute
  • • Farmers that sell through an independent distribution channel
  • • Farmer Collaboratives
  • • Distributors
• Institutions that purchase local food
  • • Bryn Mawr College
  • • Children's Hospital of Philadelphia
  • • Cooper University Hospital
  • • George School
  • • Haverford College
  • • Hospital of the University of Pennsylvania
  • • Jefferson University Hospital
  • • Kendall at Longwood Retirement Community
  • • The Lawrenceville School
  • • Montgomery County Community College
  • • Rodale Inc.
  • • The Shipley School
  • • Swarthmore College
  • • The University of Pennsylvania
  • • William Penn Charter School
• Marketing and Education Materials
  • • Point of Sale Materials
  • • Local Food Posters
  • • Seasonality Chart
  • • Glossary of Agricultural Terms
  • • Cost-saving suggestions for food service
• About the Farm to Institution Project

Farmers and Distributors that sell local food

To browse this guide, select from the categories at the left. If you find that any information is out of date please let us know so we can update the guide.

Farmers and distributors: If you'd like to be featured in this guide, submit your information now.

Tips for food service professionals
The producers in this guide can provide a high volume of product. If you're looking for a smaller volume of product for special events, you can find additional farmers in our wholesale guide.

Although this directory can help locate farms and distributors, finding an appropriate match is the next critical step. Here are some points to keep in mind as you explore the purchasing of locally grown products. 

Are you familiar with what is grown in this region and when it is in season?
• Take a look at the produce seasonality chart and
• Look over the farmer’s product list in the guide before calling so you have an idea of what they have available.

Besides seasonal fruits and vegetables, there is a wide variety of dairy and meats that are produced by local farms and available year round.  

Do you know what products you require and in what volume?
It will help the farmer or distributor to know:

• What you want, how much, and how often
• And how many delivery points there are at your institution.

The supplier should be able to send you their product list and be willing to provide you with samples when available.  

Whenever possible, think ahead …
Local farmers do not have the advantage of global food sources or sales and marketing departments. Their food supply and their time are finite. The most fruitful relationships happen when you work with a farmer or small-scale distributor in advance of the season to predict product and volume needs, and negotiate prices and delivery terms. Farmers will have far more time to answer questions and concerns during the winter months when life slows down a little on the farm. 

… and be flexible.
Much of what is available locally is dependent upon the weather and the season (with the exception of greenhouse or cold storage items, meat and dairy). Farms are not warehouses and most products are only available for a limited time! Plan your menus in a way that allows you to choose between several different vegetables or fruits depending on what’s available. This will make it easier for you to serve the maximum amount of freshly picked produce. 

This information was inspired and contributed by the Massachusetts Farm to School Project.

If you have questions or would like technical assistance please feel free to contact us. We understand your needs and those of the farmer and we are here to help!
Deborah Bentzel
Farm to Institution Project Manager
215 386 5211 ext. 102