A small farmer selling vegetables at a farmers’ market. A local dairy with farm-made cheese. A restauranteur evaluating fresh produce and fruits from a local farm.
These farmers have several things in common. They would be identified as small-scale farmers and therefore exempt from many provisions, such as mandatory inspections, in the Food Safety Modernization Act. They primarily sell direct to their customers.
They also have something else that’s even more valuable. Their customers’ trust.
On a business level, that’s of utmost importance, Rachel Armstrong, founder and executive director of Farm Commons, will quickly say. But while knowing how to farm and having a loyal customer base is one thing, knowing how to keep your customers safe from foodborne pathogen problems and your farm safe from lawsuits is another.
Lawsuits? What does that have to do with small scale farms, many of which are organic, some people will ask. But the logic that if you do everything right what can go wrong can be dangerous, warns Armstrong.
These farmers have several things in common. They would be identified as small-scale farmers and therefore exempt from many provisions, such as mandatory inspections, in the Food Safety Modernization Act. They primarily sell direct to their customers.
They also have something else that’s even more valuable. Their customers’ trust.
On a business level, that’s of utmost importance, Rachel Armstrong, founder and executive director of Farm Commons, will quickly say. But while knowing how to farm and having a loyal customer base is one thing, knowing how to keep your customers safe from foodborne pathogen problems and your farm safe from lawsuits is another.
Lawsuits? What does that have to do with small scale farms, many of which are organic, some people will ask. But the logic that if you do everything right what can go wrong can be dangerous, warns Armstrong.
