Our Experience

Field to Table has a unique blend of skills and experience in developing agriculture and group-based businesses. FTT has extensive experience in many segments of sustainable agriculture including dairy, produce, livestock, fishing, aquaponics and agritourism. FTT has supported the formation of many group based businesses including food, dairy, shellfish, agricultural plastic recycling cooperatives and community-owned businesses; plus worker-owned entities in the photovoltaic, retail, and tele-fundraising sectors.

Areas in which we have experience include:

Food cooperatives and group based businesses
Worker owned companies
Agricultural producers including dairy, livestock, and produce
Agritourism
Value added product development
Nurseries
Farm stands
Renewable energy and energy efficiency

Recent projects

Hilltown Farmers Biodiesel Cooperative

Field to Table provided strategic and business planning and engineering guidance to this cooperative LLC of Franklin and Berkshire County farms as they explored growing and harvesting oilseed crops, pressing the oilseed, and processing the oil into biodiesel for their farm vehicles. FTT worked with the founding group to secure a $108,700 grant from the Massachusetts Department of Agricultural Resources under their Agricultural Innovation program; as well as a USDA Rural Business Enterprise Grant. See the final report here.

Whippoorwill Farm CSA

Field to Table received a USDA Rural Business Enterprise Grant to work with the land owner, community organizations, and the CSA farmer in developing a creative ownership structure to ensure the preservation of this key Martha’s Vineyard Farm. Business assessment, a greenhouse review and energy audits, and a wind energy analysis were also performed.

Renewable Energy Projects on Western Mass. Dairy Farms

Field to Table was awarded two USDA Rural Business Enterprise Grants in 2007 to work with dairy farmers in Franklin and Hampshire counties. One grant was used to determine the diesel fuel usage on Franklin County dairy farms and if the use of renewable fuel sources, cooperative purchasing, and distribution could result in significant fuel cost savings thereby increasing profits, energy security, and improving financial stability. The second grant measured present energy expenditures (other than fuel) on two farms in Franklin and Hampshire Counties and researched conservation measures and alternative energy systems, including biomass (switch grass, methane, wood chips), photovoltaics, and wind.

A follow-on Renewable Energy on Diary Farms grant is currently being used to evaluate the wind resource at a Franklin County diary farm, with results expected in 2011.

Mass. Farm Viability Enhancement Program

2010's work under this innovative Massachusetts program included marketing and business planning services for:

A value added dairy processing and retail outlet,
The construction and growth of a maple sugaring facility; with a commercial kitchen and retail space where an expanded line of maple confections and artisan bread will be offered for sale. Marketing and business planning for a large turkey farm
A fourth generation IPM vegetable and grass-fed beef operation expanding a retail stand and starting two CSA’s,
An apple orchardist that wanted to expand into value-added U-pick blueberries,
A dairy operation that is adding a bakery, ice cream, agritourism activities and expanding their farm stand, and
An old orchard and cider operation that is now going to be taken over and operated by the next generation.

In 2008-2009, FTT’s projects included operational improvements and business planning on two dairy farms, a tree farm, a horse farm, and farm transfer plans for a farm stand business.

In 2007-2008, FTT developed business plans for a blueberry farm, a goat milk value-added project, and strategic planning for a mixed-use farm.

In 2006-2007, FTT provided business planning and technical assistance for six projects spanning the dairy, maple syrup, farm stand, and specialty cider sectors.

In 2005, FTT completed a business plan for improvements on a dairy farm, market analysis and strategic planning for two orchards, and a market study for a maple producer.

Fiddleheads Natural Food Cooperative

FTT supported the development of a Feasibility Study and Business Plan for a food cooperative in downtown New London, Conn., coordinated financing institutions for loans, store design, and equipment purchasing and provided support to the Board of Directors. A lease has been signed and it is projected that the store will open in 2008.

E & T Farms, Inc. Aquaponics Project

FTT was hired to write a business plan for this state of the art closed-loop aquaponics facility which began operating in the spring of 2006 and is presently enjoying brisk sales.

Maine Shellfish Growers

FTT presented a Co-op 101 workshop to a group of Maine shellfish producers.

River Valley Market

In collaboration with Rochelle Prunty and CDI, FTT prepared a successful Green Building grant to the Massachusetts Renewable Energy Trust for a $460,000 grant to install green building components, energy efficiency measures, and renewable energy technologies in the new grocery building. In collaboration with Rochelle Prunty, Ed Maltby, and Nora Owens, FTT developed the final business plan to obtain funding for the new store in Northampton, Mass., that opened in April of 2008.

In collaboration with Community Involved in Sustaining Agriculture (CISA)

Organic and Transitioning Dairy Farmers Co-op

FTT worked with a group of dairy farmers in Western Mass. and Southern Vermont interested in forming a marketing co-op to process and market a local organic brand of dairy products. This project was coducted in conjunction with a grant awarded to CISA from MA DAR to determine the feasibility of locating a milk processing plant in Franklin County.

West County Grass-Fed Beef Marketing Co-op

FTT provided organizational development, marketing, and legal documents for this group of producers who raise local, high quality, grass-fed beef.

Massachusetts Wool Blanket Marketing Initiative — USDA Rural Business Enterprise Grants 2004–2005

FTT completed the market research and marketing/distribution plan for locally manufactured wool blankets and completed the first stage of research into supplementary products.The initial blanket, called the Heritage Wool Blanket was successfully manufactured and brought increased income to participating producers. In 2005, a second blanket was produced and FTT developed the business plan.

In Collaboration with CISA and the Franklin County Chamber of Commerce

Franklin County Agri-tourism Project

FTT conducted a market analysis of agri-tourism opportunities that may be used to increase farm viability in Franklin County. From the report, CISA created a workbook to provide farmers the tools necessary to expand into the agri-tourism trade.

In collaboration with Allbee & Allbee

Field to Table wrote the market analysis as part of a feasibility study for Our Family Farms Milk Cooperative to address the potential of developing a local milk processing facility.

In Collaboration with the Cooperative Development Institute (CDI)

Troy NY Food Cooperative

FTT developed a market study and business plan as well as board governance and operational systems for this start-up cooperative in Troy, New York.

Collective Voice, Inc.

Organizational development and an updated business plan were provided to this tele-fundraising worker cooperative in the first stages of business growth.

Stafford Traders

FTT assisted in developing a feasibility study for a cooperatively-owned mercantile store in this rural northwestern Connecticut community.

Springfield Food Cooperative

FTT provided technical assistance to the Board of Directors immediately after a move and expansion to assist with new structures and implementation.

Randolph Cooperative Market

FTT was hired to provide technical assistance and a marketing plan to increase sales.

Stonington, Conn. Food Co-op Project

Supported by a USDA Rural Business Enterprise Grant, FTT was project manager and lead consultant team involved in development of this natural food co-op. FTT wrote the feasibility study and business plan and created the legal documents.

The Benson Place

FTT was hired as part of a team to conduct research and planning to assist in creating viable alternatives to complete a desired farm transfer utilizing an ownership structure that would both promote long-term, affordable, farmland stewardship and continued public access.


	“I want to thank you for introducing me to Field to Table. It has been very helpful to have them help me to identify and clarify suitable directions to pursue with regards to the future of my farm. Sometimes the process of trying to make the right decision concerning the use of the land has been fraught with confusion. Having Field to Table to keep me stay focused and to hear my concerns has made the process more manageable.” Ceacy Henderson, Penfrydd Farm	Our Experience Field to Table has a unique blend of skills and experience in developing agriculture and group-based businesses. FTT has extensive experience in many segments of sustainable agriculture including dairy, produce, livestock, fishing, aquaponics and agritourism. FTT has supported the formation of many group based businesses including food, dairy, shellfish, agricultural plastic recycling cooperatives and community-owned businesses; plus worker-owned entities in the photovoltaic, retail, and tele-fundraising sectors. Areas in which we have experience include: Food cooperatives and group based businesses Worker owned companies Agricultural producers including dairy, livestock, and produce Agritourism Value added product development Nurseries Farm stands Renewable energy and energy efficiency Recent projects Hilltown Farmers Biodiesel Cooperative Field to Table provided strategic and business planning and engineering guidance to this cooperative LLC of Franklin and Berkshire County farms as they explored growing and harvesting oilseed crops, pressing the oilseed, and processing the oil into biodiesel for their farm vehicles. FTT worked with the founding group to secure a $108,700 grant from the Massachusetts Department of Agricultural Resources under their Agricultural Innovation program; as well as a USDA Rural Business Enterprise Grant. See the final report here. Whippoorwill Farm CSA Field to Table received a USDA Rural Business Enterprise Grant to work with the land owner, community organizations, and the CSA farmer in developing a creative ownership structure to ensure the preservation of this key Martha’s Vineyard Farm. Business assessment, a greenhouse review and energy audits, and a wind energy analysis were also performed. Renewable Energy Projects on Western Mass. Dairy Farms Field to Table was awarded two USDA Rural Business Enterprise Grants in 2007 to work with dairy farmers in Franklin and Hampshire counties. One grant was used to determine the diesel fuel usage on Franklin County dairy farms and if the use of renewable fuel sources, cooperative purchasing, and distribution could result in significant fuel cost savings thereby increasing profits, energy security, and improving financial stability. The second grant measured present energy expenditures (other than fuel) on two farms in Franklin and Hampshire Counties and researched conservation measures and alternative energy systems, including biomass (switch grass, methane, wood chips), photovoltaics, and wind. A follow-on Renewable Energy on Diary Farms grant is currently being used to evaluate the wind resource at a Franklin County diary farm, with results expected in 2011. Mass. Farm Viability Enhancement Program 2010's work under this innovative Massachusetts program included marketing and business planning services for: A value added dairy processing and retail outlet, The construction and growth of a maple sugaring facility; with a commercial kitchen and retail space where an expanded line of maple confections and artisan bread will be offered for sale. Marketing and business planning for a large turkey farm A fourth generation IPM vegetable and grass-fed beef operation expanding a retail stand and starting two CSA’s, An apple orchardist that wanted to expand into value-added U-pick blueberries, A dairy operation that is adding a bakery, ice cream, agritourism activities and expanding their farm stand, and An old orchard and cider operation that is now going to be taken over and operated by the next generation. In 2008-2009, FTT’s projects included operational improvements and business planning on two dairy farms, a tree farm, a horse farm, and farm transfer plans for a farm stand business. In 2007-2008, FTT developed business plans for a blueberry farm, a goat milk value-added project, and strategic planning for a mixed-use farm. In 2006-2007, FTT provided business planning and technical assistance for six projects spanning the dairy, maple syrup, farm stand, and specialty cider sectors. In 2005, FTT completed a business plan for improvements on a dairy farm, market analysis and strategic planning for two orchards, and a market study for a maple producer. Fiddleheads Natural Food Cooperative FTT supported the development of a Feasibility Study and Business Plan for a food cooperative in downtown New London, Conn., coordinated financing institutions for loans, store design, and equipment purchasing and provided support to the Board of Directors. A lease has been signed and it is projected that the store will open in 2008. E & T Farms, Inc. Aquaponics Project FTT was hired to write a business plan for this state of the art closed-loop aquaponics facility which began operating in the spring of 2006 and is presently enjoying brisk sales. Maine Shellfish Growers FTT presented a Co-op 101 workshop to a group of Maine shellfish producers. River Valley Market In collaboration with Rochelle Prunty and CDI, FTT prepared a successful Green Building grant to the Massachusetts Renewable Energy Trust for a $460,000 grant to install green building components, energy efficiency measures, and renewable energy technologies in the new grocery building. In collaboration with Rochelle Prunty, Ed Maltby, and Nora Owens, FTT developed the final business plan to obtain funding for the new store in Northampton, Mass., that opened in April of 2008. In collaboration with Community Involved in Sustaining Agriculture (CISA) Organic and Transitioning Dairy Farmers Co-op FTT worked with a group of dairy farmers in Western Mass. and Southern Vermont interested in forming a marketing co-op to process and market a local organic brand of dairy products. This project was coducted in conjunction with a grant awarded to CISA from MA DAR to determine the feasibility of locating a milk processing plant in Franklin County. West County Grass-Fed Beef Marketing Co-op FTT provided organizational development, marketing, and legal documents for this group of producers who raise local, high quality, grass-fed beef. Massachusetts Wool Blanket Marketing Initiative — USDA Rural Business Enterprise Grants 2004–2005 FTT completed the market research and marketing/distribution plan for locally manufactured wool blankets and completed the first stage of research into supplementary products.The initial blanket, called the Heritage Wool Blanket was successfully manufactured and brought increased income to participating producers. In 2005, a second blanket was produced and FTT developed the business plan. In Collaboration with CISA and the Franklin County Chamber of Commerce Franklin County Agri-tourism Project FTT conducted a market analysis of agri-tourism opportunities that may be used to increase farm viability in Franklin County. From the report, CISA created a workbook to provide farmers the tools necessary to expand into the agri-tourism trade. In collaboration with Allbee & Allbee Field to Table wrote the market analysis as part of a feasibility study for Our Family Farms Milk Cooperative to address the potential of developing a local milk processing facility. In Collaboration with the Cooperative Development Institute (CDI) Troy NY Food Cooperative FTT developed a market study and business plan as well as board governance and operational systems for this start-up cooperative in Troy, New York. Collective Voice, Inc. Organizational development and an updated business plan were provided to this tele-fundraising worker cooperative in the first stages of business growth. Stafford Traders FTT assisted in developing a feasibility study for a cooperatively-owned mercantile store in this rural northwestern Connecticut community. Springfield Food Cooperative FTT provided technical assistance to the Board of Directors immediately after a move and expansion to assist with new structures and implementation. Randolph Cooperative Market FTT was hired to provide technical assistance and a marketing plan to increase sales. Stonington, Conn. Food Co-op Project Supported by a USDA Rural Business Enterprise Grant, FTT was project manager and lead consultant team involved in development of this natural food co-op. FTT wrote the feasibility study and business plan and created the legal documents. The Benson Place FTT was hired as part of a team to conduct research and planning to assist in creating viable alternatives to complete a desired farm transfer utilizing an ownership structure that would both promote long-term, affordable, farmland stewardship and continued public access.
© 2012 Field To Table \| Home \| About \| Our Services \| Our Team \| Our Experience \| Links \| Contact \| Back to top