Local farm produce supplier for chefs and small shops

Chefs, caterers, independent grocers, school and workplace kitchens and meal-kit makers who want local produce but do not want to deal with many farms.

You buy at an agreed wholesale price from farmers and sell at a higher price per case or kilo. Some suppliers also charge a delivery fee or a minimum order.

• Building relationships with farmers and buyers
• Organising orders, pickups and deliveries
• Knowing what is in season locally
• Simple invoicing and record keeping

• Winter and shoulder seasons mean limited local supply, so plan for storage crops, greenhouse growers or a fallback supplier
• Check with your provincial agriculture ministry and local public health unit about food handling, storage and any permits
• Check whether federal CFIA licensing applies if you sell across provincial borders
• Cold storage and a clean, temperature-controlled vehicle are important for food safety
• Commercial general liability and vehicle insurance, and check any product liability requirements from your buyers

Startup costs are typically estimated at around $3,000 to $20,000, depending on your cold storage, vehicle and how much produce you handle. A clean, temperature-controlled vehicle is important for food safety, so factor that into your plans.

Check with your provincial agriculture ministry and local public health unit about food handling, storage and any permits. Also check whether federal CFIA licensing applies if you sell across provincial borders, and any product liability requirements your buyers have.

Monthly revenue is typically estimated at around $3,000 to $15,000, depending on how many buyers you serve and the season. Winter and shoulder seasons mean limited local supply, so plan for storage crops, greenhouse growers or a fallback supplier.