Farm-Direct produce supplier for local kitchens

Restaurants and chefs who want local produce, independent grocers, school and workplace kitchens, and caterers.

You buy from farms at wholesale prices and sell to buyers at a markup, or take a commission for brokering sales. Weekly standing orders give steady income.

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

• Check whether a USDA PACA license applies to your volume of produce sales
• Do not store produce at home unless your county health department confirms it is allowed; check food facility and wholesale license rules in your state
• Ask whether farms need food safety documentation, such as GAP certification, for your buyers
• General liability and product liability insurance, plus commercial auto if you deliver
• Seasonal supply gaps and weather risks, so line up backup suppliers

Startup costs are estimated at typically around $3,000 to $15,000, depending on your cold storage arrangements, vehicle setup and how much produce you buy upfront. Rented shared cold storage and an insulated van are the main items to plan for.

Check whether a USDA PACA license applies to your volume of produce sales, and confirm food facility and wholesale license rules in your state. Don't store produce at home unless your county health department confirms it is allowed. Also ask whether farms need food safety documentation for your buyers.

Monthly revenue is typically estimated around $3,000 to $15,000, depending on how many buyers you win, order sizes and seasonal supply. Seasonal gaps and weather can affect what you can sell, so line up backup suppliers. Plan on at least about 15 hours a week.