Sustainability Criteria for Produce & Grain Producers
Sustainability Criteria for Meat Producers
For 12 years CNR has promoted sustainable agriculture. The Market
Connection Program © has trained
over 450 producers about sustainable techniques, and as a result,
over 434,000 acres of agricultural land and open space are being
managed sustainably today.
The Market Connection Program © connects Sustainable
Stewards (producers) to our network of chefs, caterers,
concessionaires and grocers who offer Sustainable Cuisine
and natural foods. To-date CNR has opened markets for over
100 producers.
CNR also carries out an aggressive education campaign to increase
consumer demand for sustainable goods and services.
CNR has generated over $300,000 in yearly sales and reached 650,000
people throughout the Northern Rockies with “buy local” and
sustainability messages.
CNR invites you to join us in sustaining the West’s landscape
and quality of life while at the same time building your business!
Membership Benefits for Farmers, Ranchers, Restaurants
and Chefs
CNR markets products for producers who treat
livestock humanely, eliminate hormones & unnecessary antibiotics,
reduce chemical use & protect open space, wildlife habitat & water
quality. CNR generates
customers for chefs, caterers, restaurateurs & grocers who
buy local foods & use sustainable practices in their establishment.
We help you grow your business through:
- Commerce Day © which establishes business relationships
between buyers & producers
- Montana Farm to Restaurant Campaign which connects
producers to restaurants and generates consumer support for both
businesses
- Sustainability Marketplace ©, an on-line catalog
& information clearinghouse connecting consum- ers & buyers
directly to sustainable producers
- Harvest Celebration Dinners that promote sustainable
foods to consumers, media & culinary professionals
- Sustainable Tastings © that promote sustainable
cuisine~ and chefs & producers~ to consumers
- Livingston Farmers Market, a weekly outlet
for producers to sell directly to consumers
- Public Education Campaign to increase consumer demand
for your product
Increase your skills through:
- Custom Trainings that teach techniques for selling
to natural food and culinary outlets
- Wait-Staff Training (15 to 20 minutes at your establishment)
that describe the benefits of sustainable foods & buying
locally
