12 December 2019
Nieuws
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The brand new vice president of the LLTB, Thijs Rompelberg, is involved in the LOF program. Nieuwe Oogst talked to him about this new step in the short chain.
In 1999 five pig farmers from Limburg put their heads together to produce 'quality meat full of taste'. Twenty years later, Livar meat is on the menu at butchers and catering outlets throughout the Netherlands. According to Rompelberg, this is just one of the success stories in the short chain. "Take Kuijpers Kip who in Horst aan de Maas manages to keep the ecological footprint of chicken meat as small as possible. Or Hermans Suikermais in Kessel, which has both the cultivation and the transport in its own hands."
People quickly think of the short chain as a farm store, while it can also be large-scale and mainstream, says the director. "The core is that you take the marketing into your own hands, propagate the own story of your product and market it." Thanks to the LOF program, the short chain in Limburg is gaining a new dimension. The objective: a direct connection between farmers as producers and care institutions as buyers. With attention to healthy food from local soil, at a fair price.
Is the short chain on the rise?
."The number of initiatives is growing. I think the reason is that the distance between the average farmer and citizen has become too great. The question arises more often: where does my food actually come from? Of course, not every entrepreneur who now produces for the world market will be able to find a place on the local market. But there are certainly opportunities.
In my opinion it is important that a short chain fits within your business operations and with you as a person. Within the LOF program, different personalities and visions come together. That promises new insights and the chance to learn from each other."
What else appeals to you about this program?
"When healthcare institutions buy food from the neighbourhood, the attention for freshness and the taste of products grows automatically. Many vitamins and minerals are also good for the health and vitality of the elderly in nursing homes in particular. In addition, large-scale buyers are concerned about the waste of food.
In short: sustainability, healthy food and a fair price for farmers and horticulturists come together in the LOF program."
Are "health, fair price and sustainability" also the themes for the future for agricultural entrepreneurs?
"Certainly if you draw them a little wider. Health is part of healthy food, but also of a healthy living environment and animal health. Sustainability is the broad spectrum of environmental measures. A good price is necessary to be able to do business and invest in the future.
A tricky point remains that people as citizens make high demands on agriculture and as consumers go for the lowest prices. And environmental measures are sometimes at odds with measures around animal welfare."
In June 2019, the green light was given for the LOF program. What is the role that the LLTB picks up?
"We facilitate and can bring the program to the attention of our members. It is a great opportunity for agricultural entrepreneurs to contribute to a better fresh meal for patients, the elderly and clients of care organizations in their region. We can take an active role and contribute ideas, but ultimately it is up to the individual entrepreneur whether this suits him or her."
Why didn't healthcare and agriculture look for each other independently in recent years?
"From healthcare institutions it is difficult to buy products from dozens of different farmers. That is too expensive and too much work. For the individual entrepreneur it is difficult to supply a broad pallet of products: meat, vegetables, fruit and dairy in the right quantity and at the right time."
What is the solution?
"Working together. As farmers among themselves, with the help of a logistics partner or together with the current suppliers of the care institutions. A program like LOF helps to bring parties and the process together."
What are the disadvantages of the short chain?
"On the one hand, you become more vulnerable when you start organizing your own sales and don't know how that will turn out. On the other hand, it can be very satisfying because your product does not end up on the market anonymously. Also, the short chain often offers a higher margin.
It also requires a different form of entrepreneurship. If you start making your own cheese or sausage, issues such as food safety, security of supply and marketing are suddenly on your plate."
When do you think the LOF program is successful?
"When healthcare institutions actually start sourcing local food, to the satisfaction of all parties involved. My hope is that seeds for the future are planted for sustainable short chains. In addition, the program will certainly contribute to knowledge about the local market and we can hopefully expand to schools, company restaurants, canteens or other parties in the coming years."
Source: New Harvest