Sustainabiility Criteria for Produce and Grain Producers
Sustainability Criteria for Livestock 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 and unnecessary antibiotics, reduce
chemical use and protect open space, wildlife habitat and water
quality. CNR generates customers for chefs, caterers, restaurateurs and grocers
who buy local foods and use sustainable practices in their establishment.
We help you grow your business through:
- Commerce Day © which establishes business relationships
between buyers and producers
- Montana Farm to Restaurant Campaign which connects
producers to restaurants and generates consumer support for both
businesses
- Sustainability Marketplace ©, an online catalog
and information clearinghouse connecting consumers and buyers
directly to sustainable producers
- Harvest Celebration Dinners that promote sustainable
foods to consumers, media and culinary professionals
- Sustainable Tastings © that promote sustainable
cuisine, and chefs and producers, to consumers
- Livingston Farmers Markets, two weekly outlets
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
