Distribution
To Market, To Market Local Wholesalers Give Support to Area Start-ups BY JULIE YATES
may have noticed grocery shopping and menu reading have Youbecome more interesting in Central Indiana. As an alternative
to purchasing national brands or choosing food made from ingredients from far-off places such as California, consumers now have more access to local products. Displays of regionally sourced products with their brightly colored artistic labels are a common site in major food stores. Likewise, some restaurants provide “bios” of the farm where a menu item’s ingredients originated. Retailers and restaurants want to support local food entrepreneurs and growers, and they realize buyers want these products, as well. Shoppers enjoy knowing that what they are purchasing was made with ingredients grown close to home. They are drawn to these tasty offerings, which not only tend to be free from preservatives but are usually made in smaller quantities. On the other side of the coin are the “foodpreneurs.” Just as everyone carries their best dish to a pitch-in dinner, these start-ups bring their proudest specialty to market. Their products or produce, whether inspired by the dream of selling sauces from family recipes or the desire to farm the land, are the result of much planning and hard work.
So how do major retailers and restaurants find local food artisans and area organic farms that are conscious of best practices for sustainability? And how can entrepreneurs market their wares to larger stores and eateries? Fortunately there are two Indianapolis-based companies, Piazza Produce and Tiny Footprint Distribution, dedicated to connecting small vendors with Midwest retailers and restaurants who wish to provide locally produced goods to their customers. This is a win-win situation. Retailers and restaurants are able to find a wholesale source with a variety of locally produced goods, and vendors can cultivate their fledging businesses while reaping the support of the distributors with which they partner. “We have been involved with locally grown produce since 1970, before it became trendy,” said Marcus Agresta, vice president of sales and marketing for Piazza produce. If needed, he said, Piazza will train
“I’ve always utilized local producers and have been doing so since my family started the company in 1970,” says Pete Piazza, President, Piazza Produce (right) with Marcus Agresta, General Manager (left), and a few local produced items from their warehouse. 10
edible INDY food start-up boot camp issue 2016
