Where it usually starts
A regional food network typically knows its producers through a membership spreadsheet, a printed guide that was accurate the month it went to print and a map on the website that someone made in an afternoon three years ago.
- A buyer for a hotel group wants to know which producers within thirty miles supply soft cheese in October, and the answer involves the coordinator phoning four people.
- A producer has started selling at a second market and added a certification, and the only place that shows is their own social media.
- Two cider makers have the same name in different valleys and enquiries go to the wrong one.