on-farm food service

As interest in knowing where your food comes from continues to boom, local food fans are increasingly flocking to on-farm dining experiences, from multi-course farm-to-table meals to family-friendly pizza nights. This movement opens up opportunities for farmers to launch dining experiences on their family farms and diversify income streams.

Come & Get It: What you need to know to serve food on your farm

Come & Get It: What you need to know to serve food on your farm uniquely supports farmers interested in understanding regulations and learning from other farmers seasoned in on-farm food service operations. Come & Get It, spearheaded by the Renewing the Countryside, supports farmers in Minnesota and Wisconsin eager to explore on-farm food service with resources including assessments, case studies, and research data to develop their own business plan.

The five-part Come & Get It publication (over 120 pages total) offers an industry overview including how to determine if an on-farm food service business is right for your farm. Case studies of nine successful farm businesses in Minnesota and Wisconsin offer “behind the scenes” tips and first-hand experiences from farmers already running successful pizza nights and other on-farm food service events.

Download the guide in five sections:

1. Manual

2. Case Studies

3. Minnesota specific laws, rules and regulations

4. Wisconsin specific laws, rules and regulations

5. Customer Assessment





See our May 2019 Press Release here

On-Farm Food Service Workshop with Renewing the Countryside

Workshop presented at the National Women in Sustainable Agriculture Conference (WISA) in St. Paul, MN, on October 18, 2019.
Facilitated by:  Jan Joannides, Grace Brogan & Lisa Kivirist with Renewing the Countryside and Jane Jewett with the Minnesota Institute for Sustainable Agriculture (MISA)

Thanks to the Minnesota Institute for Sustainable Agriculture, North Central SARE and Farm Commons for your support.


This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number H004991248 through the North Central Region SARE program under project number ONC18-043. USDA is an equal opportunity employer and service provider. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture