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Preparing for a Collaborative Community Assessment
This publication helps community development specialists prepare for collaborative community assessment activities. It discusses characteristics of such an assessment, steps involved, and practical implications.
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Data for Decision Makers
Data for Decision Makers reports can be generated by visiting the ISU Extension and Outreach Indicators Portal.
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Employment and Earnings Data for Decision Makers
Data for Decision Makers reports can be generated by visiting the ISU Extension and Outreach Indicators Portal.
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Older Iowans Data for Decision Makers
Data for Decision Makers reports can be generated by visiting the ISU Extension and Outreach Indicators Portal.
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Reciprocity No. 1 - Identifying Attitudes
Explore how consumer and business owner attitudes affect reciprocity in the rural community and retail marketplace.
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Reciprocity No. 2 - Rural Retailers' Perceptions
This publication explores rural retailers' perceptions of reciprocity in the rural community and retail marketplace.
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Reciprocity No. 3 - Rural Consumers' Perceptions
Recent research at Iowa State University investigated whether reciprocity is important to consumer behavior in rural communities.
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Reciprocity No. 4 - Attracting Customers to Towns
Read about how consumers in three communities differed in their reciprocity attitudes; moral, social, and economic motivation; satisfaction with local retailers; intention to shop locally; and community attachment.
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Reciprocity No. 5 - Community Values and Marketing Strategies
This publication, part of the Reciprocity: In the Rural Community and Retail Marketplace series, examines the community values of small business owners and managers to determine how these values affect their marketing.
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Local Food Connections -- From Farms to Restaurants
Learn how connecting restaurant managers and chefs with local growers and producers can benefit both parties.
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What Producers Should Know About Selling to Local Foodservice Markets
Farmers who want to sell their fresh produce will benefit from this checklist. It defines action steps to help protect their product, details to discuss with potential buyers, and suggestions for promoting their farm.
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What Retail Foodservices Should Know When Purchasing Local Produce Directly from Farmers
Buying fruits and vegetables from local growers assures fresh product and helps the local economy. This publication provides insights needed to ensure the safety of food served, offers three action steps, and lists many additional resources.
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Buying Local Foods for Retail Foodservices
Retail foodservice establishments who want to buy and serve food items from local producers will benefit from reviewing this summary of regulations and guidelines.
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SafeFood© Checklist for Complimentary Breakfast Service
Intended for businesses that offer complimentary breakfast service; questions will help managers evaluate their procedures and staff training related to safe food handling.
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Food Allergy Alert - What Restaurant Managers Need to Know to Train Staff
Allergic reactions to menu items are a growing concern for restaurant managers. This guide will help managers develop in-house training sessions for all staff members.
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Glove Use in Retail Foodservice Establishments -- What Managers Need to Know
Provides guidelines for using five types of gloves in a retail foodservice operation. Also includes teaching tips and an outline for a 30-minute in-service for staff.
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Thermometer Use in Retail Foodservice Establishments -- What Managers Need to Know
Provides detailed descriptions of common temperature-sensing tools plus tips on using them to help foodservice managers ensure food safety and quality.
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Economic Importance of the Iowa Egg Industry - 2014 Update
Iowa leads the nation in egg production. This report explains the economic importance of the egg industry and why Iowa producers have a competitive advantage. It gives an overview of the state’s egg production before the 2015 avian flu crisis, providing a benchmark by which impact can be measured in future years.
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I'm Gloving It!
Learn the basics of proper glove use in foodservice establishments.
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