Let’s grow the routes to market for organic agriculture together. It can be hard for small-scale agroecological growers to find enthusiastic buyers and consistent demand. In this panel discussion we’ll look at what we can do to change that, exploring practical steps for working with wholesalers, retailers, and restaurants. We will look at real examples of successful routes to market, including how collaborative crop planning between farms and wholesalers and with restaurants can work in practice. And we’ll address some of the sticking points involved, including risk management, the need to balance specific requirements with what the farm can produce, and price competition. With a panel representing growers, wholesalers, and chefs, we will share our experience of how farms can get their produce sold efficiently, effectively and profitably.