NextGen Vending FAQ's

vending faq's

Who will provide the vending machine?
Nextgen Vending™ provides and installs all required vending/ kiosk equipment. The only thing our customer must provide is the necessary electrical outlets and internet connectivity.

Who will provide the kiosk products?
Nextgen Vending™ will provide all the products for kiosks we have placed in your location. Our service fleet is always stocked with a variety of Organic snacks/ beverages from many of the name brand health food companies/ distributers. Using our wireless technology, we always know when the kiosk needs replenishing – this ensures fresh snacks and customer cost savings.

Is there a monthly fee for the kiosks?
Never. Our kiosks and services are provided for free.

We are a very large company and want to provide snacks, drinks and food to our employees at a discount. How do we do this?

Nextgen Vending™ offers an equitable subsidy program through which our customer can set the price charged to its employees and pay Nextgen Vending™ the difference on a monthly basis. Again, using our wireless kiosk systems, we are able to track usage daily and offer our customers detailed tallies at the end of every month. Discounts on subsidized accounts are offered based on number of employees, amount of subsidy, and payment options.

What happens if I need to move my vending machine?
In some cases, vending machines may need to be moved for building remodeling. Whatever the circumstance, we ask that you notify us of a vending machine move as soon as you can. Please contact us at least 10 days in advance of the date you need to have the vending machine moved.

How does the machine get restocked?
Our service fleet is trained in proper stocking and maintenance methods for all vending kiosks we supply. They will take care of all routine vending needs - using our wireless technology, we always know when the kiosk needs replenishing – this ensures fresh snacks and customer cost savings.

How can I get the products that I want in our Kiosks?
Using our customer feedback form, you can make requests or offer suggestions to your local Nextgen Vending™ office. As long as it fits our model of healthy and Organic, we will be happy to source the product for you.

How do we get problems taken care of?
Nextgen Vending™ offers a 24 hour, 7 day a week, service number (888.880.1776). During business hours, it is our goal to have a technician at your location within hours of receiving notification of a problem. After hours requests are handled based on immediate need or if it can wait, the next business day.

How often will our machines be serviced?
We believe our vending kiosks should always have a full and fresh selection of Organic products. Our wireless system enables us to ensure that your kiosk will be stocked at all times. We also believe that a clean and well running machine will be a cost savings to the end user as well as cutting back on harmful emissions – this is why we employ earthvend™ technology.

What if our company does not have 30 or more employees?
We can offer companies of fewer than 30 employees’ Organic snack and cold beverage service depending on route location and kiosk term. Customer traffic is imperative to ensure a reasonable product turnover and avoid spoilage. Contact our sales team for more information: sales@nextgenvending.com

What types of products are available?
Nextgen Vending™ has literally hundreds of healthy, Organic products available for vending. Snacks will include; protein bars, nuts, fruits, chocolate, chips, etc., and drinks will include; water, juice, sodas, protein shakes, milk, sport drinks, etc. We also have many Organic products for kids!

What do the vending machines look like?
Nextgen Vending™ kiosks are state of the art machines employing “green” technologies. They will be branded with one of our four branding skins, depending on your location. Custom kiosk skins are available with contracts.

What sizes of vending machines are available?
The most standard machine measures 72"x39"x33". However, if the machine is going to be placed inside an enclosure it is best to allow for 80"x45"x40". These dimensions take in consideration the space for the door opening as well as room in the back of the machine for the plug-in and the need for air movement for the compressor.

Where should you install or place your vending machine?
The specific locations may vary depending on the type of business you have, but the goal is always the same: place the beverage machines in locations that will receive the most foot traffic and in areas that will be the most accessible profitable for all. Please contact Nextgen Vending™ for a free location and traffic survey of your business. Our earthvend™ service fleet professional will determine the best location and how many vending machines should be installed.

How long does it take to install the vending machines and what is the process?
It usually takes about 10 business days to have your vending machine installed and ready for use. Nextgen Vending™ uses a simple three step process for vending machine installation:

Nextgen Vending™ will send out a Earthvend™™ Service Fleet technician to meet with you and discuss your options (location, product choice, electrical outlets, and internet connectivity).

The vending machines will be delivered shortly after they are ordered.

What if someone loses money in the vending machine?
Nextgen Vending™ uses state of the art machines with sensing technology, so the likelihood of a loss is minimal – in the event that one does occur, we will immediately refund the customer. We can also provide a “slush” fund to help facilitate the refund.

What if my vending machine is vandalized?
Choosing the best location for the vending machines can help prevent vandalism. Nextgen Vending™ also uses only cashless (credit/ debit card) vending kiosks, which historically lessen the likelihood of vandalism. If your machine is vandalized, you will not be held responsible for any damaged equipment or lost product. Nextgen Vending™ does reserve the right to remove vending machines if vandalism becomes an issue.

What if I have a question that is not in the FAQ?
If you need more information call us toll free at 877.393.5543 or fill out our feedback form and a representative will contact you immediately.

Organic Food and Farming FAQ’s.

What is Organic Farming?
Organic farming refers to agricultural production systems used to produce food and fiber. Organic farming management relies on developing biological diversity in the field to disrupt habitat for pest organisms, and the purposeful maintenance and replenishment of soil fertility. Organic farmers are not allowed to use synthetic pesticides or fertilizers. All kinds of agricultural products are produced organically, including produce, grains, meat, dairy, eggs, fibers such as cotton, flowers, and processed food products. Some of the essential characteristics of organic systems include: design and implementation of an "organic system plan" that describes the practices used in producing crops and livestock products; a detailed recordkeeping system that tracks all products from the field to point of sale; and maintenance of buffer zones to prevent inadvertent contamination by synthetic farm chemicals from adjacent conventional fields.

What Does "Certified" Organic Mean?
Certified organic refers to agricultural products that have been grown and processed according to uniform standards, verified by independent state or private organizations accredited by the USDA. All products sold as "organic" must be certified. Certification includes annual submission of an organic system plan and inspection of farm fields and processing facilities. Inspectors verify that organic practices such as long-term soil management, buffering between organic farms and neighboring conventional farms, and recordkeeping are being followed. Processing inspections include review of the facility's cleaning and pest control methods, ingredient transportation and storage, and recordkeeping and audit control. Organic foods are minimally processed to maintain the integrity of food without artificial ingredients or preservatives. Certified organic requires the rejection of synthetic agrochemicals, irradiation and genetically engineered foods or ingredients. Since 2002, organic certification in the U.S. has taken place under the authroity of the USDA National Organic Program, which accredits organic certifiying agencies, and oversees the regulatory process. To find out more about the national organic certification requirements and organic program, please go to the USDA National Organic Program website.

Is Organic Food More Nutritious Than Conventional Food?
The definitive study has not been done, mainly because of the multitude of variables involved in making a fair comparison between organically grown and conventionally grown food. These include crop variety, time after harvest, post-harvest handling, and even soil type and climate, which can have significant effects on nutritional quality. However, a 2002 report indicates that organic food is far less likely to contain pesticide residues than conventional food (13% of organic produce samples vs. 71% of conventional produce samples contained a pesticide residue, when long-banned persistent pesticides were excluded). For more information on this 2002 report (Baker, B.P., C.M. Benbrook, E. Groth III, and K.L. Benbrook. 2002. Pesticide residues in conventional, integrated pest management (IPM)-grown and organic food: insights from three US data sets. Food Additives and Contaminants 19:427-446.) go to the Organic Materials Review Institute website.

Is Organic Food Safe?
Yes. Organic food is as safe to consume as any other kind of food. Just as with any kind of produce, consumers should wash before consuming to ensure maximum cleanliness. As cited above, organic produce contains significantly lower levels of pesticide residues than conventional produce. It is a common misconception that organic food could be at greater risk of E. coli contamination because of raw manure application although conventional farmers commonly apply tons of raw manure as well with no regulation whatsoever. Organic standards set strict guidelines on manure use in organic farming: either it must be first composted, or it must be applied at least 90 days before harvest, which allows ample time for microbial breakdown of pathogens.

Is Organic Food Really a Significant Industry?
Approximately 2% of the U.S. food supply is grown using organic methods. Over the past decade, sales of organic products have shown an annual increase of at least 20%, the fastest growing sector of agriculture. In 2005, retail sales of organic food and beverages were approximately $12.8 billion (Natural Marketing Institute, Health & Wellness Trends Database, March 2006). Organic foods can be found at natural food stores and major supermarkets, as well as through grower direct marketing such as CSAs (Community Supported Agriculture) and farmers' markets. Many restaurant chefs across the country are using organic produce because they desire superior quality and taste. Organic food is also gaining international acceptance, with nations like Japan and Germany becoming important international organic food markets.

Can any Type of Agricultural Product Become Certified Organic?
Yes, any agricultural product that meets third-party or state certification requirements may be considered organic. Organic foods are becoming available in an impressive variety, including pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, meat, poultry, breads, soups, chocolate, cookies, beer, wine, vodka and more. These foods, in order to be certified organic, have all been grown and processed according to organic standards and must maintain a high level of quality. Organic fiber products, too, have moved beyond T-shirts, and include bed and bath linens, tablecloths, napkins, cosmetic puffs, feminine hygiene products, and men’s, women’s and children’s clothing in a wide variety of styles.

Who Regulates the Certified Organic Claims?
The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990 (OFPA). The National Organic Standards Board was then established to develop guidelines and procedures to regulate all organic crops. The U. S. Department of Agriculture (USDA) during December 2000 unveiled detailed regulations to implement OFPA. These took effect on April 21, 2001, with an 18-month implementation period ending October 2002. At that time, any food labeled organic must meet these national organic standards. USDA’s National Organic Program oversees the program.

Why Does Organic Cost More?
The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food: substituting labor and intensive management for chemicals, the health and environmental costs of which are borne by society. These costs include cleanup of polluted water and remediation of pesticide contamination. Prices for organic foods include costs of growing, harvesting, transportation and storage. In the case of processed foods, processing and packaging costs are also included. Organically produced foods must meet stricter regulations governing all these steps than conventional foods. The intensive management and labor used in organic production are frequently (though not always) more expensive than the chemicals routinely used on conventional farms. There is mounting evidence that if all the indirect costs of conventional food production were factored into the price of food, organic foods would cost the same, or, more likely, be cheaper than conventional food. Cost, however, is very dependent upon market venue and consumer product choice. It is possible to consume a moderately priced diet of organic foods by purchasing directly from farmers at venues such as farmers markets, and by choosing unprocessed organically grown foods at the grocery store.

Are Organic Yields Lower?
Based on 154 growing seasons' worth of data on various crops, organic crops yielded 95% of crops grown under conventional, high-input conditions (Liebhardt, B. "Get the facts straight: organic agriculture yields are good," OFRF Information Bulletin #10, Summer 2001.). This was by using organic farming methods developed and refined by years of grower experience, independent of the billions of dollars of support provided the agrichemical industries through USDA and the land grant system. If USDA would increase the small proportion of its research funds currently directed toward optimizing organic farming practices, organic has the potential to produce yields fully matching or surpassing those of conventional crops. Growers who go through the 3-year transition period from conventional to organic management usually experience an initial decrease in yields, until soil microbes are re-established and nutrient cycling is in place, at which point yields return to previous levels.

Is There a National Standard for Organic?
Yes. Since October 2002, organic regulations under the USDA National Organic Program have been in effect. This means there are a uniform set of organic production, processing, and labeling standards across the United States. Anyone who sells a product as "organic" is required by law to be certified (The National Organic Rule and other policies of USDA's National Organic Program may be accessed on their website. USDA oversees implementation of the Rule through its National Organic Program but does not certify organic operations itself; instead, it accredits independent certifiers to certify growers and processors on USDA's behalf. http://www.organicvalley.com/what/lipson.html

How do Organic Farmers Fertilize Crops and Control Pests, Diseases, and Weeds?
Organic farmers build healthy soils by nourishing the living component of the soil, the microbial inhabitants that release, transform, and transfer nutrients. Soil organic matter contributes to good soil structure and water-holding capacity. Organic farmers feed soil biota and build soil structure and water-holding capacity. Organic farmers build soil organic matter with cover crops, compost, and biologically based soil amendments. These produce healthy plants that are better able to resist disease and insect predation. Organic farmers' primary strategy in controlling pests and diseases is prevention through good plant nutrition and management. Organic farmers use cover crops and sophisticated crop rotations to manage the field ecology, effectively disrupting habitat for weeds, insects, and disease organisms. Weeds are controlled through crop rotation, mechanical tillage, and hand-weeding, as well as through cover crops, mulches, flame weeding, and other management methods. Organic farmers rely on a diverse population of soil organisms, beneficial insects, and birds to keep pests in check. When pest populations get out of balance, growers implement a variety of strategies such as the use of insect predators, mating disruption, traps and barriers. Under the National Organic Program Rule, growers are required to use sanitation and cultural practices first before they can resort to applying a material to control a weed, pest or disease problem. Use of these materials in organic production is regulated, strictly monitored, and documented. As a last resort, certain botanical or other non-synthetic pesticides may be applied.

How are Organic Livestock and Poultry Raised?
Organic meat, dairy products, and eggs are produced from animals that are fed organic feed and allowed access to the outdoors. They must be kept in living conditions that accommodate the natural behavior of the animals. Ruminants must have access to pasture. Organic livestock and poultry may not be give antibiotics, hormones, or medications in the absence of illness; however, they may be vaccinated against disease. Parasiticide use is strictly regulated. Livestock diseases and parasites are controlled primarily through preventative measures such as rotational grazing, balanced diet, sanitary housing, and stress reduction.

How Can I Reach an Organic Certification Agency That Serves my Area?
Depending on where you live or farm in the U.S., there may be one or several organic certifications agencies that serve your region. There are many organic certifying agencies accredited through the USDA National Organic Program, and these include non-profit organizations, state- or county-affiliated agencies, and for-profit corporations. Some agencies work solely within a particular county or state, while others conduct organic certifications regionally or nationwide. Depending on the type of agency, an organic certifier may also provide additional services to farmers and the public, such as information about organic food and farming, sponsorship of workshops and conferences, or organic marketing materials. Together with The Rodale Institute/NewFarm, OFRF has developed a Guide to U.S. Organic Certifiers or you can contact the USDA National Organic Program.

Where Can I Find Organically Grown Products?
Organically grown products are becoming more widely available throughout the U.S. Many national food store chains such as Albertson's, Safeway and Wal-Mart carry some organically grown selections. National natural food store chains such as Whole Foods Market and Wild Oats Market carry a wide array of organic products, as do regional and local independent natural food stores. Farmers markets offer locally and regionally-grown organic products available directly from the farmer. Organic products may also be mail-ordered from many farms and retailers, and a web search will likely yield a variety of options for consumers who have a difficult time finding organic products in their area. The Local Harvest website is a useful resource for finding locally produced, organic, and specialty farm products throughout the U.S.

How Many Organic Farmers are There in the United States?
As of 2006, there are approximately 10,000 certified organic producers in the U.S. The growth in the number of organic farmers has increased steadily, similar to the growth of the U.S. organic industry, which has increased by rates of approximately 20% per year for more than 10 years. When OFRF first began tracking certified organic producer numbers in 1994, there were approximately 2,500 -3,000 certified organic growers in the U.S. at that time. Consumer awareness of the value of organic farming and food products continues to grow, making organic a viable and attractive economic option for a growing number of producers.

Are all Organic Products Completely Free of Pesticide Residues?
Certified organic products have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are inadvertently exposed to agricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past fifty years in North America, and due to drift via wind and rain.

Do Organic Farmers Ever Use Pesticides?
Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other nonpersistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

How Will Purchasing Organic Products Help Keep Our Water Clean?
Conventional agricultural methods can cause water contamination. Beginning in May 1995, a network of environmental organizations, including the Environmental Working Group, began testing tap water for herbicides in cities across the United States’ Corn Belt, and in Louisiana and Maryland. The results revealed widespread contamination of tap water with many different pesticides at levels that present serious health risks. In some cities, herbicides in tap water exceed federal lifetime health standards for weeks or months at a time. The organic farmer’s elimination of polluting chemicals and nitrogen leaching, in combination with soil building, works to prevent contamination, and protects and conserves water resources.

Is Organic Food Better For You?
There is no conclusive evidence at this time to suggest that organically produced foods are more nutritious. Rather, organic foods and fiber are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

Isn’t Organic Food Just a Fad?
No. U. S. sales of organic food totaled $5.4 billion in 1998, about $6.5 billion in 1999, and reached nearly $7.8 billion in 2000. The market has grown 20%–24% annually during the 1990s. The adoption of national standards for certification is expected to open up new markets for U. S. organic producers. Internationally, organic sales continue to grow as well.