farmer produce
Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.
College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.
For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.
peppers jars
Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.
Per a new law, the state's school districts will be able to work more directly with farmers when purchasing locally grown items...
local produce
About 94% of college and university operators and 56% of senior living operators are buying at least some of their products locally, according to data from FoodService Director’s 2016 Foodservice...
One of the reasons behind the push is to keep more purchasing dollars in the state.
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
vendor supplier
Picking a supplier who can meet an operation’s needs at a reasonable cost is challenging, so having a set system of selection and standards can be crucial.