purchasing

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.
asparagus
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.

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

wormy apples
Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.
The legislation, which now awaits Gov. Dannel Malloy’s signature, would require the state’s departments of agriculture and education to develop such programs in public schools.
The legislation, which has moved on to the House, would require the state’s departments of agriculture and education to develop such programs in public schools.
The Southeastern regional food hub would eventually include hospitals, public schools and prisons.

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