Farm to Institution
Food service operations in a growing number of colleges, universities, hospitals, prisons, corporate cafeterias and other institutions are developing “locally grown,” “sustainable,” and organic procurement practices and policies. Yet little is understood about how these are working: the constraints they face and the creative ways they are responding to new opportunities The reports here describe various farm-to-institution evaluations from the perspectives of diverse stakeholders including food service buyers, chefs, administrators, farmers and distributors. They offer practical suggestions for day-to-day operations as well as larger frameworks and models for policy development.