One of the biggest demands on institutional foodservice administrators is coming from the farm to institution movement. Clients of foodservice consultants are under growing pressure to increase support for their communities by serving local food, and they look to their consultant, many of which are FCSI members, as an expert to lead them through this process.
A CEU credited, free webinar, held at 1-2 pm EST on 31 January and addressing farm to institution training, will show how foodservice consultants and other food value chain facilitators (nonprofit advocates, foodservice operators and food distributors) can succeed in reaching local food purchasing goals by better understanding foodservice specifications, RFPs (request for proposal), proposal development, and management.
Learning objectives
The intention of the webinar is to provide the following:
- Where to access pertinent information on farm to institution initiatives in FINE’s Food Service Toolkit for increasing local food purchasing by food service management
- Receive actionable examples and recommendations for working with institutions that have gone through recent RFP processes that included local food purchasing standards
- Hear from representatives at the University of Vermont, which recently went through this process with a foodservice consultant
Speakers include:
John Turenne FCSI, president, Sustainable Food Systems, LLC
Peter Allison, network director, Farm to Institution New England
Claudia Scotty, executive principal, Envision Strategies
Dennis DePaul, associate dean for Student Affairs, University of Vermont
Melissa Zelazny, resident district manager, Sodexo at the University of Vermont
Further information:
To explore the Farm to Institution Food Service Toolkit in advance of the webinar, visit:
farmtoinstitution.org/food-service-toolkit
