Free webinar: farm to institution training

Foodservice consultants and value chain facilitators are invited to join an online webinar from 1-2 pm EST on 31 January addressing farm to institution training, reports Michael Jones

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.

Farm to Institution New England is working to build a resource for foodservice consultants in this growing field. The webinar will share a comprehensive toolkit for increasing local food procurement by institutional foodservices, showcasing how it pertains to the request for proposal (RFP) process for food service management companies. The webinar will include a live case study sharing how the University of Vermont navigated a cutting edge RFP process by working with a consultant and engaging the campus community. 

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:

Michael Jones