Posted February 15, 2016
Webinar outlines strategies and resources to increase procurement of local food by food service at institutions
On February 9th, we hosted a webinar called "Setting the Table for Success: Increasing Local Food Purchasing by Food Service at Institutions." More than 400 people registered, which blew us away. We're thrilled about the enthusiasm and interest in this effort.
Want to watch the recording and find relevant resources? Here you go:
- Recording: View a recording of the webinar on YouTube.
- Slide Deck: Download the PDF slide deck.
- Toolkit: Find the online food service toolkit we featured in the webinar.
- Guides: Download our local food procurement guide and research report (top two on the page).
- Questions: We didn't have time to answer all of the questions during the webinar, so we're going to post your questions -- along with answers -- on our website. Stay tuned!
Want to get connected and support farm to institution efforts? Here are a few ways to do so:
- Website: Browse www.farmtoinstitution.org to get the latest news and learn more.
- Newsletter: Sign up to receive our email newsletter and browse past editions at www.farmtoinstitution.org/newsletter.
- Social Media: Follow us on Facebook, Twitter, LinkedIn, Pinterest, Flickr and YouTube.
- Barnraiser Campaign: During the month of February, we're running a Barnraiser campaign to send farm to school leaders from New England to the National Farm to Cafeteria Conference in Wisconsin this June. Will you help us build a scholarship fund for farmers, youth, food service workers, teachers and others who couldn't otherwise afford to attend?
In case you're curious, most of the webinar registrants are from New England and New York, along with a huge cohort from Canada (AB, BC, NB, NS, MB, ON and QC), four or more people each from CA, CO, DC, IL, IN, MD, MI, NC, NJ, OH, PA and WI and up to three people each from FL, GA, ID, KS, KY, MN, MO, MT, NE, NM, OR, SC, TX, UT, VA and WA.
In all, registrants represented 28 states, seven provinces and a variety of professions, including food service directors/managers/staff, food distributors, chefs, nonprofit staff, community/public health organizers, nutritionists/dietitians, professors, students, sustainability coordinators and more. Way to get the word out!