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Guide to Serving Local Food on Your Menu

Glynwood Center | 20-Feb-2009

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The guide is a primer to help foodservice managers and directors, caterers, chefs, restaurateurs and others consider creative ways to incorporate local food products into almost any foodservice setting. Topics include where to begin, identifying sources of supply, developing relationships with farmers, working through existing distributors, and things to consider about the regional food system. Chefs, institutional purchasing agents, and others share their experience in short case studies within the 32-page guide.

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