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The following challenges were commonly cited as making local food difficult to use or procure: ● The inability to know which ingredients are local all of the time, especially at larger institutions with multiple dining locations; ● Inconsistent quantity and quality of local products; ● The higher price of local foods, and particularly local proteins; ● The lack of lightly processed local produce available; ● Poor communication with local vendors that sometimes results in shortages or false claims; ● The heavy reliance on one distributor in the state for local foods. The following list of strategies for food service operators and technical assistance providers was developed based on best practices gleaned from the literature and reported through interviews with the Vermont institutions.
Widespread utilization of these strategies represent the greatest opportunity for Vermont colleges and universities to increase local food purchasing.
Vermont colleges and universities spend approximately .5 million on food annually.
According to the Farm to Institution New England , approximately 31 percent of Vermont college and university food spending (.1 million) is spent on local food.
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In order to draw upon the existing wealth of knowledge in farm to college efforts and compare to what is taking place in Vermont, the task force hired Dr.
David Conner of the University of Vermont to analyze successful local food procurement practices documented by the University of Massachusetts, the University of Maine, School Food FOCUS, and Farm to Institution New England (FINE). Conner conducted interviews with 13 of the 21 higher education food service operations in Vermont, representing a variety of operation sizes, locations, and management structures. Conner’s analysis identified the successful strategies Vermont institutions are already employing and which strategies may present opportunities to increase local food procurement. Conner found to be most widely employed in Vermont, the barriers Vermont institutions still face in procuring more local food, and the strategies that present the greatest opportunity for doing so. The following is a list of successful strategies that are already being widely utilized by Vermont colleges and universities, contributing to the approximately .1 million they collectively spend on local food annually: ● Quantitatively measuring and reporting local food purchases; ● Engaging both internal and external stakeholders to build trust and transparency; ● Promoting local foods in marketing efforts; ● Hosting special events that feature local food vendors; ● Mobilize dining staff to communicate the story of local foods to consumers.
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