A Guide to Serving Local Food on Your Menu
This Guide to Serving Local Food on Your Menu is designed as a primer to help foodservice managers and directors, caterers, chefs, restaurateurs and others consider creative ways to incorporate fresh, local products into almost any foodservice setting.The demand for fresh, local food has been growing rapidly in recent years, spurred by celebrity chefs, farmers’ markets, Buy Fresh, Buy Local campaigns, and other initiatives.
Institutions of various kinds have begun to respond to this demand. In one well known example, the media attention received by the local foods project begun in one dining
hall at Yale University has made other schools aware that serving fresh, local food can give them a competitive edge when recruiting students. As a result, many colleges and universities across the country have begun to feature their use of local foods. Many other institutions are aware of the growing consumer demand for fresh, local food, but don’t know how to get started.
This Guide to Serving Local Food on Your Menuis designed as a primer to help foodservice managers and directors, caterers, chefs, restaurateurs and others consider creative ways to incorporate fresh, local products into almost any foodservice setting.
