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. 

Chefs, institutional purchasing agents and others share their experience in short case studies within the 32-page Guide.  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. 

The Guide identifies challenges as well as opportunities for overcoming them.  In  the words of Brad Matthews, Director of Purchasing for Culinary Institute of America:

Did we pay more for what we got?  You bet.  But we got better value for that dollar.  At the end of our first season there was no overall increase in our food cost.  But there was a marked increase in quality, customer satisfaction and our relationship with our neighbors.

Multiple copies will be provided with a charge to cover postage and handling.  For more information, please contact info@glynwood.org or 845-265-3338. 

If you want to learn about serving local food at a single event, please click here.