ATTRA newsletter explores relationships between local food and hospitals, schools, and businesses
Farmers and ranchers are discovering new markets for their products in local institutions such as schools, colleges, hospitals, and businesses that run cafeterias for employees and guests. These cafeterias may have conventional, large-scale supply lines, but they are increasingly aware of the advantages of buying produce and meat from local farms. Chefs, consumers, and nutritionists appreciate the high quality of just-picked produce and grass-fed beef. Farmers are pleased to sell products close to home, and are often willing to tailor production for appreciative customers, building long-term relationships. This issue of ATTRAnews looks at this emerging sustainable food system where local farmers and local institutions all benefit.
For full issue, please see: