Chef Ann, Continued: The Nuts and Bolts of Food Procurement
March 11, 2:50-3:50 pm
In this session, Chef Ann Cooper will further the discussion from her Keynote to the specific “nuts and bolts” of Institutional procurement. She’ll explain how in Boulder she and her team found farmers, ordered from them, grew the program year over year and how the program grew to incorporate over 25% of all products being procured regionally.
This breakout session, the institutional buyers panel and our Keynote by Chef Ann Cooper were supported by the Specialty Crop Block Grant Program at the U.S. Department of Agriculture in cooperation with the Colorado Department of Agriculture. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA or CDA.