> September 4, 2014: Putting Local on the Menu

Several institutional cafeterias and mid-priced restaurants are using clever techniques to source substantial amounts of local food, while maintaining their own affordability and profitability. This webinar, led by Anthony Flaccavento, presents the results ofSCALE Inc.'s research into how these kitchens are successfully putting local on the menu, while staying within their tight budgets.

Prioritizing local food while keeping costs reasonable is part art, and part science. This webinar honors that by illustrating some of the art with case studies, while presenting the 'science' in the form of a new tool.

The first half of the webinar reveals five best practices that showed up across SCALE's study. The driving forces behind The Root Café (Little Rock, AR) and Carlton College (Northfield, MN) will illustrate how they are using each of these techniques to get significant quantities of local food into their kitchens.

The second half of the webinar presents a tool, developed by SCALE, Inc. that enables buyers and local foods advocates to accurately determine the cost of local buying down to the level of per plate or menu item costs. We step you through how and why to use this tool.

Watch the archive.