Food Service Toolkit

FINE is interested in highlighting the opportunities and barriers to utilizing regional food within the institutional food procurement system. FINE does not hold a formal position on whether institutions should run food service operations with their own staff or outsource the services to an FSMC. This toolkit was designed to help individuals understand the process to request proposals from and negotiate contracts with food service management companies in order to maximize opportunities to incorporate regional food. However, these tools are also applicable to self-operated facilities for use in setting internal goals and contracting with group purchasing organizations or directly with suppliers. Access the toolkit here