Local procurement for relatively small institutions, particularly educational institutions with a commitment to local foods, is a current opportunity to establish local food systems and position them for growth into other markets.

5 Steps were proposed to develop local food systems for institutional food service

1) Create network between growers and institutional administrators. (Ohio Private Institution Conference, April 29, Denison)

2) Form a grower cooperative marketing system.

3) Engage chefs, institutions in educating the consumer about local products.

4) Overcome seasonality and supply issues. Use Center for Innovative Food Technology innovations, season extension research and education, student farm activities, and investment in processing capacity for freezing, drying, canning, etc.

5) Step up from private to public universities, and other large institutions such as health care, large manufacturing companies, etc. Use increased support to change vendor and payment requirements and protocols in ways that promote local producers.