Setting goals for local procurement in schools, colleges and universities, is often the “easy” first step. Without realistic targets, strategic planning, engagement from all team members, and clear measures of success, goals may not turn into action. Presenters Lexie Raczka, Sustainability Director for Boston University Dining Services, and Kerry Kokkinogenis, Local Food Program Manager at the Sustainable Business Network of MA, will share the challenges faced in getting local foods into institutions, and explore what it takes – beyond the best intentions. They will explore their hard-earned lessons learned through a combined 20+ years of experiences in connecting institutions with local food. 

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Hosted by Farm to Institution New England as part of their Voices of the Network Webinar Series. Click the link to view the entire series.