Resources & Stories

Institutional food service (schools, universities, hospitals, corporate dining services, congregate meal sites, and others) represents large potential markets for regionally produced foods, yet farmers, processors, food hubs, and other businesses focused on locally grown and produced foods have experienced diverse barriers to entry in that marketplace.

Food service management companies (FSMCs) dictate the parameters of institutional food procurement for many hospitals, schools districts and colleges in New England and around the country.

Food service management companies dictate the parameters of institutional food procurement for many hospitals, school districts and colleges in New England and around the country.

The results of this survey show that responding New England food distributors play a significant role in how people eat both in and outside of institutional dining facilities.