Resources & Stories

As a share of income, U.S. consumers currently spend less on food than any of the 85 other countries for which data is tracked (“food expenditures”). In this competitive environment, new food entrepreneurs face a significant challenge when it comes to choosing equipment.

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.