[ROOSTER CROWING] >> IN ORDER FOR A FARMER TO EVEN BE INTERESTED IN THE MARKET, THEY HAVE TO BELIEVE THE DEMAND IS THERE.

>> SURE, JOEEES FARM HAS GREAT CARROT BUS IS IT ENOUGH TORE CAMPUS.

>> IT IS INCONCEIVABLE THE AMOUNT OF FOOD THAT GOES THROUGH HERE EVERY DAY.

>> WE SERVE OVER 2 MILLION MEAL AS YEAR.

>> I'M NOT KNOCKING OTHER PEOPLE'S FOOD, BUT IT IS REALLY IMPORTANT FOR KIDS TO KNOW WHERE THEIR FOOD IS COMING FROM.

>> WHAT DO SCHOOLS, HOSPITALS, PRISONS, SUMMER CAMPS AND SCHOOLS HAVE IN COMMON?

THEY ALL HAVE THE REP TAKES OF SERVING PRETTY CRUMMY FOOD.

BUT SOME INSTITUTIONS ARE TRYING TO SHAKE OFF THAT BAD REPUTATION AND SHOW THAT TURNING OUT A LARGE VOLUME OF FOOD WITH A BUDGET DOESN'T HAVE TO BE GRUEL.

WE'RE SEEING IN VERMONT THEY SERVE GREAT MEALS USING FRESH, LOCAL INGREDIENTS.

WHAT MIGHT BE MOB IMPORTANT WHEN THE BIG INSTITUTIONS WITH THE BIG FOOD ORDERS MAKE A COMMITMENT TO LOCAL FOOD, THEY CAN TOTALLY TRANSFORM THE MARKET, MAKING MORE SMALL FARMS VIABLE AND PUTTING LOCAL, AGRICULTURE LAND TO USE.

BUT IT IS NEVER EASY.

THIS EPISODE, WE'RE GOING TO LOOK AT THE BOTTLE NECKS AND CHALLENGE I WAS FACE AND HOW PASSIONATE INDIVIDUALS COMMITTED TO THE CAUSE CAN INSPIRE A MORE WHOLESOME CULTURE OF FOOD AT AN INSTITUTION.

LET'S TAKE A LOOK.

>> WHAT IS THE VALUE THAT IS BRINGING YOU INTO THIS LOCAL FOOD MOVEMENT, IS IT FRESHNESS?

IS IT VARIETY?

IS IT SUPPORTING LOCAL ECONOMY?

IS IT CARBON IF FOOT PRIN?

WHAT IS IT?

THAT'S WHAT WE'RE TRYING TO COMMUNICATE WHEN BUYING LOCAL FOOD.

>> THEY'VE BEEN TRYING TO BRING IN LOCAL FOOD, SOURCING LOCALLY AND TEACHING STUDENTS TO CARE WHERE THEIR FOOD COMES FROM.

>> WE LOOK AT LOCAL MARKETS.

IN VERMONT WE'VE DONE A SUPER JOB OF BUILDING THE LOCAL MARKET, SO WE'RE SATURATED WITH LOCAL MARKETS.

WHAT WE HAVE DONE AND ARE DOING NOW IN A MUCH BIGGER WAY IS LOOKING AT WHOLESALE MARKETS.

>> BULK PURCHASING BY AN INSTITUTION THEY RESELL BACK TO US.

THE CONSUMER.

SINCE THESE REPRESENT HUGE BUYS, THEY CONTRIBUTE HUGE VALUE TO THE LOCAL FOOD ECONOMY.

>> WE'RE TRYING TO BUILD THAT MARKET AND THE BELIEF IN THOSE FARES SO THAT FARMERS FEEL, YEAH THIS IS A RELIABLE MARKET AND I CAN MEET THE PRICE POINTS WITH VOLUME.

AND SO WE'RE JUST ESTABLISHING WHAT IS THE REAL VOLUME AND WHAT ARE HOSPITALS GOING TO NEED THAT ARE DIFFERENT THAN PUBLIC SCHOOLS THAT ARE DIFFERENT FROM PRISONS SYSTEM IT GOOD ENOUGH TO GIVE ANY OF THESE INSTITUTIONS ANY OLD CARROT, DOES A VARIETY MATTER?

DO WE WANT IT CUT UP, PEELED, FROZEN, CUBED, SLICED, CRINKLE CUT.

UNBELIEVABLE COMPLICATED SYSTEM OF WHO WANT WHAT IS AND WHAT FORM DO THEY WANT IT, AND I HAVEN'T EVEN SAID PRICE.

>> SOUNDS COMPLICATED FOR A GROWER, RIGHT?

PETE'S HERE TO TELL US ABOUT HIS EXPERIENCE WE CUT PEOPLE SQUARES AND SELL TO INSTITUTIONS.

WE GOT A GENEROUS DONATION FROM A FRIEND THAT HELPED SUBSIDIZE FOR FEW YEARS SO INSTITUTIONS WERE PAYING HALF THE COST AND IT WORKED AS THAT AND WE WERE HOPING TO BUILD THE BUSINESS UP ENOUGH WE COULD DO IT WITHOUT THE SUBSIDY.

THE SUBSIDY IS NOW GONE, WE DON'T HAVE ENOUGH BUSINESS TO BE EFFICIENT ENOUGH WITHOUT IT SO WE ARE ESTOPPING DOING.

>> WE HAVE TO LOOK AT THAT WHOLE SYSTEM AND SAY, IF YOU'RE IN THE FARMEREES SHOES WHAT DO YOU NEED?

>> BECAUSE CLOSE, WE NEED MORE INSTITUTIONS TO BUY MORE OF IT FOR IT TO WORK.

SO HOPEFULLY THAT DEMAND WILL COME IN TIME.

>> OKAY.

THERE SEEMS TO BE A MARKET OUT THERE FOR THE FARMERS, BUT OFTEN, THE ADDITIONAL WORK OF WASHING, CHOPPING AND PACKAGING TO THE SPECIFIC NEEDS OF THE INSTITUTION DOESN'T ALWAYS TRANSLATE TO IS A PROFIT.

>> WHAT WE HAVE TO DO IS HENP THE FARMERS AND PRODUCERS LEARN ABOUT THE DIFFERENT MARKETS AND FIGURE OUT HOW THEY CAN RESPOND.

ANOTHER GOOD EXAMPLE IS VERMONT BEAN CRAFTERS WITH JOE BOSSEN.

>> IN EPISODE TWO, WE MED JOE BOSSEN FROM VERMONT BEAN CRAFTERS.

LET'S GET HIM BACK AND FIND OUT HOW HE BRINGS BEANS TO VERMONT'S INSTITUTIONS.

>> WE SELL TO PUBLIC SCHOOLS, UNIVERSITIES, PUBLIC AND PRIVATE, AND HEALTH CARE FACILITIES.

>> HE DECIDED THAT HE WAS GOING TO CRACK THE CODE ON THE SCHOOL MEAL PROGRAM.

>> ALL THESE PEOPLE IN THE SCHOOL NUTRITION ASSOCIATION WERE ABLE TO BASICALLY WORK WITH ME, ABBY NELSON AT VERMONT AND I WAS, HOW I DO ACCOMPLISH THIS.

ON A WEEKLY ROUTE.

LOU DO WE GET OUR STUFF IN THE SCHOOLS.

>> HE HAD TO GO TO THE AGENCY OF EDUCATION TO GET ALL THE NUTRITIONAL GUIDELINES TO FIGURE OUT HOW TO MAKE THE BEAN BALLS IN THE GUIDELINES IN THE SERVING SIZE THE SCHOOL COULD AFFORD AT THE PRICE POINT THE SCHOOL COULD AFFORD AND KNOW THE APPLICATION OF THOSE BEAN BALLS, WHICH HAPPEN TO BE SMOTHERED IN TOMATO SAUCE WITH GRATED CHEESE ON TOP.

>> WE DID SO MANY TASTINGS AND GET THE KIDS TO ADVOCATE FOR IT, AND IT IS NOT ENOUGH TO CREATE RECIPES THAT WORK WITH KIDS PALLETTES AND FEDERAL NUTRITION GUIDELINES AND PRICE POINTS, ONLY ONCE YOU'VE DONE ALL THOSE THINGS CAN YOU PEEL BACK THE CURTAIN AND SEE HOW THE SYSTEM IS PUT TOGETHER.

>> WHY HE DID GO THROUGH THAT TROUBLE?

HE JUST WANTED TO SEE IF COPRODUCE THIS.

THAT MARKET IS A HUGE MARKET, IF HE CAN PRODUCE THOSE PRODUCTS.

>> SOUNDS LIKE A LOT OF WORK.

LET'S BREAK IT DOWN.

>> SCHOOL LUNCH PROGRAMS, 55-CENTS TO 65-CENTS PROTEIN SERVING PER PLATE IN FOOD COST, SO HOW DO YOU MAKE THE PRICE POINT WORK?

THE OTHER NICE THING ABOUT WORKING WITH BEANS ARE THE BEANS ALLOW US TO GET OTHER INGREDIENTS INTO OUR PRODUCTS AT LOWER PRICE POINT BECAUSE, SAY YOU PAY $2 A POUND FOR A LOCAL ORGANIC BEAN.

BY THE TIME YOU SOAK AND COOK IT, IT DOUBLES IN MASS.

AIRYOU'RE DOWN TO $1 A PO, YOU'RE YOU DOWN 25-CENT AS SURING.

THATJUXTAPOSE THAT .

WE FOUND OUT THAT PINTO BEANS WAS AN AESTHETIC PARITY, YOU COULDN'T TELL THERE WAS ANYTHING IN THAT GROUND BEEF.

NOT ONLY THAT, THEY STAYED MOIST BETTER, IT HELPED CUT THE FAT AND EVERYTHING LIKE THAT ALL THE PROPERTIES YOU WOULD WANT IN A BURGER WERE MORE PRONOUNCED IN A BURGER THAT ENDED UP BEING HEALTHIER.

WE'RE TALKING ABOUT IF IT IS 25% BEANS, THERE IS 25% LESS CLOSE HAVING TO AND MORE FIBER AND ALL THESE THINGS TO BEAR AND ALL THIS SYNERGY.

IT IS LIKE THE PROBLEM IS THE SOLUTION.

THE SAME THINGS THAT WERE MAKING THE BURGER UNAFFORDABLE WERE SOME OF THE THING THAT WERE MAKING IT NOT AS HEALTHY AS IT COULD BE SO YOU RECONCILE THOSE THINGS, SO IN TOTAL, JUST ONE MORE WAY THAT BEANS SAVE THE WORLD.

>> ALL OF THAT, ONE GUY FIGURED OUT.

IMAGINE EVERYBODY TRYING TO FIGURE THAT OUT.

IT TAKES A LOT OF TIME.

>> AND, SO, TO HAVE DOUG DAVIS -- >> MY NAME IS DOUG DAVIS, THE DIRECTOR OF FOOD SERVICES FOR THE BURLINGTON PUBLIC SCHOOLS.

>> -- HAS BEEN REALLY OPPORTUNE.

PARTLY BECAUSE OF THE POWER DYNAMIC TO ME, CAFETERIAS REPRESENT THE LARGEST CLASSROOM IN THE SCHOOLS AND WE'RE TRYING TO EMBRACE THAT.

>> IT IS THE LARGEST FORM TO SCHOOL PROGRAM IN THE STATE, OFFERING FRESH, NUTRITIOUS FOOD TO OVER 4,000 STUDENTS EVERY DAY.

>> FROM 2002, WHEN WE WERE PROBABLY BUYING FIVE TO 6% OF OUR PRODUCT LOCALLY, OTHER ON THAT MILK, WE'RE NOW LOOKING AT OUR PRODUCT LOCAL PURCHASING TO BE CLOSER TO THE 30, 35% RANGE.

>> GETTING FRESH, LOCAL FOOD INTO OUR SCHOOLS CAN BE CHALLENGING.

PER MEAL BUDGETS ARE IMPOSSIBLY SMALL.

>> EVERYTHING HAS TO BE DONE IN BALANCE.

FOR ME TO HAVE 15 DIFFERENT FRESH FRUIT AND VEGETABLE ITEMS FOR THEM TO CHOOSE FROM EVERY DAY, I STILL GOT THE ONLY 1.$45.

WE HAVE TO FIGURE THIS OUT.

KITCHENS ARE NOT WELL EQUIPPED TO HANDLE THE PRODUCT.

>> PART OF FIGURING THAT OUT IS INVESTING IN INFRASTRUCTURE AND STAFFING TO MAKE SURE THE EQUIPMENT IS THE BEST IT CAN BE.

>> AND THE STRICT USDA RESTRICTIONS TO CONSIDER.

>> AND THE FEDERAL MANDATES AND FEDERAL NUTRITION STANDARDS REQUIRE CERTAIN ITEMS ON THE PLATE.

WE HAVE TO HAVE FRUIT AND VEGETABLES ON THE PLATE YEAR AROUND EVERY DAY.

SEPTEMBER AND OCTOBER, THAT IS GREAT, WE CAN GET ALL THAT STUFF AS LOCALLY AS POSSIBLE SALAD BARS ARE 80% LOCAL.

WHEN YOU GET INTO FEBRUARY, MARCH, APRIL, WE'RE REALLY LIKE EVERYBODY ELSE, RELYING ON CALIFORNIA, TEXAS, FLORIDA, WHOMEVER IS GOING TO BE SHIPPING THAT PRODUCT FORWARD TO US AT THE TIME.

GIVEN THAT WE ARE FUNDED ALMOST EXCLUSIVELY THROUGH FEDERAL PROGRAMMING, THE BID LAW AND PURCHASE REQUIREMENTS WE GO THROUGH ARE TRULY NONNEGOTIABLE.

>> BID LAW?

A COMPETITIVE BID PROCESS FOR A SCHOOL DISTRICT, AWARD AS PURCHASING CONTRACT TO ONE FOOD DISTRIBUTER.

BECAUSE OF FEDERAL GOVERNMENTS, THE WINNER IS USUALLY THE LOWEST BIDDER.

IN THIS CASE, THAT WAS THIS DISTRIBUTE.

>> COMPANIES LIKE RINEHART TOOK THE BID IN AS WE WROTE IT AND THEY FOLLOWED THE BID AND SUBMITTED A BID THAT MET THE FEDERAL GUIDELINES.

>> THE FOOD SERVICES DIRECTOR ASSOCIATION IS RINEHART SINGLE LARGEST CUSTOMER BY FAR.

OUR ABILITY TO BRING THE PRODUCTS IN MAKES THE CONTRACT SIGN CITING FOR THEM AND US.

PART OF THE PRODUCT CAUSED RINEHART TO BRING IN ANY ITEM THEY SAY WE NEED TO BRING IN.

SO WE'RE ABLE TO WORK WITH SMALL VERMONT COMPANIES.

WE'RE ABLE TO WORK WITH ANY FARMERS OR GROUPS THAT ARE ABLE TO MEET THE REQUIREMENTS THAT RINEHART HAS TO BRING THE PRODUCT IN IN TERMS OF CERTIFICATION, RINEHART CANNOT TURN THEM AWAY BECAUSE THAT IS PART OF THE CONTRACT WE NEGOTIATED.

IT IS VERY DIFFICULT TO THROW A SWITCH AND IMPLEMENT A PROGRAM IN YOUR DISTRICT WITHOUT BUILDING SOME OF THE FOUNDATION BE.

THE ADDITION OF FARM TO SCHOOL AND WHAT THAT MEANS AND HOW WE WERE ABLE TO EXPAND ON IT REQUIRED US TO CONSIDER BRINGING ON A FARM TO SCHOOL COORDINATOR.

BURLINGTON SCHOOL DISTRICT WAS, TO MY KNOWLEDGE, THE FIRST SCHOOL DISTRICT IN THE DRY HAVE SUCH A POSITION.

YEAH, IT TAKES A LOT OF WORK BUT EVERYTHING TAKES WORK.

I MEAN FORECAST WE WERE GOING TO DO WHAT WAS EASY, WE WOULDN'T BE DOING THIS.

>> WITH OVER 10,000 STUDENTS, THE UNIVERSITY OF VERMONT IS FAR AND AWAY THE STATE'S LARGEST INSTITUTION SO IT STANDS TO REASON THE FOOD SERVICE PROVIDER, SODEXO IS ONE OF THE STATE'S LARGEST FOOD PURCHASERS.

ALL THIS FOOD HAS TO COME FROM SOMEWHERE, AND INCREASINGLY, IT IS COMING FROM CLOSER TO HOME.

WE SPENT A LOT OF TIME AT THE BURLINGTON CAMPUS TO TRY AND 0 FIGURE OUT HOW SUCH AN ENORMOUS COMPANY IS RESPONDING TO DEMAND FOR SO MUCH FOOD.

>> I'M THE SUSTAINABLE MANAGER FOR UVM DINING.

>> I'M KATE HAYS, THE CAMPUS EXECUTIVE CHEF FOR UVM.

>> YOU DON'T JUST STUMBLE UPON SOURCING LOCAL ANY MORE WITH THE WAY THE FOOD SYSTEMS ARE SET UP, SO THAT'S BECOME SOMETHING WE WORK INTENTIONAL THREE DO ON THIS CAMPUS, BECAUSE IT IS SO IMPORTANT TO THE UNIVERSITY AND STUDENT POPULATION.

>> WE CAN REALLY GET FOOD FROM RIGHT DOWN THE HILL AND GIVE BACK TO THOSE BUSINESSES.

AND OUR NEEDS ARE SUCH IT REALLY IS EXCITING IN WE GET TO MAKE A HUGE IMPACT ON WHAT THEY PLANT, HOW MUCH THEY PLANT, AND IT IS REALLY GREAT TO KNOW THAT YOU CAN TAKE A FARMER THAT YOU'VE KNOWN FOR YEARS AND SAY, WELL, YOU KNOW, WE COULD USE 600-POUNDS OF POTATOES.

WHAT CAN YOU DO?

>> EASY PEASY, RIGHT?

HOLD ON A SECOND THERE.

>> SEASONALITY IS A BARRIER.

WHEN THE MOST PEOPLE ARE ON CAMPUS IS WHEN THE LEAST LOCAL FOOD IS AVAILABLE.

>> THE GROWING SEASON COMES AND GOES.

YOU HAVE TO HIT THE MIDDLE.

>> SEASONALITY.

I GUESS VERMONT WINTERS MAKE THINGS TOUGH.

WHAT ELSE?

>> AND THEN, IT IS PROCESSING.

>> THE LIGHT PROCESSING IS ALSO REALLY HUGE.

IT SOUNDS SILLY, BUT GETTING A BEET IN THAT IS NOT PEELED CAN REALLY THROW OFF THE WHOLE DAY.

>> ARE THERE ANY SOLUTIONS?

SARAH WARING FROM VERMONT FOOD VENTURE MAY HAVE ONE.

>> WE DECIDED TO ENTER INTO THIS PLACE REALLY NOT MANY OTHER PEOPLE IN THE STATE OF VERMONT ARE IN RIGHT NOW, WHICH IS TO AGGREGATE FARM PRODUCE WASH IT, CHOP IT, SOMETIMES FREEZE IT, AND GET IT TO THE INSTITUTIONS THAT ARE REALLY EXCITED ABOUT SHIFTING THE PURCHASING TOWARDS LOCAL FOOD.

>> THESE ARE COMING IN PREPEELED AND THAT IS A HUGE TIME SAVER FOR US.

>> ONE OF THE THINGS THAT REALLY TOOK OFF LAST YEAR, UVM, THROUGH THE SODEXO FOOD MANAGEMENT COMPANY PURCHASED FROM US ABOUT A THOUSAND POUNDS OF FRENCH FRY AS WEEK.

>> WE PRETTY MUCH EXCLUSIVELY USE THEIR FRENCH FRIES IN BRENNANS, OUR SORT OF LOCAL SUSTAINABLE HUB ON CAMPUS.

>> TWO LOCAL FARMERS.

>> THE CENTER FOR AG IS DOING A GREAT JOB, BUT THEY ARE SMALL AND WE ARE BIG.

>> NO BIG DEAL, A THOUSAND POUNDS OF FRENCH FRIES?

THEY'RE EATING TENS OF THOUSANDS OF FRENCH FRIES.

BUT THEY CAN MAKE THAT SMALL PURCHASE AND THAT IS SIGNIFICANT FOR THE FARMERS.

>> SCALING THAT IS UP DEFINITELY SOMETHING BOTH OF US ARE INTERESTED IN.

BUT IT TAKES TIME.

I MEAN, IT IS NOT A SNAP OF YOUR FINGERS SORT OF THING BECAUSE THEY HAVE A LOT OF THINGS THEY NEED TO LINE UP TO MAKE GOOD BUSINESS SENSE.

>> IF AND WHEN WE FIND THAT PERFECT TIPPING POINT, THE GUARANTEE FROM US ENSURES THAT THEY CAN, MOVING FORWARD, POTENTIALLY AFFORD NEW MACHINERY TO BETTER PROCESS STUFF.

AND THAT MAKE MICE HEART SING, BECAUSE IT IS THE PERFECT SYNCHRONICITY OF ONE TEAM WORKING WITH THE OTHER.

>> ALL RIGHT, WE MADE THE FOOD, GOT IT TO THE SCHOOLS, WE DID IT.

YEAH?

WAIT.

>> STORAGE FACILITIES, REFRIGERATED STORAGE IS A BIG ONE.

>> WITH DOUGH MORE THAN 2.5 MILLION MEALS ANNUALLY.

>> I'VE GOT THREE WALK-INS BACK THERE.

ONE DESIGNATED FOR NOTHING BUT PRODUCE AND I DON'T HAVE ENOUGH ROOM IN MY WALK-INS TO KEEP EVERYTHING I NEED TO IT IS LIKE PLAYING TETRIS IN THE FRIDGE THE, WE ARE GETTING PRODUCT AND MOVING RIGHT THROUGH IT.

>> OKAY THERE WERE A LOT OF HURDLES BUT WE MADE IT OVER ALL OF THEM.

OR DID WE?

>> WHAT COMES FIRST, TALKING TO THE FARMERS.

LIKE, HOW MUCH CAN YOU REALISTICALLY GET TO US AND WE'RE BEING KNEECAPPED BY DELIVERY.

>> THAT LINK THROUGH THE DISTRIBUTION CHAIN.

SO WE PROCESS THINGS BUT WE PROCESS THEM OFTEN MADE TO ORDER, AND BECAUSE WE DON'T THEN HAVE OUR OWN TRUCKS BUT WE HAVE TO SHIP THEM ON SOMEBODY ELSE'S TRUCKS, THERE'S ALWAYS THIS SORT OF NEGOTIATION OF HOW MUCH GETS ADDED, YOU KNOW, WHAT THE PERCENTAGE IS DISTRIBUTION COST AND WHEN DO THEY GET THERE AND CAN THEY USE THEM FAST ENOUGH TO BE WITHIN A FOOD-SAFE WINDOW.

SO WE'VE REALLY BEEN TAKING ON A PRETTY STEEP LEARNING CURVE.

IT'S NOT EASY, BELIEVE IT OR NOT, TO MAKE CARROT STICKS THAT LAST FOR SEVEN DAYS.

>> IT'S THAT DANCE OF MAKING ALL OF THE PIECES FIT, THAT IT WORKED FOR THE FARMERS, FOR THE DELIVERY SYSTEM AND THEN FOR THE STORAGE SYSTEM HERE.

>> YES!

LOOKS LIKE WE'RE FIGURING IT OUT.

GO VERMONT!

>> I ALWAYS GET CALLS FROM COLLEAGUES SAYING, I HEARD ABOUT THIS THING IN VERMONT, HOW CAN WE DO THAT HERE?

AND, IN TERMS OF SODEXO AS A COMPANY OPERATING INTERNATIONALLY AND ACROSS THE U.S., WE AT UVM ARE DEFINITELY DOING SOME GROUND BREAKING THINGS THAT ARE BEING REPLICATED BY OTHER ACCOUNTS AND THE EYES ARE ON US, FOR SURE, TO BE REALLY FORGING AHEAD AND MAKING CHANGES THAT OTHER PEOPLE CAN ADOPT.

>> A LOT OF THE HIGHER REGIONAL PEOPLE FROM SODEXO LOOK AS VERMONT, LITTLE VERMONT LIKE WHAT ARE THEY DOING?

AND WOW WHAT AN INTERESTING MODEL IN THAT YOU'RE GOING TO SEE IT EXPANDING ACROSS COUNTRY.

THAT'S CERTAINLY MY LITTLE VERMONT HOPE.

YEAH, IT IS REALLY EXCITING.

WE'RE VERMONTERS, WE ALL LOVE FOOD, WE'RE ALL PASSIONATE ABOUT FOOD SYSTEMS AND NOW WE HAVE THE OPPORTUNITY TO BRING THAT REALLY TO AN INSTITUTIONAL ENVIRONMENT, PEOPLE WOULD HAVE THOUGHT IT IS NOT POSSIBLE.

THE EXPECTATION IS A LOT AND WE ARE DOING IT.

>> THERE IS A THING THAT YOU SHOULD NEVER EAT ANYTHING YOUR GREAT GRANDMOTHER WOULDN'T RECOGNIZE WAS FOOD.

SADLY, A LOT OF RETIREMENT CARE AND NURSE FACILITIES BREAK THIS VERY RULE WITH THE FOOD THEY SERVE.

>> IT IS THE ONE PART OF THE CONVERSATION FOR ME IN THIS ROLE IS COMPLETELY MISSING.

I DON'T UNDERSTAND WHY IT IS SO HARD.

>> WAKE ROBIN.

>> IT IS FUNDAMENTAL, AS FAR AS I'M CONCERNED, IT IS A CHEF, IT IS WHAT WE SHOULD BE DOING.

>> IN FACT, THEY'RE SERVING FOOD SO WHOLESOME, THE GREAT GRANDKIDS RACED ON CONVENTIONAL FOOD MIGHT NOT KNOW WHAT IT IS.

AND THAT IS INTO THE BAD THICK.

WE TALKED TO KATHY KING ABOUT WHY SERVING GOOD FOOD CAN BE HEALTHY, AND THE TWO ARE NOT MUTUALLY EXCLUSIVE.

>> IF YOU TOLD ME 10 YEARS AGO I WOULD STILL BE HERE TODAY, I WOULD LAUGH AT YOU, BUT I'M STILL HERE BECAUSE IT HAS BEEN A GREAT EXPERIENCE.

WE WEREN'T USING THE FOOD THEN, WE WEREN'T TIED LOCAL FARMS.

AS CHEF WORKING IN THE STATE FOR A LONG TIME, I REALIZE WE HAD NEEDED TO BECOME A PART OF THE VERMONT FRESH NETWORK.

>> IT IS A KIND OF MATCHMAKER IN THE LOCAL FOOD NETWORK CHAIN.

>> MY NAME IS MEGHAN SHERIDAN WITH THE VERMONT FRESH NETWORK.

>> WHAT WE CAN PURCHASE FROM THEM.

>> HOW DOES WHAT WE DESIRE, ACCESS FOR EVERYBODY, AND LOCAL FOOD INSTITUTION, HOW DOES THAT MATCH WITH THE FARMER'S NEED FOR THEIR COST OF PRODUCTION?

AND THAT'S REALLY, WE JUST PUT THOSE PEOPLE IN THE ROOM, FACILITATE THAT CONVERSATION, RIGHT?

>> BECAUSE OF THAT I WAS ABLE TO FIND A FARM THAT WAS FIVE MILES DOWN THE ROAD FOR US, AND THEY STARTED GROWING FOR US THAT SUMMER.

IT HAS BEEN SORT OF THAT WAY EVER SINCE.

SOMETHING HAPPENS EVERY YEAR AND BIT BY BIT, WE'VE BEEN ABLE TO DO MORE AND MORE EVERY YEAR.

AND NOW I'M PROUD TO SAY WE HAVE 40% OF OUR PRODUCTS ARE EITHER LOCAL AND/OR SUSTAINABLE.

LIKE WE HAVE GROWN, I THINK THIS LOCAL TURN HAS DEFINITELY GROWN OTHER THE YEARS IN THE STATE OF VERMONT.

YOU KNOW, WE HAVE THE STRATEGIC PLAN FROM THE STATE, AT THE STATE LEVEL WHERE THEY WANT US TO PURCHASE 20% OF OUR PRODUCTS LOCALLY.

AND HAVING THEM SORT OF BACK THIS PHILOSOPHY HAS BEEN A HUGE HELP, BECAUSE IT HAS ENABLED US ALL TO HAVE THE SAME CONVERSATION.

>> THIS IS GREAT, BUT IT SOUNDS EXPENSIVE.

>> OUR BUDGET HAS ONLY GONE UP 2% FOR THE LAST FIVE YEARS AND LAST YEAR IT WIND DOWN A LITTLE.

FOR US, IT REALLY GOES TO USING THE PRODUCTS WE BUY IN AND NOT WASTING THINGS AND REALLY MAKING SURE YOU'RE PURCHASING AS CLOSE TO WHAT YOU'RE USING AS POSSIBLE.

WHEN I WILL FIRST STARTED HERE, WE WEREN'T TO THAT AND THE BUDGET A MESS AND PART OF THE WORK TIM AND I HAVE BEEN DOING OVER THE YEARS IS MAKING SURE WE'RE PAYING ATTENTION TO WHAT WE'RE BUYING AND USING ALL THE PRODUCTS.

>> LET'S TAKE A PEEK INTO THE KITCHEN AND SEE WHAT CHEF TIM IS DOING MAKE THIS HAPPEN.

>> WE ARE AT A POINT NOW WE'RE DOING TWO PIGS A MONTH.

WE BUTCH EVERY WHOLE ANIMALS.

THEY COME -- BUTCHER WHOLE ANIMALS.

THEY COME TO A FARM CALLED FARMER BROWN, AND THERE IS ALMOST ZERO AS FAR AS PIGS ARE CONCERNED, ALMOST ZERO THAT GETS THROWN OUT.

>> THAT'S GREAT, THING.

WHAT ELSE YOU GOT?

>> WE STARTED BUYING FARMS WITH SURPLUS CALL US UP AND SAY I'VE GOT 500-POUNDS OF PUMPKINS I DON'T KNOW WHAT TO DO WITH OR 250-POUNDS OF SQUASH, CAN YOU BUY IT?

SURE, WE WILL BUY IT, PLACE IT, PUT IT INTO OUR MENU.

>> IT IS NOT JUST A FLICK OF THE SWITCH.

THERE'S WORK INVOLVED IN DOING THIS.

FOOD IS MEDICINE AND WE NEED TO LOOK AT IT IN THAT FASHION, ESPECIALLY WHERE WE ARE.

SO PART OF THIS LOCAL FOOD MOVEMENT FOR US IS ABOUT THE HEALTH AND WELL-BEING OF THOSE FOLKS THAT WE SERVE.

>> IN THE LONG RUN, HEALTHY FOOD IS THE CHEAPEST INSURANCE YOU WILL BE ABLE TO GUY AS AN ORGANIZATION -- BUY AS AN ORGANIZATION.

>> I LOOK TO DIANE AT UVM MEDICAL CENTER FORREN EVERY DAY.

SHE IS A HUGE HELP FOR US.

>> THE UVM MEDICAL CENTER SERVES UP 2 MILLION MEAL AS YEAR.

AT DIFFERENT HOSPITAL THAT MAY MEAN A LOT OF SALISBURY STEAK AND FRUIT CUPS.

WE STOCK SPLIT CITI DOWN FIND OUT WHY THE HOSPITAL -- WE SIT DOWN TO FINAL OUT WHY THE HOSPITAL IS ONE OF THE LARGEST PURCHASERS.

>> ONE OF THE REASONS FOR OUR SUCCESS HERE IS THIS IS HOW WE DO BUSINESS, SO EVERY PRODUCT IS EVALUATED THE SAME WAY, EVERYONE HAS THE SAME MISSION.

EVERYONE HAS THE SAME VALUES.

IT ALSO REQUIRES A LOT OF CREATIVITY TO MAKE THIS SUCCESSFUL.

I WINDOW WON'T PA.

THIS STORY IS HARD WORK, BUT IT MEANS THAT, CAN I SAVE ON MY SUGAR PACKETS, WE BUY THOUSANDS AND THOUSANDS, RIGHT.

I DO CARE WHAT KIND OF SUGAR PACKET IT IS?

NO, IF I CAN SAVE A FEW CENTS ON EACH, WE CAN TOTIENTO SOMETHING ELSE.

THE TEAM, WE MEET EVERY TWO WEEKS ON FOOD PACKAGING AND THEY'RE SO KNOWLEDGEABLE.

IF WE DO THIS, WE CAN SAVE THIS OR GET THAT MEAT WE WANT.

WE ARE BIG PURCHASERS SO WE HAVE BIG NEGOTIATING POWER SO WE ARE ACTIVELY NEGOTIATING OUR CONTRACTS EVERY YEAR.

>> WE'VE HAD MANY LEARNING CURVES ALONG THE WAY.

>> WHAT I WOULD SAY SOME OF OUR SUCCESSES IS WE CHOOSE OR FARM PARTNERS CAREFULLY AND THEY CHOOSE US CAREFULLY.

ON YEARLY BASIS WE CAN BRING OUR PARTNERS IN ONE AT A TIME AND DO A BUSINESS YEAR, WE LOOK AT THE PAST YEAR AND SET GOALS FOR THE COME COMING YEAR AND WE ARE REALISTIC ABOUT WHAT THEY CAN EXPECT FROM US AND WHAT WE CAN EXPECT FROM THEM.

THAT COMMUNICATION IS KEY.

WE HAVE IN THE PAST TAKEN ON SMALLER GROWERS AND MUTUALLY DISCOVERED WE'RE NOT A GOOD MATCH FOR EACH OTHER.

WE GO WITH A STEADY LOCAL PARTNARY CAN MEET OUR VOLUME, SO WE VET THOSE PRETTY CAREFULLY.

WE HAVE LONG BEEN RECOGNIZED AS NATIONAL MODEL, NOT JUST FOR FOOD, IT STARTED WITH FOOD AND I THINK THAT HELPED INSPIRE OTHER AREAS.

WE KNOW WE ARE A NATIONAL MODEL BECAUSE FOR THE SECOND YEAR IN A ROW WE WERE TOP 10 IN THE COUNTRY.

THEY STOPPED GIVING FIRST, SECOND THIRD AWARDS BECAUSE WE KEPT GETTING THEM, SO NOW THEY GIVE IN THE TOP 10, SO WE ARE IN THE TOP 10 FOR I THINK SEVEN CIRCLES OF EXCELLENCE, THE MOST IN THE COUNTRY.

>> IT IS PRETTY AMAZING TO SEE HOW VERMONT'S INSTITUTIONS ARE BUYING UP SO MUCH LOCAL FOOD.

AND THE REASON THEY'RE DOING IT IS BECAUSE CONSUMERS LIKE YOU AND I ARE LOOKING FOR IT.

NEXT EPISODE, WE WILL LOOK AT WHAT MAKES VERMONT COULD BE SUMMERS TICK AND HOW -- CONSUMERS TICK AND HOW WE CAN GET MORE OF US EATING AND LOVING LOCAL.

[ROOSTER CROWING] >> SURVEYS HAVE SHOWN AGAIN AND AGAIN, AMERICANS WOULD PHOTOGRAPHER BUY LOCALLY-SOURCED FOOT AND TWO OUT OF THREE OF US SAY WE WOULD PAY A LITTLE BIT MORE FOR IT WHY AREN'T WE THEN?

>> THE SYSTEM IS NOT SET UP TO RESPECT CONSUMERS, IT IS SET UP TO RESPECT PROFITS.

>> I BELIEVE WHAT WE'RE BUILDING IN THIS STATE IS A COMMUNITY-BASED AGRICULTURE SYSTEM THAT OTHERS IN THE UNITED STATES AND AROUND THE WORLD CAN LOOK AT.

>> WHAT A PERFECT PLACE TO START CREATING FOOD SYSTEM CHANGE.

>> WHAT'S TOTALLY INSPIRING IS THERE'S A LOT OF GREAT PEOPLE IN VERMONT WORKING ON IT.

THIS IS A QUESTION WE'VE ALL BEEN ASKING EACH OTHER FOURA WHILE.

>> THE "THE LOCAL MOTIVE" IS SPONSORED BY BEN AND JERRIES, CITY MARKET, GARDNERS SUPPLY COMPANY, HANOVER CO-OP FOOD STORAGE, HICKOCK AND BOARDMAN INSURANCE DID GROUP, PRICE CHOPPER, UVM DINING, THE VERMONT COMMUNITY FOUNDATION, VERMONT FARM TO PLATE NETWORK, VSECU,