Marketing Michigan Products to Schools: A Step-By-Step Guide

e. Please describe the location and process for accepting deliveries. Arethere any constraints?f. Do you have packaging requirements for products you purchase?g. Do you have storage constraints in your kitchen(s)? Do you have capacityand/or facilities to purchase produce in season and process/store for lateruse?h. How do you prefer to place orders? Telephone, fax, email, website?i. How often do you prefer to place orders? Monthly, weekly, or on a specificday of the week?j. What is your required notice if a vendor is unable to complete an orderdue to either inadequate quality or amount/volume?k. How do vendors become approved through your school/district?l. How long will it take for your payment to be received?4. Purchasing local productsa. Schools and school districts take different approaches to include localfoods in their meal programs. Which approach(es) might be of interest toyou? (Remember that state and regional farm to school resources canprovide assistance!) Access to fresher foodsAsk current vendor(s) to sell identified farm productsTry to buy directly from local farmersHighlight locally-grown foods on printed/online menusPlan menus around seasonal availability of local productsBuy and highlight only one or two local products each monthHost one or two local food meals or events each school year(Fall Harvest Festival, etc.)Begin by serving local foods on a limited or pilot basis, suchas at only one schoolMichigan State University • C.S. Mott Group for Sustainable Food Systems • www.mifarmtoschool.msu.edu30 of 47