Outline should include
- gap certification
- farm-to-table
- local purchasing rules.
Process/Skill Questions:
Thinking
- Why is it desirable to use locally sourced food?
Communication
- How can a food service establishment make customers aware of local farmers and growers?
Leadership
- How can one ensure that food service establishments follow local purchasing rules?
Management
- How does the farm-to-table movement benefit local farmers and food service establishments?