Choosing a foodservice company or selecting a food distributor is one of the most important sustainability decisions that a school, university, or business makes. Requests for proposals (RFPs) and contracts can be used to articulate expectations and ingrain your institution’s sustainable sourcing goals into your foodservice partnerships. Foodservice RFPs and contracts can create accountability to food procurement standards and drive meaningful change.

Join Claire Fitch, Director of Outreach at Farm Forward, and Alison Nihart from the University of Vermont Food System Initiative for a conversation about using contracts and RFPs to increase the amount of local, sustainable, and Real food your institution serves.