Stakeholder Intake Questionaire

Microkitchen / grab + go / break room / refreshments

Full service cafeteria / all you care to eat

Have sourced directly from a producer (farm, ranch, fishery or dairy)

Have sourced directly from a local processor or manufacturer (e.g. flour from a local mill, sauce made from local tomatoes, local tortillas)

Have sourced local product via a regional or national distributor

Have tried local/sustainable sourcing before, but was unsuccessful

Have not tried local/sustainable sourcing

Learning - I don't know any producers, and still learning about what's grown locally and seasonally

Medium - I know a few producers, and a bit about locality/seasonality

Experienced - I know a lot of local producers, and have a strong sense of what grows regionally and when

University/cooperative extension partners

We generally have plenty of labor and are able to allocate ample staff time to scratch cooking, chopping/slicing, etc

We have some/moderate ability to allocate staff time to scratch cooking and processing as needed

Labor is extremely tight - hiring is a challenge, and we don't have much staff time to devote to scratch cooking and in-house processing

Multiple delivery sites, multiple times per week

One central delivery site, multiple times per week

We can 1:1 substitute local/sustainable products into existing menus

We can nimbly design our menus around what is available from local/sustainable sources

We can make standing orders with local vendors and integrate those items into multiple menu cycles

We feature local items for special events

Extremely important / we have a policy around it