Outline the flow of food from grower to buyer.

Outline should include

• Good Agricultural Practices (GAP) certification
• farm-to-table
• local purchasing rules
• variant requirements.

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?