Let chefs visit your local producers

We host farm-to-campus tours where we have our leadership team visit our producers and our partners to understand what they do and what they go through to produce for us, whether it be cattle or hogs, honey or tea. It's kind of a two-way benefit because it also lets our partners know that we are vested and interested in what they're doing. We're not just a large entity that's buying their product. We really are interested in buying local and keeping money in the local economy. 

Photo courtesy of iStock

Richard Huffman Director of Culinary ServicesMontana State University Bozeman, MT