Food Service Management Companies: Local Food Procurement [Report / Guide]
At a glance
- Examines how large food service management companies (FSMCs) shape food purchasing in schools, colleges and universities, and health care institutions across New England
- Draws on 40+ interviews with advocates and FSMC staff to demystify procurement systems, vendor approval, rebate structures, and contract types
- Explains why these systems often create barriers for small and mid-sized regional producers
- Identifies concrete leverage points for increasing local procurement, including coordinated client demand, distributor partnerships, and strategic contract language
- Highlights pilot efforts and practical recommendations for working within existing systems to support regional food economies
Why this matters
-
FSMCs play a decisive but often opaque role in institutional food decisions
-
Understanding how these systems work is essential for making realistic, durable progress on local procurement
Who this is for
-
Dining Directors and institutional decision-makers
-
Network builders and advocates supporting institutional change
-
Distributors and producers seeking to navigate contract-managed food systems