Local Partnerships for Restaurants

For chefs and restaurants, prioritizing partnerships with local farms and producers can be a challenge. Vermont Fresh Network Gold Barn members spend at least 35% of their annual food purchasing budget with local partners. Join us to learn how and why they do it! In this webinar you'll hear from Gold Barn members Sean Blomgren of Spruce Peak and Herve Mahe of Bistro de Margot about what local partnerships look like for them, how prioritizing local positively impacts their culinary programs, and why they opt to purchase locally-grown and produced foods whenever they can.