- Map the supply chain for the food items used in the public kitchen.
- Identify products that could be delivered by local producers (fresh and processed goods).
- Elaborate calls for tenders that also small producers can respond to.
- Identify local suppliers that can deliver with short-term notice.
- Train procurement staffs to communicate with local suppliers.
- Educate the suppliers so they can participate in the bidding process.
- Help local suppliers to collaborate on logistics and pooling of volumes to meet the requirements of public kitchens.
- Think of establishing long-term relations to local suppliers.
More Issues To Consider
- It is recommended to do a mapping of local suppliers as part of a food strategy for a city, municipality or region. The mapping is relevant for publishing calls for tenders that are appealing to local suppliers.
- Make sure the local suppliers can supply the requested quantities.
- Consider also to combine this tool with other tools such as “Learning dialogue for farmers and caterers” or “Mapping organic farmers as suppliers”.