“Local pork is roughly 50 cents more per pound, but the quality is so much better. There’s hardly any fat that we drain off, whereas you might lose half of what you bought from a big distributor when you drain it.”
– Becky Landes, Food Service Operation Manager
Manchester Community Schools
Procurement
Local Procurement Toolkit
The Indiana Grown for Schools Network Procurement Toolkit offers step‑by‑step guidance, templates, and strategies to help schools confidently source local products.
Procuring Local Foods
Curious about buying local for your school meals? This quick guide from IDOE explains the “how‑to” of procuring Indiana‑grown foods, with simple steps and helpful tips for getting started.
Protein Procurement Toolkit
The Protein Procurement toolkit provides an overview for schools and childcare centers as they begin to procure, process, and serve local protein.
Find a Farmer!
Visit our interactive directory, featuring over 200 Indiana producers.
Choosing Seasonal Ingredients
Crediting Resources
Recipe Resources
Local Food Promotion
Funding Opportunities
Webinar Recordings
Farm to School Procurement News
