Working Farms and Food

Want to Add Local Foods to Your Food Service?

The Piedmont Environmental Council (PEC) invites you to a two-day workshop that will help guide small and mid-sized private institutions toward including more local products in their food service menus. 

Meet regional food service professionals who are leading the way on using local foods. Learn about managing:

  • local food sourcing
  • local food costs and budgeting
  • local food preparation and safety
  • and getting started with the local food decision

The workshops are designed as a two-part series. The first workshop will take place in late Februrary and use case studies and discussion to give an overview of the major issues and intricacies related to local food in food service settings. The second workshop will take place in late March and feature case stories that provide step-by-step guidance on moving forward with local food in your food service. 

Central Virginia: Feb 24 and March 26 in Charlottesville

Northern Virginia: February 28 and March 27 in Warrenton

The workshops are free, but we do ask that you register in advance as space is limited.  We also ask that you bring $10 to the door for lunch (cash or check). Folks who participate in the February workshop are encouraged to bring a colleague from their institution with them to the March workshop (no need to preregister your colleague).

To find out more and register online, just click on the link to either the Central Virginia or Northern Virginia workshops. You can also register by emailing Jessica Palmer at This email address is being protected from spambots. You need JavaScript enabled to view it.. Or, if you have questions, contact Sue Ellen Johnson, PEC's Director of Agriculture & Rural Economy Programs, at This email address is being protected from spambots. You need JavaScript enabled to view it. or 540-347-2334 x21.


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