Food service  professionals and green team members can download these marketing tools to promote your local foods* and to engage employees, patients and community members in the buying local foods throughout the year.  You’ll  find some marketing tools that are “ready to print” and others that allow you to customize them by adding your organization’s name and logo.

    “Ready To Print”  

Note:  Instead of using Sign-Up Sheets, we ask employees and community members to register on the Buy Local Challenge website.

    Customize with Your Organization’s Name, Logo & Name of Local Food

 

Additional Promotional Materials

 

RESOURCES

Easy Steps to Buy Local Foods – for Consumers
Easy Steps to Buy Local Foods – for Institutions, Businesses, Government Agencies

Great Ideas to Engage Customers

 

* Definition of Local Food

Local food is defined by the Chesapeake Food Leadership Council and by Health Care Without Harm as food that is grown or raised, processed, and packaged within a 250-mile radius of your facility. This includes but is not limited to vegetables, fruit, dairy products, seafood, meat, poultry, grains, legumes, etc.  Processed foods, especially those with multiple ingredients including breads and other bakery items, jams, etc., can be defined as local if the majority of ingredients (>50% by weight) are grown or raised, processed and packaged within a 250-mile radius.

While supporting local food businesses (i.e. local bakeries and coffee roasters) is important, the intent of this campaign is to increase purchases from local farms.

 

Maryland Law on Promoting Food as Local Food

Maryland Law requires all businesses that advertise raw meat, eggs, fish, fruits, vegetables, shellfish and processed dairy products as local or being locally grown, regionally grown or produced, or otherwise represented as having originated close by, must have point-of-sale signage indicating the state of its origin.  See the “Frequently Asked Questions” page by the Maryland Department of Agriculture:  http://www.mda.state.md.us/pdf/buylocalfaq.pdf for more information.

 

For More Information

Gina Navarro, CHC, CNC
Sustainable Foods Project Coordinator
410-706-2352
GNavarro@som.umaryland.edu

 

Louise Mitchell, PT
Sustainable Foods Program Manager
410-706-1924
Louise.Mitchell@som.umaryland.edu

 

Maryland Hospitals for a Healthy Environment
Regional Organizers, Healthy Food in Health Care Program, Health Care Without Harm
www.mdh2e.org
www.healthyfoodinhealthcare.org

 

For Information on the Buy Local Challenge, visit: www.buy-local-challenge.com.