Salem Suber needed a way to meet the increasing demand for fresh food by residents at Southminster, a continuing care retirement community in Charlotte, N.C. With 282 unique published menus every 21 days, how could Suber, Director of Culinary Services, maintain consistency and meet their demands? The answer was to bring in Chef Kris Reid. The video explores how Reid’s tireless passion for fresh, local food powers a world of change within an institutional setting by creating deep personal connections to the food being grown and served—resulting in bottom-line savings in the kitchen and a vibrant community of residents around the garden.
Contact your Cooperative Extension Local Foods Agent
Piedmont Culinary Guild
Freshly Retired Handout
NC Retirement Facilities with Local Food Programs
Know of another retirement facility that serves local foods? Please contact email@example.com and let us know.
Starting a Community Garden
Therapeutic Horticulture & Accessible Gardens
Local Food for Institutional Food Service Tools
Film Screening Toolkit
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