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
Join the dialogue and share resources via the Piedmont Culinary Guild.
NC Retirement Facilities with Local Food Programs
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Starting a Community Garden
Therapeutic Horticulture & Accessible Gardens
Local Food for Institutional Food Service Tools
Check out this Local Foods to Local Institutions Resource Guide from the National Center for Appropriate Technology (NCAT).
Healthy Food in Health Care (HFHC) Program with Healthy Food Challenge & resources for healthy hospitals including a Sample of Food Service Contract Language.
Film Screening Toolkit
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