Institutions of the broader public sector (BPS) have become motivated to introduce more locally grown and processed foods in their menus to better serve their customers, be they students, hospital patients, or residents of long-term care facilities (LTCs).

This report provides an introduction to the various actors involved in the foodservice supply chain, as well as an overview of how foodservice works in universities and colleges, school boards, hospitals, municipal LTCs and child care centres. It is not intended to capture the deeper complexities of foodservice in the BPS.

Read Connecting the Links: Foodservice in the Broader Public Sector