Added value of local food hubs

As the largest purchaser of wholesale produce in Santa Barbara County, UC Santa Barbara's residential dining services provided the perfect avenue for a pilot project incorporating local pesticide-free or certified organic produce into an institutional setting. Residential dining services at UCSB provide about 10,000 meals a day -- 2.5 million meals a year -- so the task could have been daunting. Instead, the organizers started small, adding five or six local and organic items to the salad bar. Scaling up slowly turned out to be key to the project's success.

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