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Course Objectives

After engaging with the training material, resources, and examples, participants will be able to:

  1. Explain the benefits of procuring local food and the definition of local foods
  2. Describe at least one option for integrating local foods into menus
  3. Identify local purchasing options and strategies for targeting local foods during the procurement process
  4. Describe ways to promote local procurement to families and the wider community

STARS Credit: 2

As of October 1, 2023, online trainings can provide Washington State providers with State Training and Registry System credits through the Continuing Education Proposal (CEP) application provided by the Washington State Department of Children, Youth & Families (DCYF). STARS credits will no longer be issued automatically upon completion of the course on the Nourished & Active website. For more information on the CEP process, please visit the FAQ page . You can also learn more about this process on the DCYF website. 

This training should take about 2 hours to complete. We also offer this course in Spanish.  


Course curriculum

  • 1

    Overview and Introduction

    • Course Overview and Objectives

    • Training Outline

    • Check In

  • 2

    Part 1: Getting Started With Local Procurement

    • Getting Started With Local Procurement

    • Learning More About Farm to ECE

    • Farm to ECE Components

    • Check In

    • What Do You Think?

    • Farm to ECE Basics

    • Why Choose Local?

    • What Do You Think?

    • Defining Local

    • What to Purchase

    • What Do You Think?

    • Getting Started With Local Purchasing

    • Resources for Getting Started

    • Getting Started With Local Procurement Review
  • 3

    Part 2: Plan It

    • Plan It

    • Planning by Location and Season

    • Simple Steps to Introduce Local Foods

    • Integrating Local Foods Into Your Menus

    • Pause and Reflect

    • Local Foods and CACFP

    • Menu Analysis

    • CACFP Seasonal Menu

    • Local Ingredient Best Practices

    • Budgeting and Forecasting

    • How West Central Head Start Does Local Procurement

    • Plan It Review
  • 4

    Part 3: Purchase and Prepare It

    • Purchase and Prepare It

    • What Do You Think?

    • Finding the Right Purchasing Option for your Program

    • Local Purchasing: More Direct Options

    • Local Purchasing: Less Direct Options

    • Tips for Working With Farms

    • Locating Local Foods

    • Using Garden Produce

    • CACFP Institution Purchasing Options

    • CACFP Purchasing Procedures

    • CACFP Informal and Formal Procurement: Targeting Local Foods

    • CACFP Informal and Formal Procurement: Geographic Preference

    • CACFP Informal Procurement

    • Using Traditional Foods in CACFP

    • CACFP Formal Procurement

    • Supporting Culturally Relevant Food Purchasing

    • Prepare It

    • Purchase & Prepare It Review
  • 5

    Part 4: Promote It

    • Promote It

    • Why Promotion?

    • What Do You Think?

    • Communicating Your Program

    • Sharing Your Program With the Larger Community

    • Sharing You Program Through Success Stories

    • Event Spotlight: Harvest of the Month

    • Statewide Events

    • Local Events

    • Program Events

    • Cost Saving Strategies

    • Tips for Success

    • Promote It Review
  • 6

    Final Quiz and Wrap-Up

    • Final Quiz

    • Check In

    • Action Plan

    • Summary and Wrap-Up
  • 7

    Evaluation

    • Training Evaluation