Northwest Food Buyers’ Alliance

Local food. Seasonal menus. Healthy eaters. Restorative agriculture. Thriving local economies. Vibrant rural & urban communities. Equitable access to good food.

  • Tip #6

    Celebrate all four seasons.

    Make a menu for each season and give your customers a fresh take on your cuisine with each change in the weather. Roasted brussels sprouts are comforting and sprightly mid-winter, but taste bland and out of place on a summer day.

  • Tip #17

    Pizza is a great vehicle for local vegetables, herbs, nuts, and greens.

    Thinly sliced roasted squash, fresh basil leaves, chopped hazelnuts, a drizzle of local honey – the creativity of pizza is limited only by your imagination!

  • Tip #20

    Add a “Kitchen Sink Salad” to your menu.

    Toss bits and bites of a wide variety of vegetables and greens together with a delicious dressing, and voila! You’ve gifted yourself with the flexibility to serve what you’ve got.

  • Tip #50

    Localize your foodservice contracts.

    Want to meet a specified benchmark for local sourcing? Write that number into your RFP or contract renewal.

  • Tip #56

    Test your way into costing for new recipes,

    items or producers through your catering operation first. The smaller scale will leave room to learn before growing your program.

  • Tip #60

    Hire for desire.

    Kitchen staff with a passion for local food often demonstrate the necessary flexibility and curiosity to make it work.

  • Tip #90

    Two words: nimble menus

    Develop seasonal guidelines and a bank of successful dishes, but shift toward planning the specifics only 8-10 days out so you can capitalize on what’s fresh and abundant.

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  • Bon Appetit Management Company Chef Andre Uribe explains his local sourcing tips and tricks to NWFBA members.

    Photo Credit: Shawn Linehan
  • Staff in a corporate cafe kitchen give NWFBA members a behind the scenes look at daily operations with fresh ingredients.

    Photo Credit: Shawn Linehan
  • Catering and boxed lunches can be a great place to test new local items and work out pricing.

    Photo Credit: Shawn Linehan
  • Chef Andre and Farmer Jesse have worked out a win-win partnership through lots of trial and error.

    Photo Credit: Shawn Linehan
  • Farmer Jesse from Stoneboat Farm explains which products he's able to supply in wholesale quantities.

    Photo Credit: Shawn Linehan
  • Susan Arakelian and Lisa Vincent, Beaverton School District, are active NWFBA members.

    Photo Credit: Shawn Linehan

We are schools, hospitals, colleges and universities, assisted living centers, correctional institutions, corporate campuses, event venues and foodservice operators of all kinds, working together to build healthier, more resilient communities by sourcing and serving good food from within our regions.

We meet regularly to share ideas, visit producers, train staff, and solve problems.

We purchase from the many, not just the few. We seek producers working to responsibly steward land, water and other vital natural and human resources.

We build menus based on what’s in season, and celebrate all that the Pacific Northwest has to offer.

We are innovators. We are partners. We run successful businesses. We’re working together to make good food affordable at our scale.

We are the NW Food Buyers’ Alliance.

We welcome foodservice directors and staff, administrators and procurement agents from institutions across the Pacific Northwest. Is your kitchen a member yet?


79 participating institutions

125k meals served per day

300% increase in local purchasing by participating institutions in 2013-2014


More information on NWFBA members coming soon.


  • Spring Meeting: The Protein Project & Seeking Solutions with Soup

    Wednesday, April 26, 2017
    11:00 AM – 01:00 PM

    Ecotrust, Billy Frank Jr. Conference Room 721 NW Ninth Ave. Portland OR 97209

    The annual spring meeting of the NW Food Buyers’ Alliance is all about the FOOD: tasty eats in your belly + food for thought. The first course will be delicious scratch-made soups, featuring ingredients sourced locally from certified organic farmers and served with a big helping of ideas for reducing food waste in our region. Next up is a meaty main course with the aim of getting high quality, high animal welfare local pork and other proteins to regional cafeterias. You’ll taste delicious local pastured pork also go home with samples to test back in your own kitchen.

    Please RSVP by April 20th so we have a headcount for lunch!

    RSVP to secure your spot:

  • Webinar: Strategies for Sourcing Better Meat

    Tuesday, February 28, 2017
    12:00 PM – 01:00 PM

    Join us for some lunch hour learning! Our main speaker is Andrew deCoriolis, Director of Strategic Programs and Engagement at Farm Forward, an organization that implements innovative strategies to promote conscientious food choices, reduce farmed animal suffering, and advance sustainable agriculture. Andrew will share strategies for institutions wishing to source more local and higher welfare animal products. He will introduce the most relevant animal welfare issues, discuss third party certifications, and talk about how to identify higher-welfare suppliers. The presentation will highlight creative cost effective solutions that institutions can use to incorporate higher-welfare animal products into menus. We'll also hear from two NW Food Buyer's Alliance members based at Oregon Health and Sciences University and Air BnB corporate headquarters, who will share their challenges and successes sourcing and serving local and sustainable proteins in their foodservice operations. 

    RSVP to secure your spot:

  • Local Link - 2016 Fall Vendor Fair

    Thursday, October 13, 2016
    09:00 AM – 11:00 AM

    This year's vendor fair will once again take place at the Redd on Salmon Street, Ecotrust's working hub for the regional food economy in inner SE Portland, Oregon. Based on feedback we received last year, this year's fair will be shorter and more focused than last year with increased opportunities for engagement with vendors.

    To RSVP, please email

  • Yamhill County Field Trip

    Friday, September 16, 2016
    09:00 AM – 04:30 PM

    We'll take a trip out to Yamhill County to visit the kitchens and cafeterias of McMinnville School District and one of their suppliers, Stephens Farm. We'll end the day with a trip to Stoller Winery for some wine tasting and community conversation before we head back to Portland.

    To RSVP, please email

  • The Whole Hog Session

    Tuesday, April 12, 2016
    09:00 AM – 11:00 AM

    Hosted at Ecotrust, this event showed how purchasing whole animals can make high quality regional meats affordable for institutional foodservice operations. We also revealed the new NW Food Buyers’ Alliance website (the one you're reading right now!), and handed out copies of the our new publication Buying Local at Scale: Fruits & Veg, written specifically for foodservice operators keen to source locally grown fruits and vegetables, and featuring many members (also available as a download from this site).

  • Local Link

    Wednesday, October 28, 2015
    09:00 AM – 12:00 PM

    Hosted at The Redd on Salmon Street, Local Link featured 34 vendors. From farmers, ranchers, and fishermen, to specialty producers and distributors, each of the vendors met and mingled with more than 50 attendees.

  • Farm & Foodservice Fieldtrip to Hillsboro

    Wednesday, July 22, 2015
    09:00 AM – 11:00 AM

    This field trip featured a visit out to Intel's Hillsboro campus and nearby Stone Boat Farm, which supplies the campus with produce.

  • The Solutions Session

    Wednesday, April 08, 2015
    09:00 AM – 11:00 AM

    This spring meeting at the Oregon Department of Agriculture's Food Innovation Center drew on the collective wisdom of buyer members to identify strategies and best practices for procuring local and sustainable foods in institutional settings. This session provided the foundation for the Northwest Food Buyers Alliance document, Buy Local: 99 Tips for Large Operators.

  • “Exploiting seasonality sometimes works to our advantage. Consumers don’t buy much watermelon after Labor Day, which leaves Eastern Oregon farmers with a crop they can’t sell. Kids love watermelon! So we buy delicious Hermiston watermelon at peak ripeness for a great price, while helping extend the season for local farmers (sometimes all the way to October). Win-win all around.”

    Gitta Grether-Sweeney, Portland Public Schools
  • “I buy whole animals raised really well, and have trained my staff to break them down. It’s by far the best pricing, and we get to use every part of the animal, including the bones and fat. Our food tastes darn good as a result!”

    Andre Uribe, Bon Appetit Management Company
  • “Staff support is critical in our mission to serve local, seasonal foods. We use a train-the-trainer model to help educate staff and build skill sets. Good stories helps us engage staff and customers. We hope our folks can always answer the question ‘where’s this from?’.”

    Fernando Divina, Oregon Health and Sciences University
  • “Food is a vital part of health, wellness, patient recovery and staff productivity, so it makes sense for us, as a health care facility, to support food production and distribution in a way that promotes human and environmental health. Our purchasing dollars bolster patient and staff health, feed local agriculture, circulate money in our community, and help build a local food system that reflects our commitment to holistic health and wellness.”

    Eecole Copen, Oregon Health and Sciences University

Member Benefits

Joining the NW Food Buyers’ Alliance is free and open to any Oregon, Washington or Idaho institution, including early childhood programs, K-12 schools, colleges and universities, hospitals and health systems, long-term care facilities, correctional institutions, corporate cafes, and specialty or event venues.

By signing up, you get:

  • A regional network The NWFBA is a peer-to-peer network of foodservice directors and staff. Reach your goals and build a lasting local food purchasing program for your institution with the help of others already doing it! Participants meet quarterly to share ideas, go on fieldtrips to farms and institutions, and meet local vendors.
  • Resources for buying, using and promoting northwest foods Discover new ways to buy and use seasonal foods with our toolkits, and use marketing posters to promote these foods in your cafeteria or food program.
  • Support for tracking your progress Want to show your eaters, administration or staff what impact you’re making? Get ideas and support for collecting data and reporting results.

This website is hosted on FoodHub to help members make direct connections with producers. If you're not already a FoodHub member, joining is easy and free. Click here to get started. If you have questions about the NW Food Buyers’ Alliance, please email


Cultivating Large-Scale Demand for Oregon Fruits and Vegetables

Large-scale food buyers face significant challenges (cost, complexity, consistency, volume needs, transaction costs, lack of tracking/reporting, etc.) in attempting to source fruits, vegetables and tree nuts that are produced or processed in Oregon. This project builds on previous collaborative efforts and the partners will continue this work by 1) facilitating networking and best-practice sharing, and 2) providing education and support for overcoming known barriers.


Contact: Stacey Sobell,

Growing the Market for Oregon Organic/ Transitioning Farmers

In March 2016, Oregon Tilth released a report, Analysis of the Organic Market in Oregon. We set out to identify concrete information about supply gaps in Oregon in order to connect Oregon farmers with economic opportunities within organic production systems. The report illustrates the value of facilitating networking opportunities that are geared toward connecting farmers and buyers directly as a means for communicating supply needs. In addition, we identified several factors that are constraining the supply of organic specialty crops and created recommendations for addressing issues in Oregon.


Contact: Tanya Murray,

Building a Values Based Supply Chain for Chicken in Oregon’s Institutions

From 2014-2016 Ecotrust engaged in research that examined what it would take to build a values-based supply chain for chicken in Oregon’s institutions. We found that meeting institutional demand for differentiated, local chicken in our region will likely necessitate a wholesale transformation of our chicken supply chain. Our findings suggest multiple solutions on a number of fronts, including investments in key links in the supply chain, support to coordinate institutional demand with local supply, and a distributed network of regional production and processing nodes. You can read all about it in this report .


Contact: Stacey Sobell,

Organics to Hospitals

This project aims to leverage purchasing power of Oregon healthcare institutions to drive regional markets for foods produced without the use of synthetic pesticides by building connections between health care facilities and local growers that are organic or transitioning to organic production.  The project will build awareness of critical human and environmental health issues, identify strategies to increase hospital purchasing and demonstrate a market shift that can be replicated by other hospitals and in other regions.


Contact: Jenna Newbrey,

Regional Food System Infrastructure Gap Analysis

Ecotrust explored the “black box” of food system aggregation, processing and distribution in Oregon to identify gaps in scaling local and regional food systems. Get the highlights and access the full report here:


Contact: Amanda Oborne,

Steering Committee

NW Food Buyers’ Alliance is coordinated and supported by a coalition of organizations, including Ecotrust, Healthcare Without Harm, the Oregon Department of Agriculture, and Oregon Tilth. Donations from generous individuals, foundations, and companies fund our projects.

several logos from steering committee members including Ecotrust, Multnomah County, Healthcare Without Harm and Oregon Tilth