Gwen is the manager of a university campus foodservice operation. She has been assigned the task of incorporating food items that come from local sources within two to three hours from campus. In an effort to help the extended university community, she will contract with local farmers and vendors who can supply the quantities of food needed on a regular basis. The project, which was initiated jointly by students and staff, will result in more fresh produce during the growing season. Increasing the amounts of fruit and vegetables on the foodservice menu meets current national nutrition goals. Gwen is visiting her units one by one to gather some information and to develop a plan to revise the menus to accommodate the new influx of fruit and vegetables