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Getting to the Source: Establishing A Restaurant's Relationship with Food Vendors and Suppliers

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Published on Feb 8, 2013

This video was prepared using footage from the 2011 Sodium Reduction in Communities Program (SRCP) Grantee meeting in the Getting to the Source: Working with Vendors and Suppliers session. Panelists in this session described strategies that state and local health departments should consider when working with restaurants, vendors, and suppliers to reduce sodium in different settings. The topics covered in this video include:

•Working with Request for Proposals (RFPs), Vendor/Supplier Contracts, and Food Specifications
•Understanding the Power of Volume and Group Purchasing
•Creating Consumer Demand/ Acceptance

Comments on this video are allowed in accordance with our comment policy: http://www.cdc.gov/SocialMedia/Tools/...

This video can also be viewed at http://streaming.cdc.gov/vod.php?id=6...

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