Getting to the Source: Establishing A Restaurant's Relationship with Food Vendors and Suppliers
1,396 views · Published 8 February 2013 · 6:37 · Indexed 29 September 2026
Channel: Centers for Disease Control and Prevention (CDC) · 2013 · News & Politics
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/CommentPolicy.html This video can also be viewed at http://streaming.cdc.gov/vod.php?id=6a63d567ee19f77121c5bd925224af8920130204081143937
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