At Florida Organic Growers (FOG), our commitment to sustainability and community connection goes far beyond the fields. Through our work with the Transition to Organic Partnership Program (TOPP), we’ve made it a priority to reflect our values in every aspect of our events—especially in how we source food.

Kathy Anderson, a driving force behind this initiative, has helped transform the way FOG and TOPP events approach catering. Inspired by her own mindful eating habits and deep respect for local growers, Kathy saw an opportunity to align our gatherings with our mission. Her goal was simple: ensure that the food served at our events nourishes not only our bodies, but also our communities.

One of the most memorable examples of this shift occurred in Mississippi. Kathy challenged the hotel venue to rethink its sourcing practices, leading to the inclusion of locally sourced grits and seafood. This sparked internal conversations and opened doors to future partnerships with local vendors. By starting these conversations early in the planning process, Kathy helped venues embrace local food systems and reduce waste.

In Orlando, the team faced more resistance due to rigid distributor systems and hotel policies. But by embedding sourcing requirements into the venue selection process, they encouraged hotels to think creatively and explore community-based options. This approach also emphasized reducing food waste and ensuring inclusive labeling of ingredients to accommodate diverse dietary needs.

The Alabama event showcased a deeper level of local integration. Attendees enjoyed boiled peanuts, raw honey, honey cake, and lamb meatballs—all sourced from the hosting farm. The caterer collaborated directly with farmers, transforming ingredients like purple sweet potatoes into innovative dishes. These relationships between farmers and chefs elevated the culinary experience and demonstrated the power of trust and collaboration.

In Mississippi, a farm visit featured a culturally rich menu with African and Japanese influences, using ingredients grown on-site or sourced from trusted local farms. Attendees met the people behind the meals and learned the stories of the food they enjoyed, creating a powerful connection between culture, community, and cuisine.

Navigating approved distributor lists, sourcing compostable materials, and requesting non-standard catering practices posed challenges. But Kathy found that early communication and resource sharing helped vendors adapt. In some cases, hotels discovered they were already sourcing organic items and could meet budget requirements without significant cost increases. When sourcing organic beverages proved difficult, Kathy secured in-kind donations and worked with venues to incorporate them.

Attendee feedback was overwhelmingly positive. Many expressed appreciation for the thoughtful sourcing and unique regional flavors, noting the contrast with typical conference fare. Culinary students who participated in farm visits were deeply impacted, gaining hands-on experience with local produce and forming lasting relationships with growers.

Kathy’s advice to other nonprofits and event planners is simple but powerful: start the conversation. Ask where the food comes from, build relationships with distributors and farmers, and don’t be afraid to challenge the norm. Even small changes can lead to lasting impact—for attendees, vendors, and the broader food system.

Through its programs and events, FOG and TOPP continue to influence food sourcing practices across the region. Kathy’s leadership ensures that each gathering is not just a meeting, but a meaningful experience that honors the hard work of farmers and inspires future food leaders.

As Kathy puts it, “If I’m gathering agricultural actors, I want to make sure they’re fed with food that reflects their values. It’s a way to say thank you—and to keep challenging myself to do better, one event at a time.”