Erin Arneson Purvis

The workshop focuses on building stronger connections between Georgia producers and hospitality buyers. Topics include hotel and restaurant supplier needs—consistency, competitive pricing, logistics, and food safety—and local producers’ challenges; packaging, labeling, shelf life, branding, pallet configuration, transportation efficiency, and product protection; and how hotels and institutions source products, including distributor relationships, direct connections with chefs, and becoming “list ready.” Later sessions address capacity, infrastructure, and quality considerations when scaling; opportunities to connect local products and flavors with tourism and visitor experiences; mental health and sustainable business practices in agriculture and hospitality; and practical next steps for strengthening businesses and connecting with Georgia’s hospitality market.