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The Procurement and Sustainability team at DC Central Kitchen is responsible for sourcing quality ingredients and supplies necessary for culinary training and meal production, while ensuring that these procurement practices align with sustainability principles. They work to establish partnerships with local farmers and vendors to promote local, organic, and sustainable food systems, ultimately enhancing the impact of DCCK’s programs on community health and economic empowerment. This team also evaluates and implements eco-friendly practices within the organization to minimize environmental impact.