This document summarizes a study examining opportunities and barriers for Michigan State University (MSU) to increase its procurement of local, sustainably grown products. It outlines MSU's current centralized food procurement system, supply chain actors' experiences, and barriers like seasonality. The study also reviews efforts by other universities. Recent progress includes partnerships with local distributors and farms, vendor changes to increase local purchases, and MSU changes like proposed sustainability roles. While still in early stages, the local food movement and student demand indicate continued institutional change supporting local food procurement.