Pivot Produce connects local farmers and growers with restaurants, chefs and food purveyors in Tucson, Arizona. Erik Stanford is the founder and owner of Pivot and a former chef. For farmers, this grass roots approach of bringing fresh, locally-sourced foods to Tucson’s restaurants is a new model that helps farmers focus on growing high quality produce, giving back valuable time, while Pivot fills the marketing and distribution gap. For chefs and restaurants, Stanford offers the unique ability to connect to an existing network of Tucson-area purveyors. We got a chance to ride along with Erik Stanford as he conducts the business of gathering food from local growers and delivering to customers like Executive Chef Anthony Coluci at Hotel Congress. This could be the start of a more sustainable, healthy and delicious food system in southern Arizona.
Videographers: Sandra Westdahl, Nate Huffman