https://www.thenation com/article/a-big-win-for-good-food/e or you can download a copy here: Procurement to promote public health.pdf Question 1 Based on what you have learned in this class so far, what business practices would you need to be adjusted in the procurement process to support a purchasing program that promotes public health? Question 2 Why do you think this procurement strategy is not more widely used? Describe where you might face challenges in shifting to this type of procurement practice Comment specifically on how your interaction with suppliers might change or be influenced by this type of procurement practice. Consider the business environment of food service operations (high turn over, low profit margins, large and complicated supply chains, etc.). Question 3 If you were working in a school food operation and wanted to move towards this type of procurement, how would you get started? Consider business practices, relationships, community input etc etc