The plant was warm from the sun when executive chef Keith Quatrano picked a zucchini blossom at Mayfield Farms, tore a piece off and popped it in his mouth.

The chef at the Chattanooga Convention Center was impressed with the Athens, Tenn., farming operation and will soon begin serving locally grown produce from the farm to Convention Center guests.

"It's about supporting the community, getting better food in here and doing the right thing," he said.

The Convention Center is contracting with T&T produce, which will oversee the safety and health regulations for the produce. T&T, in turn, will contract with local farmers, which officials said can provide fruits and vegetables fresher and better than typical food suppliers.

Officials from the Convention Center visited Mayfield Farms last week to get a firsthand look at the operation and to see where the produce will be coming from.

Mike Shuford, assistant director for the Convention Center, planted signs along rows of tomato plants that say, "Grown for Chattanooga Convention Center."

He said there are several reasons for serving locally grown foods.

"It's local produce, and we are trying to keep our money local as much as possible," he said. "It's fresher. The product will be in the field one day and we will be serving it three days later."

Nick Proia, an owner of T&T, said his company will work with the farmer to ensure they are meeting all the health guidelines to ensure the products are safe for consumption.

T&T will ensure the farm's water and soil are tested regularly, it will monitor when and how the crops are fertilized, and it will keep track of what is uphill, upstream and upwind from the farm.

"That way we can guarantee safety as part of our liability umbrella," Mr. Proia said.

Michael Mayfield of Mayfield Farms said safety will not be an issue with produce coming from his farm.

"I take more steps than just about anybody I know to ensure food safety," he said.

Mr. Mayfield said buying locally not only supports growers, but it is a far superior product that what is typically shipped from faraway places.

"It is all about taste and quality, he said. "To pick it is California and get it here, they can't pick it as ripe or as fresh as we can. It's just physically not possible."

Mr. Quatrano said he will be getting other products locally as well. He is working with Niedlov's and Koch's bakeries to provide fresh bread for the Convention Center.

"We are trying to be as green as possible, and I am all for supporting the local community whenever I can," Mr. Quatrano said. "If you have a good product and a good assurance program for quality -- I'm going to use it."