I have two examples of foods that meet the intent of this credit, but don't fit fully into the 100 mile limit. I'd be interested to know if anyone has an opinion or experience with this type of situation.

Dairy products: Processing/packaging plant 20 miles from project site, raw milk drawn from a coop of farms within 200 miles of plant. In 2012 they documented over 50 percent of their raw milk came from within 100 miles. Will it work?

Bread: Baked and packaged in a local commercial bakery; ingredients are locally produced with the exception of a small part of their flour. Will it work?

Both of these foods are produced by commercial food service companies that are committed to local production and other certifications and can validate their sources. Is it enough?