Outsourcing has long been the dominant trend in higher education foodservice. However, in an era of heightened interest in local food provision and regional food economies, little is known about regional patterns in outsourcing. Using foodservice provider and location data from 1,399 institutions across the United States, we analyze and map the distribution of foodservice providers. Additionally, we compare provider structures to regional variability in direct and intermediated sales of local foods. We find distinct regional variability in outsourcing practices, including increased use of self-op and fresh-prep providers in regions with existing regional food infrastructure.