Food is transferred in a vascular plant in one direction, from sources to sinks.

Here's a breakdown:

* Sources: These are areas where food (sugars) are produced, primarily through photosynthesis in leaves.

* Sinks: These are areas where food is used or stored, such as roots, stems, developing fruits, and growing buds.

The food is transported through the phloem, a vascular tissue that runs throughout the plant. This transport is driven by pressure gradients created by the difference in sugar concentration between sources and sinks.

Key takeaway: Food in vascular plants always moves from where it's made (source) to where it's needed (sink).