Slow Food USA National Congress April 14, 2012 Louisville, KY
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Transcript of Slow Food USA National Congress April 14, 2012 Louisville, KY
Slow Food USA National Congress
April 14, 2012
Louisville, KY
How to Use Garden to Cafeteria and Youth Farmers’ Market Programs to Engage Your School Gardens in the
Cafeteria and Community
Andrew Nowak & Gigia Kolouch
Slow Food Denver
Our Mission:
Slow Food Denver’s Seed To Table School Food Program creates meaningful relationships between young people and food in order to transform the school food system. By placing an emphasis on hands-on experiences, community interaction, and the pleasures of the table, SFD-STT projects help to strengthen the food communities of tomorrow by engaging youth today. We work closely with Denver area schools to teach students where their food comes from, how to prepare it, who grows it, the importance of food choices and the pleasure of sharing with friends and family.
Slow Food Denver: Seed to Table
Partnerships are Important!
Seed Starting
Seed To Table: School Gardens
Spring Planting
Making pesto
Seed To Table: Taste Education“Feeding themselves”
Fresh tortillas
A morning harvest
Seed To Table: Garden to Cafeteria“Feeding the School”
Selling to the cafeteria
Ready to sell!
Seed To Table: Youth Farmers’ Markets“Feeding the Community”
Selling to the community
ChallengesWho are the key
people?What kind of
produce items?BarriersHow to grow and
handle food safely with kids?
Food Safety Protocols
Traceability
Slow Food DenverDenver Urban
GardensDPS Food &
Nutrition ServicesDenver Dept of
Public Health and Environment
GTC Program: Challenges & Partners
Partners
Identify responsibilitiesFood Service
DirectorGTC LeaderSchool Kitchen
ManagerPrincipalStudentsClassroom TeacherPTA/PTOCounty Health Dept
GTC Program: Key People
Working together!
VegetablesLettuce RadishesCucumbers
CarrotsTomatoes PeasPeppers BroccoliCabbage CelerySummer Squash
WatermelonsCantaloupeApplesPeachesPlumsStrawberries
GTC Program: Produce items
Fruits
Barriers from the Garden- Is the produce going to be safe from the garden?
Barriers from the school kitchen- My workers do not know how to clean fresh veggies.
Barriers from the school menu- How do we serve produce from the garden?
Barriers from the students- Students will not like the fresh produce.
Barriers from the principals- We only have 15 minutes to serve lunch.
GTC Program: Barriers
Good Agriculture Practices
No pesticides/herbicides
Safe use of manureClean waterSoil testsGarden free of
animalsHarvest
unblemished produce
Wash handsHealthy studentsSanitize Harvest
BucketsWash of produce with
clean waterDirect to cafeteriaProper cleaning and
storage in kitchenTraceability
GTC Program: GAP & GHPGood Handling Practices
Food Safety Protocols
Based on GAP/GHPSanitized harvest
basketsNo ill studentsProper hand
washingInitial wash with
potable water in the garden
Harvest recorded on Tracking Sheet
GTC Program: Denver schoolsGTC harvest equipment
Harvest Day: GTC Leader
Check in with Kitchen Manager
Sanitize harvest baskets
Get studentsWalk through gardenHarvest and washTake to cafeteria
GTC Program: GTC LeaderGTC at Ellis Elementary
Harvest Day: Weigh inWeigh vegetables in
the cafeteriaStudents record
weights on Tracking Sheet
Students sign their names
Kitchen Manager signs Tracking Sheet
GTC Program: Traceability
Working the scale
Harvest Day: School Kitchen
Produce is washed in cool water in Produce Sink
Produce is stored in separate container marked “School Garden”
Refrigerated for 24 hours
Produce used on salad bars
GTC Program: In the kitchenHarvest at Steele Elementary
GTC Program: Educational Opportunities
2011 Harvest Totals15 schools1,135 pounds24 Produce items$1,249 paid to
schools
GTC Program: Compensation
The BIG check
Visioning Exercise
Close your eyes? Imagine you are at a Farmers’ Market.
What did you see?What did you hear?What did you smell?Did you taste anything?What did you feel?
Youth Farmers’ Markets
Why do a YFM?EducationalFood accessFundraisingCommunity supportLocality &
SeasonalityWhere does your
food come from?
Youth Farmers’ Markets
Fairview YFM
Adult volunteersYFM committeeHarvestingMarket set upFarm produceYFM BankMarketing
Youth Farmers’ MarketsGetting ready at Cory!
Student helpersSalesmanHarvestingCash registerMarketingSamplesClean up
Youth Farmers’ Markets
“May I help you?”
Full YFM Set upTentTablesTable clothsBasketsCash boxSignage
Youth Farmers’ MarketsThe team is ready to go!
Simple YFM set up
Youth Farmers’ Markets
Simple Marketing
Market opens!After schoolPlaced in near high
traffic areaLasts 30-45 minsStudent permission
to stay after school
Youth Farmers’ Markets
A big crush!
Chef demo: Retired chef
Youth Farmers’ MarketsChef demo: Community
YFM CoalitionSlow Food DenverDenver Urban
GardensYFM CommitteesYFM ContractProduce pickup at 4
farmsStorage at DUG
cooler
Youth Farmers’ MarketsUnloading Farm Produce
Sorting and weighing produce
Youth Farmers’ MarketsA very full YFM cooler!
YFM Program: Educational Opportunities
2011 YFM season29 school sites3 Boys & Girls Clubs141 Markets23,080 pounds sold$26,313 in sales$16,774 from farms$8,997 in profits
Youth Farmers’ Markets
Late season produce
23 School Districts24 Community Partners
Seed To Table: GTC/YFM WorkshopImportant Partnerships
Slow Food USA National Congress
April 14, 2012
Louisville, KY
How to Use Garden to Cafeteria and Youth Farmers’ Market Programs to Engage Your School Gardens in the
Cafeteria and Community
Andrew Nowak & Gigia Kolouch
Slow Food Denver