Transform the Tray
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Transcript of Transform the Tray
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National Farm to School NetworkDebra Eschmeyer
November 3, 2009
Transform the Tray
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Let’s add some color!
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1 in 3
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Common Sense Solution
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“ Farm to School programs connect school food with local agriculture to create a strategy that increases the profitability of farming, improves the quality of school meals, and re-create relationships in the community among consumers and the people who grow their food.”
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Fresh, local foods served in cafeterias
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School Gardens
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Cooking and Taste Tests
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Farm tours
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Nutrition and Agriculture Education
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Family Meals
Food – Culture Connections
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Waste Management
Programs
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Health: Kids Win
The choice of healthier options in the cafeteria through farm to school meals results in consumption of more fruits and vegetables with an average increase of one serving per day, including at home.
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Agriculture: Farmers WinFarm to School programs can open up the expansive school food market, estimated at more than $12 billion a year, to socially disadvantaged farmers.
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Economy: Communities Win
For every dollar spent on local foods in schools, one to three dollars circulate in the local economy.
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Environment: Planet Wins
Fast fact : In the U.S., it takes the typical food item 1,500 to 2,400 miles to travel from farm to plate. A head of California lettuce shipped to Washington, DC, requires 36 times more fuel energy just to transport than the caloric food energy it provides.
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"All of a sudden, I’m watching the weather forecast to see how
crops might fare,” Clare Columbus
Boston Food Service Director
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“For the six or eight weeks I get tomatoes, I get them for the same price, which helps stabilize my budget. For us, it’s a win-win situation. We get to support the farmers in our local area. We’re someone they can depend on. In turn our kids are saying, “We really like this.”
Mary Ann Lopez, South Windsor’s School Nutrition Specialist and Food Service Director
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Contracts with food manufacturers commissary kitchens prepared foods
Contracts with national distributors and fast food chains
Minimal preparation mostly heated and served
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Local slaughterhouses
Local food preservation Local commissary kitchen
Regional aggregation sites and direct sales
Seasonally-based cooking with all local menus
Local foods
in cafeterias
Lesser food waste, reusables, compostable food trays,
increased awareness
Less pesticide / chemical use on land, water, air, less
energy used
Care for natural resources
Healthier, local , less processed foods, Consumer knows where
food is coming from
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Local Product -salad bars -hot entrees / other meal items-snack in classroom-taste tests-fundraisers
Educational Activities: -chef/farmer in class, cooking demos-greenhouses, waste management, recycling, and -composting-farm tours-harvest of the month-CSA in the classroom-School gardens
Implementing Farm to School
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Student: Why don’t we get fresh lettuce and local watermelon at school lunch ?Parent
Food Service Director Principal
National Food DistributorSchool Board
Food Processor Teacher
Nutritionist Contracted Food Service Provider
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Chronology1996-1997California (Santa Monica-Malibu USD and The Edible Schoolyard, Berkeley) and Florida (New North Florida Marketing Cooperative).
2000National Farm to School Program
2001USDA AMS Small Farms/School Meals Initiative
20021st national Farm to Cafeteria conference
2004National Farm to School Program authorized; 400 programs in 22 statesLaunch of www.farmtoschool.org.
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Chronology20052nd Farm to Cafeteria Conference in Ohio with over 350 attendees.
2005-2006Regional meetings held across the country to gather feedback on need for a national network and setting priorities; national survey estimates 1000+ programs.
20073rd Farm to Cafeteria Conference in March in Maryland with over 400 attendees. National Farm to School Network established with 8 Regional Lead Agencies and 4 national staff
20094th Farm to Cafeteria Conference in March in Oregon with over 650 attendees.Estimated over 2000 programs in 42 states
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Farm to School: VERMONTVermont FEED (Food Education Every Day)
Classroom, Cafeteria, and Community10 years and over 150 Vermont schoolsFarm to school movement in Vermont is building on food system partnerships and relationships:
– farmers and food service - distributors and farmers–schools and communities - government and non-profit
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Farm to School: PENNSYLVANIA
The Kindergarten Initiativewww.thefoodtrust.org
Healthy Snacks made with locally sourced fruit, vegetable, grain and dairy productsIntegration of Nutrition and Agriculture EducationParent outreach and involvement activitiesEducational Farm Trips2004 , 4 schools, 1 district2009- 67 schools, 10 districts, 3 states
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Farm to School: FLORIDA
New North Florida CooperativeFarmer-led: 60-100 farmers72 School Districts1,000,000 studentsLeafy greens, sweet potato sticks, green beans, watermelon, okra, strawberries, muscadine
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Farm to School: WASHINGTON 2002 one school, Olympia District, organic salad bar, local purchasingWashington State Department of Agriculture, Office of State Procurement, Environmental CouncilMarch of 2008 –
Local Farms-Healthy Kids HB 2798 / SB 6483 passes
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Local Farms-Healthy Kids ActPolicy alliance was spearheaded by environmental group with farm preservation, public health, anti-poverty advocatesComprehensive legislation:
2 Full Time positions to coordinate local food procurement inside of Departments of Ag and EducationRequires all state food contracts to include a plan to maximize the availability of Washington grown food purchased through the contract.
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Secretary of Agriculture Tom Vilsack:
“My job is to listen to the president, who is the ultimate vision maker…The vision is, he wants more nutritious food in schools.
In a perfect world, everything that was sold, everything that was purchased and consumed, would be local so the economy would receive the benefit of that. One thing we can do is work on strategies to make that happen.”
Washington Post 2/11/09
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National School Lunch Program2nd largest food & nutrition assistance program; over 219 billion lunches served since began in 1946
In 2007, provided over 30.5 million low-cost or free lunches in over 101,000 schools per school day
In 2008, cost the Government $9.3 billion
Current reimbursementFree = $2.68Reduced-price = $2.28Paid = $0.25
“to promote the health and well-being of the Nation’s children”
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School Breakfast ProgramBegan as a pilot in 1966 and made permanent in 1975
In 2007, over 10.1 million children participated; of those 8.1 million received free/reduced
In 2008, cost the Government 2.4 billion
Current reimbursement:Free breakfast = $1.46Reduced breakfast = $1.16Paid breakfast = $0.26
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Lunch Dates1946: National School Lunch Act signed by Truman1966: Serving 3 billion meals to 19 million children. The Child Nutrition Act passed creating a two-year pilot School Breakfast Program.1970: Free and reduced priced meals eligibility standards established1972 The National Soft Drink Association introduces an amendment eliminating the restrictions on competitive foods. Vending machines entered schools.1973 Jean Mayer, Nixon’s nutrition adviser, warns the President of a threatening national epidemic of obesity.1978 Last greatest movement for CNR with increased eligibility, reduced meal prices, and increased breakfast reimbursements. 1981 Overall cut of 28% affected multiple child nutrition programs. Approximately 2 million children are dropped from the NSLP. Ketchup and pickle relish are declared vegetables.1994 Schools required lunches to conform to the Dietary Guidelines by 1996 USDA established Team Nutrition and launched the Healthy School Meals Initiative to support improvements in school lunch and increased nutrition education for children.2004 National Farm to Cafeteria Program authorized but not funded and School Wellness Policies created.2008 Farm Bill allows geographic preference2009 MONUMENTAL CHANGE TO SCHOOL LUNCH (what we hope to see here!)
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Farm to School PriorityEnact Mandatory Funding for Section 122: Access to Local Foods and School Gardens
$50 million over 5 years ($10 million per year)Will provide for Start-Up grants (up to $100,000) for schools/school districts to establish the infrastructure necessary for implementation of Farm to School ProgramsOne Tray Campaign
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One Tray Videos
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“I've learned that if it's fresh and grown locally, it's probably going to taste better. That's what I learned. And that's how I've been able to get my children to try different things, and in particular fruits and vegetables. So to make sure that we give all our kids a good start to their day and to their future, we need to improve the quality and nutrition of the food served in schools. We're approaching the first big opportunity to move this to the top of the agenda with the upcoming reauthorization of the child nutrition programs. In doing so, we can go a long way towards creating a healthier generation for our kids.”
Michelle Obama
Change is in the air (and soil!)
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Let’s Get Started!- Start small—taste testing, farm tour, apples- Organize various stakeholders/hold a meeting- Research area farmers- Contact food service director and school
administration- Identify funding sources- Market the program- Volunteer
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8 Regional Lead Agencies
Training & Technical Assistance
Policy
Networking
Media & Marketing
Information Services
2000+ programs in 42 states
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“Dear Shcool Board, Well I herd that we only get crunch lunch on 2 days of the week. How do you expect us to stay helthey? How do you expect us to live with the meatlof? Well, I hope you do sumthing.”
Student at Davis Joint Unified School District (CA) to the School Board supporting the Davis Farm to School Salad Bar Program
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