Post on 12-May-2015
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Try It You’ll Like It While we are waiting for everyone to arrive select a lesser known fruit or
veggie and make an advertising campaign. Use the resources around the room to help you create your masterpiece!
Lesson from The Growing Classroom
Joan Dye Gussow
– Teachers College Columbia University
“What real need do we have for new products given the availability of foods like oranges? Low in calories, no saturated fat, not transfatty acids, essentially no fats; no cholesterol, no added salt, no added sugar, lots of dietary fiber, no artificial colors, MSG or other additives, no pesticides, no pathogens, natural antioxidants and anticarcinogens, no growth hormones, no genetically modified components. And oranges – as an additional bonus - come already packed in a durable, sanitary – and biodegradable - peeling that perfumes the surrounds as a child strips it off.”
Serving Serving Seasonal & Seasonal &
Regional Fresh Regional Fresh Fruits and Fruits and VegetablesVegetables
Educating Educating in in
a Gardena Garden
Toward A Healthy School Toward A Healthy School EnvironmentEnvironment
Offering Offering Nutrition Nutrition EducationEducation
Getting Greener Getting Greener withwith
recycling, recycling, composting, composting, resource use, resource use,
etc.etc.
Connecting Connecting to Local to Local FarmsFarms
• educationeducation• procuremeprocurementnt
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9:00 Try It, You’ll Like It Lesson
Connecting Schools with Farms
Physical Activity Break
Promoting Fall/Winter Fresh Fruits and Vegetable Snacks
Successful Serving and Promotion Styles
Clean Fruits and Veggies: From the Garden to the Classroom
Update on Fresh Fruit and Veggie Program Grants
Safe Culinary Skills in the Classroom
1:00 Closing and Evaluations
DAY TWO: Farm to School Programs and Building FFVP Snack Programs
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Farm to School
Farm to SchoolFarm to School
Provide healthful, sustainably Provide healthful, sustainably produced, local food for school produced, local food for school meals & snacksmeals & snacks
Provide an alternative market Provide an alternative market for small and mid-scale family for small and mid-scale family farmersfarmers
Farm to School MotivationsFarm to School Motivations
Children’s health and well-beingChildren’s health and well-being
Viability & preservation of family farmsViability & preservation of family farms
Environmental consciousnessEnvironmental consciousness
Increasing awareness of food systems Increasing awareness of food systems issuesissues
Origins & HistoryOrigins & History
1996 – 1997 1996 – 1997
Birth of Farm to School movement with Birth of Farm to School movement with Rodney Taylor in Santa Monica-Malibu USDRodney Taylor in Santa Monica-Malibu USD Started as a Farmers’ Market programStarted as a Farmers’ Market program
2000 – 2001 2000 – 2001
USDA funds programs around the countryUSDA funds programs around the country Estimated 6 programs operationalEstimated 6 programs operational Mostly salad bar modelsMostly salad bar models
Moves to the National ArenaMoves to the National Arena
20042004 Launch of national website: Launch of national website: www.farmtoschool.org
National survey shows ~ 400 National survey shows ~ 400 Farm-to-Farm-to- School projects in 22 School projects in 22 statesstates
o 2005 – 2007 2005 – 2007 Establishment of National Farm to School Establishment of National Farm to School Network with 8 Regional CentersNetwork with 8 Regional Centers
Moves into the Policy ArenaMoves into the Policy Arena
2008 – 2009 2008 – 2009 oFarm Bill Farm Bill oChild Nutrition Reauthorization Act Child Nutrition Reauthorization Act o Include Farm to School language & Include Farm to School language &
supportsupportoUSDA Supports local procurementUSDA Supports local procurement
Traditional Models for Traditional Models for Produce Distribution & Produce Distribution &
DeliveryDelivery
Full House DistributorsFull House Distributors Produce DistributorsProduce Distributors Commodity Dollars allocated to Commodity Dollars allocated to
Department of DefenseDepartment of Defense State Distribution System State Distribution System Regional CooperativesRegional Cooperatives
Newer Procurement Newer Procurement ModelsModels
Non-Profit CollaborativeNon-Profit Collaborative Farmer PartnersFarmer Partners Directly from FarmersDirectly from Farmers Farmer CooperativesFarmer Cooperatives Farmers MarketFarmers Market Farmer Field StandFarmer Field Stand Community Supported AgricultureCommunity Supported Agriculture
Refers to place-based food: produced Refers to place-based food: produced within a regionwithin a region
Mileage: 50 to 250 milesMileage: 50 to 250 miles ““Within a day’s drive”Within a day’s drive”
Proximity of producer to consumer
Why? Freshness & quality
F2S Definitions: What does F2S Definitions: What does “local” mean?“local” mean?
SeasonalitySeasonality
What’s available in your “locality” within What’s available in your “locality” within this seasonal window? this seasonal window?
Why? Becoming familiar with growing seasons & regionality
Sustainable practicesSustainable practices
• Environmentally sound reduced inputs to the environment
• Economically viablefair prices for producers
• Socially Equitable fair wages, living conditions for worker
• Education
Direct Relationship with grower
“Know your farmer.” Verifiable source (source identified)
Why?o Relationship buildingo Trusting your food source
Connecting Schools With Connecting Schools With Farms Farms
Field Trips to the Farm or Farmers Field Trips to the Farm or Farmers MarketMarket
Farmers Market at SchoolFarmers Market at School Farmer in the ClassroomFarmer in the Classroom Harvest of the Month- Cafeteria or Harvest of the Month- Cafeteria or
ClassroomClassroom Cafeteria Sourcing Local ProduceCafeteria Sourcing Local Produce Salad Bar or Garden BarSalad Bar or Garden Bar
Components of Farm to Components of Farm to School ProgramsSchool Programs
Offer local farm fresh foods from area Offer local farm fresh foods from area farmers(source-identified) throughout school farmers(source-identified) throughout school campus- fundraising, school meals, snacks and campus- fundraising, school meals, snacks and events.events.
Food & Nutrition EducationFood & Nutrition Education
Provide experiential nutrition Provide experiential nutrition education and culinary arts highlighting education and culinary arts highlighting connections between growing, connections between growing, preparing food, make healthy food preparing food, make healthy food choices and wellness. choices and wellness.
School gardensSchool gardens
Cooking in the classroomCooking in the classroom
Jr ChefJr Chef
Agricultural Literacy and Agricultural Literacy and Academic ConnectionsAcademic Connections
Link academic standards with practical learning labs- Link academic standards with practical learning labs- school gardens and cafeteria school gardens and cafeteriaComposting & recycling to develop an understanding Composting & recycling to develop an understanding of environmental stewardship.of environmental stewardship. Facilitate understanding Facilitate understanding of food and farming systems of food and farming systems and appreciation of people and appreciation of people who grow food. who grow food. - Farm tours- Farm tours - Farmer in the classroom- Farmer in the classroom - Trip to Farmers Market- Trip to Farmers Market
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Farm to School Resources
www.cafarmtoschool.org
www.caff.org
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Farmer in the Classroom
Clearly discuss in advance the setting, time guidelines , location, topics etc will make it a pleasurable experience for all!
Are they bringing produce? Is it for tasting? Has it already been washed, prepped?
Check their schedule and your calendar.
How many classrooms to visit?
Can you arrange for one class after another? (try not to leave gaps in their schedule.)
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Farmer in the Classroom
Give them an overview of what you would like them to cover- for example:
How long have you been a farmer?
Did you have to go to school? Where is your farm located? How big is it (put it in child language)
What do you grow?
They should stick to information they are comfortable presenting, not topics they aren’t versed in.
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Promoting & Serving Fruits & Vegetables
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Harvest of the Month Seasonal Produce
www.harvestofthemonth.com
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Sourcing Fresh Fruits and Veggies
Fruits & Vegetables Galore is a tool for school foodservice professionals packed with tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables. Order as hard copy or download as PDF
Fruits & Vegetables Galore:Helping Kids Eat More
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Promoting Fruits & Vegetables
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Promoting Fruits & Vegetables
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Promoting Vegetable Snacks
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FFVP Schools Promotion In Action
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Fruity Girls at Balboa Highschool
Fruity Girls - Balboa High School
NOTE: I have edited down the 5 minute video to about 2 minutes to share their unique program. This video will be in an easy to view format (no internet needed)
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Successful Serving Styles
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FFVP Schools In Action
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FFVP Schools In Action
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Serving F&V Video Wake up to Fresh Fruits and Veggies
Healthy Schools Project
Ventura Unified School District
Child Nutrition Services
Components Farm-to-School
Salad Bar Breakfast Bar Classroom
Nutrition Garden-Based
Learning Coordinated
School Health Council (WP)
Healthy Schools Project
“Build life-long attitudes and skills that foster healthy food choices
Promote the National School Lunch program
Increase awareness of the relationship between agriculture, nutrition, the environment and food
Create connections among the schools, the community and farmers
Develop a Healthy School Environment, supported by Board Policy and adult behavior
Farm to School Salad Bar Provides fresh,
locally grown produce
Meets USDA nutritional requirements
Builds skills needed for making healthy choices
Enhanced Nutrition Education
Aligns Nutrition Education with core curriculum
Integrate cafeteria experience with classroom learning
Learn the connection between the food we eat, where it comes from, and how we get it
Garden Enhanced Learning/Ag Literacy
Provides interactive learning about nutrition and agriculture
Utilizes the garden to link math, language arts and science curriculum with “hands on” experience.
Watch Us Grow
HSP Project Team at each school
- Teacher, Café Manager, Garden Coordinator, Nutrition Educator, Parent/PTA, physical activity instructor
Child Nutrition Staff Training
Integration of nutrition competencies into State standards
Working Together to Grow Healthy Kids, Schools and Communities!
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Share a Successful Serving Style/Promotion
Audience share out.
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Clean Veggies from Garden to Classroom
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Clean Veggies from Garden to Classroom
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School Garden Questions and Answers
Q1. Can the school food service use funds from the nonprofit school food service account to purchase seeds for a school garden?A1. Yes, with the understanding that the garden is used within the context of the program, i.e. selling the food or providing food in the classroom as part of an educational lesson.
Q2. Can the school food service use funds from the nonprofit school food service account to purchase items for the school garden such as fertilizer, watering cans, rakes, etc.?A2. Yes, as long as the items are used for the purpose of starting and maintaining the garden.
Q3. Can a school sell food grown in their school garden that was funded using the nonprofit school food service account?A3. Yes, as long as the revenue from the sale of the food accrues back to the nonprofit school food service account. Schools can serve the produce as part of a reimbursable meal or sell it a la carte, to parents, to Parent Teacher Association (PTA) members, at a roadside stand, etc.
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School Garden Questions and Answers
Q4. Are there health/safety issues involved with school gardens?A4. Yes. School Food Authorities (SFAs) need to familiarize themselves with the Federal, State, and local requirements regarding health and sanitation issues.
Q5. Can the school food service purchase produce from another school organization that is maintaining and managing the garden, such as Future Farmers of America (FFA)?A5. Yes, the school food service may purchase produce from a garden run by a school organization such as FFA, which is an agricultural education program for students.
Q6. Can funds received through the Fresh Fruits and Vegetables Program (FFVP) be used to purchase seeds/tools/equipment for a school garden?A6. No. FFVP funds may not be used for the purchase of any materials for school gardens.
Q7. What if there is excess produce from the garden left over at the end of the school year?A7. The school should first see if the excess food can be used to benefit another program such as the Summer Food Service Program (SFSP). If that is not possible, they could try selling the food (as always, the profit must accrue back to the nonprofit school food service account) or donate it in accordance with State and local health/safety regulations.
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Cooking in the Garden and Classroom
Baking Box
Stir Fry Box
Salad Box
Crock Pot Box
Smoothie Box
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Safe Culinary Skills in the Classroom
Name some ways to prevent passing germs – Germ Toss Activity
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Safe Culinary Skills in the Classroom
FOOD SAFETY—It’s in your hands
© 2009 National Pasteurized Eggs, Inc. www.SafeEggs.com
Quality + Safety = Quality of Life
HandWashing
StandardOperatingProcedure
customer
Hand-washing
Bacteria &
Viruses
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Food safety is in your hands!
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How many germs are on your hands?
• 76,000,000 illnesses• 325,000
hospitalizations• 5,000 deaths
Foodborne illness
Bacteria &
Viruses Source: www.CDC.gov/nicodid/eidvovl5no5.mead.htm
Hand-washing
• Wash Hands– Stop infections– Break chain of infection
spreading– Stops growth of germs– Removes bacteria & viruses
What can you do?
Hand-washing
What germs are on your hands?
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When do you wash your hands?
Hand-washing
HandWashing
Hand-washing
When do you wash your hands?
SOP
Rings and Things
SOP
Where do you wash your hands?
Step 1. Rinse hands and wrists
Step 2. Liquid soap
Step 3. Generate heavy lather
Step 4. Rinse well
Step 5. Dry hands with paper towel
Step 6. Use paper towel to turn off faucet
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SOPSOP
Gloves
SOP
Gloves
SOP
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10 deadly weapons
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Keeping up with safety procedures
Quality + Safety = Quality of Life
StandardOperatingProcedure
Patient or
Resident
Hand-washing
Bacteria &
Viruses
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Safe Knife Skills
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Safe Knife Skills
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Before You Leave Please complete an evaluation for
today and leave it in the container on your way out.
Thanks for joining us
Join us again on March 17-18, 2010 for a Spring FFVCHSE Workshop