Fall FFVCHSE PPT Day 2

www.healthyschoolenvironment.org

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


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


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

http://www.farmtoschool.org/

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


Farm to School Resources

www.cafarmtoschool.org

www.caff.org


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.)


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.


Promoting & Serving Fruits & Vegetables


Harvest of the Month Seasonal Produce

www.harvestofthemonth.com


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


Promoting Fruits & Vegetables


Promoting Vegetable Snacks


FFVP Schools Promotion In Action


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)


Successful Serving Styles


FFVP Schools In Action


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!


Share a Successful Serving Style/Promotion

Audience share out.


Clean Veggies from Garden to Classroom


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.


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.


Cooking in the Garden and Classroom

Baking Box

Stir Fry Box

Salad Box

Crock Pot Box

Smoothie Box



Name some ways to prevent passing germs – Germ Toss Activity

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


Food safety is in your hands!


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?


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


SOPSOP

Gloves

SOP

Gloves

SOP


10 deadly weapons


Keeping up with safety procedures

Quality + Safety = Quality of Life

StandardOperatingProcedure

Patient or

Resident

Hand-washing

Bacteria &

Viruses


Safe Knife Skills


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

Fall FFVCHSE PPT Day 2

Education

Transcript of Fall FFVCHSE PPT Day 2