Partnering Farm to School with the USDA Fresh Fruit & Vegetable Program

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Power Point presentation prepared by Joanne Burke, Director of UNH Dietetic Internship Program, University of New Hampshire and El Farrell, Office of Sustainability, University of New Hampshire for the Partnering Farm to School with the USDA Fresh Fruit and Vegetable Program.

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  • The Farm to School Program aims to replace the currently fragmented food system with one the integrates <number>
  • The Farm to School Program aims to replace the currently fragmented food system with one the integrates
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  • Conference for school staff and food service personnelRep from DOE and USDAReview of PossibilitiesThough program is not primarily designed for nutrition education, NH feel this an essential component
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  • Provided Examples to Educators of the fruit and veggie possibilities
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  • Partnering Farm to School with the USDA Fresh Fruit & Vegetable Program

    1. 1. Partnering Farm-to-School with the USDA Fresh Fruit and Vegetable Program National Farm to Cafeteria Conference March 21, 2009 Funding for the NH Farm to School program is provided by the NH Charitable Foundation and the UNH University Office of Sustainability. www.nhfarmtoschool.org
    2. 2. Overview of Presentation •History of NH Farm to School (NHFTS) •Connecting NHFTS with the USDA Fresh Fruit and Vegetable Program (FFVP) •Linking nutrition and FTS education with FFVP •Questions and discussion
    3. 3. UOS Food & Society Initiative •NH Farm to School is a program of the Food & Society Initiative of the UNH University Office of Sustainability (UOS), one of four initiatives •UOS works to integrate sustainability across UNH’s CORE – Curriculum, Operations, Research, and Engagement
    4. 4. UOS Food & Society Initiative Examples of Food & Society Projects include: • NH Farm to School • Local Harvest Initiative • Dual Major in EcoGastronomy • Organic Dairy Research Farm • NH Center for a Food Secure Future • And more…
    5. 5. Purpose and Goals of NHFTS •Connect NH farms and farm products to NH classrooms and cafeterias. •Develop a healthy, community-based, community-supported school food system.
    6. 6. What does NHFTS do? Facilitate: Help negotiate simple, affordable systems for purchase of NH grown and produced foods by K-12 schools or food management companies. Inform: Create, collect, and distribute support and educational materials tailored for individual stakeholders and program partners. Provide and present information on how to integrate farm to school connections into curriculum and school policies. Engage: Work with stakeholders and media to enhance the visibility and effectiveness of farm to school efforts.
    7. 7. History of NHFTS • Established in 2003 • Funded by a three-year USDA Northeast Sustainable Agriculture Research and Education (SARE) Grant • Focused on NH apples and NH cider/statewide distribution • Introduced NH apples and cider into over half of the state’s K-12 schools
    8. 8. History continued • 2006: Started the Get Smart Eat Local 10-District Pilot Project to link two NH counties with fresh produce • Worked with local distributor and local wholesale farmer to connect to schools • 2008: Began work on the USDA Fresh Fruit and Vegetable Program to make the link to farm-to-school
    9. 9. What is the FFVP? Pilot Program 3 years ago in 12 states 2 years ago expanded to 24 states Spring of 2008 program made permanent and offered to all states
    10. 10. Why FFVP? Provide access to fresh fruits and vegetables by underserved student populations Not a substitute for lunch or other reimbursable meal costs (this will be discussed further)
    11. 11. How does FFVP work? • School selection: Eligible schools must have a minimum of 50% free/reduced lunch participation and must be an elementary school • Submit an application with an action plan for the FFVP funds • NH FTS was invited into the planning process and ensured that a connection to FTS was part of the application process
    12. 12. Funding • Funds are distributed to the school based on number of students • Allocation is between $50-$75/student • Hilltop Elementary School: 135 students - $9635.28 • NH allocated $71.37 to each student • Approximately $1.75/student/week
    13. 13. Operating Rules • Fresh fruits and vegetables only with minimal processing and handling • Food can only be served outside of the lunch period; it cannot be used as a substitute • 10% of costs can be allocated to administration
    14. 14. How does FTS get involved? FTS programs have a golden opportunity • NH schools alone have approx. $700,000 in leverage for buying local • NHFTS received a NH Charitable Foundation Grant based on the “leverage” from the FFVP
    15. 15. How does FTS get involved? As mentioned, NH FTS worked on the planning of this program and we have been able to use FFVP as a springboard for connecting schools to local farmers School gardens!!!!! Partner with local high school agriculture program to grow food for the elementary school
    16. 16. How does FTS get involved? The greatest part of this is that the FFVP has engaged the teachers on a daily basis and allowed our FTS program to work with them
    17. 17. FFVP and FTS in the school Farmers/Distributors • Wholesale • Business model • CSA model • Get them “hooked” on the FFVP and then it can expand to the rest of the school food system
    18. 18. FFVP and FTS in the school Administration Nurses Guidance Food Service Teachers Finance Farmers/Distri Local Partners butors And…
    19. 19. Hilltop Elementary School Small public elementary school on the seacoast of NH (135 students) %60 free/reduced lunch
    20. 20. FFVP and FTS in the school Met with Hilltop wellness committee (which included teachers, nurse, FSD, and principal) Pre-planned
    21. 21. FFVP and FTS in the school School Nurse Took lead on the FFVP Created newsletters, headed up wellness committee, made getting the food very easy for classrooms
    22. 22. FFVP and FTS in the school Local Partners Small, local market that is invested in the community
    23. 23. FFVP and FTS in the school Food Service Purchasing Prep Distribution Monthly Wellness themes
    24. 24. FFVP and FTS in the school Teachers Keep it simple – teachers have enough to do already Having a dietetic intern is amazing! Teachers have to be involved from day one!
    25. 25. FFVP and FTS in the school Teachers Working with a population of over 50% free/reduced - these kids are hungry They are seeing an impact on foods brought into school
    26. 26. FFVP and FTS in the school Guidance • Making the home connection • Helping “picky eaters” • Kids are better at recognizing healthy foods • Kids are excited about new foods • “Passion fruit is like monkey throw-up” story • Their opinion mattered
    27. 27. FFVP and FTS in the school Students
    28. 28. So what do students think? Why is it important to buy local food? “Local food is fresh food, instead of old food.” They all had just tried plantains… “they are better than French fries”
    29. 29. I asked them to design a FFVP Rainforest foods – learn about natural sugars Food tasting stand instead of a Lemonade stand - Give everyone a chart to fill out (foods they like, foods they dislike)
    30. 30. UNH Dietetic Interns: Promoting Healthy Eating via the Fresh Fruit & Vegetable Program
    31. 31. The New Hampshire FFVP Nutrition Education Initiative • Summer collaboration • Changing the Scene • Implementation steps • Results • Resources • Future plans
    32. 32. Summer 2008 Collaboration DOE Farm UNH to School Dietetic Internship UNH Keene State Office Dietetic of Internship Sustainability Cooperative School Extension Staff
    33. 33. Changing the Scene Conference The Taste of Nutrition: August 13, 2008 STAFF Dietetic Internship Programs UNH Durham UNH Keene State & UNH Dietetic Technician Program
    34. 34. 2004 The Learning Connection • Costs of poor nutrition & inactivity exposed • Children spend over 2000 hrs/year in school • Nutrition makes a difference in school performance +++++++++++++++++++++++++ 2008 Project Fresh Univ. Maryland • Repeated exposure to food and taste testing increase fruit and vegetable consumption http://www.actionforhealthykids.org/pdf/Learning%20Connection%20-%20Full%20Report%20011006.pdf
    35. 35. Implementation Steps • Department of Education & Identification of Schools • Cooperative Extension to provide Interns with overview of program and provide time to begin materials development • Include review of age- appropriate lessons for children.
    36. 36. Implementation Steps Dietetic Interns Dietetic interns have completed a 4yr undergraduate program in nutrition Diet Technicians are in an Associates degree program. Engaged in course work and hands on experience in hospitals, food service and community settings Work with Cooperative Extension Nutrition Connections and school staff directly. Worked with school staff coordinator, classroom teachers and food service staff as part of Nutrition Connections Require presence of classroom teacher or mentor & evaluation of work
    37. 37. Typical Support from Dietetic Students 6 to 8 week affiliation for the students. 1 to 2 days a week with Nutrition Connections staff. Interns may work in pairs or individually. The School System and Nutrition Connections staff work with the schools to determine interventions, schedules, and assessment strategies. The school food service help in the execution of the planning of taste tests, recipes, etc.
    38. 38. Tasting Nutrition •Health Fairs •Wellness Days •Fruits and Vegetable Kick offs •Name that Fruit •Name that Taste •Recipe Challenges •Fruits and Vegetables in the Context of Culture
    39. 39. Implementation Small and Large School Experiences Manchester School District Hilltop School Somersworth NH
    40. 40. Steps for Implementation Dietetics Educational Activity Log Day Taste testing Y=Yes Classroom Number of Grade Teacher Describe Describe Other School N= No Teaching Students Reached Level Inservice Cafeteria Activities if Applicable Y= Yes in Classroom Activities if N=No Applicable Week 1 1 2 Week 2 1 2 Week 3 1 2
    41. 41. Results from UNH Durham Teaching and Tasting 700 600 500 400 Teach 300 Taste 200 100 0 Numbers of Students Week 1 Week 3 Week 5 Week 7 Week 2 Week 4 Week 6 Week 8 Program Week
    42. 42. Results Teaching and Tasting Dietetics Over 450 students reached in the classroom Over 1450 taste testing events Over 300 hours from interns $ 4,500.00 of in-kind dietetics services
    43. 43. Results Teaching and Tasting Additional Support Department of Education Cooperative Extension School Dietitian Teachers School Food Service
    44. 44. Results from Manchester “ I continue to hear wonderful comments about the FFVP.. ” “ In fact, we went to 4 schools in last week to sign those schools up for the Family Book Bag Program. Those principals are so thrilled about FFVP that they agreed to sign up for Family Book Bag Program. This is something that they wouldn't ordinarily consider..” Sue Sheehy, RD, Nutritionist Manchester Public Schools
    45. 45. Numbers of Types of Fruits & Vegetables Served 45 40 35 30 October 25 November 20 December 15 January 10 5 0 Fruits and Vegetables
    46. 46. Statewide Results from 20 of 23 Schools • 100% perceived positive reactions by students • 60% collaborative involvement with teachers and nutrition education • 25% report more parent involvement and support with promoting/encouraging fruits and veggies
    47. 47. Statewide Results from 20 of 23 Schools Activities/techniques utilized in FFVP 84 % Bulletin Boards 53 % MyPyramid Posters/Activities 26% Changing the Scene Curriculum 16% Nutrition Connections Curriculum 10% USDA Team-up at Home Handbook
    48. 48. Statewide Comments “This program is the best. My kids (in my classroom) don’t complain about being hungry anymore and are welcome to just get a snack whenever they want to…It’s a blessing” … “ It is easy to see the excitement and more children are asking for fruits and vegetables each day…actually leaving some of the non- nutritious snacks in their bags and opting for more healthy choices that many parents in this school could not afford.”
    49. 49. Requests for Additional Guidance 68% Ideas for serving new or unusual items 58% Recipes to send home to parents 48% List of what is in season 21% Clarification of program guidelines 16% How to utilize operating expenses 10% How to utilize administrative costs
    50. 50. Resources UNH Modular Bulletin Board Eat a Rainbow of Fruits and Vegetables Every Day! Christine Livsey UNH Dietetic Intern 2008
    51. 51. UNH Modular Bulletin Board Eating fruits and vegetables from every color group gives your body the vitamins and minerals you need to stay healthy. Christine Livesey UNH 2008
    52. 52. Resources UNH Modular Bulletin Board Yogurt is made from milk. Cheese is made from milk. Milk, yogurt, and cheese have protein and calcium. Other foods have calcium too. Orange juice with added calcium, soybeans, broccoli, and spinach have calcium. Brittany Oberdorff UNH Dietetic Intern 2008
    53. 53. Resources UNH Modular Bulletin Board 2-3 Times a Week Dance Do Push-Ups Do Crunches Olivia Pires UNH 2008
    54. 54. Resources Keene State Bulletin Board c KSC 2008 2009
    55. 55. Resources Keene State Bulletin Board c KSC 2008 2009
    56. 56. Resources NH Farm to School http://www.nhfarmtoschool.org/teachers.html 3 and 4 5 and 6 Community Food Security Coalition http://www.foodsecurity.org/
    57. 57. Resources
    58. 58. Future Directions • Advocate for Nutrition Education as an integral part of the FFVP • Advocating for expansion of FFVP to middle and high school • Implement FFVP farmer-distributor- school program and extend to cafeteria • Need direct research with children and families
    59. 59. Nutrition Education Contacts Elaine Van Dyke Bureau of Nutrition Program and Services EVanDyke@ed.state.nh.us Debbie Luppold RD, LD UNH Nutrition Connections Debbie.Luppold@unh.edu Karen Balnis RD, LD Keene State Dietetics Program kbalnis@unh.edu Joanne Burke PhD, RD, LD UNH Dietetics Program joanne.burke@unh.edu Sue Sheehy, RD, LD Manchester Public Schools suesheehy@aol.com
    60. 60. Contact: Joanne Burke, Joanne.Burke@unh.edu Nathan Duclos, nduclos@unh.edu Elisabeth Farrell, El.Farrell@unh.edu

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