Transcript of "Communities Putting Prevention to Work in Action_Views from the Field and What's Ahead"
,Challenges and Opportuni:es with Introducing Farm to School in Omaha Amy L. Yaroch, Ph.D. Community Food Security Coali:on Annual Conference November 5, 2011
About Us The Center is a Omaha based independent non-‐pro7it research organization providing research, evaluation and partnership in: childhood obesity prevention, food insecurity, and local food systems Website: www.centerfornutri:on.org Like us on Facebook: www.facebook.com/CenterforNutri:on Follow us on Twi4er: hKp://twiKer.com/#!/gretchenswanson
What is Farm to School? Farm to School in Douglas County, NE Beneﬁts Challenges Support local and regional producers Budget constraints (and hence the economy) Connects children to agriculture Changing exis:ng procedures (insurance, bidding process, distribu?on) Beneﬁts the environment Procuring suﬃcient volume of par:cular products Builds community (know your farmer, GeUng started know your food)
Timeline of activities 03/10 12/10 10/11 03/12 Conduct Re-‐conduct Bootcamp Develop Receive needs needs with food Toolkits CPPW grant assessment assessment service Mee:ng directors with key stakeholders Technical Technical assistance – NY assistance – CFSC City Dept Health
Where is NE at on the Farm to School Spectrum? • Our CPPW program is the ﬁrst major farm to school ini:a:ve in state • NE is an agricultural state, but not tradi:onally “into local” • Omaha is currently undergoing a paradigm shia in the local foods movement • Growth in Farmers Markets (also EBT) • NE Food Coopera:ve • Restaurants
The needs assessment in NE Administered ques:onnaires in 2010 with: • Food service directors (N=7) Local producers (N=49) Distributors (N=5)
Food Service Directors • Reasons FOOD SERVICE DIRECTORS did not purchase from local producers: • Food Safety Concerns (67%) • Diﬃcult to purchase directly (62%) • Distribu:on issues (45%) • Timing of deliveries (43%) • Harder to handle fresh produce (36%) • Price and Budget (33%) • Other (seasonality, quality, # of invoices and ini:a:ves)
Producers • Reasons why PRODUCERS not selling to schools: • Not being able to produce food throughout the en:re school year • Not being able to produce suﬃcient volume of food • PRODUCERS mainly selling products to: • Farmers Markets • Local stores • Restaurants • CSA’s
Distributors prepared foods 25% grains 25% eggs 75% dairy poultry 25% 75% Foods Most pork 25% Commonly beef frozen veg 25% 25% Sold to Schools frozen fruit 25% canned veg 25% canned fruit 25% fresh veg 75% fresh fruit 75% 0% 10% 20% 30% 40% 50% 60% 70% 80% prepared foods 0% grains 0% eggs 25% dairy 25% Foods Most poultry pork 25% 25% Commonly beef 25% Sourced Locally frozen veg 0% frozen fruit 0% canned veg 0% canned fruit 0% fresh veg 75% fresh fruit 100% 0% 20% 40% 60% 80% 100% 120%
Grassroots approach • Some states work from a top down approach such as passing policies through the board of educa:on • In Nebraska, schools more likely to start with implementa:on and think about policy later
Farm to school activities in Omaha Success with 3 Procedural Greater Food Service Change Awareness of Directors • ALL signed a memo Local Food and • A to Z Salad Bar added to opera:ng Farm to School • Fresh Pick of the procedures • “when • Food Day Omaha Month • NewsleKers/menus economically feasible, the preference will be to purchase local foods”
Diversity of foods for F2S in NE Local doesn’t have to mean fruits and vegetables! Low Local meat sodium, such as Locally whole-‐ bison and produced wheat ground cheese tor:llas hamburger
Toolkits • Not originally planned, developed in response to stakeholders request • Prac:cal resources and guidance to implement farm to school for key stakeholders • Food service personnel, producers, distributors • Created with Nebraskans in mind • Goals are to increase implementa;on and dissemina;on
Toolkits for Farm to School in Nebraska • One-‐stop resource to get started as well as for those who are further advanced • For food service professionals, producers, and distributors • toolkit.centerfornutri:on.org
Technical Assistance • NY City Department of Health • Support FSD from largest district to aKend “What’s Working in School Food” conference and the School Food Focus mee:ng • Community Food Security Coali:on • Support two team members to par:cipate in Maine’s food service director boot camp • Support to conduct Nebraska boot camp Allows us to bridge the gap between knowledge and ac:on!
Boot Camp for Food Service Personnel • Foods available year round Show diﬀerent • Demonstrate other ins:tu:on’s ways to method • Demonstrate viable op:ons for integrate local recipes • Discuss hurdles and how to food in menus overcome • Farm tours allows food service personnel to network with producers PuUng a face • Exposed to the beneﬁts of naturally on local foods raised, locally procured products • Ability to network with peers
Remaining Challenges • Engaging the remaining food service directors • GeUng community buy-‐in for sustainability • Engage distributors further • Producers seeing value outside of current successful venues
Future Directions Educate Lengthen growing season Build Infrastructure
Acknowledgements • Mary Chapman • Chelsey Erpelding, MPH • Courtney Pinard, PhD
Questions? Amy L Yaroch, PhD Executive DirectorGretchen Swanson Center for Nutrition 505 Durham Research Plaza Omaha, NE 68105-1313 Phone: 402-559-5500 Fax: 402-559-7302 firstname.lastname@example.org www.centerfornutrition.org
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