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Communities Putting Prevention to Work in Action_Views from the Field and What's Ahead
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Communities Putting Prevention to Work in Action_Views from the Field and What's Ahead



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  • 1. ,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      
  • 2. 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:  Like  us  on  Facebook:  Follow  us  on  Twi4er:    hKp://!/gretchenswanson      
  • 3. 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)  
  • 4. Increasing  awareness  of  local  foods  
  • 5. 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    
  • 6. 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    
  • 7. The  needs  assessment  in  NE   Administered  ques:onnaires  in  2010  with:    •     Food  service  directors  (N=7)                        Local  producers  (N=49)              Distributors  (N=5)    
  • 8. 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)  
  • 9. 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    
  • 10.  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%  
  • 11. 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    
  • 12. 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”  
  • 13. 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  
  • 14. 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    
  • 15. 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  •  
  • 16. What  is  local?  (250  mile  radius)  
  • 17. Seasonality  in  NE  
  • 18. Choose  Local  Poster  
  • 19. 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!  
  • 20. 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  
  • 21. 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        
  • 22. Future  Directions   Educate   Lengthen   growing   season   Build   Infrastructure  
  • 23. Acknowledgements  •  Mary  Chapman  •  Chelsey  Erpelding,  MPH  •  Courtney  Pinard,  PhD    
  • 24. 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