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Viroqua Farm to School

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The 5th Season. Viroqua schools process vegetables in the summer months to use in school menus all year around.

The 5th Season. Viroqua schools process vegetables in the summer months to use in school menus all year around.

Published in: Business, Education

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  • LFFI Meeting May 2008 – Idea of 5 th Season
  • August & September abundant local produce – a lot of wasted food
  • 670 lbs first year – Organic Valley procured from local farmers for us Over 1,000 lbs second year – purchased directly from 2 local farmers
  • Many staff had never worked with eggplant Excited to work with Monique and learn new skills
  • Food storage containers were purchased with funding from OV – one-time expenditure to be re-used.
  • Homemade Ratatouille Pizza – made for Back to School night to introduce to parents and students.
  • Big Hit with students.
  • Very supportive board and administration – authorized add’l resources and staff time for F2S VSN – Non-profit involved in other local food initiatives Good opportunity to bring a lot of people in the community together
  • Utilized existing staff and equipment
  • Cost of Ratatouille is higher than frozen veggies from our prime vendor Unique – can’t buy any product like this Menu as choice for students – control cost by pairing with a lower cost entree
  • Generated a lot of enthusiasm in the district – positive impact over entire district Schools can’t do this alone – a highly motivated FS Director will need help to pull this all together Key to success: Start slow, plan carefully and communicate Plan in advance: last minute changes usually lead to increased costs
  • Past year provided grower training on GAP & GHP Planted herb garden in cafeteria window boxes Harvest Challenge: Fundraiser for our Vernon County F2S program
  • Transcript

    • 1. Farm to School 5 th Season Viroqua Area School District Viroqua, WI
    • 2. 5 th Season Organizers
    • 3. Overview of 5 th Season
      • Buying in Season
      • Utilize “Seconds”
      • School Kitchen
      • Food Service Staff
      • Processed Vegetables
      • Roasted Vegetables - Ratatouille
      • Froze Ratatouille & Shredded Veggies
      • Back to School Night – Introduce Ratatouille to Parents and Children
      • Use in Menus & Recipes – School Year
    • 4. Local Produce
    • 5. Excited Staff
    • 6. “ Measuring” the Veggies
    • 7. Adding Seasonings
    • 8. “ Messing” with the Veggies
    • 9. Ready for Roasting
    • 10. Finished Roasting
    • 11. Sample Size For Families
    • 12. Freezer Containers
    • 13. Ratatouille Pizza
    • 14. Ratatouille Pizza Samples at Back to School Night
    • 15. First Year Partners
      • School Administrators & Board
      • Organic Valley
      • Valley Stewardship Network
      • Monique Hooker
      • Sara Tedeschi
      • Parents
      • Media: Local Radio & Newspaper
    • 16. Tools
      • School Food Service Staff
      • School Kitchen
        • Robot Coupe – Food Processors
        • Knives & Cutting Boards
        • Braising Pan & Convection Ovens
        • Food Storage Containers
        • Freezer
    • 17. 5 th Season Budget
      • Labor
        • $456.00
        • $.09 / ¼ cup serving
      • Produce & Seasonings
        • $568.00
        • $.11 / ¼ cup serving
      • Storage Containers
        • $500.00
      • Organic Valley Start-Up Funds
    • 18. What We Learned
      • Benefits
        • Positive PR
        • Staff: New Skills & Extra Pay
        • Collaboration: School, Community, Producers
      • Challenges
        • Funding
        • Produce Purchase & Pick up
      • Key people made this work!
    • 19. Additional 5 th Season Projects
      • Continue Ratatouille
      • Soup Mix
      • Stir-Fry Mix
      • Harvest Muffin Veggies
        • Shredded Carrots & Zucchini
      • Flexible – to handle excess produce
        • VSN Gleaning Project
        • Local Producers & Distributors
    • 20. Ratatouille
    • 21. Shredded Veggies for Muffins
    • 22. Filming 5 th Season Work Day
    • 23. Monique & Food Service Staff

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