Asap farm to school CTTT presentation


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Asap farm to school CTTT presentation

  1. 1. School Food and Farm to School
  2. 2. How School Nutrition Works - Income¨  Funding¤  Federal 52%¤  Students 45%¤  Local 1%¤  State 0.01%¨  Federal¤  Free $2.89¤  Reduced $2.49
  3. 3. How School Nutrition Works - Output¨  Labor 50%¨  Food 42%¨  Supplies 3%¨  Equipment 3%¨  Other 2%Child Nutrition ProgramsCover all of Costs.
  4. 4. Dr. Thelma de Garmo Bryan¨  Professor of Institutional Management at Teacher’sCollege, Columbia University. WWI Dietitian whosay firsthand the physical condition of troops in thewar.Pioneers in School FoodEmma SmedleyEllen RichardsVolunteersExtension Service
  5. 5. “School lunch is a source of nourishing food whichhelps combat malnutrition and hunger and helpsmaintain the health and vigor essential to the success ofthe teaching program; school lunch is the center for theteaching of proper food selection and good healthhabits; school lunch provides an opportunity forcorrelating classroom teaching with interestsand experiences of children which center around food;and school lunch is a way of engaging thecommunity in the work of the school and of providingsome nutrition education to parents through this outlet.”
  6. 6. Child Nutrition Programs:Historical Perspective“The nation has sustained 155,000 casualties in the warbecause of the malnutrition in its young men, and thesewere the healthier men as fully one-third were rejectedand could not even enter the armed services because ofmalnutrition.”General Lewis B. Hershey,Director of the SelectiveService, testified beforeCongress in 1945
  7. 7. Child Nutrition ProgramsHistorical Perspective“Today as I sign the National School Lunch Act, I feelthat Congress has acted with great wisdom in providingthe basis for strengthening the nation throughbetter nutrition for our school children…I hope thatall state and local authorities will cooperate fully…inestablishing the cooperative school lunch in everypossible community.”President Harry S. Truman signsthe National School Lunch Actinto law on June 4, 1946
  8. 8. Child Nutrition ProgramsHistorical Perspective – 1950-70sØ  Program thrives through state and federal supportØ  “Right thing to do for children”Ø  Educators/administrators viewed CN program as part oftotal education programØ  Nutrition education was acomponent of state curriculaØ  Food was simple and from scratchØ  “Hungry children can’t learn.”Ø  Additional funds made available to “severe need” schoolsØ  Program perceived as “Sacred Cow”
  9. 9. Child Nutrition ProgramsHistorical Perspective – 1980sØ  “Sacred Cow” is slaughtered; program isdevastated by $1.8 billion federal budget cutØ  Proposal to shift responsibility to states andcharitiesØ  Districts struggle to keep program operationalØ  Schools begin to sell supplemental itemsØ  A la Carte service begins; offers relief frombudget cuts; schools realize food sales = easy fundsØ  1987 – federal program funds restored…
  10. 10. Child Nutrition ProgramsHistorical Perspective – 1990-2000Ø  A la Carte program thrivesØ  CN Program must rely onrevenues from the sale ofnon-nutritious foods andbeverages to students tooperateØ  Schools make money selling foods andbeverages to studentsØ  Students develop appetitefor A la Carte foodsØ  State and local funding re-directed
  11. 11. Healthy, Hunger-Free Kids Act 2010¨  First revision to the school lunch meal pattern in over30 years.¨  Set minimum and maximum calorie levels andportions sizes for bread and protein based on age/grade groups.¨  Increase the amount of fruits and vegetables offeredbased on age/grade groups.¤  Require minimums on vegetable subgroupsn  Dark green, deep orange/yellow or legumes.
  12. 12. Healthy, Hunger-Free Kids Act 2010q  Set requirements onSaturated Fat, Trans Fatand Sodium¨  50% of grains must bewhole grain¨  Milk must be low fat
  13. 13. Current Trends in Child Nutrition:We’ve come full circle.¨  Prevention ofChildhood Obesity¨  Promotingappropriate growthand health¨  Aid schools in meetingacademic goals¨  Increase availabilityof fruits andvegetables
  14. 14. How does Farm to School fit in?¨  According to NCDA¤  85 of 110 school districts inNC participate in someform of Farm to SchoolProgram¨  Produce Vendors¤  Include bid language thatfavors vendors that cansupply local produce.¤  Working to get local itemsfrom packers and farmers.
  15. 15. What are schools currently doing?¨  Purchase items directfrom farmers or farmer’sCo-ops¨  Farm Tours, NutritionEducation, SchoolGardens, etc.¤  Collaborations with ASAP
  16. 16. Barriers to Sourcing Local¨  GAP/HACCP Certification (Sanitation/Safety)¨  Deliveries¨  Packing and Quantities¨  Cost Effectivenessn  Child Nutrition programs are not provided much local orstate funding in NCn  Cannot afford to pay more for produce
  17. 17. Barriers to Sourcing Local¨  School Perspective¤ Will the kids eat it?¤ Difficult to determine who to buy from¤ Difficult to know what is in season and who tocontact¤ Difficult to determine what to do if items are notavailable or substandard¤ Record keepingn Purchase orders, invoices, and accounts payable
  18. 18. Farm to School Makes Connections¨  Between CNDs, Farmers and Distributors¨  Between classroom and cafeteria¨  Between children and fresh local fruits andvegetables.
  19. 19. ¨  Local food in schools¨  Farm field trips¨  School gardens¨  Local food  
  20. 20. Farm toSchool =Exploringfood andfarmsthroughhands-onexperiences.
  21. 21. Children Will Eat What They Cook and GrowEarlyintroduction tofresh, healthyfoods will havean importantimpact aschildren beginmaking theirown foodchoices.
  22. 22. Local Food for Meals, Snacks, Events¨  Training and workshopsfor farmers on selling toschool systems¨  Resources for ChildNutrition Directors andCafeteria Managers¨  Get Local Materials¨  Promotional Materials
  23. 23. School Gardens¨  Seeds and Gift Cards¨  Weekly GardenNewsletter forEducators¨  Workshops andTrainings¨  Resources and Lessons¨  Children’s Literature
  24. 24. Farmer Classroom Visits and Field Trips¨  Assistance connectingwith farmers¨  Curriculum connections¨  Training and resourcesfor farmers andteachers¨  The Hayride¨  Mini-grants
  25. 25. Farm to School TastingsA Farm to School taste test is an event that offersstudents small samples of local foods, usually freshfruits and vegetables. Anyone can organize a Farm toSchool taste test: teachers, school administration, achef, a parent, food service staff, a school nurse,students, etc.
  26. 26. Local Food Cooking in the Classroom¨  Stipends for food¨  Assistance sourcinglocal¨  Workshops andTrainings¨  Recipes, lessons, andstickers¨  Cooking equipment¨  Growing Minds’ BestPractices Guide
  27. 27. Local food has aface, a connection, and a story
  28. 28. Farm to School Education ProjectJackson County
  29. 29. Results from K-2 CVS survey, 20120% 20% 40% 60% 80% 100%Asks more often to visit a farmAsks to visit a Farmers MarketAsks more often to eat vegetablesAsks more often to eat fruitsWants to help more with your gardenIs more interested in where food is grownWants to start a gardenIs more likely to try new FRUITSIs more likely to try new VEGETABLESWants to help cook more oftenIs more likely to try new FOODSParents Ratings of How Project Impacted Their Child
  30. 30. Parent Comments“My son was so excitedabout cooking and eatingnew things in class. Sincethen he tries more types offood.”“My non-vegetableeating child came homesaying he loved kale!”“He tried new thingsthat without havingtasted them at schoolhe probably wouldnthave had theopportunity.”“My daughter enjoyed theseprojects and bragged abouteating fresh veggies at thefarm. She tried more rawveggies at home after the farmtrip.”“I think it’s great for children tolearn where food comes from,especially since this countyonce produced a large numberof crops and families grew theirown food.”
  31. 31. What can YOU do?Ø  Be accurately informed about the issue.Ø  Encourage your decision-makers to support efforts torestore state and local funds to the Child NutritionProgram as a public health measure.Ø  Continue to advocate for a healthy school nutritionenvironment.Ø  Support your local Farm to School programs.
  32. 32. Anna LittmanAppalachian SustainableAgriculture Project306 W. Haywood St.,Asheville, 28801(828) 236-1282anna@asapconnections.orgwww.appalachiangrown.orgContact Us