Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Southern SAWG-Farm to School Harrisburg School District Arkansas

56 views

Published on

Farm to School presentation for Southern SAWG by Dolores Sutterfield.

Published in: Food
  • Be the first to comment

  • Be the first to like this

Southern SAWG-Farm to School Harrisburg School District Arkansas

  1. 1. HARRISBURG FARM TO SCHOOL 4 campuses ; 15 employees 1190 student: Average 850 lunches, 600 breakfast, 200 snacks and 600 Fresh Fruit & Vegetable Snacks Harrisburg is a member of the PGA (Purchasing Group of Arkansas) a group of 32 districts representing over 36,000 students. PGA stresses our group is NOT about the cheapest prices, WE are about the best price of the best product for our kids. What could be any better product for our kids than F2S products?? Our whole group connected with producers after the F2S tour a few years ago. Connect (producers) GAP certification (safety for our students first and foremost) Labor/prep for staff members Price (compared to our weekly produce guide) Season availability (what is available) Delivery (pool resources together?? PGA groupings or individual??
  2. 2. Goals of Harrisburg Farm to School  Strengthen local economies by expanding markets for Arkansas agricultural producers  Fresh produce for students
  3. 3.  Farm tour Where we started!
  4. 4. Delivery Food safety Price Time Finding Local Producers Seasonality Scale/reliable supply Labor/food prep Staff skills Storage/refrigeration Student preferences School Food Service Challenges and Opportunities
  5. 5. Price point Food safety/liability insurance Agricultural Practices (GAP) and Good Handling Practices (GHP) are voluntary audits that focus on best agricultural practices to verify that fruits and vegetables are produced, packed, handled, and stored in the safest manner possible to minimize risks of microbial food safety hazards. Delivery Time Seasonality Storage/refrigeration Quantity: https://foodbuyingguide.fns.usda.gov Producer Challenges and Opportunities
  6. 6. Monday Tuesday Wednesday Thursday Friday WG Pizza or *Hamburger Broccoli Carrots Crispy Treat Fruit Milk Chicken Nuggets or Strips Mashed Potatoes Green Beans Roll Fruit Milk Bosco Cheese Stick or *PBJ Sandwich Macaroni & Cheese Green Peas Carrots Fruit Milk Soft Taco/Taco Salad or Pizza Pinto Beans Lettuce/Tomato Fruit Milk *Salsa *Mexican Cornbread Corndog or *BBQ Oven Crisp Fries Pork & Beans Fruit Milk *Cole Slaw WG Cookie Monday Tuesday Wednesday Thursday Friday WG Pizza or *Hamburger Broccoli Seasoned Corn Crispy Treat Fruit Milk Eggs/Sausage or *Chicken Nuggets Quick Baked Potato Carrots Gravy Biscuit Fruit Milk Crispito or *Pizza Seasoned Broccoli Pinto Beans or Refried Beans Salsa Fruit Milk Country Steak/Gravy Or *Hamburger Mashed Potatoes Green Beans Fruit Roll Bacon Cheeseburger or *Hot Dog Oven Fries Lettuce/Tomato Fruit Milk *WG Cookie
  7. 7. Food Buying Guide Calculator • https://foodbuyingguide.fns.usda.gov/Home/Home
  8. 8. Food Buying Guide Calculator Action Food As Purchased, AP Purchase Unit Servings per Unit Serving Size per Meal Contribution Strawberries, fresh, Whole Pint / (11-1/2 oz) 7.9 1/4 cup raw, whole fruit Strawberries, fresh, Whole Pound 10.5 1/4 cup raw, whole fruit Strawberries, frozen, Sliced, Unsweetened, Includes USDA Foods Pound 7.28 1/4 cup thawed, fruit and liquid Strawberries, frozen, Sliced, Sweetened, Includes USDA Foods Pound 7.1 1/4 cup thawed, fruit and liquid Strawberries, frozen, Whole, Grade A, Unsweetened, Individually- quick-frozen, Includes USDA Food Pound 11.9 1/4 cup thawed fruit Strawberries, dried Pound 10.9 1/4 cup dried fruit (credits as 1/2 cup fruit in NSLP/SBP and CACFP) Food Item Description Purchase Unit Number of Purchase Units on Hand Servings Count Exact Quantity Buy Purchase Units Action FBG Calculator - Create Shopping List
  9. 9. FBG Calculator Food Item Description Purchase Unit Number of Purchase Units on Hand Servings Count Exact Quantity Buy Purchase Units Action X Strawberries, fresh , Whole , raw, whole fruit Pound 800 152.38 152.50 Add Serving Size # Serving Size Number of Servings Action 1 Remove Serving Size X Strawberries, fresh , Whole , raw, whole fruit Pint (11-1/2 oz) 800 202.53 203.00 Add Serving Size 0.00
  10. 10. Item Serving s Size Food Item (AP) Serving Description (EP) Exact Qty Purchase Qty Purchase Unit Select 1 100 1 cup Lettuce, romaine, fresh, untrimmed ready-to-serve raw lettuce pieces 12.7 8 13.00 lb 2 100 1/2 cup Strawberries, fresh, whole raw whole strawberries 19.0 5 19.25 lb 3 100 1/2 cup Broccoli, fresh, florets, trimmed, ready-to-use ready-to-cook broccoli 6.94 7.00 lb 4 100 1 cup Spinach, fresh, leaves, (4- inch by 9-inch), ready-to- use ready-to-cook or serve, raw chopped spinach 15.6 2 15.75 lb 5 100 1/2 cup Grapes, fresh, seedless, whole, with stem ready-to-serve raw grapes 19.0 5 19.25 lb
  11. 11. Thank you! Dolores Sutterfield, CDM, CFPP Harrisburg School District 870-578-2416 dolores@hbgsd.org

×