This document provides information about organizing a Harvest Montana fundraiser to support local agriculture and healthy school fundraising. It describes how the fundraiser works, giving examples of past fundraisers. It then outlines 10 steps to organize a fundraiser, including reading materials, getting support, setting goals and timelines, choosing products and vendors, creating marketing materials, implementing sales, delivery, and follow up. The goal is to connect schools and local farms through a healthy fundraising option that supports student and community wellness.
Presentation given by Deborah Bentzel of Fair Food,
Laquanda Dobson of Agatston Urban Nutrition Initiative, Loretta Steffy of School District of Philadelphia. Focuses on the collaborative partnership between these organizations to source local food products in Philadelphia schools.
Iowa Grocery Industry Association (2015 Keep Iowa Beautiful Annual Conference)Gerry Schnepf
Attendees of the 4th annual Keep Iowa Beautiful Annual Conference learned, discussed and heard a variety of valuable presentations from distinguished speakers and panelists within the industry. This presentation is for your review; feel free to share with others.
Please contact us if you have any questions, gschnepf@keepiowabeautiful.com.
If you've enjoyed what you've seen here, please consider becoming a member of Keep Iowa Beautiful which helps to continually support the improvement of Iowa communities and impacts statewide economic development.
Join today: www.keepiowabeautiful.com/memberships
North Dakota Leadership for Local Foods Megan Myrdal
This slide show is an overview of the North Dakota Local Foods Leadership Training projects as of October 2015. The goal of this project was to provide training, guidance and support to local food leaders, as well as small mini grant to fund projects. Nearly 20 teams participated in the training and received mini grant to build capacity, education and marketing for local and regional foods. These slides showcase a handful of the projects.
Presentation given by Deborah Bentzel of Fair Food,
Laquanda Dobson of Agatston Urban Nutrition Initiative, Loretta Steffy of School District of Philadelphia. Focuses on the collaborative partnership between these organizations to source local food products in Philadelphia schools.
Iowa Grocery Industry Association (2015 Keep Iowa Beautiful Annual Conference)Gerry Schnepf
Attendees of the 4th annual Keep Iowa Beautiful Annual Conference learned, discussed and heard a variety of valuable presentations from distinguished speakers and panelists within the industry. This presentation is for your review; feel free to share with others.
Please contact us if you have any questions, gschnepf@keepiowabeautiful.com.
If you've enjoyed what you've seen here, please consider becoming a member of Keep Iowa Beautiful which helps to continually support the improvement of Iowa communities and impacts statewide economic development.
Join today: www.keepiowabeautiful.com/memberships
North Dakota Leadership for Local Foods Megan Myrdal
This slide show is an overview of the North Dakota Local Foods Leadership Training projects as of October 2015. The goal of this project was to provide training, guidance and support to local food leaders, as well as small mini grant to fund projects. Nearly 20 teams participated in the training and received mini grant to build capacity, education and marketing for local and regional foods. These slides showcase a handful of the projects.
Vermont Travel Industry Conference - Sustainable Food and Beverage Management...hansvw
Presentation notes for Vermont Travel Industry Conference on April 3rd, 2014. Presenters: Todd Comen, Professor in Hospitality Management at Johnson State College, Hans van Wees, General Manager at Hotel Vermont and Doug Paine, Executive Chef Juniper Bar and Restaurant and BLEU Northeast Seafood (both in Burlington, Vermont)
Healthy Food Access: Creating a Welcoming Food Co-op, NFCA Fall Gathering, 9....NFCACoops
The roots of the co-operative movement are in food security. Faye Conte from Hunger Free Vermont presents the challenges around access to healthy, affordable food in New England, and how can our food co-ops be a part of the solution, inviting more people to be a part of our movement?
Mountain Farm Community Grocery fills the need for a nonprofit grocery in McDowell County, WV to ensure a grocery is present, combat the local food desert and junk food swamp, and support local and regional farmers and value-added producers.
Open Farms: Engaging Disadvantaged Communities, with Organic Food and Farming
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This workshop explores the barriers to healthy food access and the capacity of food co-ops to address these barriers and increase access to healthy food for individuals/families with limited food budgets. Learn about the “Food Co-ops and Healthy Food Access” project, its goals and challenges, and specific stories of programs that co-ops have created to make their food more accessible.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
Vermont Travel Industry Conference - Sustainable Food and Beverage Management...hansvw
Presentation notes for Vermont Travel Industry Conference on April 3rd, 2014. Presenters: Todd Comen, Professor in Hospitality Management at Johnson State College, Hans van Wees, General Manager at Hotel Vermont and Doug Paine, Executive Chef Juniper Bar and Restaurant and BLEU Northeast Seafood (both in Burlington, Vermont)
Healthy Food Access: Creating a Welcoming Food Co-op, NFCA Fall Gathering, 9....NFCACoops
The roots of the co-operative movement are in food security. Faye Conte from Hunger Free Vermont presents the challenges around access to healthy, affordable food in New England, and how can our food co-ops be a part of the solution, inviting more people to be a part of our movement?
Mountain Farm Community Grocery fills the need for a nonprofit grocery in McDowell County, WV to ensure a grocery is present, combat the local food desert and junk food swamp, and support local and regional farmers and value-added producers.
Open Farms: Engaging Disadvantaged Communities, with Organic Food and Farming
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This workshop explores the barriers to healthy food access and the capacity of food co-ops to address these barriers and increase access to healthy food for individuals/families with limited food budgets. Learn about the “Food Co-ops and Healthy Food Access” project, its goals and challenges, and specific stories of programs that co-ops have created to make their food more accessible.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
Matt Benson of the Virginia Cooperative Extension presents on Virginia's Farm to School program that sourced local foods for one week statewide. Presented during the workshop : 3 Places, 3 Approaches: Farm to School Weeks in Virginia, Maryland, and Washington, DC
Kids are the Customers: Marketing Local Food in SchoolsJoanRozelle
Marketing local food in your school food service program can be a positive educational experience and a fundraising program for your school. Learn how to create a responsible school food marketing program that is not only directed at students, but includes school administrators, teachers, parents and the community. Also learn how to replace competitive foods (soda pop and other unhealthy vending machine snacks) with healthy, active fundraising campaigns.
Presentation by Organic Growers School and Angelic Organics Learning Center about how to build a strong new farmer training program. Farm Beginnings Collaborative is used as and example.
A Presentation on Sandhills Farm to Table Case StudyMatson Consulting
This PowerPoint was presented by James Matson at the 16th Annual National Value-Added Agricultural Conference in Baltimore, Maryland on May 13th. This is a presentation on the article written by James Matson and Jessica Shaw for the National Agricultural & Rural Development Policy Center. The presentation highlights the research and commentary on the operations of Sandhills Farm to Table.
A collaborative effort of the Farm to Preschool Subcommittee of the National Farm to School Network, the workshop was led by: Stacey Sobell, Ecotrust/National Farm to School Network; Zoe Phillips, Urban & Environmental Policy Institute, Occidental College; Emily Jackson, Appalachian Sustainable Agriculture Project/National Farm to School Network; Katy Pelissier, Ecotrust
Advancing Healthy Food Access Through Regional PartnershipsNFCACoops
The NFCA, Cooperative Fund of New England, and Hunger Free Vermont have worked with NFCA members to implement programs addressing food access and community ownership. Since 2014 seven NE food co-ops have implemented new “Food For All” programs, making healthy food and co-op ownership more accessible to people with limited incomes. This presentation covers how regional co-op collaboration and strategic partnerships helped neighboring food co-ops across New England address food access, enhance community identity, increase the collective impact of co-ops on food security, and how working with USDA helps ensure this model is sustainable and replicable across the country.
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
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Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
2. Aubree Durfey Mary Stein, MS
Farm to School Assistant Farm to School Coordinator
Montana Team Nutrition Program Montana Team Nutrition Program
aubreedurfey@gmail.com mstein@montana.edu
(406) 581-8209 (406) 994-5640
4. Healthy Fundraising Supports
School Wellness Policies
Child Nutrition and WIC
Reauthorization Act of 2004, the
U.S. Congress established a new
requirement that all school
districts with a federally-funded
school meals program develop
and implement wellness policies
that address nutrition and
physical activity by the start of
the 2006-2007 school year.
7. A Fundraising Concept that is Aligned
with Farm to School Endeavors…
Farm to School serves to:
– Promote healthy eating habits
and reduce risk of obesity and
other health related disorders
in children.
– Connect the school meals
program to local agricultural
products
– Serve as an experiential avenue
for nutrition and agricultural
education
– Support local farmers and
ranchers
– Enhance community awareness
about local food systems
9. PILOT: From Farms to Schools
Fundraiser
• Fall 2008
• 2 schools sold $18,000
of 12 Montana food
products
• All the money stayed in
Montana
• 40% to schools, 60% to
producers
• Healthy fundraising
items
10. Harvest Montana Fundraiser – GVF2S
• Fall 2009 in Bozeman area
• 6 schools
• Division 60% Vendors, 40% Schools, 10% GVF2S
• 10 products, price range $6 to $30
• Total sales of $37,700
11. Harvest Montana Fundraiser – GVF2S
• Fall 2010
• 7 schools, Bozeman
• 50% Vendors, 40%
Schools, 10% GVF2S
• 17 products, $5 to $50
• Total sales: $59,496
17. Step 1: Read Up
Download How-to Guide, past reports,
and templates at:
http://opi.mt.gov/Farm2SchoolFundRais
ing/
18. Step 2: Get Support
Develop Bring together Estimate
reasons for key players and number of
the fundraiser get approval participants
19. Step 3: Make Goals
• What are you raising money for?
• How much do you need to raise?
• Division of retail prices
• Education?
…Template time!
20. Step 4: Set Timeline
• Set specific dates for your fundraiser ahead of
time
• Pick your sell dates and work from there
• Allow plenty of time (3 months!)
…Template time!
21. Step 5: Chose Products & Vendors
Product guidelines & helpful tips:
– Use local resources to locate vendors (ie. Made in
Montana database)
– Unique products that are gift-able
– Avoid highly perishable or items that do not ship
well
– Special considerations for uncooked/uncured meats
– Keep the focus on healthy foods
– Avoid non-food or agricultural products
– Keep local a priority
– Communicate clearly & often
23. Step 6: Create Brochure & Materials
• Brochure & materials should:
– Be attractive
– Match (brand your fundraiser)
– Be easy to read and handle
– Fit your needs and budget
• Possible materials include:
– Brochure/Order form (together or separate)
– Posters, Announcements & Fliers
– Instructions sheets
– Educational items
24. Step 7: Create a “Buzz”
Announcements & Community wide
Incentives/Prizes
reminders advertising & media
• Field Trips • In school • News media –
• Tickets • Send-home write a press
• Gift cards announcements release
• In class “parties” • Posters • Community
• Kick-off calendars
• Recess time
assemblies • Posters in
• Recognition
• Other educational businesses and
opportunities high-traffic areas
• Partner
organizations &
businesses
25. Step 8: Sell Away!
•Ensure that begin and end dates are very clear
•Provide reminders and encouragement
•Arrange with teachers or group leaders to collect
the order forms
•Make sure students know to collect money at
time of sale
26. Step 9: Delivery Day
Order pick-up
Separation
Distribution to participants
Distribution to customers
27. Step 10: Follow-up, Celebrate, & Reflect
•Promptly correct mistakes
•Collect feedback
•Write a end-of-fundraiser article
•Celebrate! Thank the organizers, families, and
participants
•Consider summarizing sales, feedback, lessons
learned and sharing with the national community
Virtually all schools in America raise funds to pay for supplies and equipment and to supplement other school activities. Most schools hold several fundraisers per year… school fundraisers are very commonplaceBut what are schools most often selling? Candy, cookies, junkfood - most coming from distant locales.Fundraising provides a perfect opportunity to make healthy change in a school.NEXT SLIDE ! "!#$!!%!!%
Beginning in the fall of 2006, all schools participating in the national school meals programs MUST adopt a wellness policy that addresses:Nutrition quality of the food available THROUGHOUT the school environment Opportunity for physical activity throughout the dayFundraising with junkfood definitely falls within the realm of the these policies that are now in place in schools throughout the country. So schools are looking for ideas and alternatives for raising funds WHILE supporting student wellness.NEXT SLIDE
Why… what is up with student wellness?FROM CDC: Childhood obesity has more than tripled in the past 30 years. The prevalence of obesity among children aged 6 to 11 years increased from 6.5% in 1980 to 19.6% in 2008. The prevalence of obesity among adolescents aged 12 to 19 years increased from 5.0% to 18.1%.1,2Obesity is the result of caloric imbalance (too few calories expended for the amount of calories consumed) and is mediated by genetic, behavioral, and environmental factors.3,4 Childhood obesity has both immediate and long-term health impacts:Obese youth are more likely to have risk factors for cardiovascular disease, such as high cholesterol or high blood pressure. In a population-based sample of 5- to 17-year-olds, 70% of obese youth had at least one risk factor for cardiovascular disease.5Children and adolescents who are obese are at greater risk for bone and joint problems, sleep apnea, and social and psychological problems such as stigmatization and poor self-esteem.3,6Obese youth are more likely than youth of normal weight to become overweight or obese adults, and therefore more at risk for associated adult health problems, including heart disease, type 2 diabetes, stroke, several types of cancer, and osteoarthritis.6So how do fundraisers weigh in here?NEXT SLIDE
At the risk of being a complete killjoy - I will state unequivocally - the stuff we’ve been selling through school fundraisers has not been helping to teach our kids about healthy eating. Take a look…Butter braidsCookie doughCookiesChocolateAll delicious, I’m sure… but where’s the balance? Can we do things differently?I think so.NEXT SLIDE
From NFSN: “Farm to School enables every child to have access to nutritiousfood while simultaneously benefiting communities and local farmers.In addition to supplying nourishing, locally grown and produced foodin schools, Farm to School programs offer nutrition and agricultureeducation through taste tests, school gardens, composting programs,and farm tours. Such experiences help children understand wheretheir food comes from and how their food choices affect their bodies,environment, and community.”NEXT SLIDE
Thus… the Harvest Montana Fundraiser was born….In 2007 - the Montana Team Nutrition Program received a grant to do a pilot program exploring this concept of a healthy, local food focused fundraiser. And it worked…NEXT SLIDE
- Fall 20082 schools: one k-5, one k-8
GVF2S has organized the Harvest Montana Fundraiser for Bozeman area schools for 2 years and is working on the 2011 fundraiser. In 2009: 6 schools: 5 elementary, 1 K-8Division 60% Vendors, 40% Schools, and 10% additional administrative Sales
Fall 20107 schools , 6 elementary, 1 K-5Division: Incorporated the 10% and reduced the vendors %, had to increase retail prices for some of the items to make up for the reduced priceIncreased number of products and vendors and included two meat products by using a voucherIncreased sales Top seller sold $701!
Fall 20107 schools , 6 elementary, 1 K-5Division: Incorporated the 10% and reduced the vendors %, had to increase retail prices for some of the items to make up for the reduced priceIncreased number of products and vendors and included two meat products by using a voucherIncreased sales Top seller sold $701!
1. Montana Team Nutrition Program is helping THREE 4-H groups from around the state will be organizing the fundraiser in their area =1. 2. Resources developed to help these groups organize: simple guide, how-to guide, templates for the order form and background for the brochure (matches the slide) - These are available for anyone to download and use
Healthy Idaho Fundraiser in 2008, no additional information is available
There are many fundraisers out there, and it is a great idea to go out there and check out what folks are currently doing for their fundraisers. It can also help you track down vendors and products.The information on the Farm to School Fundraising website is very helpful
Develop reasons for the fundraiser – Local, healthy fundraiser… want to connect children to their agricultural surroundings…. Know who you need to get approval from – parent organization, other organization, school, etc.Estimate number of participants and which schools or groups will be participating
Important to make goals for the fundraiser so you know how much effort you need to put in and how long you will need to take to organize. Questions to answer on template (slide)
Set a SPECIFIC timeline dividing responsibilities - Consider important dates such as PIR days, parent-teacher conferences, holidays, etc. 2. Pick sell dates and work from there …. Highlighted on template - Fall is a nice time due to holiday gift-giving and meals3. Allow 3 months for organizing4. For template, just take a few minutes to pick a selling period, think about what works best for your school or group and determine when you should start planning
To maintain the integrity of this program, we ask that groups follow the product guidelines, which also serve as helpful tips Basic framework: Healthy, Local, FoodMore in-depth: Use Local Resources – databases, farmers markets, local food directories, etc. Unique products that aren’t readily available in stores and that are something that would be given as a gift – pictures should represent what packaging it comes it Avoid highly perishable items since they will be difficult to work with or that people cannot ship fairly easily (such as bulky baskets)Special considerations for raw frozen meats – GVF2S has had success in the past giving people who order the sausage or roast a voucher that the customer redeems at the store. Check with your county sanitarian before proceeding, they can really help you. Make sure ALL products meet regulations. Focus on HEALTHY foods, or products that support a healthy lifestyle, limit the number of cookies, candies, jellies, sweet bread mixes, etc. to 25% of the product mixLimit non-food products or those that do not contain any agricultural products. Non-food products that can really work are: lotions, soaps, or candles that contain local goat’s milk or beeswax, seeds, or gardening implementsMake local a priority- look what is available in your immediate area and work out from there. Communicate clearly & often with vendors. Make sure they are on the same page and understand the responsibilities, quantities, pricing, dates, etc. You don’t want a vendor to leave you high and dry. - Approximate number of individuals participating in fundraiser - The length of the selling period, - Estimated sales (numbers) for their product, - Time frame between when the order is placed and when the product needs to be delivered (recommended at least two weeks), - When and where product is to be delivered - Percentage of the retail price to be received by vendor (50-60% is recommended) - The participating vendors must be able to provide enough product to fulfill all orders in the given timeframe.
Set a SPECIFIC timeline dividing responsibilities - Consider important dates such as PIR days, parent-teacher conferences, holidays, etc. 2. Pick sell dates and work from there …. Highlighted on template - Fall is a nice time due to holiday gift-giving and meals3. Allow 3 months for organizing4. For template, just take a few minutes to pick a selling period, think about what works best for your school or group and determine when you should start planning
TEMPLATE QUESTIONS TO ANSWER: Who can do the design? ______________________________________________________How many brochures/order forms will you need to print? _____________________How much will the design cost? $_____________Determine your printing costs: $_____________What other brochures/order forms/printed materials will be needed? (Additional materials can include posters, seller instruction sheets, announcements, reminder announcements, etc.)
TEMPLATE QUESTIONS TO ANSWER: Who can do the design? ______________________________________________________How many brochures/order forms will you need to print? _____________________How much will the design cost? $_____________Determine your printing costs: $_____________What other brochures/order forms/printed materials will be needed? (Additional materials can include posters, seller instruction sheets, announcements, reminder announcements, etc.)
Order pick-up (Vendors deliver): Choose a specific date and time for vendors to deliver, spacing them out Find an easily accessible location such as a storage unit, garage, etc. that will allow you enough space to easily maneuverIf more than one school or group participating, then separate to school/group orders, Separate into participant orders – Be very careful here, this is where a lot of mistake happen. Retain the original or copy of the order form to fill the orders and then attach to orderParticipants pick up orders (call ahead for any large or bulky orders) at a designated time & location and deliver to individual customers