The panelists discussed strategies for implementing and promoting salad bars in Wisconsin schools. They explained that a state grant helped assess current salad bar use and identify best practices. Key challenges to salad bars included food safety, portion control, and cost. The panel provided resources on meeting nutrition standards and procuring local produce. Strategies for overcoming barriers focused on training, clear signage, and sharing success stories.
Southern SSAWG Farm to School Institutional Buyers Panel Presentation 1.26.19Jenna D. Rhodes
In this introductory session on farm to school programs, learn about schools, daycares and other child learning facilities as potential markets for your farm products. Hear from the individuals responsible for purchasing, planning, and serving meals to students in these different institutions and learn how to work with them to increase your sales year round.
Presentation given by Loren LaCorte and Jaclyn Kupcha of the USDA Farm to School Team - used during the workshop titled "Procuring Food for the School Meals Programs 101"
A presentation of the Fresh Fruits and Vegetables: A Centerpiece for A Healthy School Environment Training. Day 2 Farm to School Programs and Building FFVP Snack Programs. www.healthyschoolenvironment.org
Southern SSAWG Farm to School Institutional Buyers Panel Presentation 1.26.19Jenna D. Rhodes
In this introductory session on farm to school programs, learn about schools, daycares and other child learning facilities as potential markets for your farm products. Hear from the individuals responsible for purchasing, planning, and serving meals to students in these different institutions and learn how to work with them to increase your sales year round.
Presentation given by Loren LaCorte and Jaclyn Kupcha of the USDA Farm to School Team - used during the workshop titled "Procuring Food for the School Meals Programs 101"
A presentation of the Fresh Fruits and Vegetables: A Centerpiece for A Healthy School Environment Training. Day 2 Farm to School Programs and Building FFVP Snack Programs. www.healthyschoolenvironment.org
School Garden to Cafeteria Program
`
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
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items.
School Garden to Cafeteria Program
`
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
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items.
This webinar will cover the benefits for a cycle menu as well as build a cycle menu. Resources for building menus and utilizing USDA Foods in a cycle menu will also be shared.
Professional Standard Codes: 1000 Nutrition; 1100 Menu Planning; 1120 Cycle Menus
Farm to Head Start in North Carolina and Oregonsswilliams
This presentation is from a workshop on farm to preschool presented at the 4th annual Farm to Cafeteria Conference held in Portland, Oregon in March, 2009. Presenters: Emily Jackson (Appalachian Sustainable Agriculture Project) and Stacey S. Williams (Ecotrust). Please do not duplicate without permission.
According to the U.S. Department of Agriculture, Americans now get nearly 1/3 of their calories—32%—from meals prepared outside the home, up from about 18% in 197
Program designed for Children in Bowling Green, Kentucky to promote healthy living. Program was later entitled "STEP Nutrition" and was implemented August 2009
This is Catalyst's overview of how you can start making positive changes in your school to support healthy eating.
Here's what the presentation covers:
First we’ll talk a little bit about why we need healthy food in schools, and what the food is like at our schools.
Then we’re are going to break for two rounds of Catalyst’s “Family Food.” It’s like the game show Family Feud, but all about food, healthy eating, and what food is like at school. We’ve been talking with students at our schools to get their thoughts about food in general and about the food that’s offered at school, and in this game, you’ll have a chance to guess what they’re thinking.
We also want to talk about what we can do to get things moving in our schools and make sure we have healthy options that taste good. So first we’ll talk a little about questions you might get from your principal and food service staff if you talk to them about starting to make changes.
Then we’ll work in small groups and plan out some first steps you can take, like setting up a meeting to talk to your principal and food service staff.
1. PANELISTS:
A M Y M E I N E N , W I S C O N S I N O B E S I T Y P R E V E N T I O N
N E T W O R K
L I Z Z I E S E V E R S O N , W I S C O N S I N D E P A R T M E N T O F
P U B L I C I N S T R U C T I O N
K R I S T I N E V E N S O N , C A M B R I D G E S C H O O L D I S T R I C T
K E L L I S T A D E R , W I S C O N S I N D E P A R T M E N T O F
H E A L T H S E R V I C E S
Serving Up Local Food on
Salad Bars
2. Panel Outline
Understanding Current Salad Bar Use In WI
Let’s Move Salad Bars to Schools—WI Grant
Using Salad Bars in Schools—The Basics of What You
Need to Know
Local Salad Bar Example
National Resources—Let’s Move Salad Bars to Schools
Panel Discussion
4. Let’s Move Salad Bars to Schools—WI Grant
Wisconsin received grant from Association of State
and Territorial Public Health Nutritionists
(ASTPHND) in April 2011
Funded to assess current usage of salad bars,
including a focus on local procurement
Identify challenges and barriers
Identify success stories
Future recommendations
5. Let’s Move! Salad Bars Grant-WI Grant
DHS-NPAO and Knupp, Watson, and Wallman
Creative Communications Company
Formative assessment (late 2011)
Interviews with three school districts
Chilton
Slinger
Cambridge
6. Key Findings
Education needed on how to implement
Common obstacles:
Cost to implement and manage
Food safety and hygiene
Portion control and waste
Pricing
Salad bars increase F&V consumption
Successful schools can share advice; peer mentoring
Locally-grown F&V can be incorporated
7. Interview Quotes
―It is silly not to have salad bars. It’s a learning
environment even at lunch. Kids go for it.‖
―Finger food on the salad bar is easier for younger
kids—like bite-sized pieces of cauliflower.‖
―I like the variety of offering it, but have concerns
about cleanliness.‖
―It seems difficult to control the portions.‖
9. Using Salad Bars to meet
the NSLP Meal Pattern
Great way to meet the vegetable subgroups!
Vegetable
Subgroups
Weekly Requirements
Dark Green
Red/Orange
Beans/Peas
(Legumes)
Starchy
Other
Additional
Vegetables to Reach
Total
Grades K-5 Grades 6-8 Grades K-8 Grades 9-12
½ cup
¾ cup
½ cup
½ cup
½ cup
1 cup
½ cup
¾ cup
½ cup
½ cup
½ cup
1 cup
½ cup
¾ cup
½ cup
½ cup
½ cup
1 cup
½ cup
1 ¼ cups
½ cup
½ cup
¾ cup
1 ½ cup
Weekly Totals 3 ¾ cups 3 ¾ cups 3 ¾ cups 5 cups
10.
11. Using Salad Bars to meet
the NSLP Meal Pattern
How does the menu planner determine the
portion sizes of items offered on the salad
bar?
The planned portion size should be an amount that is
reasonable for that menu item. For example, a cup of lettuce
would be reasonable, but a cup of radish would be more than
a child would normally consume
Reminder: Production records must be kept for
salad bars! Examples on the DPI website:
http://fns.dpi.wi.gov/fns_menupln#salad
12. Using Salad Bars to meet
the NSLP Meal Pattern
How can I ensure that students take
minimum required portion size from the
salad bar?
Pre-portion food items
Use of signage
Ensure point of service personnel is familiar with what one
portion should look like
14. Receiving Produce
14
Inspect based on specifications
Check temperatures for refrigerated produce
Check produce ―best if use by‖ dates
Reject produce that does not meet specifications
15. Receiving Produce
15
Reject if specifications are not met
Accepting poor quality affects
eye appeal of fresh fruits and
vegetables!
16. Food Preparation Practices
Washing Produce
16
• Wash your hands before washing fruits and
vegetables
• Avoid using soap and detergent to wash fruits and
vegetables
• Wash produce thoroughly under continuous
running water
• Use designated produce sink
• Scrub firm produce, such as melons with a clean
produce brush
• Wash produce even if you plan to peel the produce
before eating
• Do not soak produce
17. Washing Produce, Cont.
17
Pre-washed bagged produce can be used without
further washing
Rewashing may result in cross-contamination
Pre-Cut or prewashed produce in open bags should
be washed before using
18. Drying Produce
18
Drain produce in colander
May dry produce with paper towels to further reduce
bacteria that may be present
Use salad spinner to remove water
Air dry in clean, perforated pans
20. Salad Bar Preparation and Setup
20
Sneeze guards/food shields
Pre-portioned foods
Cleaned and sanitized utensils
Labeled containers
Single use packaging
Serving utensils
Eating utensils
21. Salad Bar Temperature Control
21
Manage food temperatures (41°F or below )
Take and record temperatures
Use ice properly
Set up as close to serving time as possible
Restock salad bar correctly
22. Salad Bar Monitoring
22
• Students touching foods
• Coughing/sneezing on food
• Foreign objects placed in food
– Jewelry, clothing, etc.
• Contaminated plates used when returning for
seconds
• Dropped foods placed back on bar
23. Salad Bar Cleanup
23
• Use clean and sanitized cloths
• Use chemicals only after food is removed from
service
• Cover, label and date, and store leftovers
immediately
• Discard contaminated food
24. Resources
Produce Safety Resources – NFSMI
http://nfsmi.org/ResourceOverview.aspx?ID=394
Best Practices for Handling Fresh Produce in Schools
http://www.nfsmi.org/ResourceOverview.aspx?ID=351
Salad Bar Resources
http://fns.dpi.wi.gov/fns_menupln#salad
USDA Salad Bar Guidance Memo
http://fns.dpi.wi.gov/files/fns/pdf/gm_sp_31_2013.pdf
27. Let’s Move! Salad Bars to Schools
Goal: launch salad bar programs in at least 6,000
schools nationwide over 3 years
http://saladbars2schools.org/
Evidence: students significantly ↑ F&V consumption
when given a variety of choices in a school F&V salad
bar
How: grassroots support and donations
28. Let’s Move! Salad Bars to Schools
Application process:
Any K-12 school district participating in National School
Lunch Program is eligible
Submit application with signatures from Foodservice Director
and Superintendent
When approved, district appears on LMSB website to receive
community donations
Funds received are delivered to school
School completes 2 evaluations over 2 years
29. National Resources
The Lunch Box Guide – Salad Bars
http://saladbars2schools.org/pdf/lbguide_v1.pdf
A Field Guide to Salad Bars in Schools (MN)
http://saladbars2schools.org/pdf/MNFieldGuide.p
df
Fresh Fruit & Vegetable Bar Guide (IA)
http://saladbars2schools.org/pdf/FFVG.pdf
Seed to Salad Toolkit (OH)
http://www.astphnd.org/frontpage_files/263/263_frontpage_file
5.pdf
30. Fruit & Vegetable Promotion Resources
Produce for Better Health Foundation (PBH):
Online Resources for School Food Service
http://www.pbhfoundation.org/pdfs/pub_sec/PBH_Online_
Resource_Guide_for_Schools.pdf
Centers for Disease Control and Prevention (CDC):
http://www.cdc.gov/nutrition/everyone/fruitsvegetables/inde
x.html
31. Panel Discussion Questions
How can we increase the number of schools
implementing salad bars?
How can we overcome some of the barriers to using local
foods on salad bars?
Educational opportunities for school food service professionals?
Food Safety?
How do you ensure that a student takes the minimum
required portion size for a reimbursable lunch?
32. Panel Discussion Questions
How does nutrient analysis work with a salad bar?
What are some ideas or suggestions for how more
local product can be used in salad bars?
Successes of using local products in salad bars?
Editor's Notes
Need more information on how to implement a salad bar in a way that does not increase costs, waste, or food safety risks. Provide through direct TA, mentoring with experienced schools, online resources.Chilton saw increase in servings of F&V each year after salad bar started. Also saw increase in school lunch participation at high school.Advice: start slow, involve food service staff all along, emphasize food safety, presentation is critical, provide choice, get leadership buy-inF2S strategy
LM has granted 2679 salad bars so far (goal to raise $15 million, raised $6.6 mil so far)White House Task Force on Childhood Obesity has endorsed schools using salad bars and upgrading cafeteria equipment to support providing healthier foods to kids. Initiative sponsored by Food Family Farming Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, and Whole Foods Market.-Public/private partnership that has raised over $6.6 million
Only 3 WI schools are currently listed on LMSB site (out of 100)School does not have to raise money for its salad bar, but can participate in fundraising to get extra community donations. Can share webpage to raise awareness.
Include tips on equipment, menu planning, staff training, what to serve, production records, purchasing, buying local, marketing, gardens