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Southern SAWG-Farm to School Harrisburg School District Arkansas
- 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. Goals of Harrisburg Farm to School Strengthen local economies by expanding markets for Arkansas agricultural producers Fresh produce for students
- 3. Farm tour Where we started!
- 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. 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. 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. Food Buying Guide Calculator • https://foodbuyingguide.fns.usda.gov/Home/Home
- 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. 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. 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
- 12. Thank you! Dolores Sutterfield, CDM, CFPP Harrisburg School District 870-578-2416 dolores@hbgsd.org
Editor's Notes
- Why……….Why not……….best choice for our students! Helps our local economy/producers. PSU we learned the less processing involved the lesser the risk for contamination! The more hands that touches the greater the risk.
- Local producers are discovering schools as excellent markets. Market to students so they will know we are supporting our local farmers and treating them to fresh/local produce.
- How it all started. Thank you to F2S tours with Andrew and Jenna for setting up the tour. The tour was the start of our adventure. Berries by Bill farm tour at Newport with Bill Landreth and G & W Nurseries Jim Goodson. I’m not an advertisement for these farms, this is just where our F2S program began to grow.
- The challenges shown in bold type may or may not present themselves as the greatest challenges. This will vary from school to school. Some barriers may be only perceived as issues and overcome more easily and others will present issues requiring creativity and additional support or information in order to address successfully. The balance of whole items and produce needing minimal processing, at affordable prices, is the challenge school food service faces in order to provide students a choice of colorful and nutritious fruits and vegetables as a regular part of their diet. Local produce can be more labor intensive in the school kitchen, but once systems are in place, many schools find it possible to incorporate more fresh fruits and vegetables. PRICING: Informal procurement method I didn’t have to publicly advertise. I took my current price guide and compared prices (after receiving quotes from local farmers). I did include in my quote “must be 2 days of harvest and must be Camino Real). This was to ensure all berries were compared equal and “freshly” picked.
- Challenges for farmers are similar to those for food service, but the other side of the coin. Farmers and food service professionals learning about each others’ needs and realities is part of building successful working relationship. It requires plenty of clear communication and the building of a strong partnership over time. Trial and error may be part of the road to creative solutions and an ongoing, successful and growing program. QUANTITY: I took my 5 week rotating menu. I highlighted everything that I thought could be produced locally/regionally. THEN, I WENT TO Food Buying Guide Calculator. I began to log all the produce I had highlighted with numbers for my district. I printed the menu sheet and the food buying guide sheets for any farmer that thought they might grow something on the list. This information was to inform farmer what we could use, how many times during a month and how much.
- Farmer information that is available for products needed. 2 weeks menus with produce highlighted. This only take a few minutes our of your busy schedules.
- You will see this when you go to the website. In the middle of the page is FBG Calculator
- Create shopping list Item key word in which category (fruit, vegetable, grain, m/ma, other) Select an item, I selected fresh, pint and fresh pound to serve 800 students ½ cup serving
- Here is what the calculator lets me know how much I will need for one time service for my students
- This tool is so simple. I even do this for my managers. Just an FYI tool at a glance. (Our repetitious items) Both the highlighted menu and the FBG Calculator are great tools for our farmers. This is the starting point to building great relationships. Yes, fresh produce could cost more that produce by you prime vendor. BUT my thoughts are there is no comparison when it come to freshness and taste.