Fts summit2

Jan 13, 20110 likes278 views

The document outlines the agenda for a farm to school summit. It includes sections on the background and goals of the farm to school program, a MEALS project study on increasing the use of Alaskan foods in school meals, and the game plan for 2011 which involves new legislation. It closes by welcoming questions and input from attendees and providing contact information for the program coordinator.

Farmto School ProgramJohanna HerronProgram CoordinatorDepartment of Natural Resources,Division of Agriculture

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Closing remarksPotential market with schools

Closing remarksProject MEALSAlaskan Foods:As Defined for the MEALS ProjectAny food fished, hunted, harvested, or grown in the state of Alaska

Project designInputDevelop SurveyAdminister & AnalyzeRecommendationsShare ResultsFood Service ProfessionalsJournal ArticleConferencesFood Policy CouncilEat Smart AlaskaFarm to School Program

Overall project objectiveTo increase the use of Alaskan foods in the school meal programs.

Specific project objectives1) To look at the interest and challenges of using Alaskan foods in the school meal program, from the school food service professional perspective.2) (Guided by findings) To develop recommendations and resources to increase the use of Alaskan foods in the school meal program..

Has your district ever served Alaskan foods?

How interested are you in incorporating the following Alaskan foods into your meal planning?

Kitchen capabilities to prepare and accommodate fresh or unprocessed foods

Does your district have a distributor from whom you purchase the majority of your items?

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Fts summit2

1. Agenda for farm to school summit

2. Farmto School ProgramJohanna HerronProgram CoordinatorDepartment of Natural Resources,Division of Agriculture

3. OverviewMy background

4. Program goals

5. Alaskan schools

6. MEALS project

7. Game plan for 2011

8. Closing remarksBackground

9. OverviewMy background

10. Program goals

11. Alaskan schools

12. MEALS project

13. Game plan for 2011

14. Closing remarksBasic goals of the programChildren’s Health, Habits, and Happiness

15. How dowe achieve these goals?

16. Key players: Who is involved?

17. Shaping and communicating goals

18. Where do you start?

19. OverviewMy background

20. Program goals

21. Alaskan schools

22. MEALS project

23. Game plan for 2011

24. Closing remarksPotential market with schools

25. Meals served 2005

26. OverviewMy background

27. Project goals

28. Alaskan schools

29. MEALS project

30. Game plan for 2011

31. Closing remarksProject MEALSAlaskan Foods:As Defined for the MEALS ProjectAny food fished, hunted, harvested, or grown in the state of Alaska

32. Project designInputDevelop SurveyAdminister & AnalyzeRecommendationsShare ResultsFood Service ProfessionalsJournal ArticleConferencesFood Policy CouncilEat Smart AlaskaFarm to School Program

33. Overall project objectiveTo increase the use of Alaskan foods in the school meal programs.

34. Specific project objectives1) To look at the interest and challenges of using Alaskan foods in the school meal program, from the school food service professional perspective.2) (Guided by findings) To develop recommendations and resources to increase the use of Alaskan foods in the school meal program..

35. Survey topic areas

36. Survey Design

37. Survey Recruitment

38. 64 Survey participants

39. Has your district ever served Alaskan foods?

40. Top purchased Alaskan foods

41. How interested are you in incorporating the following Alaskan foods into your meal planning?

42. Preferred delivery method

43. Purchasing considerations

44. Purchasing considerations

45. Kitchen capabilities to prepare and accommodate fresh or unprocessed foods

46. Kitchen capabilities to prepare and accommodate fresh or unprocessed foods

47. Does your district have a distributor from whom you purchase the majority of your items?

48. Top 3 distributors

49. Does your district’s primary distributor offer Alaska grown produce?

50. Top 5 desired resources

51. Top 2 concerns with Alaskan foods (compared to non-Alaskan foods)

52. Do any schools in your district currentlyhave a schoolgarden?

53. OverviewMy background

54. Program goals

55. Alaskan schools

56. MEALS project

57. Game plan for 2011

58. Closing remarks2011 game plan: HB 70

59. 2011 game plan (cont.): HB 70

60. Ideas

61. Ideas (cont.)

62. How can I help you?I have access to a tremendous amount of resources.I will do everything I can to find answers to any questions you may have.I can link people up that could benefit each other.I am eager to tackle some of the challenges and help start efforts withany group who is ready.

63. OverviewMy background

64. Program goals

65. Alaskan schools

66. MEALS project

67. Game plan for 2011

68. Closing remarksConsiderations

69. Considerations (cont.)

70. CollaboratorsNational Farm to School NetworkGlobal Food Collaborative – ConnectHome Grown MarketAgriculture in the ClassroomFFACalypso FarmsTaco LocoUniversity of Alaska Child Nutrition ServicesHealth and Social ServicesDepartment of Environmental ConservationFood Service Professionals from multiple school districts

71. Questions and input always welcome!johanna.herron@alaska.gov(907) 374-3714Thank you!

Editor's Notes

#13: 53 districts plus mt. edgecombe, 24 other type (i.e. youth facilities), 20 more charter schools not included
#14: 53 districts plus mt. edgecombe, 24 other type (i.e. youth facilities), 20 more charter schools not includedFree and Reduced Guidelines:2009-2010 – Poverty Guidelines, Family of 3 ($22,890) Free lunch (130% poverty line; $29,757) Reduced lunch (185% poverty line; $42,347)29/49 (59%), over half the districts have a district eligibility average of 50% or higher19/49 (39%), have a district eligibility average of 70% or higher4/49 (8%), have a district eligibility average of 90% or higher
#16: I struggled to find the right terminology for the foods I was describing….trying ‘traditional’, ‘local’, and even ‘wild’. None of these came with an easy definition that had shared meaning among all parties. I ended up just simplifying with the term ‘Alaskan’ and define it as follows:
#23: RR: SD with NSMP = 76%, SD w/o NSMP = 100%, RCCI’s with NSMP = 63%, Charter w/o NSMP = 26%Combined ALL = 65%, ALL NSMP = 72%, ALL NSMP and SD = 74%
#24: N=64Already happening but to what extent is unclear, and still plenty of room for improvement.
#25: Unfortunately, if somebody answered ‘No’ to serving AK foods they automatically got skipped for the purchasing question so it is possible somebody said ‘No’ or ‘Not Sure’ and were being literal (i.e. not doing it them selves or unaware of it).All of these N’s were out of 24 or 25 (carrots and potatoes were out of those that said yes to purchasing veggies (n=12)
#26: Salmon: 36/46, 78% Other AK Fish: 38/51, 75% Game: 37/57, 65% Berries: 52/59, 88% Produce: 49/56, 88%N=63
#27: N=62
#28: Flexibility of Distributor (least important) Payment Arrangements,Ordering Method,Package ConsistencyImportant – very important
#29: Concerned – very concerned [43/61; 71%], [37/61; 62%], [37/61; 61%], [32/60; 53%]
#30: Cold storage capacity to accommodate fresh or unprocessed foods?Small equipment (e.g. knives, food processors, wedgers, peelers, slicers, cutting boards) to prepare fresh or unprocessed foods?Large equipment (e.g. ovens, stoves, sinks) to prepare fresh or unprocessedEnough prep space to prepare fresh or unprocessed foods?REMAINDER of 56 or 55 were not sure
#32: N=53
#33: 26 reported using multiple distributorsTop other distributors:Sam’s, Cosco, Country foods, Peterkin, Span AK, Di’tamaso, Taco Loco
#34: N=53
#36: Compared to non-Alaskan foods the top 2 concerns were reliable supply and costMore concerned – much more concerned
#37: N=5740/57 = 70%
#41: Survey of producers, what is being produced, when, what quantity, and how much is it. Doing something like a harvest of the month would allow people to be included on a small scale at first.
#45: School comments: What products are available, when, and how much? How do we cover the increased cost of buying local? Food safety is of utmost concern when responsible for kids and this must be up to standard for a relationship to ensue.53 districts does not include mt. edgecombeAnchorage district enrollment almost 50,000 and Hydaburg enrollment 53.
#46: School comments: What products are available, when, and how much? How do we cover the increased cost of buying local? Food safety is of utmost concern when responsible for kids and this must be up to standard for a relationship to ensue.53 districtsdoes not include mt. edgecombeAnchorage district enrollment almost 50,000 and Hydaburg enrollment 53.Juneau just above 5,000, fairbanks, kenai, anchorage, mat-su
#47: Should I add Farm Bureau?
#48: Finally, don’t hesitate to contact me. I have resources for many different aspects of farm to school and I have access to many more. I am happy to look into anything I don’t have an answer for and get back to you.

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Editor's Notes