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Oakland Unified School District Farm to School Initiatives . Defining LOCAL in Oakland. Local In Oakland: The Numbers. Oakland Unified School District 86 Schools 37,000 students enrolled 39,000 meals served per day 71% free and reduced Local Purchasing – Produce - PowerPoint PPT Presentation

Text of Oakland Unified School District Farm to School Initiatives

California Thursdays

Oakland Unified School District Farm to School Initiatives

Defining LOCAL in Oakland

Local In Oakland: The NumbersOakland Unified School District 86 Schools37,000 students enrolled 39,000 meals served per day71% free and reduced

Local Purchasing ProduceMeal Program 50-65% local depending on the season Harvest of the Month 100% localProduce Markets 75-85% local depending on the season Fresh Fruit and Vegetable Program 65-75% local depending on the season

3New Farm to School Initiative: California ThursdaysWhy CA Thursdays?Freshly prepared mealsBoost for the local economyReduced carbon footprint

California Thursdays is:Freshly prepared mealsFresh CA cropsLocal producersFamily farmsProfessional DevelopmentInnovative procurement strategiesMarketing opportunities Nutrition education

CA Thursdays is the next step in Farm to School for OUSD. We are moving beyond produce, to shift our procurement of meats, dairy, and grans to more local, sustainable, and healthful sources.

One day per week, we highlight freshly prepared meals made with ingredients sourced from California growers and producers. This is a leverage point with which to create change in the school meal program.

4Chorizo and Greens

5Kung Pao Chicken

CA Thursday 2013 Launch

7CA Thursday 2013 Launch

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Sourcing: ProduceLocal ProduceDefining Small ScaleCreative Procurement

OUSD defined local as less than 250 miles for our Produce purchasing and now we need to define small farms. We are looking to source from framers that are under 500 acres because CAFF defined small farms as 500 acres

Partnering broad-line produce distributors (Fresh Point, Pac Rim) with smaller scale farms (Capay Organics, ALBA) to distribute processed vegetables to 30 cooking sites and 2 central kitchens. Distribution is huge for us I think it should be highlighted. Most school districts (according to vendors) accept drop ship from manufactures

Challenges cost, ordering, communication

Price: Using raw products, staff development, processing

No data currently available for other food purchases OR for purchases from small scale family farms.

Ordering: working with family farms and processors requires extra lead time Communication: internal and external

9October Boot Camp!

October 2013: How to Read a Recipe, demo of Chorizo and Greens, hands on work on Kung Pao chicken

10October Boot Camp!

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

11October Boot Camp!

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

12School Produce Markets

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

13Program Overview20 school sites across Oakland.In all schools, more than 70% of Students qualify for F/R Lunch.Weekly markets open during after school hours.Open to parents, school staff, students, and neighborhood residents.

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

14Program Overview20-60 varieties of fresh fruits, vegetables, nuts, eggs and honey sold at each market.Affordable prices with low mark-up from wholesale prices.75-100% Pesticide-Free or Certified Organic produce, 75-85% local depending on the season.Culturally familiar foods like tomatillos, collard greens and Chinese broccoli & new items like kale, chard and butternut squash.

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

15Oakland FRESH!

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

16Oakland FRESH!

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

17Successes Increased ACCESS to fresh, local, affordable produce.Schools as community centers.Positive peer pressure = healthy eating at school AND at home.Supporting small family farms.

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

18Successes Distributed 340,000 pounds of produce in neighborhoods surrounding 20 schools in East and West Oakland.Sold over $500,000 worth of produce last year. Gained the tireless and invaluable support of more than 200 community residents as Volunteers!Hired 35 community residents as Market Managers.

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

19Oakland FRESH!

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

20Our Farmers!

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

21ChallengesCentral distribution capacity.Under-resourced school district.Competing priorities of test scores and teaching with market operations/outreach.

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

22ChallengesStaffing structure imbalances: unpaid liaisons, varying skill sets of managers, dependence on volunteer labor.Training. Cost/Pricing Access vs. support of sustainable agriculture.Driving demand.

January 2014: Know Your Kitchen, demo of Kung Pao Chicken, hand on work on Rice Noodles with Bok Choy, Tofu and Chili Lime sauce

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