Embed Size (px)
Citation preview
SHIP Webinar: Farm to School Update
Lisa Gemlo, MPH, RD, LDFruit and Vegetable CoordinatorFarm to School PlannerMinnesota Department of [email protected]
Objectives of the Webinar Access new resources created for Farm
to School Articulate the statewide efforts and
ways they can link into the work Launch an effective Salad Bars to
Schools Campaign in their community
What’s New in Farm to School Training Development
Materials Development
Systems Development
Leadership Development
Training Support: On-line/
Video Segment
Or…in PDF Format
Resources by Segment
Training Support: In-PersonProduce Safety University sponsored by MDE
Date Training Location 11/14/11 MDH Snelling Office Park-St. Paul with produce tour at Bix Produce11/15/11 Jon Hassler Theatre-Plainview with produce tour at Wescott Agriproducts12/1/11 Appert’s Foodservice-St. Cloud with produce tour at Appert’s Foodservice12/5/11 MN Dept. of Education-Roseville with produce tour at Bix Produce*No promises, but more may follow if demand is high
Additional New Resources Minnesota Department of Agriculture.
Minnesota Grown Wholesale Database:http://www3.mda.state.mn.us/whlsale/ Minnesota Department of Health; Institute
for Agriculture and Trade Policy. Farm to School Planning Timeline
http://www.health.state.mn.us/divs/hpcd/chp/cdrr/nutrition/docsandpdf/FarmtoSchoolannualplanningtool.pdf
Assessment and Planning Tools• Local TA resources• Planning Timeline• Assessment Tool• Primer (toolkit)• Top 10 ways to use F2S
Foods• MN Seasonal Guide
www.health.state.mn.us/fts
Legal Synopsis from Public Health Law Center
http://www.publichealthlawcenter.org
Also have sample F2S wellness policies
New Food Safety Fact Sheets
• “Approved Sources of Meat and Poultry for Food Facilities”
• “Sale of Home or Farm Raised Poultry”
• “Sale of Locally Raised Eggs to Food Facilities”
National Evaluation Resources
http://www.farmtoschool.org/files/publications_385.pdf
Systems Development Farm to Fork includes efforts to create a
Community Food Partnership Plan Purpose to strengthen the work of
existing Food Policy Councils or build where none exist
Leadership Development Newly formed Farm to Leadership
Team consisting of eleven charter organizations working together through partnerships across MN to build Farm to School initiatives that help kids eat healthy, support nearby farmers, fosters economic vitality and strengthens communities
Farm to School Leadership Team is Fostering a spirit of collaboration to support Farm
to School efforts across MN Currently exploring priorities including but not
limited to:EvaluationAccess and aggregationTA and trainingInternal and external communication
Example: Communication platform all can access
Questions
www.health.state.mn.us/ftsNational campaign: www.saladbars2schools.org
Outline LMSB2S
History, goals & progress Partners Website & award
Salad bars in schools Effectiveness Relationship with new school meal
rule Role of SHIP
Let’s Move Salad Bars to Schools LaunchNovember 22, 2010
Riverside Elementary School, Miami
Let’s Move Salad Bars to School is…
A comprehensive grassroots public health effort to mobilize, engage stakeholders at the local, state and national level to support salad bars in schools
Goal – donate 6,000 salad bars in 3 yrs
Progress as of June 2011 - 773 salad bars donated
Bottom Line: This is a funding mechanism for equipment
Partners and Sponsors Founding Partners:
F3, United Fresh, NFVA, Whole Foods Markets Major Sponsors:
Whole Foods Markets, Chiquita, Dole, Taylor Farms Supporting Friends:
Partnership for Healthier America, National Farm to School Network
Whole Foods Market & The Lunchbox (F3 Fdn.)
• Raised $1.4 million• Donated 560+ salad bars
United Fresh Produce Association• Donated over 100 salad bars in 12
states
Minnesota LMSB2S PlanPhase 1: Application focused• Create easily
accessible application support
• Donor and food service info
• Donor mobilization
October 2011
Phase 2: Best Practices• Training and
evaluation best practices
• Food Safety fact sheet
• Cost effective strategies
January 2012
Reproducible Materials
Why Salad or Choice Bars When offered
choice, children will: Try new foods Decrease waste Increase the variety in
their diet Increase their fruit
and vegetable consumption
Salad Bars can: Increase revenue for
school meal programs Improve the public
perception of school meal programs
Increase school meal participation
Salad Bars Make it Easy to Make Half Your Plate Fruits and Vegetables
Schools/Districts Must Apply Online
1 page online application, including a superintendent letter of support
District or school applications Priority
HUSSC Awardees All schools in NSLP – prioritized based on %
free/reduced & commitment to salad bars
Reminder: If you don’t apply, you can’t receive
LMSB2S Salad Bar Package
Cambro portable 72” 5-well insulated salad bar with two tray rails (regular or low height)* Buffet Camchillers®
Translucent polypropylene food pans
16 x 9” Scalloped serving tongs* Vollrath electric (mechanically cooled)
salad bar also available by special request
Salad bars can be a very effective way to meet the proposed new standards
For breakfast, doubles fruit to 1 cup/day For lunch, doubles amount of F&V & emphasizes
variety and color: ¾-1 cup of vegetables PLUS ½-1 cup of fruit/day Weekly requirement for dark green, red and orange
vegetables and legumes Limits starchy vegetables to 1 cup/week
New USDA Standards for School Breakfast & Lunch
Salad Bar Use
Complete reimbursable meal Fruits and vegetables component only As part of farm to school program (local
produce) Utilize USDA Foods Ability to serve special diet needs
Examples of Best Practices
Behavioral Economics
or “Nudges”
http://www.nytimes.com/interactive/2010/10/21/opinion/20101021_Oplunch.html?ref=global-home
BRIAN WANSINK, DAVID R. JUST and JOE McKENDRY (Cornell Univ.)
Cook County SchoolsSHIP grantee supported trial of salad bar as a reimbursable meal option• Half as much food was thrown away• 38% more staff ate during the month
the trial was offered• To decrease waste and control portions,
a 8.75 inch plate was used
Food Safety Is it legal?
Yes, even for elementary Does everything have to be pre-
portioned? No
Lots of Resources Reminder Produce University and more to
come
Resources will continue to be added to: www.health.state.mn.us/fts
What can a SHIP grantee do around LMSB2S? Become familiar with the Salad Bar
movement Get schools who are interested signed up Work with community members and
potential donors to support schools through this funding mechanism
Provide support both with time and resources as makes sense to implement salad bars
Together we can get all schools in MN who want one a salad bar…
and…Only by working together can we increase every child’s access to healthy fruits and vegetables
