Fresh and Local in Philly Schools

Fresh & Local in Philly Schools: Growing, Cooking, Buying, & Learning Through Collaboration

Fair Food is dedicated to bringing local food to the marketplace, and promoting a humane sustainable agriculture system for our region. www.fairfoodphilly.org

Who: It all begins with people


The School District of Philadelphia

The High School of the Future

Fair Food

The Food Trust

Common Market

Why: Farm to School in Philly


Better question: Why not?

Philadelphia: Over 50% below at or below poverty line

Youth: Over 76% of about 163,000 students eligible for free or reduced-priced meals; over 2/3 of all youth overweight or obese

Agricultural landscape: Highly diversified, small, mid-sized and larger farms in Southern NJ and Southeastern PA

Timing: Local food system in Philadelphia strong, growing, infrastructure gaining capacity; good political timing

Why: Farm to School in Philly


School District of Philadelphia Snapshot: •  163,064 students •  312 schools

Nutrition services: •  117,000 lunches daily •  52,000 breakfasts daily •  4,200 after-school snacks daily •  76% qualify for free or reduced lunch

How: Meeting of the Minds


The beginnings of collaboration….

Fair Food, The Food Trust, and a willing funder

Common Market: on the road to institutional sales

Creating a common vision with the School District: to introduce fresh, locally grown fruits and vegetables into school meals to better serve our youth and our agricultural economy.

How: The Right Source for Local


Why Common Market?

A consolidator and distributor of *ALL* local produce in Philadelphia

Sources farms from Southeastern PA & Southern NJ

Mission-based non-profit business model to serve ALL communities of Philadelphia

Experience with institutional buyers!

How: Early Steps, Getting Ready


Timeline: Brainstorming: Winter 2007-2008 Consensus: Spring 2008 Farm Tours: Summer 2008 Planning & contracting: Fall-Winter 2008 RFP for Local: April 2009 “Early” kick-off: May 2009 Full kick-off: September 2009

Decisions: Contracting & Schools


How many schools? In what part of the city? Things to consider:

Logistics: Could supplier handle 20 schools? Should the pilot start smaller since it was such a new idea? Could the district afford it?

Five high schools selected– all with full-service kitchen with 3 located in West Philadelphia, and 2 located in North Philadelphia

Decisions: Pricing, Relationships, and Building in Local Food


Five schools: University City High School The High School of the Future Overbrook High School Central High School Girls High School

Each school with its individual culture, strengths, challenges and approaches to food service

Common Challenge: Budget! Each school has over 80% free and reduced-priced lunch participants; the need was there, the reimbursement challenges were the same.

Partnership: Program Support


Basics:

•  Local Foods 101 Training

•  Knife skills and winter vegetable training

•  Ordering & logistics

•  Communications

•  Equipment

Partnership: Growing the Program


Additional Tools & Resources:

•  Recipe binders

•  POS cards

•  E-newsletters

•  Visits, troubleshooting

•  CM communications, sales tracking

Marketing materials


Farm to school point of sale cards to highlight local products on the line

Posters for farm to school network; 5 posters with seasonal fruits and vegetables local to our region; to be debuted September 2010

Challenges


Minimum orders & efficiencies

How to use those tough winter veggies

How to get the kids to try new things

Familiarity with products, prep and applications

Long-term sustainability

Successes


Trainings

Equipment needs assessment & procurement

Commitment for pilot project expansion

By year’s end, about $15,000 local produce purchased

Merging of initiatives like UNI, PUFFA, and Farm to School

Best Practices


Communication!!

Recipes

Hands-on trainings

Never underestimate the managers and cooks in those kitchens!

Celebrating the small successes

Future: 20 schools & other partners


Program Expansion for 2010-2011 School Year:

For food service: trainings, equipment, farm tours

For students: messaging, marketing via print, electronic, and social media

For parents: engagement around food in the school community

For growers and local businesses: connections and explorations around more local fresh cut & frozen products

For everyone: advocacy around policy for sustained change

Thank you


Contact: Deb Bentzel Farm to Institution Program Manager Fair Food [email protected] 215-386-5211 x 102

Technology

Fresh and Local in Philly Schools