What We Do: Mass. Farm to School Project Technical Assistance  “Matchmaking” services to farms, institutional food service and distributors Promotion  Coordinate Mass. Harvest for Students Week & Harvest of the Month  Distribute promotional materials for farm and food service use. Education & Advocacy  Annual research on the state of farm to institution sales.  Representation of MA in National Farm to School Network

Farm to School Status Report School Year School Year # of public school districts that preferentially purchased local foods # of colleges and private schools that preferentially purchased local foods 1989 # of farms reported selling directly to schools 20114

National School Lunch Program How it works  Cash reimbursements and donated food from Federal government (USDA )  Meals must meet nutrition requirements  Authorized through Healthy, Hunger Free Kids Act  Major changes in SY Who’s in Charge?  Self-operating vs. management companies

The 3 Cs Cafeteria Community Classroom

Players in the Farm to School Food System Local Farmers Food Service Directors Distributors Agitators/Advocates/ Students School nurses Teachers/professors School administrators (principals, superintendents) Food Service Staff Our job is to understand the players and look for an opening

Local Foods for Cafeteria System

Why Serve Local Foods? Preserves Open Space & Diverse Farm Land  Farmers get more of the food $ Lighter Carbon Footprint  On average our food travels 1,500 miles from farm to plate Preserves Genetic Diversity  Local Farmers often grow many varieties for taste, flavor & longer season Minimize food waste Educate students & staff about where food comes from Connect to other sustainability initiatives in the school – i.e. school gardens, compost programs etc. Serve the freshest, healthy and flavorful foods Support the local economy

Challenges & Opportunities For Farms Opportunities Can provide stable, consistent customer. Can purchase in high volume. Demand greatest during farms’ non- peak time. Challenges Must be able to communicate regularly with schools and track orders Prefer a diverse product line or ability to buy products from other farms. Price Delivery requirements - # of drop-offs, location, minimum orders For Schools Opportunities Increase in participation Less wastage Good PR Potential for curriculum connections FFVP Challenges Ability of kitchen to process raw food # of meals served per day Ability of FSD to chose vendors FSD and kitchen staff motivation Consumer buy-in Food Service Management Companies

What’s Next – Farm to School Innovations Season extension and processing “Contract growing” Regional collaboration

Farm to Cafeteria In Your Community What’s Currently Happening?  Talk to your District Food Service Director  Currently buying from Farm? Distributor?  Challenges they see?  Opportunities? (salad bar, # meals/day, snacks, freezing)  Talk to your School Administration  Management Co. contracts  Support cafeteria buying local foods?  School Wellness Committee/Policy  School Gardens  What is being done with food grown?  What classes are using gardens?  Classroom connections – taste testing & more

Farm to Cafeteria In Your Community What’s Currently Happening?  Farms – where to look?  In your area  At farmers markets  Delivering to restaurants, supermarkets, colleges, school nearby  Farm Lists  Farms – who may fit?  Size of operation & crops they produce  Delivery capacity  Price point

Farm to Cafeteria In Your Community Colleges Hospitals Preschools Retirement Communities Other ideas?

More Information Mass Farm to School: Natl. Farm to School: Farm to Inst. New England: Contact Information Lisa Damon