1. Minimizing Risks and Removing Obstacles in School Gardens Farm to Cafeteria Conference April 16, 2014 Austin, TX

2. What was the status of Farm to School Programs in 2010? 1) approximately 50 school gardens 2) Garden classes 3) Taste Education classes 4) Youth Farmers’ Markets 5) Supported by Denver Urban Gardens and Slow Food Denver School gardens

3. What was the status of Farm to School Programs in 2010? DPS School Kitchens 1) Started local procurement in 2009- FOCUS 2) Identified need for Scratch Cooking Training 3) Kitchen Facilities assessment- more produce sinks and increased refrigeration 4) Roll out of 80+ salad bars Scratch cook & Salad Bars

4. Scratch Cooking TrainingIntroduction of Salad Bars

5. Produce SinksRefrigeration

6. “We are purchasing fresh produce from local farms. Your school gardens grow lots of fresh produce. What would it take to put your garden produce in my kitchens?” - Leo Lesh, Food Service Director DPS (retired)

7. First thought: “What would the Health Department say to using school garden produce, grown and harvested by students, to be used in the school kitchens?”

8. Contacted Danica Lee, Denver Department of Environmental Health: “We would love to support the increased consumption of fresh fruits and vegetables by children. We see school gardens as a great program to achieve this goal.” “Our department has very little to say about how the produce is grown and harvested. Our jurisdiction starts the moment the produce crosses the threshold into the kitchen.”

9. Second thought: “What are the existing food safety protocols available around growing and harvesting fresh produce from school gardens?”

10. In 2010, we were not able to find any such protocols in the school garden or farm to school world. In large scale agriculture, there are the USDA GAP and GHP protocols that are relevant to growing and harvesting fresh produce on farms.

11. What are the concerns of GAP and GHP for large scale agriculture that make sense to design the protocols for school garden work? 1) Source of water for irrigation and field wash 2) Health and cleanliness of the workers 3) Cleanliness of the harvest gear 4) Transportation 5) Record keeping 6) Pest and weed management practices

12. What are the concerns of GAP and GHP for large scale agriculture that DO NOT make sense to design the protocols for school garden work? 1) Availability of bathrooms 2) Raw Manure 3) Field packing 4) Water quality assessment 5) Sewage treatment 6) Animals, Wildlife and Livestock 7) Storage and transportation 8) Wholesale distribution center

13. Final Garden to Cafeteria Protocols: In the garden protocols: 1) Harvest baskets- Hard plastic Whole Foods shopping basket- sanitized 2) Organic practices in the garden 3) Students wash hands and need to be healthy 4) Field wash in basket with garden hose 5) Produce stays on school grounds- NO transportation

14. Final Garden to Cafeteria Protocols: In the kitchen protocols: 1) Recording sheet and scale- invoice 2) Only unblemished produce is accepted 3) Kitchen manager inspects and accepts 4) Garden produce is stored separately in cooler 5) Produce is refrigerated for at least 24 hours to at least 41 degrees. 6) Produce scraps can be composted in school garden.

15. A morning harvestSelling to the cafeteria