2017 National Conference

Transcription

1 2017 National Conference W W W. C O M M O D I T Y F O O D S. O R G DENVER, COLORADO APRIL 23-26

2 Using USDA Foods & Local Foods Together

3 Overview of District Rural District #1 income for region FARMING= Chickens & Crops FNS Department Budget $3,053,000 Student Population 5400 FARMS 54% ADP 3600 breakfast & lunch % 68% or higher

4 Overview (continued) 9 cafeterias 12 schools Breakfast in classroom in all schools (MMFA) Offered vs Served Staff of 54

5 USDA Foods Allocation Beginning Balance $200,000 DOD allocation $66,000 Direct $58,000 Processed $76,000

6 Fruits & Veggies Purchase DOD $66k USDA Foods-canned and frozen fruits & veggies $43k Local Produce Company $120K In the bid must buy local first Local for District- Mid Atlantic Region Produce purchase direct from local Farms $19 k Strawberries, asparagus, corn, sweet potatoes, apples, squash TOTAL $248,000

7 HHFKA Regulations Effect on Purchasing ½ cup of fruit or veggies must be taken by the students for breakfast and lunch One cup must be offered Significant increase on produce purchasing How do we cut down on waste? Offer a variety of fruits and veggies This only made possible by having USDA Foods to offset commercial purchases

8 Promoting Fruits & Veggies

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11 USDA Recipe & Product Beef Stir Fry USDA Broccoli (Direct) & Wafer Steak (processed), sliced apples(dod), Lewes Farms Milk (local)

12 Other Local Foods Served Out of budget range for monthly use Offer once or twice a school year Bison Burgers taco Crabmeat Local Hot Dogs Sausage

13 Assisting farmers and food based entrepreneurs with added value products Central Information needed Labeling, Marketing and Distribution of product (Mid Shore Entrepreneurial Center) Recipe design with chef/ preservation specialist Business set up-business plan, cash flow (Maryland Small Business Development) Health Department permitting/ HCCAP Plan Kitchen space/ Processing centers

14 Processing of Local Foods Farmers are producing when we are not in school Internal processing of local foods during the summer Grant funding for vacuum sealers, chill blaster, dehydrator and other processing equipment Keeps staff employed during the summer Internships for culinary arts students Training of special needs students Helps our local farmers with movement of seconds

15 Competing FARM to tray at MDSNA Watermelon Gazpacho

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17 School Partners Worked with Career and Technology agriculture and culinary arts class. The ag class raised livestock; school purchased and had processed; gave to culinary arts students to create a recipe and conduct a taste testing with students.

18 Community Project The Culinary Arts Center Shared use facility Career & technology culinary students Shore Gourmet Market-selling of local product and quick serve training taco for culinary arts students Commercial Kitchen Incubator Processing of local produce Catering-on and off premise

19 School House Culinary Arts Center Original High School for the county Built in years for reconstruction 20 years vacant Lead paint, asbestos etc Multiple funding sources USDA RBEG was the final grant to complete interior

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22 Pastry Kitchen

23 Training Kitchen

24 Training Kitchen

25 Restaurant Kitchen

26 Library/ Conference Room

27 Restaurant/ Meeting Room

28 Shore Gourmet Market

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30 Locally made breads with local grains

31 Local Farmer Fermenting their Produce

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33 Partner County Library-Cook Books

34 Non Profit Partner

35 Mission: Job training in the culinary arts and economic development in the region. Started the culinary arts program at the high school Kids camps and afterschool programs Adult education classes-boot camp Community classes

36 Culinary Arts Students Return to Community

37 Cooking Matters/ Store Tour

38 The Dinner Party-After School Program

39 The Dinner Party-After School Program

40 State Support of Project This type of collaborative project is what the state should be spending their money on. ~ Peter Franchot Maryland State Comptroller

41 Q & A /e0i- 2uLI_Md90pndS8pkqDb6CKx0itXH_iZGc7 T5loa-Zdf3utTdQo2qAgNkP2hp- 7LFNx52FKKT2eG3Shp_Fjl8h8f0M_yNGSA PP3U9zJsQ2Um0v2PBGknql6V8ekC7GqB2 czutaff-ytrtdijdgkvdngbxoxem- 9dVFZ5vjfDNISGYhN- rxgg6qoq313xnteecm4urygqqwfma=s0- d-e1- ft# _food_know_farmers_know_food_bump er_stickerr6ab5cead4a924554bacd56049e85d45b_ v9wht_8byvr_540.jpgf

42 USDA Foods: Supporting Vermont Agriculture Vermont Schools spend approximately 4% of their USDA Foods Funds directly on Vermont products through purchases of USDA Foods Yogurt and DoD Fresh Produce By maximizing our USDA Foods entitlement, Vermont schools have more room in their budgets to purchase local products

43 Three Strategies for Using USDA Foods to Buy Local Order USDA Foods that are usually sourced from your region Find out what USDA Foods are already local, and label them Put funds into DoD Fresh and select local items from the DoD Catalog Select USDA Foods items that offer the best bang for buck to make more room in your budget to purchase higher-priced local items

44 Finding USDA Foods From Your Region Find information on USDA Foods approved vendors and State of Origin information for prior years at:

45 Finding State of Origin for a Specific Delivery If Schools/RAs have WBSCM access, they receive these automated s when product is shipped to the state State Agencies also receive these s and can share the information with Schools/RAs

46 Using DoD Fresh to Buy Local Look for Local or State of Origin Tag in FFAVORS Request that DoD add items that you know are available in-season in your state (If possible, request local items that you know the vendor is currently carrying for commercial customers) State Agencies can request DoD add items Schools should make request to State Agency Use Usage Reports in FFAVORS to see local purchasing history

47 Maximizing USDA Foods to Make Room for Local A template for a similar worksheet the USDA Foods Cost Analysis Tool - is available at:

48 Remembering that USDA Foods Have Value USDA Foods value makes up a significant amount of the funds you can spend on each plate Failing to use your USDA Foods leaves money on the table that you could use for local foods

49 Above: School Lunch (Salad Bar Option) at Brewster Peirce School, Huntington, VT Below: School Lunch at Rivendell Academy USDA Foods Pork Roast, USDA Foods Peas, Local Squash, Local Apples (apple crisp), DoD Fresh Strawberries

50 Finding Recipes that Utilize USDA Foods and Local Foods Vermont New School Cuisine /EDU-New_School_Cuisine_Cookbook.pdf Idaho Chef Designed School Meals: School-Lunch.pdf Breakfast-Book.pdf

51 Tips for State Agencies Work with DoD Fresh Distributor to find out what local produce they already carry commercially request those items from DoD Keep an eye on WBSCM shipping notifications and notify schools when product comes from a local or regional plant Find out what USDA Foods are usually purchased from your region and make the extra effort to get those items (split trucks, order up, etc.) Left: Salad Bar at Twin Valley Elementary, Wilmington, VT, featuring USDA Foods Shredded Cheese, USDA Foods Garbanzo Beans, Local Squash and Local Carrots

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