Farm to School
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Farm to School. Success At PDN headstart we went from almost being ‘kicked-out’ to 180° positive. Transition from a Bistro Kids (turn key independent school lunch program) to an in-house PDN program with minimum oversight. Expanding at PDN to the Guadalupe Center (the parent NP of PDN).

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Farm to School

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Farm to school

Farm to School

Success

  • At PDN headstart we went from almost being ‘kicked-out’ to 180°

    positive.

  • Transition from a Bistro Kids (turn key independent school lunch program) to an in-house PDN program with minimum oversight.

  • Expanding at PDN to the Guadalupe Center (the parent NP of PDN).

  • In partnership with Treat/Bistro Kids expanding to 8 headstart in YMCA. (potential for national replication)

  • Dr. Gibson KUMC; survey and evaluation shows positive response from administration, advocates for replication at other schools, parents very positive and incorporating same foods in home setting.

  • PDN in 2010 served 8,740 Good Food meals (breakfast and lunch).

  • PDN to Sept 2, 2011, served 43,700 Good Food meals (this does not include snack). This is a $56,400 in value of Good Food.


Farm to school

Farm to School

Challenges

  • Working with major food service suppliers to the schools. USDA GAP Farmer Certification Required.

  • Food service personnel change of behavior ‘buy in’ at the kitchen level and the mid-management level.

  • Schools expectation of vast amount of planning.

  • Intellectual property rights of technical information of consultants.

  • Moving from minimum oversight to 100% in-house program implementation.

  • Cost of translation of educational materials.


Farm to school

Farm to School

Lessons Learned & Best Practices

  • Cost of conventional vs ‘Good Food’ is equal.

    (PDN $1,200.00/wk and Bistro Kids $1,200.00/wk)

  • Cost is the addition of prep cook and some automated equipment (i.e. Robo Processor).

  • Federal reimbursement for headstart is $4.94/child for breakfast, lunch, and snack.

  • Federal reimbursement is not dependent on age in K-12.

  • Essential to build partnerships with major food service to make system wide changes.

  • KUMC Dr. Gibson’s focus groups measures what is working and not working and we can implement the change with quick turn around.


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