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Transformation of School Food in Denver Public Schools: Gardens , Cafeterias and Farms Andrew Nowak Slow Food Denver Danica Lee Denver Department of Environmental Health. Rocky Mountain Food Safety Conference May 22, 2013. Seed To Table: School Gardens. Seed Starting. Spring Planting.
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Transformation of School Food in Denver Public Schools: Gardens , Cafeterias and FarmsAndrew NowakSlow Food DenverDanica LeeDenver Department of Environmental Health Rocky Mountain Food Safety Conference May 22, 2013
Seed To Table: School Gardens Seed Starting Spring Planting
Seed To Table: Taste Education“Feeding themselves” Making pesto Fresh tortillas
Seed To Table: Youth Farmers’ Markets“Feeding the Community” Ready to sell! Selling to the community
Youth Farmers’ Markets 2012 YFM season Late season produce • 29 school sites • 3 Boys & Girls Clubs • 141 Markets • 23,080 pounds sold • $26,313 in sales • $16,774 from farms • $8,997 in profits
Denver Public Schools: Local Foods Callicrate Beef Local produce
Denver Public Schools: Changes in the Cafeteria Scratch Cooking Training Introduction of Salad Bars
Denver Public Schools: Garden produce into the school kitchen? What would it take? • Adapt GAP/GHP - Proper training - Documentation - Workers’ health - Sanitation - Clean harvest baskets - Water source
Denver Dept of Environmental Health:What are the HD considerations? Concerns associated with produce • Outbreaks associated with raw produce over last decade • Most raw produce outbreaks come from a contamination event combined with temperature abuse OR viral contamination • Pathogens commonly associated with raw produce: • Salmonella • E. coli • Hepatitis A • Listeria • Shigella
What are the HD considerations? Complexity of our commercial food supply Changing regulatory environment • Sprouts potentially hazardous food since ‘90s • Tomatoes become PHF in 2009 • Cut leafy greens PHF in 2013 • Increased industry self-regulation • More regulatory oversight Example:
However… • Compared to frequency of consumption, raw produce is LESS likely to be implicated than many other foods • Implementing good food safety practices can make produce even safer in school kitchens
Focus of food safety precautions • Handling of harvesting equipment • Restriction of ill children/handlers • Hygienic practices • Washing of produce • Refrigeration after harvesting, preparation • Supervision of salad bar (covered with DPS, not in these procedures) • Cleaning & sanitization of kitchen equipment
Bigger Public Health perspective: what are the benefits? • Physical activity • Healthy eating • Community growth • Teaching new skills/traditions • Encourages habits which are “greener” • Changes culture • Many of these benefits contribute positively to Healthy People 2020 goals and Colorado’s Winnable Battles • Given their Environmental Public Health impact, what can local HDs do to minimize barriers to participation in these programs?
Denver Public Schools: Garden to Cafeteria Protocols Protocols include: - Training of GTC leaders - No ill students - Wash hands - Sanitized baskets - Field wash - Tracking sheet - Final approval of kitchen - Refrigerated separately from other produce
Seed To Table: Garden to Cafeteria“Feeding the School” A morning harvest Selling to the cafeteria
Garden To Cafeteria 2012 GTC season Fresh produce from gardens • 14 school sites • 29 types of fruits and veg • 1,123 pounds sold • $965.89 in sales
