selling to schools
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Selling to Schools. Wyatt Fraas Center for Rural Affairs [email protected] 402 254-6893. Why Farm to School?. Income Feed our children Community benefits. Education. Farm to School provides…. Central NE interest. Desired products. Food sourcing. Challenges. - PowerPoint PPT PresentationTRANSCRIPT
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Why Farm to School?
Income
Feed our children
Community benefits
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Education
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Farm to School provides…
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Central NE interest
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Desired products
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Food sourcing
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Challenges
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Lunchroom economics The School Nutrition Association estimates it
costs $2.90 to produce a school meal (2008)
Federal reimbursement for a ‘free’ meal is $2.57 and $0.24 for a paid meal
Schools are expected to charge $2.00 per paid meal
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Lunchroom economics, Part 2
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Getting started: Meet and talk with School Customers Invite new customers to tour your farm/business
before selling products to them Ask for a tour of the school food service facilities Meet face-to-face with school food service
directors Discuss: •Ordering
schedule•Delivery•Packaging•Payment•Maintaining contact
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Marketing your farm
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Product Count Variety Quality Packed Condition/Description PriceProjectedQuantity
Minimum Delivery
Months available
Apples Any varietyUS Fancy or
US No. 1
Ripe, firm, crisp, juicy, smooth skin free of blemishes, bruises & scars. Color typical of variety. Washed.
Asparagus Spears US No. 1
Spears to be bright green, free from woody stalks and
discoloration. Straight stalks free from decay and wilt. Washed.
Potatoes Russet or
Round White US No. 1
Firm and smooth, (not wrinkled); free of soft and/or dark spots, cut
surfaces and greenish color. Loose dirt removed. Washed.
Winter Squash Butternut US No. 1
Firm and smooth, (not wrinkled); free of soft and/or dark spots, and
cuts. Caramel color skin with orange/yellow flesh. Washed.
Sample Product Availability and Pricing Form Name of Vendor and Contact Information: ____________________________________________________________________ Signature: ________________________________________ Date: ______________________ Please fill in count, packaging, price, and minimum delivery. List additional products and varieties you would like us to consider.
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Sample Vendor Questionnaire
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Receiving guidelines for schools
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Getting Started
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Geographic preference
Schools allowed by USDA to purchase unprocessed foods with a geographic preference (LOCAL)
Often a price preference for local products (such as a 10 cent/lb benefit for local apples)
Many NE schools are unaware of this option
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…‘unprocessed’ means… cooling; refrigerating; *freezing; peeling, slicing, dicing, cutting, chopping, shucking, and grinding; forming ground products into patties without any additives or fillers; *drying/dehydration; washing; packaging (eggs in cartons), vacuum packing and bagging
(vegetables in bags or combining types of produce); the addition of ascorbic acid or other preservatives to prevent
oxidation of produce; butchering livestock and poultry; cleaning fish; and pasteurization of milk.
7 CFR 210.21 - Procurement
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Regulations
Fresh produce is lightly regulated Processed foods are tightly regulated Eggs must have a code number from NDA Milk must be Grade A Beef & pork must be USDA inspected and
labeled Poultry must be labeled Insurance may be required by the buyer
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Food Safety/Food Handling
USDA program: Good Agricultural Practices
== Safe food handling on the farm
== Preventing contamination of food in the field and between the field and the customer
Of primary concern to school buyers
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Food Safety: Farmers are Food Handlers, Too
1. Production practices
2. Product handling
3. Transportation
4. Facilities
5. Worker health & hygiene
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Food Safety:1. Production practices
Wells protected from contamination Irrigation from clean sources Annual water test Manure/compost application timing Runoff from animal confinement Livestock restricted from growing areas Flooded land excluded from growing areas
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Food Safety:2. Product Handling
Storage & packing away from growing areas Activities removed from manure locations Harvest totes cleaned with potable water Harvest equipment kept clean Dirt, mud, debris removed from product Food-grade packaging stored away from
contaminants, pets, etc.
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Food Safety: 3. Transportation
Product loaded & stored to limit contamination Transport vehicle maintained & clean Product kept cool during transport Separation of food & nonfood items during
transport
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Food Safety: 4. Facilities
Potable water tested annually Product protected during transport onfarm Enclosed packing area Food contact areas kept clean, sanitized Food-grade packaging materials used Clean toilets & handwashing stations Pest control program in place
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Food Safety: 5. Worker Health &
Hygiene Worker food safety program in place Workers trained in hygiene & sanitation Smoking & eating separated from product
handling Workers removed from food handling when
infected Workers practice good hygiene: changing
aprons/gloves, clean clothes, hair covered
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Food Safety:Make a list and share it
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Coming Attractions: The Business of Selling to Schools & Safe Food Handling Workshops, Farm to School Summit
Food Service Director sessions to be scheduled.
Farm to School Summit, March 18, West Point NE
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Resources National Farm to School Network www.farmtoschool.org Center for Rural Affairs staff:
Sarah Smith, Farm to School Coordinator, [email protected], (307) 321-9766
Caryl Guisinger, Farm to School Fellow, [email protected] Kathie Starkweather, Midwest Regional Lead for Farm to
School, [email protected] Nebraska Department of Education Nutrition Services,
http://www.education.ne.gov/NS/ Like us on Facebook:
Nebraska Farm to School Program
Center for Rural Affairs