Getting Started: USDA Fresh Fruit and Vegetable Program Part Two

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Getting StartedUSDA Fresh Fruit and Vegetable
ProgramPart Two

• Wisconsin Department of Public Instruction
• August 2009

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USDA Handbook

• Primary guidance for program operation
• USDA memos at back of handbook
• Download off Wisconsins FFVP webpage
  http//dpi.wi.gov/fns/ffvp.html
• Contact Moryah Becker (moryah.becker_at_dpi.wi.gov )
  or Linda Handel (linda.handel_at_dpi.wi.gov )

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Getting Started Part Two

• -Purchasing Options
• -Nutrition Education
• -Community Outreach
• -Program Promotion Advertisement

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KEEP THE FOCUS
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Keep the Focus

• Expanding the variety
• of fruits/ veggies consumed
• Increasing childrens fruit/veggie consumption

• Ask
• Whats it going to take to provide variety?
• What ways will help promote the increase of
  fruit/veggie consumption in our school?

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Sample Snack Menu
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Purchasing Options

• Getting Started Part Two

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How Schools Purchase Fruits and Vegetables

• See p. 13 in the USDA Handbook
• (available on our website at
• http//dpi.wi.gov/fns/ffvp.html)
• Produce must be graded and inspected
• Seek out a variety of vendor sources to provide
  a reliable supply
• USDA encourages you to support local farmers
• Procurement is competitive, allows for free and
  open competition
• Geographic preference may be applied with whole
  produce
• Buy American requirement to the maximum extent
  possible

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Purchasing Options

• Food Distributors
• Local Grocery/Convenience Store
• Farmers Markets
• Orchards
• A school organization- that is maintaining
  managing a school garden, for example, FFA(Future
  Farmers of America)
• Department of Defense (DOD) Fresh

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Department of Defense(DOD) Fresh

• Option for second allocation(10/1/09-6/30/10)
• Uses the FFAVORS ordering system
• - establish a separate account number
  from breakfast/lunch programs
• - Snack Source Funding will be used
• - Dino Ante, Commodity Contract
  Specialist, antonio.ante_at_dpi.wi.gov
• Use this to compare pricing
• Pricing is all inclusive- transportation,
  delivery charges, etc.
• AJ Wholesale is the supplier
• 50.00 minimum per drop

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Local Purchasing

• Getting Started Part Two

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Local Purchasing / Farm to School
Doug Wubben, Farm to School Specialist, UW-CIAS

• - Benefits
• - Considerations
• - Examples
• - Finding local suppliers
• - Resources available to you

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Benefits of Local Purchasing

• High quality
• Better flavor
• More variety
• i.e. yellow-flesh watermelon, orange cherry
  tomatoes numerous apple varieties
• Longer shelf life
• Support local economy

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Considerations

• Schools are encouraged to purchase locally
• Local farms orchards are considered approved
  sources
• Local suppliers do not need any special licensing
  to sell whole produce to schools
• Food Safety
• Handle locally sourced produce the same way you
  handle produce from other sources
• Farms are not required to have food safety plans
• It is appropriate to ask about food safety
  protocols from any supplier. See REAPs website
  for a list of suggested questions for local farms.

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Considerations (cont.)

• Seasonality
• Some Wisconsin grown produce is available through
  much of the school year, some only in
  September/October.
• Usually only whole produce will be available from
  local farms
• Apples are a good place to start
• Cover relevant details with local producers
• Labeled, clean boxes
• Case sizes, delivery, billing arrangements

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Examples

• Milwaukee
• Partnered with Growing Power to purchase their
  sunflower sprouts
• Janesville
• Local grocery prepared snacks
• Madison
• REAPs farm to school program provides local
  snacks to schools once each week
• Carrot, kohlrabi, and sweet potato sticks
• Whole apples

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Finding Local Suppliers

• Wisconsin Growers link on DPI website
• Lists of producers
• REAP Food Group website
• List of orchards interested in selling to schools
• Find Partners to help
• Farmers Markets
• UW Extension

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Resources

• On the REAP DPI websites you will find
• http//dpi.wi.gov/fns/ffvp.html (under WI
  Growers)
• www.reapfoodgroup.org/farmtoschool
• Producer listings
• Food safety guidance
• Tips on Creating successful purchasing
  relationships with local producers
• Downloadable fact sheets and lesson plans
• Doug Wubben, UW-CIAS608-263-6064,
  dwubben_at_wisc.edu

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Nutrition Education andCommunity partners

• Getting Started Part Two

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School Nutrition Staff

• Present an all staff in-service Get your staff
  on board with FFVP
• Jazzy names for f/v menu items
• Decorate the cafeteria w/ table tents, displays,
  posters, banners
• Provide teachers with a weekly nutrition activity
• Put together a nutrition resource cart for staff,
  parents.

• Have a mystery f/v of the week.
• Ask your vendors for ideas
• Get classrooms to vote on a future f/v to be
  served
• Take pictures of children eating a f/v during
  mealtime and post a picture collage.
• Invite local chefs, farmers
• Staff as Role Model
• Important FFVP Funds cannot be used for any
  nutrition education material purchases.

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Teachers and Staff

• Lessons Discussions- f/v fun facts, food
  preparation, food safety, food origins, growing
  methods
• Curriculum- using f/v in reading, math, social
  studies, health(food pyramid, nutrition facts),
  art(make posters).
• School Wide Activity- October kickoff, National
  Nutrition Month
• Morning announcements/broadcasts- highlights f/v
  of the day
• Newsletter articles- school local newspaper
• Local Farm/orchard visits

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Fruit and Vegetable Resource

• DPI Fresh Fruit and Vegetable Program website
• http//dpi.wi.gov/fns/ffvp.html

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Resources
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TEAM Nutrition

• Be a TN school
• Access to lesson plans, activities
• - jill.camberdavidson_at_dpi.wi.gov or
  http//dpi.wi.gov/ne/tninitiative.html
• Access to Model Academic Standards for Nutrition
• - provides scope and guidance for
  educators
• - Available at
  http//dpi.wi.gov/ne/index.html

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Community Partners-Key to Success

• UW Extension, Wisconsin Nutrition Education
  Program(WNEP)
• -67 counties
• -Provides classroom lessons x 10 weeks
  http//www.uwex.edu/ces/wnep/mainlinks/dir_staff.c
  fm?typeall_staff
• Wisconsin Homegrown Lunch
• -food- based lessons, snack bites
• - coordinates growers to visit classrooms
• - guidance on purchasing local
• - www.reapfoodgroup.org/farmtoschool
• -

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More Partners

• State and Local Health Departments
• -Wisconsin Nutrition, Physical Activity
  Obesity Prevention Program- for f/v
  nutrition, evaluation surveys free materials.
  http//dhs.wisconsin.gov/health/physicalactivity/F
  V/brand.HTM
• Supermarkets, convenience stores, local markets
• Local Farmers, Farmers Markets
• Produce associations/commodity groups
• University dietetic programs, local RD groups
• Hospitals and other Health associations (AHA, ADA)

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Volunteers

• Parents, grand parents, etc. big role in the
  success of the program
• -preparation and distribution of snack
• - designated as program coordinator
• -assist in the classroom
• Develop a volunteer job description
• Tax Breaks for schools???

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Program Promotion advertisement

• Getting Started Part Two

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Inspire, Motivate Share Success

• FFVP Kickoff Week(October 5-9)
• Posters, Banners
• Displays
• Announcements
• Newsletters/Flyers
• Local News/Newspaper
• Local Congressman- www.legis.state.wi.us

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Thank you!

• Childrens taste buds are small but they are
  mighty!
• Fresh Fruit and Vegetable Program Coordinators
• Moryah Becker, RD, MBA
  Linda Handel, RD CD
• moryah.becker_at_dpi.wi.gov
  linda.handel_at_dpi.wi.gov
• 608-266-1924 608-266-2741