1. SHIP Webinar: Farm to School Update Lisa Gemlo, MPH, RD, LD Fruit and Vegetable Coordinator Farm to School Planner Minnesota Department of Health Lisa.Gemlo@state.mn.us

2. Objectives of the Webinar  Access new resources created for Farm to School  Articulate the statewide efforts and ways they can link into the work  Launch an effective Salad Bars to Schools Campaign in their community

3. What’s New in Farm to School  Training Development  Materials Development  Systems Development  Leadership Development

4. Training Support: On-line /

6. Video Segment

7. Or…in PDF Format

8. Resources by Segment

9. Training Support: In-Person Produce Safety University sponsored by MDE Date Training Location 11/14/11 MDH Snelling Office Park-St. Paul with produce tour at Bix Produce 11/15/11Jon Hassler Theatre-Plainview with produce tour at Wescott Agriproducts 12/1/11Appert’s Foodservice-St. Cloud with produce tour at Appert’s Foodservice 12/5/11MN Dept. of Education-Roseville with produce tour at Bix Produce *No promises, but more may follow if demand is high

10. Additional New Resources  Minnesota Department of Agriculture. Minnesota Grown Wholesale Database : http://www3.mda.state.mn.us/whlsale/  Minnesota Department of Health; Institute for Agriculture and Trade Policy. Farm to School Planning Timeline http://www.health.state.mn.us/divs/hpcd/c hp/cdrr/nutrition/docsandpdf/FarmtoSchoo lannualplanningtool.pdf

11. Assessment and Planning Tools Local TA resources Planning Timeline Assessment Tool Primer (toolkit) Top 10 ways to use F2S Foods MN Seasonal Guide www.health.state.mn.us/fts

13. Legal Synopsis from Public Health Law Center http://www.publichealthlawce nter.org Also have sample F2S wellness policies

14. New Food Safety Fact Sheets “Approved Sources of Meat and Poultry for Food Facilities” “Sale of Home or Farm Raised Poultry” “Sale of Locally Raised Eggs to Food Facilities”

15. National Evaluation Resources http://www.farmtoschool.org/fil es/publications_385.pdf

16. Systems Development  Farm to Fork includes efforts to create a Community Food Partnership Plan  Purpose to strengthen the work of existing Food Policy Councils or build where none exist

17. Leadership Development  Newly formed Farm to Leadership Team consisting of eleven charter organizations working together through partnerships across MN to build Farm to School initiatives that help kids eat healthy, support nearby farmers, fosters economic vitality and strengthens communities

18. Farm to School Leadership Team is  Fostering a spirit of collaboration to support Farm to School efforts across MN  Currently exploring priorities including but not limited to: Evaluation Access and aggregation TA and training Internal and external communication Example: Communication platform all can access

19. Questions

20. www.health.state.mn.us/fts National campaign: www.saladbars2schools.org

21. Outline  LMSB2S  History, goals & progress  Partners  Website & award  Salad bars in schools  Effectiveness  Relationship with new school meal rule  Role of SHIP

22. Let’s Move Salad Bars to Schools Launch November 22, 2010 Riverside Elementary School, Miami

23. Let’s Move Salad Bars to School is…  A comprehensive grassroots public health effort to mobilize, engage stakeholders at the local, state and national level to support salad bars in schools  Goal – donate 6,000 salad bars in 3 yrs  Progress as of June 2011 - 773 salad bars donated Bottom Line: This is a funding mechanism for equipment

24. Partners and Sponsors  Founding Partners:  F3, United Fresh, NFVA, Whole Foods Markets  Major Sponsors:  Whole Foods Markets, Chiquita, Dole, Taylor Farms  Supporting Friends:  Partnership for Healthier America, National Farm to School Network

25. National Fruit & Vegetable Alliance

26. Whole Foods Market & The Lunchbox (F3 Fdn.) Raised $1.4 million Donated 560+ salad bars United Fresh Produce Association Donated over 100 salad bars in 12 states

27. Minnesota LMSB2S Plan Phase 1: Application focused Create easily accessible application support Donor and food service info Donor mobilization October 2011 Phase 2: Best Practices Training and evaluation best practices Food Safety fact sheet Cost effective strategies January 2012

28. Reproducible Materials

29. Why Salad or Choice Bars  When offered choice, children will: Try new foods Decrease waste Increase the variety in their diet Increase their fruit and vegetable consumption  Salad Bars can: Increase revenue for school meal programs Improve the public perception of school meal programs Increase school meal participation

30. Salad Bars Make it Easy to Make Half Your Plate Fruits and Vegetables

31. Schools/Districts Must Apply Online  1 page online application, including a superintendent letter of support  District or school applications  Priority  HUSSC Awardees  All schools in NSLP – prioritized based on % free/reduced & commitment to salad bars Reminder: If you don’t apply, you can’t receive

33. LMSB2S Salad Bar Package  Cambro portable 72” 5-well insulated salad bar with two tray rails (regular or low height)*  Buffet Camchillers ®  Translucent polypropylene food pans  16 x 9” Scalloped serving tongs * Vollrath electric (mechanically cooled) salad bar also available by special request

34.  Salad bars can be a very effective way to meet the proposed new standards  For breakfast, doubles fruit to 1 cup/day  For lunch, doubles amount of F&V & emphasizes variety and color:  ¾-1 cup of vegetables PLUS ½-1 cup of fruit/day  Weekly requirement for dark green, red and orange vegetables and legumes  Limits starchy vegetables to 1 cup/week New USDA Standards for School Breakfast & Lunch

35. Salad Bar Use  Complete reimbursable meal  Fruits and vegetables component only  As part of farm to school program (local produce)  Utilize USDA Foods  Ability to serve special diet needs

36. Examples of Best Practices

37. Behavioral Economics or “Nudges” http://www.nytimes.com/interactive/2010/10/21/opinion/20101021_Oplunch.html?ref=global-home BRIAN WANSINK, DAVID R. JUST and JOE McKENDRY (Cornell Univ.)

38. Cook County Schools SHIP grantee supported trial of salad bar as a reimbursable meal option Half as much food was thrown away 38% more staff ate during the month the trial was offered To decrease waste and control portions, a 8.75 inch plate was used

39. Food Safety  Is it legal? Yes, even for elementary  Does everything have to be pre- portioned? No  Lots of Resources Reminder Produce University and more to come

40. Resources will continue to be added to: www.health.state.mn.us/fts www.health.state.mn.us/fts

41. What can a SHIP grantee do around LMSB2S?  Become familiar with the Salad Bar movement  Get schools who are interested signed up  Work with community members and potential donors to support schools through this funding mechanism  Provide support both with time and resources as makes sense to implement salad bars

42. Together we can get all schools in MN who want one a salad bar… and …Only by working together can we increase every child’s access to healthy fruits and vegetables

43. Thank You… Lisa Gemlo, MPH, RD, LD Lisa.Gemlo@State.mn.us 651-201-3537