eval report cover.indd - New Jersey Farm to School Network Wiki

OK Survey of Institutional Food Service Providers (Page 1 of 7)1. My institution’s consumers prefer most of their fruits:Farm to Conclusions School Sample and Tools Recommendationsand Resources□□□FreshFrozenCanned2. My institution’s consumers prefer their vegetables:□□□FreshFrozenCanned3. Does your institution utilize salad bars?□ Yes □ No3a. If yes and you represent a school district, how many schools in each category currentlyhave salad bars?High Schools _______Middle Schools _______Elementary Schools _______4. Approximately what percent of menu items are: (a+b+c must total 100%)a. Prepared at the service site ______%b. Prepared at a central district processing site ______%c. Prepared off site by a vender/caterer and delivered ______%(Assume the site at which a food is “prepared” is where the most ingredientsare brought together for a final dish. With the exception of freshfruits and vegetables, heating a food is not considered “preparation”.)5. Please check all methods used to dispose of unneeded prepared food:□□□□□□We donate to food banksWe donate to local charitiesWe allow employees to take food homeWe sell excess foodsWe place excess foods in the garbage or down a disposalWe make excess foods available to farmers or ranchers96 Bearing Fruit: Farm to School Evaluation Resources and Recommendations