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

OK Survey of Institutional Food Service Providers (Page 6 of 7)21. What concerns do you have with regard to purchasing locally produced foods?(Check all that apply)□□□□□□□□□□□Food safetyAdequate volumeReliable supplyOrdering methodPayment arrangementDelivery considerationPrime vendor considerationsCostPackage consistencyQualityOther__________________________________22. What barriers currently stop you from purchasing foods directly from local producers?(Check all that apply)□□□□□□□□□□□State spending cap on discretionary purchases (Institutional food servicemust enter into formal contract for any purchases over a certain amount)Institutional (internal) purchasing policiesLack of local producers in area from whom purchaseOther RegulationsLack of products available during certain time of the yearSafetyBudgetConvenience (one-stop shopping)Lack facilities to handle large amounts of fresh produce/uncooked bulkmeat, etcLack staffing to prep large amounts of fresh produce/uncooked bulk meat, etcOther:Farm Conclusions to School and Sample RecommendationsTools and ResourcesThe Oklahoma Food Policy Council is interested in knowing what would encourageyou to change your purchasing behavior to include more state produced and processedfood. There are over one-hundred and thirty different types of food productsmade in Oklahoma.23. Are you aware of the Made in Oklahoma program of Oklahoma Department ofAgriculture (www.madeinoklahoma.net)?□ Yes □ Nowww.farmtoschool.org 101