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

Survey of K-12 Food Service Providers in Michigan (Page 2 of 6)Farm to Conclusions School Sample and Tools Recommendationsand Resources4. How much do you currently spend annually on fresh produce?$______________________5. Do you have a contract with a food vendor that prohibits you from making localpurchases?__ Yes __ No6. Does your supplier require an exclusive agreement?__ Yes __ No7. How many days in advance of actual food preparation do you order food supplies?Canned Food ____ daysProduce (fresh) ____ daysDairy ____ daysMeats ____ days8. 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 ingredients arebrought together for a final dish. With the exception of fresh fruits and vegetables,heating a food is not considered “preparation”.)9. Your students prefer most of their fruits:__ Fresh__ Frozen__ Canned10. Your students prefer their vegetables:__ Fresh__ Frozen__ Canned11. Do your students utilize salad bars?__ Yes __ No11a. If yes and you represent a school district, how many schools in each categorycurrently have salad bars?High Schools ______Middle Schools ______Elementary Schools ______104 Bearing Fruit: Farm to School Evaluation Resources and Recommendations