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

Survey of Institutional Food Service Providers (Page 3 of 4)Vegetables:Farm to Conclusions School Sample and Tools Recommendationsand Resources□ Chile Peppers □ Tomatoes □ Carrots □ Sweet corn□ Green beans □ Squash □ Head lettuce □ Salad mix□ Onions □ Spinach □ Cucumbers □ Okra□ Pumpkins □ Cabbage □ Potatoes □ SproutsNuts/Beans/Grains:□ Pistachios □ Peanuts □ Pecans □ Dry pinto beans □ NM organic flour□ Other (please describe)11. Please check information that would be helpful for you in making local food purchasingdecisions. (Please check all that apply)□ Lists of suppliers and products from local sources□ Information about local food programs from around the country□ A list of when local foods are available in New Mexico (availability / seasonalitychart)□ Broker indication on order sheet of where food comes from (place of origin)□ Other (please describe)12. What concerns do you have in regard to purchasing locally produced foods?(Check all that apply)□ Adequate volume□ Reliable supply□ Payment arrangement□ Delivery considerations□ Prime vendor considerations (potential threat to existing relationships)□ Seasonal availability of New Mexico fruits and vegetables□ Cost□ Package consistency□ Quality□ Other (please describe)13. What would primarily motivate you to serve locally grown or processed foods inyour institution? (Check all that apply)126 Bearing Fruit: Farm to School Evaluation Resources and Recommendations