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

Food Service Director Interview (Page 1 of 1)[Interview school food service director, kitchen prep personnel at schools. May wantto organize a focus group at each school to discuss issues, concerns before programstarts.]• How has the salad bar program worked for you the last few months?• What works well? What doesn’t work? What are the major challenges?• Have labor issues (prep, clean-up) been addressed satisfactorily? What could beimproved? Have volunteers been helpful or not?• Have equipment issues been addressed? What could be improved?• Is delivery and storage an issue? What could be improved?• Are food costs for this program acceptable, within limits?• Have you been able to integrate USDA commodities into the salad bar? Whichones? Can you use more/less than you used to? Has this affected the program cost?• What is your sense about the acceptance of the salad bar among the children? Platewaste estimate?• How is the program accepted by teachers? Parents? School administrators?• How could this program be improved?Indicators to gather• Monthly food and labor costs for salad bar program compared to no salad bar• Participation rates in each school (students and teachers)• List of produce purchased monthly-quantities, prices• Percentage of produce and/or food sales that come from local farmers. [There maybe other direct purchases from local growers in addition to the salad bar]• List of commodities used in lunch program, in salad bar program.Farm Conclusions to School and Sample RecommendationsTools and ResourcesAdapted from “UC SAREP Bi-annual Interview Protocol – FoodService Director,” Feenstra and Ohmart, UC SAREPwww.farmtoschool.org 183