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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
Salad Bar Coordinator Interview (Page 1 of 1)[Review the monthly reports to help you conduct this interview]Farm to Conclusions School Sample and Tools Recommendationsand Resources• How has the salad bar been working?• What works well? What doesn’t work? What are the major challenges?• How as the interface with farmers’ been? Problems? How have you dealt with diffic ulties?• How has the interface with school food service been? Problems? How have youdealt with difficulties?• How has the interface with children gone? Problems? How have you dealt withthem?• How has the interface worked with parents? Teachers? Administrators? Problems?How have you dealt with them?• What advice would you give another district that is trying to start such a program?• What advice would you give another district about sustaining such a program?• What do you need to do your job better?• What are your plans for the next 6 months?Adapted from “UC SAREP Bi-annual Interview Protocol – Salad BarCoordinator,” Feenstra and Ohmart, UC SAREP184 Bearing Fruit: Farm to School Evaluation Resources and Recommendations
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Bearing Fruit:Farm to School Progra
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BEARING FRUITFarm to School Program
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Table of ContentsAcknowledgements..
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Executive Summaryincorporate nutrit
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I. Introduction to Farmto School Ev
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I. Introduction toFarm to School Ev
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Teacher ImpactsChanges in knowledge
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Previous Page: 3rd grade students f
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Resources and Tools for Measuring F
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Resources and Tools for Measuring F
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c) Farming and marketing operations
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ADD IMAGE HERE...ADD CAPTIONS FORBO
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Table 2: Program profiles and evalu
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Review of Farm to School Evaluation
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Comparative Research:Nutrition Educ
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Comparative Research: Nutrition Edu
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Comparative Research: Salad Bars an
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Students Report Changes in Eating B
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Teacher ImpactsReview of Farm to Sc
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Comparative Research: Verbal Prompt
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Previous page: Students pick lettuc
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Conclusions and Recommendations►
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EndnotesEndnotes1.2.3.4.5.6.7.8.9.1
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Endnotes31.32.33.34.35.36.37.38.39.
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Endnotes79.80.81.82.83.84.85.86.87.
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Previous page: A student from the K
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ASA-NC: APPALACHIAN SUSTAINABLE AGR
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BTV-VT: BURLINGTON SCHOOL DISTRICT,
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COM-CA: COMPTON UNIFIED SCHOOLDISTR
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CSA-CA: CSA IN THE CLASSROOM PROGRA
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ESY-CA: THE EDIBLE SCHOOLYARD AT MA
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FTK-PA: FARM TO KINDERGARTEN INITIA
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LSB-CA: LOS ANGELES UNIFIED SCHOOL
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MLS-MT: MISSOULA COUNTY FARM TO SCH
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RHM-CA: RIVERSIDE HARVEST OF THEMON
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SFP-NY: SCHOOL FOOD PLUS PROGRAM,NE
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VEN-CA: VENTURA UNIFIED SCHOOL DIST
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Notes
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NY Survey of K-12 Food Service Dire
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OK Survey of Institutional Food Ser
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Survey of K-12 Food Service Provide
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National Farm to School Web Survey
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K-12 Food Service Directors Needs A
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Survey of Fruit, Vegetable, and Nut
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Survey of Institutional Food Servic
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Survey of Institutional Food Servic
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Student Knowledge Survey (Page 1 of
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Outcome Expectations for Eating Fru
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Page 143 and 144: General Knowledge of Healthy Eating
Page 145 and 146: Student Dining Evaluation (Page 1 o
Page 147 and 148: Fresh From the Farm Student Survey
Page 149 and 150: Fresh From the Farm Student Survey
Page 151 and 152: Harvest of the Month Student Evalua
Page 153 and 154: Harvest of the Month Student Evalua
Page 155 and 156: Student Survey (Page 1 of 5)Farm to
Page 161 and 162: Self Efficacy Survey - Eating Fruit
Page 163 and 164: Diet History Questionnaire (Page 1
Page 165 and 166: Estimating Fruit & Vegetable Consum
Page 167 and 168: Food Recognition Form (Page 2 of 3)
Page 169 and 170: Kids Questionnaire (Page 1 of 1)Far
Page 171 and 172: Fruit and Vegetable Consumption Sur
Page 173 and 174: Teacher Focus Group Questions and G
Page 175 and 176: Sample School Wellness Policy (Page
Page 177 and 178: Sample School Wellness Policy (Page
Page 179 and 180: Sample State Policy (Page 1 of 3)HO
Page 181 and 182: Sample State Policy (Page 3 of 3)Fa
Page 183 and 184: Rethinking School Lunch Calculator
Page 185 and 186: Rethinking School Lunch Calculator
Page 187 and 188: Seasonal Use of Locally Grown Fruit
Page 189 and 190: Local Food Purchases Record (Page 1
Page 191: Classroom/School Waste Audit (Page
Page 195 and 196: Farmer Survey (Page 1 of 3)Name:Dat
Page 197 and 198: Farmer Survey (Page 3 of 3)PricingF
Page 199 and 200: Healthy City Parent Survey (Page 2
Page 201 and 202: Citizen Interview (Page 2 of 2)Farm
Page 203 and 204: Project Partner Interview (Page 1 o
Page 205 and 206: Volunteer Interview (Page 1 of 1)Fa
Page 207 and 208: Notes
Page 209 and 210: Notes
Page 211: The national farm to school communi
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