Agenda

• Introductions

• About MPS

• Farm to School Process

• Farm to School Products

• Feedback/Questions

Introductions

36,000 students• 65% eligible for Free or Reduced price meals• 37% African American, 32% White/Caucasian, 19%

Hispanic/Latino, 7% Asian American, 4% American Indian

39,500 meals served daily • 12,000 breakfasts• 24,000 lunches• 2,500 suppers• + snacks!

73 sites• 31 with kitchens • 42 without • 64 salad bars

School Sites

K-8 Satellite

K-8 Onsite Middle Schools

High Schools

MPS Central Kitchen

Farm to School

Serving local items from small to mid-sized farmers using sustainable growing practices

Condiment

Entrée recipe

Salad bar

Fruit

Roasted Side

ComposedSalad

Salad Blend

Farm to School

Engaging students, staff and families

Farm to School Marketing & Promotion

http://youtu.be/V_ApjlusqFc

Funding

• Produce paid for through per-meal NSLP reimbursement from federal government (USDA)

• Equipment/infrastructure largely through a grant from the Life Time Foundation

• Education/marketing/events from grants, the Wedge Co-Op, donations/sponsorship

• Farm to School Coordinator covered by MPS, Fresh Fruit and Vegetable Program, grants

• Support from university internships, AmeriCorps, VISTA

Farm to School

Small-mid sized sustainable farmers within 100 mile

radius

Produce “contracts” through produce company

Local

Larger farmers and manufacturers within 200 mile radius

Through regular vendors or direct from

manufacturers

Produce, meat, bread products, grains

Farm/Organization Item(s)

Green Light Farm Cilantro, Jalapeno Peppers

HAFA Alternative Markets Program (AMP) Farmers

Brussel Sprouts, Sweet Potatoes, Kale

Hugh’s Gardens Green Garden Produce, Yellow Rose Organics, Don Vig

Potatoes, Red Beets

Minnesota Valley Action Council Food Hub My MN Farmer, Andersen Truck Farm

Romaine, Delicata, Butternut

Open Hands Carrots, Beauty Heart Radishes, Golden Beets

Driftless Organics Purple Daikon Radishes, Sweet Potatoes, Cabbage

Seeds Butternut Squash

Seed to Seed Farm Kale, Cucumbers, Cauliflower, Kohlrabi

Wozupi Tribal Gardens Kohlrabi

MHAC Phenli Thao

Red Radishes

L&R Poultry and Produce Butternut Squash, Spaghetti Squash, Small Potato Blend

Shared Ground Farmers Co-op Agua Gorda, Cala Farm

Cucumbers, Honeydew, Watermelon, Broccoli

Farm Aggregator

(in some cases)

Produce Company

Culinary Center or

School

• Proven record of respectful, professional business relationships

• Ability to provide a main “point of contact” who can provide consistent, timely phone and email communication

• Ability to grow and provide high-quality produce

• Demonstrate good stewardship of the land (sustainable growing practices preferred)

• Safe on-farm production and post-harvest handling food safety practices

• Willingness and ability to meet MPS’ product specifications and pack sizes

• Ability to provide thorough product traceability

• Ability to make reliable, timely, and accurate deliveries

• At least $1 million in liability insurance, current water test

• Competitive pricing

What are we looking for?

Food Safety Workshop

Institutional Sales Workshop & Lunch

Site Visit - JulyFarm Visits

Ongoing Assistance

Next Season – RFI Itemssubject to change!

• Asparagus• Beets• Broccoli• Brussels Sprouts• Butternut Squash• Cantaloupe• Carrots – orange,

purple• Cauliflower – white,

purple, orange• Cucumbers• Delicata Squash

• Green Beans• Green Cabbage• Green Peppers• Herbs – basil,

cilantro, parsley• Honeydew• Jalapeno Peppers• Curly Leaf Kale• Kohlrabi• Parsnips

• Radishes – red, beauty heart, daikon

• Red Potatoes• Rhubarb• Romaine• Russet Potatoes• Sweet Potatoes• Watermelon• Yellow Potatoes• Yellow Squash• Zucchini

Important Information• Large volumes work best

• Large fruits & veggies are ideal for processing!

• Emphasis on storage crops

• We look at “per serving” cost

• “One time feature” items are possibilities

• We try to be flexible, but can’t always be

Summary: What & When

• RFI – Jan 2016

• Contract Selection – Feb 2016

• Food Safety Workshop – Spring 2016

• Institutional Sales Workshop – Spring 2016

• Food Safety Plan & Water Test – May 2016

• Site Visit – July 2015 + changes as needed

• Sell to MPS! Aug 2016 – Feb 2017

Questions/Feedback?Kate Seybold

Farm to School Coordinator

Minneapolis Public Schools

612-668-2852

Kate.seybold@mpls.k12.mn.us