Embed Size (px)
Citation preview
Farm to Food Pantry Program Kickoff 2019
Nils JohnsonWSU Stevens Co. Extension Ag & Food Systems Coordinator
4/11/19
Outline
• Farm to Food Pantry Program
• Understanding Value
• Food Pantry Client Produce Preference Survey
• Nutritional and Value
• 2019 F2FP Pricelist
• New this Season
• Contact Info
4/15/2019 2
DistributionPlan
Farm to Food Pantry Program (2018)
Local Farmers Contract
Donations
Gleaners
Donations
GleaningSchedule
13130 Lbs
1000 Lbs
16,000 Lbs
$9900
30000 Lbs
Pickup & Delivery
Average Cash Cost: 33¢ per Lb
Average Wholesale Produce Price:
$1.95 per Lb
Hunger
Coalition
2018 Season Accomplishments
• Total Produce Delivered• 30,215 Lbs
• Produce Contracts: $9900
• Average cost: $0.33/Lb
• Number of Person Daily Portions• 35,690
• Retail Value (grocery store value)• $35,690
$10 for a week’s worth of produce for
a family of four
All rights reserved, Nils Johnson, WSU Stevens County Extension, 3/2/19
Outline
• Farm to Food Pantry Program
• Understanding Value
• Food Pantry Client Produce Preference Survey
• Nutritional and Value
• 2019 F2FP Pricelist
• New this Season
• Contact Info
4/15/2019 8
Nutrition Into Clients Tummies!The dish tastes yucky… isn’t really “food”
Can’t figure out how to make that into “food”
Can’t envision making “food” out of that…
Yay! It is “food”
Into Food Pantry
Garbage
Into Household
Garbage
Into Household Garbage
$ w
e’r
e c
urr
en
tly
spe
nd
ing
Optimize amount of produce we buy that will actually be eaten
$ we should be spending
Our Goal…
Stevens County Food Pantry 2015 & 2016 Produce Preference Surveys
Top 5 produce items requested as "Favorite they’d like more of” by Food Bank Clients in Stevens County (2015)
-10
10
30
50
70
90
Veggies Eaten Cooked
0
10
20
30
40
50
60
70
80
90
Veggies Eaten Raw
0
10
20
30
40
50
60
70
80
90
Fruit and Berries
Top 5 produce items requested by the General Public Stevens, Ferry, and Pend Oreille Counties (2016)
Outline
• Farm to Food Pantry Program
• Understanding Value
• Food Pantry Client Produce Preference Survey
• Nutritional and Value
• 2018 F2FP Pricelist
• New this season
• Contact Info
4/15/2019 12
Value of ProduceNutrition – Natural Nutrient Rich (NNR) Score(from Adam Drewnowski, University of Washington)
• 1 Carrot provides a daily portion of Vitamin A, Calcium, and Potassium
Regional Food Systems InfrastructureMeasuring Performance: Nutritional Value
30.40
24.6722.8815.9914.3412.845.405.33
4.52
4.09
3.82
2.73
1.981.851.77
0.00
5.00
10.00
15.00
20.00
25.00
30.00
35.00
Par
sley
, Fre
sh
Kal
e, R
aw
Bea
n, e
dib
le s
eed
, dry
Bea
n, E
dib
le s
eed
, fre
sh
Dill
Wee
d, F
resh
Car
rot,
bab
y, a
ll co
lors
no
to
ps
Car
rot,
bab
y, a
ll co
lors
, bu
nch
ed w
ith
to
ps
Car
rot,
mat
ure
, mu
lti-
colo
r
Car
rot,
mat
ure
, ora
nge
Spin
ach
, mat
ure
Spin
ach
, bab
y
Swee
t p
ota
to, r
aw, u
np
rep
ared
Cre
ss, g
ard
en, r
aw
Squ
ash
, win
ter
bu
tter
nu
t, r
aw
Pe
pp
er, b
ell t
ype,
co
lore
d, b
ig
Pe
pp
er, b
ell t
ype,
co
lore
d, m
idsi
zed
Co
rian
der
(C
ilan
tro
) Le
aves
, Raw
Bee
t G
ree
ns,
Raw
Bee
t, a
ll co
lors
, wit
h t
op
s
Bee
t, b
ulk
, no
to
ps
Co
llard
s, r
aw
Ro
mai
ne,
Raw
Pe
pp
ers,
jala
pen
o, r
aw
Gre
en
s, m
ixed
Mu
star
d g
ree
ns,
raw
Pu
mp
kin
big
, lar
ge
Pu
mp
kin
big
, sm
all
Squ
ash
, Pie
Pu
mp
kin
Ch
ard
, Sw
iss,
Raw
Bas
il, f
resh
Turn
ip g
ree
ns
and
tu
rnip
s, f
roze
n, u
np
rep
ared
Bru
ssel
sp
rou
ts, r
aw
Bro
cco
li, R
aw
Stra
wb
erry
, Raw
Lett
uce
, gre
en
leaf
, raw
Bro
cco
li ra
ab, r
aw
Pe
a, s
hel
ling
Pe
as, E
dib
le P
od
ded
, Raw
End
ive,
raw
Pe
pp
er, b
ell t
ype,
gre
en
, big
Pe
pp
er, b
ell t
ype,
gre
en
, mid
size
d
Pe
pp
er, o
ther
, m
idsi
ze
Mel
on
, Can
talo
up
e, R
aw
Gar
lic, R
aw
On
ion
s, Y
ou
ng
Gre
en
, To
ps
on
ly
Ko
hlr
abi,
Raw
Okr
a, r
aw
Cau
liflo
wer
, Raw
Co
rn, D
ried
Par
snip
s, r
aw
On
ion
s, s
pri
ng
or
scal
lion
s (i
ncl
ud
es t
op
s an
d b
ulb
),ra
w
Lee
k, (
bu
lb a
nd
ow
er le
af-p
ort
ion
), r
aw
Art
ich
oke
s (G
lob
e o
r Fr
ench
) R
aw
Asp
arag
us,
Raw
Ras
pb
erri
es, R
aw
Cab
bag
e, h
ead
typ
e, g
ree
n o
r re
d
Cab
bag
e, le
af t
ype
Squ
ash
, win
ter,
Hu
bb
ard
, raw
Edam
ame
shel
lled
so
ybea
ns
Bea
ns,
Sn
ap, G
reen
, Raw
Fen
nel
, Bu
lb, R
aw
Sals
ify,
(ve
geta
ble
oys
ter)
, raw
Ap
rico
ts, r
aw
Taro
, raw
Tom
ato
pas
te, 1
00%
to
mat
oes
Squ
ash
, Bu
tter
cup
Squ
ash
, Win
ter,
All
Var
ieti
es, R
aw
Co
rn, s
wee
t,ye
llow
, raw
Ru
tab
agas
, raw
Po
tato
, pu
rple
Bee
ts, R
aw
Po
tato
es, b
aked
, fle
sh a
nd
ski
n, w
ith
ou
t sa
lt
Mu
shro
om
s, w
hit
e, r
aw
Squ
ash
, su
mm
er,
bab
y
Squ
ash
, su
mm
er,
mat
ure
Squ
ash
, win
ter,
aco
rn, r
aw
Tom
ato
, gra
pe
Tom
ato
, plu
m
Tom
ato
, ro
ma
Tom
ato
, slic
ing
Turn
ip r
oo
t, m
atu
re
Turn
ip, r
oo
t, s
alad
Po
tato
es, w
hit
e, f
lesh
an
d s
kin
, raw
Cel
eria
c, r
aw
Po
tato
es, r
ed, f
lesh
an
d s
kin
Cel
ery,
Raw
Rad
ish
es, r
aw
Mel
on
s, h
on
eyd
ew, r
aw
Rh
ub
arb
, raw
Nec
tari
nes
, raw
Eggp
lan
t, R
aw
Pe
ach
es, Y
ello
w, R
aw
Blu
eber
ries
, Raw
Plu
ms,
Raw
Bab
y p
ota
toes
Ch
erri
es, S
wee
t, R
aw
Wat
erm
ello
n (
yello
w)
Wat
erm
elo
n, R
aw
On
ion
, bu
nch
ing
Gra
pes
, Am
eri
can
typ
e, R
aw
Pe
ar, R
aw
On
ion
, bu
lb, s
wee
t
Cu
bu
mb
er, p
ickl
ing,
sm
all
Cu
cum
ber
, pic
klin
g, la
rge
Cu
cum
ber
, Wit
h P
eel
, Raw
Ap
ple
s, R
aw, w
ith
ski
n
Fres
h r
ed O
nio
ns
NNR for Produce Delivered through 2016 N.E.W. Hunger Coalition F2FP Program
NNR Score
Produce the 2016 F2FP Delivered the Most Of
Average NNR: 13.02Produce Regularly Available at Food Pantries
from BigAg-BigShipping Sources
Average NNR: 2.35
s
• Average Family Chosen
• 2 older adults, 2 teenagers
• USDA MyPlate (cups):
• Recommended daily servings (fruit & vegetables)
• Vegetables: 2.25 Cups/day
• Fruit: 1.75 Cups/day
• USDA AMS data to convert Cups to Lbs
• Result: Person Daily Portions per Lb (each produce item)
• Multiply by NNR score (each produce item)
• New measure: PDP-NNR per Lb
• Divide by $ Cost (each produce item)
• New measure: Nutritious Daily Portions per Dollar
Pro
du
ce It
em N
NR
Val
ue
Person Daily Portions per $
• Is a 1-number measure of the nutritional value of any food product• Based on USDA data on nutrient concentrations versus calories in food
Examples:1 lbs of Spinach:
• NNR Score = 22.80• MyPlate PDP = 2.25 Cups• Cups/Lb = 7.54• Cost = $2.70/lb
NDP per Lb: 22.80*7.54/2.25 = 76.67NDP per $: 76.67/2.70 = 28.40
1 lbs of Corn on the Cob: • NNR Score = 5.33• MyPlate PDP = 2.25 Cups• Cups/Lb = 1.54• Cost = $0.70/lb (0.50/Ear)
NDP per Lb: 5.33*1.54/2.25 = 3.65NDP per $: 3.65/0.70 = 5.22
Spinach28.40
Corn5.22
0.00
10.00
20.00
30.00
40.00
50.00
60.00
70.00
80.00
90.00
100.00
110.00
120.00
130.00
140.00
Fruits and Berries
0.00
10.00
20.00
30.00
40.00
50.00
60.00
70.00
80.00
90.00
100.00
110.00
120.00
130.00
140.00
Cooking Vegetables
ClientPreferenceScore (%)
NutritionalDailyPortionsper Dollar
0.00
10.00
20.00
30.00
40.00
50.00
60.00
70.00
80.00
90.00
100.00
110.00
120.00
130.00
140.00
Salad Vegetables
Regional Food Systems InfrastructureNutritional Daily Portion Dollar Value for Top 10 Preferred Produce Items in each Usage Group
All rights Reserved, Nils Johnson, WSU Stevens County Extension, 6-22-18
Regional Food Systems InfrastructureMeasuring Performance: Nutritional Serving Value per Dollar
29.49
22.89
19.4314.157.28
5.98
4.904.724.25
3.38
1.94
1.78
1.29
0.93
0.55
0.00
5.00
10.00
15.00
20.00
25.00
30.00
35.00
40.00
45.00
Pu
mp
kin
big
, lar
ge
Mel
on
, Can
talo
up
e, R
aw
Bee
t, b
ulk
, no
to
ps
Spin
ach
, mat
ure
Spin
ach
, bab
y
Pu
mp
kin
big
, sm
all
Squ
ash
, win
ter,
aco
rn, r
aw
Ch
ard
, Sw
iss,
Raw
On
ion
s, Y
ou
ng
Gre
en
, To
ps
on
ly
Par
sley
, Fre
sh
On
ion
s, s
pri
ng
or
scal
lion
s (i
ncl
ud
es t
op
s an
d b
ulb
),ra
w
Car
rot,
mat
ure
, mu
lti-
colo
r
Car
rot,
mat
ure
, ora
nge
Swee
t p
ota
to, r
aw, u
np
rep
ared
Bee
t, a
ll co
lors
, wit
h t
op
s
Squ
ash
, win
ter
bu
tter
nu
t, r
aw
Ro
mai
ne,
Raw
Ko
hlr
abi,
Raw
Car
rot,
bab
y, a
ll co
lors
no
to
ps
Squ
ash
, Pie
Pu
mp
kin
Car
rot,
bab
y, a
ll co
lors
, bu
nch
ed w
ith
to
ps
Cre
ss, g
ard
en, r
aw
Turn
ip g
ree
ns
and
tu
rnip
s, f
roze
n, u
np
rep
ared
Bee
t G
ree
ns,
Raw
Cau
liflo
wer
, Raw
Bru
ssel
sp
rou
ts, r
aw
Gre
en
s, m
ixed
Squ
ash
, win
ter,
Hu
bb
ard
, raw
Mu
star
d g
ree
ns,
raw
Taro
, raw
Bro
cco
li ra
ab, r
aw
Kal
e, R
aw
Stra
wb
erry
, Raw
Ap
rico
ts, r
aw
Mel
on
s, h
on
eyd
ew, r
aw
Bea
n, E
dib
le s
eed
, fre
sh
Po
tato
, pu
rple
Cab
bag
e, h
ead
typ
e, g
ree
n o
r re
d
Po
tato
es, b
aked
, fle
sh a
nd
ski
n, w
ith
ou
t sa
lt
Wat
erm
elo
n, R
aw
Ap
ple
s, R
aw, w
ith
ski
n
Cab
bag
e, le
af t
ype
Ras
pb
erri
es, R
aw
Bea
n, e
dib
le s
eed
, dry
Co
llard
s, r
aw
Asp
arag
us,
Raw
Po
tato
es, w
hit
e, f
lesh
an
d s
kin
, raw
Rh
ub
arb
, raw
Ru
tab
agas
, raw
Squ
ash
, Bu
tter
cup
Po
tato
es, r
ed, f
lesh
an
d s
kin
Co
rn, s
wee
t,ye
llow
, raw
Lett
uce
, gre
en
leaf
, raw
End
ive,
raw
Blu
eber
ries
, Raw
Squ
ash
, Win
ter,
All
Var
ieti
es, R
aw
Fen
nel
, Bu
lb, R
aw
Gra
pes
, Am
eri
can
typ
e, R
aw
Par
snip
s, r
aw
Wat
erm
ello
n (
yello
w)
Lee
k, (
bu
lb a
nd
ow
er le
af-p
ort
ion
), r
aw
Edam
ame
shel
lled
so
ybea
ns
Tom
ato
pas
te, 1
00%
to
mat
oes
Bro
cco
li, R
aw
Pe
pp
ers,
jala
pen
o, r
aw
On
ion
, bu
lb, s
wee
t
Bea
ns,
Sn
ap, G
reen
, Raw
Bab
y p
ota
toes
Okr
a, r
aw
Pe
pp
er, b
ell t
ype,
co
lore
d, m
idsi
zed
Bee
ts, R
aw
Mu
shro
om
s, w
hit
e, r
aw
Fres
h r
ed O
nio
ns
Co
rn, D
ried
Pe
pp
er, b
ell t
ype,
co
lore
d, b
ig
Rad
ish
es, r
aw
Pe
ar, R
aw
Nec
tari
nes
, raw
Cu
cum
ber
, Wit
h P
eel
, Raw
Pe
pp
er, b
ell t
ype,
gre
en
, mid
size
d
Pe
pp
er, o
ther
, m
idsi
ze
Turn
ip r
oo
t, m
atu
re
Plu
ms,
Raw
Sals
ify,
(ve
geta
ble
oys
ter)
, raw
Co
rian
der
(C
ilan
tro
) Le
aves
, Raw
Pe
a, s
hel
ling
Cu
cum
ber
, pic
klin
g, la
rge
Ch
erri
es, S
wee
t, R
aw
Squ
ash
, su
mm
er,
mat
ure
Pe
pp
er, b
ell t
ype,
gre
en
, big
Bas
il, f
resh
Tom
ato
, ro
ma
Tom
ato
, plu
m
Pe
ach
es, Y
ello
w, R
aw
Tom
ato
, slic
ing
Tom
ato
, gra
pe
Cel
eria
c, r
aw
Cel
ery,
Raw
Eggp
lan
t, R
aw
On
ion
, bu
nch
ing
Turn
ip, r
oo
t, s
alad
Art
ich
oke
s (G
lob
e o
r Fr
ench
) R
aw
Gar
lic, R
aw
Dill
Wee
d, F
resh
Cu
bu
mb
er, p
ickl
ing,
sm
all
Pe
as, E
dib
le P
od
ded
, Raw
Squ
ash
, su
mm
er,
bab
y
Nutritious Daily Portions per Dollar for Produce Delivered through 2016 N.E.W. Hunger Coalition F2FP Program(based on NNR Score and USDA MyPlate serving recommendations)
NNR-PDP per $
Produce Regularly Available at Food Pantries from BigAg-BigShipping Sources
Average NDP per Dollar: 3.02
Produce the 2016 F2FP Delivered the Most Of
Average NDP per Dollar: 10.08
Farm to Food Pantry Contract Pricing
Price uplift for:- High Nutrition- High Preference
0.00%
10.00%
20.00%
30.00%
40.00%
50.00%
60.00%
70.00%
80.00%
90.00%
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00
Foo
d P
antr
y C
lien
t P
refe
ren
ce (
%)
Nutritional Daily Portions (NDP) per Dollar
Food Pantry Client Preference (%) VS Nutritional Value (NDP) per Dollar
Scallions
Strawberries
Cantaloupe
Lettuce
Kale
Regional Food Systems InfrastructureMeasuring Performance: Food Pantry Client Preference VS Nutritional Value
• Orange: Cooking Vegetables• Green: Salad Vegetables• Red: Fruit and Berries
Carrots
Pumpkin
Broccoli
Regional Food Systems InfrastructureUsing Produce Value Data to make Decisions
12.88, 77.00%
18.20, 21.00%
11.13, 61.00%
15.80, 31.00%
0.00%
10.00%
20.00%
30.00%
40.00%
50.00%
60.00%
70.00%
80.00%
90.00%
0.00 5.00 10.00 15.00 20.00 25.00
Foo
d P
antr
y C
lien
t P
refe
ren
ce (
%)
Nutritional Daily Portions (NDP) per Dollar
Cooking Vegetable Client Preference (%) VS Nutritional Value (NDP) per Dollar
Winter Squash
Beets
Broccoli
Sweet Corn
Regional Food Systems InfrastructureUsing Produce Value Data to make Decisions
Pumpkin74.81, 11.00%
12.88, 77.00%
18.20, 21.00%
11.13, 61.00%
15.80, 31.00%
60.45, 36.00%
0.00%
10.00%
20.00%
30.00%
40.00%
50.00%
60.00%
70.00%
80.00%
90.00%
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00
Foo
d P
antr
y C
lien
t P
refe
ren
ce (
%)
Nutritional Daily Portions (NDP) per Dollar
Cooking Vegetable Client Preference (%) VS Nutritional Value (NDP) per Dollar
Winter Squash
Beets
Broccoli
Sweet Corn
Broccoli: Cut grower cost
Increased Supply of Produce (Lower Cost Nutritious Produce)
Clie
nt
Beh
avio
r C
han
ge –
“Lik
e” m
ore
N
utr
itio
us
Pro
du
ce
Pumpkin: Increase Client Preference
Outline
• Farm to Food Pantry Program
• Understanding Value
• Food Pantry Client Produce Preference Survey
• Nutritional and Value
• 2019 F2FP Pricelist
• New this Season
• Contact Info
4/15/2019 25
1. Farmers Market peak season retail
2. Discount retail price by 50%
3. Scale by our Client Preference Survey results
• (Max 10% uplift)
4. Scale by our Nutritional Value
• (Max 10% uplift)
5. Cut price in half for high-availability produce:
• Apples
• Onions (mature bulbs)
• Cucumbers (slicing type)
• Potatoes (baker type)
6. Add in an estimated cost of packaging per Lb.
Produce Item Ranking in F2FP Produce List
Nutritional Value Uplift
Produce Item Ranking in F2FP Produce List
Food Pantry Client Preference Uplift
10% Pricelist Decrease
10% Pricelist Decrease
10% Pricelist Increase
Below Normal Above NormalNormal Range Below Normal Above NormalNormal Range
50% of Farmers
Market Retail
50% of Farmers
Market Retail
10% Pricelist Increase
Example: Asparagus
• FM Retail: $3.00/Lb
• Base Wholesale: $1.50/Lb
• Client Preference Survey ranking: 64% of max 77%
• Survey Rank above normal (1 Std. Deviation): 2.07% – 43.9%
• 10% maximum Preference Uplift
• Nutritional Value normal (1 Std. Deviation): 0 – 54.2 NDP/Lb
• 0% maximum Preference Uplift
• 50% + 10% + 0% = 60% of Farmers Market Retail
• Estimated Packaging Cost: $0.05/Lb
• Total Price: $1.50 x 60%+ $0.05= $1.85
• Final Weighted Wholesale Price: $1.85/Lb
Example: Onions (bulb storage & sweet)
• FM Retail: $1.27/Lb
• Base Wholesale: $1.27 x 50% x 50% = $0.32/Lb
• Client Preference Survey ranking: 36% of max 77%
• Survey Rank normal (1 Std. Deviation): 2.07% – 43.9%
• 0% maximum Preference Uplift
• Nutritional Value normal (1 Std. Deviation): 0 – 54.2 NDP/Lb
• 0% maximum Preference Uplift
• 50% + 0% + 0% = 50% of Farmers Market Retail
• Estimated Packaging Cost: $0.05/Lb
• Total Price: $1.27 x 50% x 50% + $0.05= $0.37
• Final Weighted Wholesale Price: $0.37/Lb
2018 Farmer Pricelist
Outline• Farm to Food Pantry Program
• Understanding Value
• Food Pantry Client Produce Preference Survey
• Nutritional and Value
• 2018 F2FP Pricelist
• New this Season
• New Hires: F2FP Program Manager & Assistant
• New CoolPup Trailers
• New rules from the WSDA
• Contact Info
4/15/2019 31
Job Description- Oversee day-to-day operations of the Hunger Coalition Farm to
Food Pantry (F2FP) program including coordinating volunteers and other members of the F2FP team.
- Start date: TBD – Hopefully in May
YAY!!!
Staffing Plan for the 2019 Season
Outline• Farm to Food Pantry Program
• Understanding Value
• Food Pantry Client Produce Preference Survey
• Nutritional and Value
• 2019 F2FP Pricelist
• New this Season
• New Hire: F2FP Program Manager
• New CoolPup Trailers
• New rules from the WSDA
• Contact Info
4/15/2019 34
Custom Built Trailer- 2 Additional- Enclosed trailers- All aluminum- We will install
- Insulation- A/C Unit- CoolBot- Generator
- Awesome graphics!
Completion date- Early June
Google Album with photos: https://photos.app.goo.gl/HKVHQBFM1mNXQeXv5
Outline• Farm to Food Pantry Program
• Understanding Value
• Food Pantry Client Produce Preference Survey
• Nutritional and Value
• 2018 F2FP Pricelist
• New this Season
• New Hires: F2FP Program Manager & Assistant
• New CoolPup Trailers
• New rules from the WSDA
• Contact Info
4/15/2019 36
What you need:- Master Business License (you get a UBI #)
- Fee: $19- To register as an LLC
- Fee: $200
- Other licenses you might need- Nursery License:
- Fee: $63 - $273
- Selling by weight and using scales- Each scale registered to farm (on the business license) - $10 fee to register each scale- Scale must be NIST approved- Must be in working order - $16.80 for them to come test it
https://agr.wa.gov/marketing/smallfarm/greenbook/docs/4.pdf
https://agr.wa.gov/fp/forms/formsbyalpha.aspx
Feeding our Coumunity with Local Food
• Nils JohnsonStevens County WSU Extension Ag Program Coordinator
Phone: (509) 684-2588
Mobile/Text: (509) 680-8659
Email: [email protected]
• Stevens Co. Extension Office:986 S. Main, Suite D, Colville WA
Contact Information
