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How Does Your Garden Grow?Presented by:

Meredith Hink, MS, RD, CD

Corporate Nutrition Services Manager

Disclosure: Meredith Hink, MS, RDN, CD

Nutrition Services Manager for Reinhart Foodservice

Member of the Academy of Nutrition and Dietetics Vegetarian Nutrition Dietetic Practice Group

Association of Nutrition and Foodservice Professionals Professional Development Committee

Certified ServSafe® Instructor and Registered ServSafe®

Proctor

©2019 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a registered trademark of the NRAEF, used under license by National Restaurant Solutions, LLC. The logo appearing next to ServSafe is a trademark of the National Restaurant Association.

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Objectives Name the benefits of creating a garden for your

customers and employees.

Discuss the regulatory support for edible gardens.

Discuss the logistics of setting up an edible garden.

Describe food safety risks that must be considered when setting up an edible garden.

Poll

Does your facility currently have an edible garden?

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Health Benefits

Benefits of Gardens

Horticulture therapy Pain reduction Improves attention Stress reliever/ decreases agitation Helps with hematopoietic support

to the brain Improves psychiatric symptoms

Detweiler et al, 2012.

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Employee Health Benefits Unique opportunity for

patient/community treatment and education Increase physical activity Increase consumption of

fruits and vegetables

Feelings of well-being Community building Environmental stewardship Stress reduction Feelings of productivity and

autonomy from learning new skills

Porter C.M., 2018.; Milliron, B-J; 2018.

Regulatory Support

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Centers for Medicaid & Medicare Services483.60 i) that facilities could procure food directly from local producers, farmers or

growers, in accordance with state and local laws or regulations.

(ii) that this provision does not prohibit or prevent facilities from using produce grown in

facility gardens, subject to compliance with applicable safe growing and food-

handling practices.

Memorandum

Residents can benefit from having a variety of fresh foods for their consumption, as

long as the dangers of food-borne illness are mitigated to the greatest extent possible

through the facility.

Centers for Medicaid & Medicare Services, October 4, 2016; Centers for Medicaid & Medicare Services, September 7, 2011.

Logistics

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Poll

Which of the following would be your greatest concern in

setting up a garden?

A. Defining the purpose for the garden.

B. Finding the right set up for the garden.

C. Establishing food safety protocols for working in and

harvesting the garden.

D. Marketing the garden.

Overview Purpose Support Regulations Space/Setup Outdoor Indoor No space

Training Marketing

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Purpose

Desire to provide “local” food

Provide a connection to the land

Therapy

Education Customers Employees

Support- Personnel Core committee Planning Funding Input

Support committee Administration Maintenance

Volunteers

Leading activities

Set-up/tear down

Watering/maintenance

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Support – Safety/Legal Quality Assurance and Performance Improvement (QAPI)

Paperwork maintenance for volunteers (permission slips, photo releases) Knowledge/satisfaction of garden (residents/staff/family) Training auditing (safety, basic gardening skills, etc.) Compliance with policies (food safety, receiving, chemical usage) Food borne illness audits potentially related to harvested produce

Legal aspects Permission slips and photo releases Insurance policies to cover volunteers and foodborne illness outbreaks

Cooperative Extension Office https://nifa.usda.gov/land-grant-colleges-and-universities-partner-website-

directory?state=All&type=Extension Provide information on local food, gardening, area Master Gardeners

programs

Support - Funding

Set-up Construction material

Seeds/plants

Soil/fertilizer

Water

Staff

Education tools

Gardening tools

Local food pantries AmeriCorps FoodCorp Rotary Club Future Farmers of America

(FFA) Feeding America Local hardware and

garden store Food manufacturers Grants

USDA - Peoples Garden National Garden Association –

garden.org

FUNDING USAGE FUNDING SOURCES

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Regulations

Gardens must adhere to state/local health and sanitation

requirements

Gardens must have policies and procedures for

maintaining gardens

Good Agricultural Practices (GAP) and Good Handling Practices

(GHP)

Include a section on addressing foodborne illness outbreaks

Regulation Resources ANFP Long-Term Care Facility Garden Policy 2019 -

https://www.anfponline.org/docs/default-source/events/2019/hotel/handouts/long-term-care-garden-policy.pdf?sfvrsn=320b09f6_4

Pioneer Network – www.pioneernetwork.net Gardening policy available in the New Dining Standards

Toolkit Institute of Child Nutrition – theicn.org Produce Safety Resources Food Safety Tips for School Gardens Handling Fresh Produce in Classrooms

USDA Farm to School -https://www.fns.usda.gov/farmtoschool/farm-school-resources

Healthcare without Harm -https://foodcommunitybenefit.noharm.org/resources/implementation-strategy/program-community-gardens-and-farms

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Space: outdoor Container garden

Straw bale garden

Raised bed

Native gardens

Space: indoor Aquaponic/hydroponic

Container garden

Tower garden

Native garden

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Space: no space

Community garden

School

Community space/food

pantry

Old farm

Urban renewal project

Set-up: Soil

Potentially less expensive if the soil will work “as is”

Should be tested for contamination Cooperative Extension

office Land grant university Agricultural department

(high school, college)

May still need to add fertilizer and other components to optimize

Upfront cost

Correct mix for what you are growing

Consider soil that is packaged to sell for growing food

EXISTING IMPORTING

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Set-up: Construction Material

Non-toxic materials Raised beds – no chemically treated wood or tires Containers – food grade Stakes Trellises

Set-up: Plants Appropriate for zone Check with local garden stores

or catalogs Consider growing season Consider exposure to light planthardiness.ars.usda.gov

Appropriate for container Container size plants vs. garden

bed plants

Non-allergenic and non-toxic plants Check with local Cooperative

Extensionhttps://planthardiness.ars.usda.gov/PHZMWeb/

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Set-up: Placement Uphill and away from potential sources of

contamination Streets Run-off Drainage pipes Garbage Utilities

“Call Before You Dig” 811 – utility companies Create barriers to protect from animals and

unauthorized guests Fences – locked Cages

Set-up: Water Safe water source Municipal water

Potential water sources – check with local Cooperative Extension office Rain barrel Private well May need to be tested several times throughout the growing

season Maintain water testing records

Non-safe water source Pond Fountains

Use food grade containers to transport water

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Set-up: Chemicals Avoid pesticides and herbicides

Check with local Cooperative Extension office for non-chemical local pest control techniques

Fertilizers Maintain Safety Data Sheet – educate on its location to all volunteers

Check with local health department about OSHA standards regarding use Do not use food containers for dispensing fertilizer

Only allow coordinators in charge to mix and apply Label and store properly away from food in a locked unit Do not use raw manure – biological hazard

Compost Seek advice from local Cooperative Extension office or composting expert Restrict access to compost Only use plant materials – not oils, protein, or animal waste Wear gloves Consider purchasing commercially prepared compost that is safe for

edible gardens Vermicomposting

Set-up: Garden Equipment Personal protective equipment –store separate from food

preparation equipment Garden gloves Safety glasses Garden shoes

Harvesting materials Use clean and sanitized food-grade containers Use clean and sanitized food-grade knives/scissors Discard produce that has been contaminated by

animals or insects

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Set-up: Garden Log

Log Who harvested What was

harvested Amount When harvested What is the

produce used in Signed in by

foodservice staff

Training: Garden Group Include all members involved with the garden

Topics for training Policy and procedure Basic food and garden safety training Proper clothing and footwear (closed – toed shoes) Personal protective equipment

Safety and storage of equipment Keep separate from food handling equipment Wash and sanitize utensils used to harvest/process

produce Safe fertilizer application/exposure

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Training: Garden Group Infection control Hand washing and personal hygiene Glove usage Handling produce during harvest, washing,

transportation Addressing potential food borne illnesses Harvest logs Receiving and storage of produce from the garden

Training: Foodservice Staff Follow same food safety guidelines as other produce Inspect produce when bringing it into the kitchen Receiving and storage of produce from the garden Tracking how the produce is used Wash produce prior to preparing, not prior to storing

Store Refrigerate at <41°F when received (unless produce is stored

at room temperature) Store separate from commercially purchased produce for

traceability Store in a covered container away or above products that

could contaminate it (raw meat, fish, poultry) Date mark produce that has been prepared so it is

discarded within 7 days Process for later use (check with local health department)

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Marketing

Passive Bulletin boards Newsletters (paper or

electronic) Facebook/website

Active Taste tests Garden tours Highlight on the menu Recipe contest or

“food fight”

Garden Talk: Outdoor

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University of Vermont - Medical Center Rooftop Garden

University of Vermont – Learning Garden

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Garden Talk: Indoor

Viterbo University

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Garden Talk: Community Collaboration

Learn2Grow, Grow2Learn

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Summary Facility gardens can be both therapeutic and community

building.

Edible gardens are supported by federal regulations as long as local/state regulations are followed.

Teamwork approach is essential for successfully building a gardening program.

Food safety risks can be minimized by establishing and following food safety protocols.

Special Thanks

Special thanks to the following people for sharing their garden stories Lisa R. Hoare – University of Vermont Medical Center Carol Klitzke – Viterbo University, Nutrition and Dietetics

Department Hunger Task Force of La Crosse Kane Street Garden

and Terry Erickson Boys & Girls Club

Please note that the opinions and information shared by these individuals are their own and not those of Reinhart Foodservice.

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References Centers for Medicaid & Medicare Services. (September 7, 2011). Compliance with Food Procurement

Requirements for Nursing Homes with Gardens Producing Foods for Residents. S&C: 11-38-NH. Retrieved from https://www.cms.gov/Medicare/Provider-Enrollment-and-Certification/SurveyCertificationGenInfo/Downloads/Survey-and-Cert-Letter-11-38.pdf.

Centers for Medicaid & Medicare Services. (October 4, 2016). Medicare and Medicaid Programs; Reform of Requirements for Long-Term Care Facilities, Federal Register, vol. 81, No. 192. Retrieved from https://www.govinfo.gov/content/pkg/FR-2016-10-04/pdf/2016-23503.pdf.

Detweiler, M.B., Sharma, T., Detweiler, J.G., Murphy, P.F., Lane, S. Carman, J.,. … Kim, K.Y. (2012). What is the Evidence to Support the Use of Therapeutic Gardens for the Elderly? Psychiatry Investigation, 9, 100-110. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3372556/pdf/pi-9-100.pdf.

Milliron, B-J., Vitolins, M.Z., Gamble, E., Jones, R., Chenault, M.C., Tooze, J.A. (August 2017). Process Evaluation of a Community Garden at an Urban Outpatient Clinic. J Community Health. 42(4): 639-648. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5447497/.

National Food Service Management Institute. Best Practices for Handling Fresh Produce in Schools, ET100-10. Retrieved from https://fns-prod.azureedge.net/sites/default/files/Food_Safety_Produce_Best_practices.pdf.

National Food Service Management Institute. (February 2015). Food Safety Tips for School Gardens. Retrieved from https://theicn.org/resources/652/produce-safety-best-practices-fact-sheets/107980/food-safety-tips-for-school-gardens.pdf.

Ng, K.S.T., Sia, A., Ng, M.K.W., Tan, C.T.Y., Chan, H.Y., Tan, C.H., Rawtaer, I., Feng, L., Mahendran, R., Larbi, A., Kua, E.H., Ho, R.C.M. (9 August 2018). Effects of Horticultural Therapy on Asian Older Adults: A Randomized Controlled Trial. International Journey of Environmental Research and Public Health. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/?term=effects+of+horticultural+therapy +on+asian+older+adults.

References Pioneer Network. (2014). Policy and Procedures: Maintain Gardens. In New Dining Standards Toolkit

(pp.I69-I74). Rochester, NY: Pioneer Network. Porter, C.M. (2018). What gardens grow: Outcomes from home and community gardens supported by

community-based food justice organizations. J Agric Food Syst Community Dev, 8 (Suppl 1): 187-205. Retrieved from https://www.foodsystemsjournal.org/index.php/fsj/article/download/fd-what-gardens/597/.

US Department of Agriculture. (July 29, 2009). School Garden Q&As. Retrieved from https://fns-prod.azureedge.net/sites/default/files/cn/SP32-2009os.pdf.

US Department of Agriculture. (June 2016). Using Gardens to Grow Healthy Habits in Cafeterias, Classrooms, and Communities. Retrieved from https://fns-prod.azureedge.net/sites/default/files/f2s/SchoolGardens.pdf.

US Food and Drug Administration. FSMA Final Rule on Produce Safety. Retrieved from https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm.

Vaccaro, M. (April 2013). School Gardens…A Farm to Institution Initiative. Nutrition & Foodservice Edge, 10-14.

Weidmann, K. (Fall 2018). Operation Healthy Planet. Best of Burlington. 63-69. Zhu, S., Wan, H., Lu, Z., Wu, H., Zhang, Q., Qian, X., Ye, C. (August 25, 2016). Treatment effect of

antipsychotics in combination with horticultural therapy on patients with schizophrenia: a randomized, double-blind, placebo-controlled study. Shanghai Archives of Psychiatry. 28 (4): 195-203. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434270/.

Photos: www.pixabay.com; www.shutterstock.com; Meredith Hink