We connect good, local food with institutions to build a more vibrant, healthier community
 
Resources 2018-10-05T15:38:17+00:00

Resources

State of Farm to School in San Diego County Report
The State of Farm to School in San Diego County Report provides a countywide assessment of school food procurement and farm to school activities. The report measures farm to school participation and progress from the report’s baseline year, identifies common needs and concerns, and recommends opportunities to systematically strengthen and expand farm to school activities.

                                                                                                            

                                                                                                           

Farm-to-School District Profiles 
District Profiles are developed from the information provided through our annual State of Farm to School in San Diego County Survey. These profiles provide information from San Diego County School Districts around Farm to School activities, school gardens, local food purchasing and much more.

                              

Good Food Rebate Program
The GFRP is an innovate economic incentive program in which institutional food buyers will be rebated the average cost difference between “conventional food” and local, sustainable, and/or fairly-produced food, which here is broadly called “good food.”

USDA Presentation on Procuring Local Produce, April 10, 2015
USDA representatives provided a workshop for the San Diego Farm to School Taskforce on different ways to preference local food in produce bids.

Questions to Ask Your Vendor/Distributor When Trying to Source from Small, Local, and Sustainable Farms
This document provides school food services with basic tips for speaking with their vendors/distributors about local procurement. It provides guidance on terms like local, sustainable, and small farms to ensure a productive conversation between you and your vendor.

Let’s Go Local: Recommendations for Linking Locally Grown Food, School Gardens, and Joint-Use Agreements to School Wellness Policies
This provides districts with recommendations for integrating support for farm to school, including local purchasing and schools gardens, into local school district wellness policies.

Why Local Matters: A Primer for Schools
This 2-page primer outlines some of the major reasons why local purchasing is good for students, schools, and communities, as well as brief context and reliable sources for the San Diego County Farm to School Taskforce’s evidence-based efforts. It also includes the F2S Taskforce’s multi-tiered definition of “local” and a map of that definition.

Harvest of the Month Overview
This brief presentation explains the purpose and vision for Harvest of the Month in San Diego County, as well as information on how the project will run and some of the relevant product specifications that the F2S Taskforce has gleaned from surveys and conversations with institutions and grower

Defining Local: San Diego Unified School District’s (SDUSD) Farm to School Program
This PowerPoint presentation describes the SDUSD’s goals, definitions, and criteria for the Farm to School Program.

Farm to School: Goals and Definitions
This document provides a full description of major terms used to describe SDUSD Farm to School Program.

SDUSD Informal Bid for Local Produce
Food service directors can adapt this document to solicit bids for local produce from growers. According to federal and California state law, school districts may use the informal bid process for purchases of $87,800 or less.

SDUSD Open Invitation to Distributors to Present on Their Local Produce Programs
Food service directors can use this document to guide discussions with distributors. They may also adapt the invitation to solicit information on distributors’ local produce programs.

SDUSD Request for Proposal Fresh Produce
Food service directors can use this document as a model for the inclusion of local product language in their formal produce bid. The RFP includes a three-tiered definition of local and requests for farm to school services (e.g., education, product, etc.).

Poway Unified School District 2012 Fresh Fruit and Vegetable Bid
Food service directors can use this document as a model for the inclusion of local product language in their formal produce bid. The bid includes language in support of Harvest of the Month. It also reserves the district’s right to solicit quotations for local product and purchase local product when financially beneficial to the district.

Julian School Districts’ F2S Goals & HOTM Calendar
This short document lists, for comparison, the broad goals of Julian School Districts’ comprehensive Farm to School program and the fruits and vegetables that are assigned to each month for their Harvest of the Month program.

SDUSD Farm to School Goals
This handout describes the six goals of the Farm to School program in the San Diego Unified School District.

Healthy Connections Recipe & Nutrition Videos
The Center for Healthier Communities and the Food and Nutrition Services Department at Rady Children’s Hospital created quick and lively nutrition education videos that demonstrate how to prepare simple healthful meals. These videos cover the basics on proteins, fiber, healthy fats, antioxidants, carbohydrates, portion sizes, hydration and nutrition labels.

Balanced Menus: a Pilot Evaluation of Implementation in Four San Francisco Bay Area Hospitals
Balanced Menus is a voluntary program that seeks to improve nutrition and benefit the environment by reducing meat purchasing among participating hospitals by 20 percent within 12 months while also shifting towards serving more sustainable produced meat. This report describes the results of a pilot evaluation of Balanced Menus program implementation in four San Francisco Bay Area hospitals.

Emerging Local Food Purchasing Initiatives in Northern California Hospitals
This report from the Agricultural Sustainability Institute through UC Davis presents a cross-section of current farm-to-hospital initiatives in the region, in order to demonstrate what has been accomplished in Northern California hospitals and how. The report is intended to help hospital food-service providers plan and develop their own local food sourcing practices.

Food Matters: Hospitals Serving Up a Menu of Change
Health care facilities across the continent are recognizing that the food system – how our food is produced and distributed – is misaligned with dietary guidelines, and is largely reliant on methods of production and distribution that harm public and environmental health. Hospitals are responding by adopting healthy food purchasing policies, health care organizations are demonstrating a commitment to “first, do no harm” and treating food and its production and distribution as preventive medicine that protects the health of patients, staff, and communities.

Food Matters: Clinicians Address an Industrialized Food System Gone Awry
Healthcare clinicians play a vital role in educating their patients, community and institutions. Clinicians are recognized as trusted experts on health-related issues, not only in the clinic, but in society as well. Well-informed and prepared clinicians can dramatically influence and educate others about the importance of healthy and ecologically sustainable food systems. Clinicians can play a vital role in supporting practices and policies in medical schools, hospitals, and other health care facilities that support and model a healthy and ecologically sustainable food system.

Food Matters: In the Womb and Beyond
Healthy eating habits begin in the womb and continue through early childhood. Healthcare clinicians play a vital role in educating their patients, community and institutions about the importance of healthy and ecologically sustainable food.

Healthier Hospitals Agenda
The Healthier Hospitals Initiative, a coalition of leading health systems and organizations committed to improving sustainability and safety across the health care sector, has created the Healthier Hospitals Agenda to chart a path to a healthier, more sustainable and more cost-effective health care system.

Encouraging Healthier Choices in Hospitals
This 2014 report from Health Care Without Harm and the Center for Science in the Public Interest examines SSB-reduction strategies in 11 hospitals around the nation, including San Diego County’s Rady’s Children’s Hospital, which has significantly decreased SSB consumption even while it has boosted beverage sales revenue.

2017-2018 San Diego County Crop Availability Report
The Crop Availability Chart is a resource that helps connect institutional food buyers such as school, hospitals, and others with more healthy, fresh, local food options. This chart presents an easy-to-understand visual showing the projected availability of local foods by crop and by month over the next year.

2015-2016 San Diego County Grower Engagement Research Brief & Crop Availability Report
Every year, the Farm to Institution Center conducts grower outreach to project the availability of fresh, local, produce and then works to connect local growers to produce distributors and institutional buyers. One result of this outreach is the San Diego County Crop Availability Chart, which is designed to facilitate direct purchases from local farms by schools, hospitals, and other other institutional buyers.

San Diego County New and Young Farmers Needs Assessment 
In the summer of 2015, San Diego Food Systems Alliance, Leichtag Foundation, San Diego County Farm Bureau, and others collaboratively designed a survey to assess the needs of new and young farmers in the region. The survey used was the first effort of its kind to deeply analyze the needs of new and young farmers in San Diego County.