Farm to table initiatives
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Local Focus, Global Impact
True commitment to great food begins with the first links in the food chain — farmers, ranchers, artisans, vintners, producers, and purveyors. You go behind the scenes to understand what it takes to bring locally produced ingredients to the kitchen. You discover various farming and production methods, the advantages of buying local, and how to make the best sustainable and ethical ingredient choices throughout your culinary career.
Local what?
Regional offerings (and therefore economic opportunities for local food producers) can span the school meal tray and include everything from fresh fruit and vegetable servings to the wheat in the pizza crust, beans in the chili, rice in the stir fry, turkey in the sandwiches, and cheese in the quesadillas. Thus, farm to school includes of all types of producers and food businesses including farmers, ranchers, and fishermen, as well as food processors, manufacturers, and distributors. Schools can define “local” however they choose, and definitions vary widely depending on the unique geography and climate where the school is located, and on the abundance of local food producers.
Healthy habits take root
In 2013, USDA surveyed over 13,000 public school districts to determine the prevalence of farm to school approaches throughout the country, and the results are in! According to USDA’s first-ever Farm to School Census, in school year 2011-2012, schools participating in farm to school activities purchased and served over $385 million in local food, with more than half of participating schools planning to purchase even more local foods in future school years.
Forty-four percent of public school districts across the country reported having an existing farm to school program in place, with another 13 percent of school districts surveyed committed to launching a farm to school program in the near future.
Interest in local products spans the school meal tray, with fruits, vegetables, and milk topping the list of local products currently offered in schools across the country, while census respondents indicate an interest in local plant-based proteins, grains and flour, and meat and poultry in the future.
Hungry for more? See the complete results here. See Agriculture Secretary Tom Vilsack’s remarks on Census results here.
In 2015, USDA plans to complete a second Farm to School Census to provide updated information about how many school districts are purchasing locally produced food for school meal programs or conducting other farm to school activities. Stay tuned for more information about the 2015 Farm to School Census!
Local what?
Regional offerings (and therefore economic opportunities for local food producers) can span the school meal tray and include everything from fresh fruit and vegetable servings to the wheat in the pizza crust, beans in the chili, rice in the stir fry, turkey in the sandwiches, and cheese in the quesadillas. Thus, farm to school includes of all types of producers and food businesses including farmers, ranchers, and fishermen, as well as food processors, manufacturers, and distributors. Schools can define “local” however they choose, and definitions vary widely depending on the unique geography and climate where the school is located, and on the abundance of local food producers.
Healthy habits take root
In 2013, USDA surveyed over 13,000 public school districts to determine the prevalence of farm to school approaches throughout the country, and the results are in! According to USDA’s first-ever Farm to School Census, in school year 2011-2012, schools participating in farm to school activities purchased and served over $385 million in local food, with more than half of participating schools planning to purchase even more local foods in future school years.
Forty-four percent of public school districts across the country reported having an existing farm to school program in place, with another 13 percent of school districts surveyed committed to launching a farm to school program in the near future.
Interest in local products spans the school meal tray, with fruits, vegetables, and milk topping the list of local products currently offered in schools across the country, while census respondents indicate an interest in local plant-based proteins, grains and flour, and meat and poultry in the future.
Hungry for more? See the complete results here. See Agriculture Secretary Tom Vilsack’s remarks on Census results here.
In 2015, USDA plans to complete a second Farm to School Census to provide updated information about how many school districts are purchasing locally produced food for school meal programs or conducting other farm to school activities. Stay tuned for more information about the 2015 Farm to School Census!
Local what?
Regional offerings (and therefore economic opportunities for local food producers) can span the school meal tray and include everything from fresh fruit and vegetable servings to the wheat in the pizza crust, beans in the chili, rice in the stir fry, turkey in the sandwiches, and cheese in the quesadillas. Thus, farm to school includes of all types of producers and food businesses including farmers, ranchers, and fishermen, as well as food processors, manufacturers, and distributors. Schools can define “local” however they choose, and definitions vary widely depending on the unique geography and climate where the school is located, and on the abundance of local food producers.
Healthy habits take root
In 2013, USDA surveyed over 13,000 public school districts to determine the prevalence of farm to school approaches throughout the country, and the results are in! According to USDA’s first-ever Farm to School Census, in school year 2011-2012, schools participating in farm to school activities purchased and served over $385 million in local food, with more than half of participating schools planning to purchase even more local foods in future school years.
Forty-four percent of public school districts across the country reported having an existing farm to school program in place, with another 13 percent of school districts surveyed committed to launching a farm to school program in the near future.
Interest in local products spans the school meal tray, with fruits, vegetables, and milk topping the list of local products currently offered in schools across the country, while census respondents indicate an interest in local plant-based proteins, grains and flour, and meat and poultry in the future.
Hungry for more? See the complete results here. See Agriculture Secretary Tom Vilsack’s remarks on Census results here.
In 2015, USDA plans to complete a second Farm to School Census to provide updated information about how many school districts are purchasing locally produced food for school meal programs or conducting other farm to school activities. Stay tuned for more information about the 2015 Farm to School Census!
