Make the "Best of Fresh" with Farm to School

Healthy Food Choices in Schools December 23, 2016 Print Friendly and PDF

Presented by Carol Chong, National Nutrition Advisor, Alliance for a Healthier Generation Healthy Schools Program and Christina Conell, Program Analyst USDA

Almost anything can be purchased locally in different parts of the country. Local purchasing is not just about fresh fruits and vegetables, and it is not just about farmers. Local products can come from local farmers, ranchers, fishers, food processors and distributors of all sizes.

For many school districts, fresh fruits and vegetables are a logical starting place for local procurement. Fresh fruits are especially easy because many can be served with little to no preparation beyond washing.

More comprehensive local buying programs incorporate local products in all of the food categories. Many schools, for example, adjust existing recipes and menus to accommodate local products (e.g. replacing beef with local bison in Montana or barley with local rice in California). Schools will often develop entirely new recipes and menus based on local products and local food traditions.

Learning Objectives:

  • Defining local and where to find local foods
  • Procurement principles and regulations
  • Local can span the school meal tray


PDF of Slides 

Procuring Local Foods Website  includes: 

  • Guide
  • 12 Part Webinar Series
  • Policy Guidance
  • Fact Sheets 

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.