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