Knowledge

Publications & Resources

School Food FOCUS Toolkit

Click here to view the Toolkit

Produce

Eating Our Peas and Carrots: Strategies for Expanding K-12 Access to Fruits and Vegetables through Supply Chain Innovation  This FOCUS report details the dynamics that influence the use of fruits and vegetables in K-12 settings and the supply chains that currently provide produce to the large, urban school districts of the Upper Midwest Regional Learning Lab.  The analysis highlights strategies to expand these districts’ access to affordable, quality produce, with a focus on opportunities for investment by philanthropic organizations.

Produce Request for Information The historic procurement data of the Upper Midwest Regional Learning Lab was used to inform deliberations and create a Request for Information (RFI). With a primary interest in regionally grown fresh and frozen fruits and vegetables, the RFI targets both Grade A product and cosmetically imperfect seconds (or “unsized non-Grade A” produce). The latter is typically produce that is perfectly edible and of high quality but does not meet the prevailing market standards for size, shape, color or other cosmetic attributes. We are excited to share this RFI with our stakeholders.

Maximizing Government Resources

Learn more about bringing geographic preference to your district: Geographic Preference Primer

Using Geographic Preference: What You Need to Know to Bring More Local Food to Your School (From National Farm to Cafeteria Conference, August 2012)

One-Stop Shop for Product Specs:Provision 242 of the Healthy, Hunger-Free Kids Act and using USDA Food Connect

Learnings from the Lab

Step-by-step overviews of how Learning Lab districts achieved their goals — ready for you to adapt to your own district.

  • ChickenHow Saint Paul Public Schools and Chicago Public Schools introduced fresh, scratch cooked drums and leg quarters.
  • CheeseLowering the sodium and cleaning up ingredient labels in processed (American) cheese.
  • ProduceHow Saint Paul Public Schools increased quantities of fresh, local produce served to kids.
  • MilkHow Saint Paul Public Schools collaborated with vendors and other districts to reduce the sugar content of flavored milks.
  • BreadHow Saint Paul Public Schools collaborated with a national bread vendor to create 53% whole grain hamburger, hot dog, and hoagie buns.
  • Vendor QuestionsQuestions to ask your vendors to reach your goals of procurement change.

Science briefs

Bread science brief

Videos

Subscribe to the FOCUS YouTube Channel

“The Power of Public Procurement” by Kathy Lawrence, Good Food Conference (April 2014)

FOCUS National Gatherings:

  • Video from the 2011 National Gathering
  • Video from the 2010 National Gathering

Webinars

Additional Resources

Resource Guide for Changing School Food Procurement: created for our Communities Putting Prevention to Work (CPPW) Mentorship Program

Fostering Partnerships in Supplying Large School Districts: a summary of the article, “Value Chains for Sustainable Procurement in Large School Districts: Fostering Partnerships.” from the Journal of Agriculture, Food Systems and Community Development