Oral

Each year, institutions spend billions of dollars on food for students, employees, and other populations. Efforts are needed to improve the quality of the food provided in these institutions and to support local agriculture and local economies. The presenters in this session describe their experiences with efforts to increase local produce in schools and other institutions, including senior meal programs. Presenters discuss research assessing the interest in and readiness of students, producers, and institutional purchasers in implementing changes to standard food sourcing. Challenges of introducing local produce in schools and institutions, including problems with transportation and distribution, difficulty with establishing contracts with corporations, and lack of staff motivation, will be discussed. Potential solutions and lessons learned will also be discussed. All four presenters will demonstrate the importance of building and maintaining strong relationships with growers and directors of institutions in order to increase the purchase and availability of fresh produce within these institutions.

Session Objectives: 1. Describe the importance of providing local farm produce in schools and other institutions; 2. Identify the challenges of providing locally grown foods in schools and other institutions; and 3. Demonstrate the importance of establishing innovative partnerships with institutional directors, farmers and local businesses.

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH) , Masters Certified Health Education Specialist (MCHES)