In this Dec. 18, 2014, webinar, White House Champions of Change chefs Carlin Breinig, Cyndie Story, and Garrett Berdan share culinary techniques and work simplification methods aimed at producing quality foods in quantity batches. USDA Foods highlighted in the presentation include flavorsome fruits, vibrant vegetables and legumes, and mealtime meats, cheeses, and grains.
The Food Plans represent a nutritious diet at four different cost levels. The nutritional bases of the Food Plans are the 1997-2005 Dietary Reference Intakes, 2005 Dietary Guidelines for Americans, and 2005 MyPyramid food intake recommendations. In addition to cost, differences among plans are in specific foods and quantities of foods. Another basis of the Food Plans is that all meals and snacks are prepared at home. For specific foods and quantities of foods in the Food Plans, see Thrifty Food Plan, 2006 (2007) and The Low-Cost, Moderate-Cost, and Liberal Food Plans, 2007 (2007). All four Food Plans are based on 2001-02 data and updated to current dollars by using the Consumer Price Index for specific food items.
In this video, the fifth in a five-part series, farm to school practitioners from across the country talk about how they engage their entire communities in creating a healthier next generation, and who some of their most unlikely partners have turned out to be.
In this video, the fourth in a five-part series, farm to school practitioners from across the country talk about how they get kids excited about eating healthful, local foods. From taste tests, to farm visits, to culinary competitions, there are lots of ways to help children engage with, and get excited about, local products!
The annual report, Expenditures on Children and Families, also known as the Cost of Raising a Child, shows that a middle-income family with a child born in 2013 can expect to spend about $245,340 ($304,480 adjusted for projected inflation) for food, housing, childcare and education, and other child-rearing expenses up to age 18. Costs associated with pregnancy or expenses occurred after age 18, such as higher education, are not included.
During this webinar, Maggie Gosselin from USDA's Farm to School Program will discuss the different ways schools may choose to use a forward contract when purchasing local foods. We'll also hear from Megan Kemple, a practitioner in Oregon, who has successfully used forward contracts to buy local products.
During the last webinar in the twelve-part series, recorded on June 26, 2014, the USDA Farm to School Program offers a speedy recap of the variety of ways districts can purchase local foods, and talks through an example of how one district is tying it all together with a comprehensive local purchasing program. Deborah Kane, the National Director of USDA's Farm to School Program, wraps up the webinar by showing us how local procurement fits into the larger farm to school picture and shares several resources that are available to help you meet your local purchasing goals.
In this webinar, we will focus on the Department of Defense Fresh Fruit and Vegetable Program. The webinar begins with an overview of how the program works and a few examples of states and districts that are augmenting their farm to school efforts with produce ordered through DoD Fresh. Then, the Texas Department of Agriculture shares how they have successfully worked with three DoD Fresh vendors to create a Texas Farm to School Calendar and offer Texas-grown products throughout the year.