Day 3: Farm to Institution was immersive for us

Today's activities epitomized immersive learning; our meals, lecture presentations, and tours aligned perfectly.

Hunt Middle School's 1/2-acre school garden.

We ate breakfast at UVM's Harris Millis dining hall, then learned about Farm to Institution (FTI) from David Conner and UVM's food procurement through Sodexo and participation in the Real Food Challenge (RFC) from Jennifer Porter, Caylin McKee, and Alison Nihart. We learned about Vermont Farm to School (FTS) from Abby Nelson of VT FEED and Linda Berlin of UVM Extension, then proceeded to visit three Burlington schools' gardens and even ate a real school lunch in Burlington High School's cafeteria. Lastly, we spoke briefly about Farm to Hospital (as part of FTI) and had dinner at Harvest Cafe at UVM Medical Center, a member of the Vermont Fresh Network and one of the first hospitals in the country to sign the Healthy Food in Health Care Pledge, committing them to serve local, nutritious, and sustainable food ("Dining Services").

Burlington High School's front garden with
beautiful lettuce. The sign in the background
says, "This is food!"

Although we spoke with so many different people in such different contexts, clear themes of farm to institution stood out. FTI and FTS both focus on (1) procuring local, regional, sustainable food, (2) working with farmers and producers to expand their markets and strengthen their businesses, and (3) providing educations about food and farming. Most themes relate to other aspects of food systems we've been talking about: defining values, supporting farmers, helping children and adults make behavioral changes regarding food, and the importance of partnerships and collaboration. We have also been hearing food systems challenges repeating themselves: high costs of local food, small and local farms not being able to produce enough to keep up with institutions' demands, seasonality, lack of infrastructure for distribution and storage, and defining and prioritizing different types of values without being contradictory or imposing on others.

Tightly-packed lettuce and salad greens at the
Integrated Arts Academy. These raised beds
line the edges of the playground, so the kids can
pick snacks during recess!

Meanwhile, economics can be somewhat opposite of values, but proves even more important in some ways. Conner taught us economic theories (product differentiation, distribution models, and transaction cost theory) to show why institutions are buying local food. FTS faces major challenges in trying to integrate local, sustainable foods into the National School Lunch Program (NSLP) because of the need to stay below the federal reimbursement rate, which is currently $2.98 per lunch, and the need to comply with NSLP nutrition guidelines (U.S. Department of Agriculture). Yet metrics are crucial to demonstrate the success and economic viability of these programs, so we can push for more resources and support from well-established organizations and the federal and state government.






"Dining Services." The University of Vermont Medical Center. Accessed June 3, 2015. https://www.uvmhealth.org/medcenter/pages/Departments-and-Programs/Dining-Services.aspx

U.S. Department of Agriculture. Food and Nutrition Service. Notices. "National School Lunch, Special Milk, and School Breakfast Programs: National Average Payments/Maximum Reimbursement Rates." Federal Register 79, no. 136 (July 16, 2014): 41534. http://www.fns.usda.gov/sites/default/files/cn/NAPs14-15.pdf