Plan carefully and your Farm to School program will be successful!
Planning must begin long before fresh foods can be served in schools. School Food Professionals must have their menus planned and know what type and volume of produce will be needed. Farmers and Food Service Professionals need to discuss many things such as type and volume of produce, safety practices, condition of produce, packaging, price and when produce is needed at schools. Once agreements are made Farmers must properly plan their crops so that the agreed upon type, volume and condition of produce can be met.