Broome County Farm to School

Farm to School Informational Flyer

SELLING TO SCHOOL DISTRICTS: THE BASICS

Basic Food Safety Requirements:

1.Documented Food Safety plan (GAP certification or equivalent, if applicable)
2.Proof of Liability
3.Current Water Test Results

Question:Does my farm/food hub/processing operation need to already be GAPs (Good Agricultural Practices) certified to sell to schools?

Answer: GAPs certification is the primary food safety standard that our school districts request to ensure their due diligence for food safety. With that said, local food providers only need to demonstrate that they are pursuing that equivalent standard of food safety to be eligible to sell to school districts.

Product Examples:

Our school districts have featured the following local products on their NY Thursday Menus, which are entirely or almost entirely local menus served on the second Thursday of each month. Some products have potential for lunch service on a more consistent basis throughout the month. Future products are not limited to the following items:

Corn, potatoes, beef patties, romaine lettuce, kale, pears, ground chicken, butternut squash cubes, diced peppers, diced carrots, diced onions, cherry tomatoes, cucumbers, shredded carrots, diced chicken, chicken drumsticks & legs, apples, broccoli & cauliflower florets, sweet potatoes, frozen peas, coleslaw mix, chopped beets, chopped carrots, cheddar cheese, strawberries, ground beef, apple sauce, frozen blueberries, chopped parsnips, apple slice, carrot coins, frozen corn, marinara sauce

Procurement Bid: Geographic Preference Information:

All local procurement is coordinated through bi-annual “bids,” in which local food providers bid on products requested by school districts. Geographic Preference is a credit system designed to help local providers by awarding the bidder with the highest “geographic preference percentage” a 10% credit on the bid price for a given product. Geographic preference is based on price, location, food safety, and distribution capabilities. Bids take place at the beginning of each spring and fall.

EXAMPLE:

Bid Source Bidder #1 Bidder #2 Bidder #3
Price $10.25 $11.00 $10.50
Geo Preference % Points 60% 90% 50%
Price w/ Geo Preference Credit (10%) $10.25 $9.90 $10.50

* In this example, Bidder 2 would win the award

NY Thursday Menu Product Request Sheet
September 1st, 2018 - January 31st, 2019
Broome-Tioga BOCES School Districts

Binghamton, Johnson City, Vestal, Tioga, Chenango Valley, Deposit, Newark Valley, Whitney Point, Windsor, Susquehanna Valley

*If you are interested in submitting a bid on a product for the 2018-19 school year, please contact Christian DiRado-Owens @ cdirado@rhnscny.org as soon as possible! Here  is a copy of the most recent bid request sheet.

The products below are currently written into the NY Thursday menus from September 2018 through January 2019. Quantities are estimates. Quantities that are TBD will be identified for partners before the bid is due on April 5th. Bidders do not necessarily need to meet total quantities of a product to sell that product to schools; partial quantities will be considered as well.

This is not representative of all of the local products that may be served or considered for future NY Thursday menus or for menus that start in February 2019 and end in June 2019. A second geographic preference bid request will be sent out in September 2018 that will list all of the products requested for the second half of the school year (Feb. through June 2019). Some products have potential to be procured on a more consistent basis then what is outlined below.

Product Menu Frequency Total Quantity per Menu Date Price per lb(#) Price per Case

(w/ case size)

Sweet Corn September (1x) 3,264 ears

(272 dozen)

Whole Potatoes September (1x)

October (1x)

1,600 lbs
2 oz Beef Patties (85:15, 4 inch, frozen) October (1x) 10,000 patties
3 oz Beef Patties

(85:15, 4 inch, frozen)

October (1x) 10,000 patties
Romaine Lettuce *Weekly

(school depending)

October (1x)

November (1x)

240 heads per week + 300 heads for two NY Thursday menus
Kale October (1x) 264 lbs
Pears October (1x)

November (1x)

December (1x)

132 half bushels

(2640 lbs)

Ground Chicken November (1x) 1008 lbs
Butternut Squash Cubes November (1x) 500 lbs
Diced Peppers (IQF) November (1x) 480 lbs
Diced Carrots November (1x) 240 lbs
Diced Onions November (1x) 280 lbs
Cherry/Grape Tomatoes *Weekly

(school depending)

& November (1x)

100 pints per week + 140 pints for one NY Thursday menu
Cucumbers *Weekly

(school depending)

& November (1x)

240 cucumbers per week + 140 cucumbers for one NY Thursday menu
Shredded Carrots November (1x) 150 lbs
Diced Chicken December (1x) 1,280 lbs
Chicken Drumsticks (frozen, w/ bone, min. 3.8 oz) January (1x) 1,500 lbs
Chicken Legs (frozen, w/ bone, min. 3.8 oz) January (1x) 1,500 lbs
Apples

(Jonagold, Empire, Gala)

*Weekly, all year round 150 cases

(40 lbs per case -- 120 ct)

Frozen Broccoli & Cauliflower Florets December (1x) TBD
Sweet Potatoes January 1600 lbs
Frozen Peas January TBD

Additional NY Thursday Products

On Menus from Feb. 1st - June 20th 2019

The bid for which will be posted in September 2018

Coleslaw Mix
Chopped Beets
Chopped Carrots
Cheddar Cheese
Strawberries
Ground Beef
Apple Sauce

Potential Future Menu Items

Frozen Blueberries
Chopped Parsnips
Apple Slices
Carrot Coins
Frozen Corn
Marinara Sauce

Here’s how you can get involved:

Take a look at our ‘Selling to School Districts: The Basics’  reference sheet for ideas and information about local procurement, then email the Food and Health Network of South Central NY @ cdirado@rhnscny.orgtelling us a little bit about who you are, where you are from, and what products you might be interested in selling to school districts. We’ll follow up as soon as we can and work together to see if we can make it happen!

Thank you!

Christian DiRado-Owens and The Food and Health Network of SCNY

Contact

Laura Biasillo
Agricultural Economic Development Specialist
lw257@cornell.edu
(607) 584-5007

Last updated March 27, 2018