OSU Sensory Survey and ODA Grant Project Add Momentum to Farm-to-School Efforts

(SALEM, Ore.) - Proponents of getting more nutritious and locally-grown foods into Oregon schools may have additional support thanks to a project just completed by Oregon State University and one just getting started by the Oregon Department of Agriculture.

Both efforts are connected to the Food Innovation Center (FIC) in Portland– a joint OSU and ODA facility that has assisted food companies and commodity groups through a variety of on-site services.

For OSU's part in the so-called farm-to-school effort, the on-site services were taken off-site. The Oregon State Fair offered an ideal venue to reach a cross section of adults and kids– both targets of a survey and taste test centered on getting healthy local food products into schools.

"More than 260 people took the test and represented all parts of the state, all age groups, all incomes, and all educational backgrounds," says Ann Colonna, manager of the FIC-based Sensory and Consumer Program, who took her staff, eight portable computers, survey questions, and a locally-produced breakfast bar to Salem this past week to get some answers. "It looks like the results are encouraging for those who would like to get more local foods into Oregon schools."

A different set of survey questions were given to individuals in each of three categories– elementary school children, secondary school children, and adults who were most likely parents of the kids. The results will not come as a surprise to advocates of the farm-to-school movement.

"According to the survey, about 40 percent of those tested disagreed with the statement that purchasing a school lunch is a nutritious alternative to packing a lunch," says Colonna. "Yet, over half said they would be willing to pay a little extra to have locally-grown food in school."

Part of the sensory survey included a taste test. A breakfast bar containing Oregon-grown fruit and filled with nutrition was offered at the State Fair.

The Zac O Mega breakfast bar was created specifically for schools, and is already used in the Beaverton School District and others.

The reviews were positive for both the overall liking of the product and the packaging. Not only will the data help get the product into more Oregon schools, it might pave the way for similar local products.

Colonna says school districts and farm-to-school advocates now have some hard, objective data to take to such places as the Oregon Legislature to show that Oregonians are willing to pay more to get local foods into their local schools.

She would like to repeat the survey in other locations where schools are interested in finding out what families think about a nutritious Oregon menu for kids.

The data is appreciated by the Oregon Department of Agriculture, which is in the process of hiring to fill a new position dedicated to the farm-to-school efforts.

"In future legislative sessions, I am hoping that state funds will be dedicated for the purchase of local-grown foods by Oregon school districts," says ODA Director Katy Coba.

"That was the ultimate goal of proposed legislation this past session. By the time lawmakers meet again and can discuss the issue, I believe advocates of the farm-to-school movement will have made significant progress on demonstrating the benefits of such a program. I think it will be an offer the legislature can't refuse."

The farm-to-school survey conducted by OSU will be enhanced by an ODA project recently funded through a grant provided by the U.S. Department of Agriculture's Federal State Market Improvement Program (FSMIP).

The grant will support efforts that started last year to help increase purchasing of Oregon products by Oregon schools. The focus is on bringing together local food processors with representatives of school districts.

"Many Oregon agricultural products are available in forms that schools without scratch kitchens cannot purchase," says ODA trade manager Laura Barton.

"This grant gives us an exciting opportunity to establish a school food purchasing advisory group and connect Oregon processors and school folks with the Food Innovation Center to develop several products utilizing Oregon ingredients that are desired for purchase by Oregon schools. Linking one processor to another who can offer a healthy desired finished product may create partnerships and potentially increase sales beyond schools, such as to health institutions."

The grant will also help ODA develop an interactive matchmaking system for processors and schools. An online database can be used to list identified processors and their products with school purchasers and their desired products. Contact information will be included for each entry in the database.

Other elements of the FSMIP funded project include a survey of schools to identify the desired local food products and volumes needed for breakfast, lunch, and snack programs. From the survey results, a top ten list of desired Oregon school food products will be developed with the objective of creating at least five products that can ultimately be purchased by school districts.

A system that links primary and secondary processors with school purchasers of food, as well as the creation of new products desired by schools, could end up being a template for other states. But Oregon agriculture stands to be the first beneficiary of the ODA project.

"Getting Oregon products into Oregon schools fits with the buy local trend seen throughout the state and the country," says ODA Director Coba. "We are fortunate Oregon has a vast array of local fruit and vegetable growers and processors, dairies, and bakeries that produce top quality products needed by the schools."

The ultimate goal is to get healthy, nutritious local food as part of the 47 million school lunches and 22 million school breakfasts served in Oregon each year.

Combined, the OSU and ODA efforts, as well as those by the Ecotrust Food and Farms Program and others, continue to gather momentum. The result will be better foods for school kids and a new market for Oregon producers and processors.