Introduction:
This toolkit helps school foodservice start, build, and sustain their farm to school efforts. School foodservice directors and staff will find ready-to-use cafeteria menus and recipes with information about buying, preparing and serving local foods. There are also tools to promote the food including sample tasting lessons, newsletters, and announcements.

Quick Facts:

• Authors: Jane Jewett, Lillian Magidow, Beth Nelson (MISA); Annette Derouin (Willmar Public Schools); Lynn Mader (U of M West Central Regional Partnership); Stephanie Heim, Megan Hines (U of M); Muriel Kingery (St. Cloud State)
• Published: November 2008 (revised fall 2010), MISA, Univ of Minnesota
• Intended audience: school foodservice directors and other employees interested in Farm-to-School
  
• Goals / purpose: To facilitate for a foodservice director the process of implementing and marketing an effective farm-to-school program.
  
• Methods - How would someone know they could trust this?
• Vast number of resources in various formats (traditional website text, PDFs, videos, links to other sites; basic information, self assessments, sample timeline, etc.)
• Acknowledges challenges and offers advice & resources to deal with them
• Various stakeholders in school foodservice included as authors
  
• From 1 (not very well)–4 (very well), how well does this source of food knowledge:
• Engage an adequate range of perspectives and types of knowledge? (4)
  
• Translate between diverse perspectives? (2)
  
• Address conflicts across perspectives? (3)
  
• Generate useful information for those affected by the issues addressed? (4)
  
• Include an adequate range of relevant stakeholders throughout the knowledge-creation process? (3)
  
• Help users of this knowledge source learn from each other? (3)
  
• Allow users of this knowledge source to put what they learn into action? (4)
  
• Consider the larger context as necessary? (3)
  
• What is useful, meaningful, surprising, or a problem? Questions?
• Incredible compilation of resources for farm-to-school foodservice, even has templates for newsletters & other promotional materials.

• What do you think could or should be done with this source of knowledge?
• What has already been done?
• How should we keep track of what this knowledge does as it circulates in the world?
• What connections would you like to see made to other information / people / organizations?

Go to http://www.extension.umn.edu/food/farm-to-school/toolkit/ to explore this resource.

ID#: 4004

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