Waukee Comm School District, IA 50263

School Food Authority (SFA) Profile for Waukee Comm School District, IA 50263

Farm to School Participation
Participating
in SY2018-2019
Number of Schools
13
School Food Authority Size
Large
5,000–24,999 students
Poverty status
Quartile 1
31% or fewer students eligible for Free/Reduced Price Lunch

Census Responses

How long has your SFA been conducting farm to school activities?

How many schools within the SFA participated in any farm to school activities during the 2018-2019 school year?

13 (100%)

During the 2018-2019 school year, what grades participated in farm to school activities?

Evaluate the impact of farm to school activities

Perceived benefits

Perceived challenges

How many of the schools in your SFA provided food, nutrition, or agricultural education during the 2018-2019 school year?

4 (30.8%)

How is food, nutrition and agricultural education provided to students?

How are you tracking the food, nutrition, and agricultural education activities?

Conduct educational edible school garden as part of a school, summer, or afterschool curriculum

How many schools in the SFA had edible school gardens during the 2018-2019 school year?

1 (7.7%)

How does your SFA track the number of schools that had edible school gardens during the 2018-2019 school year?

How did schools use the harvest from the school gardens?

Hold taste tests/cooking demonstrations of local or garden-grown foods in a school-related setting

Use cafeteria food coaches to promote the consumption of local foods

Implement strategies to encourage student selection and consumption of local foods

Conduct student field trips to farms, farmers’ markets, producers, processors

Have farmer(s) visit the cafeteria, classroom or other school-related setting

Integrate farm to school activities into Pre-Kindergarten curriculum

Serve local foods or providing farm to school activities as part of afterschool programs

Use USDA Team Nutrition materials as part of taste testing or educational activities

Promote local foods at school in general

Promote local foods through themed or branded promotions

Celebrate National Farm to School Month (October)

Host Farm to School related family and community events

Generate media coverage of local foods being used in schools

Host special local foods events in CACFP (Child and Adult Care Food Program) and/or SFSP (Summer Food Service Program)

Fruit

Vegetables

Fluid milk

Other dairy (Cheese, cottage cheese, sour cream, yogurt, etc)

Serve local foods as a snack

Serve products from school-based or district-based gardens/farms in any school meal

How many of the schools in your SFA served local food of any kind in the 2018-2019 school year?

13 (100%)

Use local foods in any form in the National School Lunch Program (NSLP)

Use local foods in any form in the School Breakfast Program (SBP)

Use local foods in the Fresh Fruit and Vegetable Program (FFVP)

Use local foods in any form in CACFP (Child and Adult Care Food Program) meals

Use local foods in any form in CACFP (Child and Adult Care Food Program) At-Risk Afterschool

Use local foods in any form in Summer meals

How does your SFA define 'local' for the majority of its school food procurement?

For the 2018-2019 school year, please indicate if your SFA procured local foods from any of the following sources.

Which of the following approaches did your SFA use to procure local foods during the 2018-2019 school year?

Utilize the geographic preference option to purchase local foods

Work with local food producers to develop specific food products using local foods

Forecast budgetary needs for local purchases

Which reports do you ask your vendors/distributors for regarding the items you are considering ordering or have ordered?

Are the vendors or distributors able to provide the reports requested above?

How often do you receive (or have you received) these reports?

Fruit

Vegetables

Fluid milk

Other dairy (Cheese, cottage cheese, sour cream, yogurt, etc)

Protein (Meat, poultry, eggs, seafood, nuts, seeds, etc.)

Grains, including baked goods (Flour, grits, pasta, rice, etc.)

Top local item

Squash

How much did your SFA spend on this in 2018-2019?

$1,160

Second local item

Cucumber

How much did your SFA spend on this in 2018-2019?

$970

Third local item

Potatoes (not sweet potatoes)

How much did your SFA spend on this in 2018-2019?

$25

For the 2018-2019 school year, what were your SFA's approximate total food costs?

$1,800,000

What source did you use for your answer to the previous question?

For the 2018-2019 school year, about how much of your SFA's total food purchases were spent on LOCAL foods INCLUDING fluid milk?

$205,600

What source did you use for your answer to the previous question?

For the 2018-2019 school year, about how much did your SFA spend on LOCAL fluid milk?

$203,500

What source did you use for your answer to the previous question?

For the 2018-2019 school year, what were your SFA's approximate food costs for USDA DoD Fresh ONLY?

$120,550

What source did you use for your answer to the previous question?

For the 2018-2019 school year, what were your SFA's approximate LOCAL food costs for USDA DoD Fresh ONLY?

$2,130

What source did you use for your answer to the previous question?

Which of the following policies are currently in place at your SFA to support Farm to School.

SY2018-2019 FNS program participation

Number of full time staff who use some portion of their time for farm to school activities

5

Number of part time staff who use some portion of their time for farm to school activities

1

How are the above positions and farm to school activities funded?

Provide training to school food service staff on Farm to School or school gardens

How does your SFA handle food service?

How does your SFA handle food preparation?

Does your SFA participate in any of the following farm to school activities (Farm to School network, task force, etc.)?

To the best of your knowledge, approximately how many schools in your SFA had salad bars during the 2018-2019 school year?

13

During the 2018-2019 school year, what percent of your SFA’s recipes were made from “scratch”?