Getting started: Are you a farmer? Build Community Connections

• Reach out to schools in your area• Contact local distributors• Connect with local organizations providing on-

going farm to school programs and opportunities

• Use your networks!

Center for Rural Affairs

Step 5: Begin Selling Your Products to Local Schools

• Stay in regular touch with school customers• Be proactive!

– Value-added services• Visit school classrooms or cafeterias• Offer to host school field trips• Get involved in school fundraisers

Step 4: Develop Contract or Agreement with School Customers

Invite new customers to tour your farm/business before selling products to them

Ask for a tour of the school food service facilities Meet face-to-face with school food service

directors– Ordering schedule– Delivery– Packaging– Payment– Maintaining contact

Product Count Variety Quality Packed Condition/Description PriceProjectedQuantity

Minimum Delivery

Months available

Apples   Any varietyUS Fancy or

US No. 1  

Ripe, firm, crisp, juicy, smooth skin free of blemishes, bruises & scars. Color typical of variety. Washed.      

Asparagus   Spears US No. 1  

Spears to be bright green, free from woody stalks and

discoloration. Straight stalks free from decay and wilt. Washed.      

Potatoes  Russet or

Round White US No. 1  

Firm and smooth, (not wrinkled); free of soft and/or dark spots, cut

surfaces and greenish color. Loose dirt removed. Washed.    

 

Winter Squash   Butternut US No. 1  

Firm and smooth, (not wrinkled); free of soft and/or dark spots, and

cuts. Caramel color skin with orange/yellow flesh. Washed.    

 

Sample Product Availability and Pricing Form Name of Vendor and Contact Information: ____________________________________________________________________ Signature: ________________________________________ Date: ______________________ Please fill in count, packaging, price, and minimum delivery. List additional products and varieties you would like us to consider.

Sample Vendor Questionnaire

Step 1: Get Started

• Farmer Self-Assessment– Farm Business and Description

• Products grown and sold– Current Sales– Logistics

• Ordering• Payment• Delivery

– Marketing and Service

Step 1: Get Started

• Addressing Food Safety– Food Safety & Sanitation Plan– Food Safety Audits

• USDA Good Agricultural Practices/Good Handling Practices (GAP/GHP) Audits

• Third-Party Audits

• Insurance Considerations– Product liability insurance

Geographic preference

• Schools allowed by USDA to purchase unprocessed foods with a geographic preference (LOCAL)

• Often a price preference for local products (e.g. 10 cent/lb benefit for local apples)

Still Fresh…• Cooling; • refrigerating; • *Freezing; • peeling, slicing, dicing, cutting, chopping, shucking, and grinding;• forming ground products into patties without any additives or fillers; • *drying/dehydration; • washing; • packaging (eggs in cartons), vacuum packing and bagging (vegetables

in bags or combining types of produce); • the addition of ascorbic acid or other preservatives to prevent

oxidation of produce; • butchering livestock and poultry; • cleaning fish; and• pasteurization of milk.

7 CFR 210.21 - Procurement