Risk and Responsibility in Farm to School Food Safety
Over the past decade initiatives have been promoting farm to school programs to ensure that school children have access to fresh and local produce, meats, and day products. This program helps to develop a relationship between local farmers and local communities that stimulates the economy. The program has grown from 22 states and 400 programs to including all 50 states and over 40,000 programs throughout this past decade.
Some schools are nervous to start implementing this program due to food safety concerns. This current study found that program directors have concerns in starting this program because of the perception that there are food safety risks when purchasing local foods, specifically local produce. The research found that food safety concerns where related to unfamiliar production practices. Program directors who work for an organization with an at-risk population such as people with weakened immune systems prefer to purchase foods from a more "normal" supply chain. Program directors who communicate with local sources are more likely to purchase their foods from them because they know the precautions that are in place to protect the food from becoming harmful. Knowing exactly where the food is coming from helps eliminate the barrier to starting a farm to school program. Dietitians who are in the role of food service directors need to evaluate all of their options when purchasing foods for their school lunch programs to make sure they are providing the best quality and cost effective options.
-KM
Thompson, J. J., Brawner, A. J., & Kaila, U. (2017). “You can’t manage with your heart”: risk and responsibility in farm to school food safety. Agriculture and Human Values, 34(3), 683-699.
Some schools are nervous to start implementing this program due to food safety concerns. This current study found that program directors have concerns in starting this program because of the perception that there are food safety risks when purchasing local foods, specifically local produce. The research found that food safety concerns where related to unfamiliar production practices. Program directors who work for an organization with an at-risk population such as people with weakened immune systems prefer to purchase foods from a more "normal" supply chain. Program directors who communicate with local sources are more likely to purchase their foods from them because they know the precautions that are in place to protect the food from becoming harmful. Knowing exactly where the food is coming from helps eliminate the barrier to starting a farm to school program. Dietitians who are in the role of food service directors need to evaluate all of their options when purchasing foods for their school lunch programs to make sure they are providing the best quality and cost effective options.
-KM
Thompson, J. J., Brawner, A. J., & Kaila, U. (2017). “You can’t manage with your heart”: risk and responsibility in farm to school food safety. Agriculture and Human Values, 34(3), 683-699.
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