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Promoting Sustainable Local Food Systems through Freeze-Dried Initiatives for Farm-to-School Markets – A WV Example

Doolarie Singh-Knights, Lisa Lagana, and Emily Morrow

Summary

Farm-to-School (FTS) programs are an important way to link schools with locally grown foods. About 43 million children participate in FTS programs annually, and nearly 68,000 schools (36%) feature local foods on their menu.
However, these products are most used in fresh form when local produce is in-season. In Northern climates, that “fresh season” coincides to only a limited degree with the school year, in September and October.
One avenue for engaging in FTS year-round is through innovative strategies for freezing local fruits and vegetables. Freeze-drying (FD) an innovation gaining momentum among small/medium enterprises because of its simplicity and extensive advantages. FD removes 96% of the water in food but keeps its original texture when rehydrated, can be stored for 20+ years and retain about 97% of its original nutritional value, have no added preservatives or sugar, and solves many logistical problems associated with seasonality, perishability and transportation.
To address this opportunity, we conducted a multi-prong project targeting 6 schools (400 elementary students, School Nutrition Directors and cafeteria staff), 3 FD operations (purchasing from 10+ farmers), and 35 producers. This presentation will cover the project’s overall methodology to address FD issues including consumer FTS education and acceptability, economic feasibility of producing and marketing different FD products, and overall marketing and food safety considerations.
This information can be used by other agricultural service providers to help their clients assess and develop FD initiatives for their FTS programs, and educational programs for farmers wanting to enter the FTS markets with FD products.

Details

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