ID

SPES-145NP

Authors as Published

Amber D. Vallotton, Food Safety Extension Specialist, Virginia Tech School of Plant & Environmental Sciences; Carol Haynes, Family Consumer Sciences Extension Agent, Virginia Cooperative Extension-Franklin County; Trista Grigsby, Farm to School Specialist, Virginia Department of Education; Renee Boyer, Professor and Extension Specialist, Food Science and Technology; Laura K. Strawn, Assistant Professor and Extension Specialist, Food Science & Technology, Eastern Shore Agricultural Research and Extension Center; and Robert Williams, Associate Professor and Extension Specialist, Food Science & Technology

This publication is available in a PDF file format only.

Over the past decade, the Farm to School movement has led to schools in Virginia increasing purchases of locally produced foods. While there are many opportunities for producers wanting to tap into this market, it is critical they are aware and understand school purchasing needs, requirements, and constraints. The following checklist will help producers as they consider accessing this market to provide students with more locally-sourced foods.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

June 11, 2019