Resources for Child Nutrition
Sourcing Local
It's up to you to define "local" when it comes to Farm to School. Many Oregon schools define "local" as food grown or processed within the state because this aligns with Oregon's Farm to School grant funding requirements. However, you might choose to define local as within your county, region, or a specific mile radius.
The key is choosing a definition that works for your program goals and community.
Using Local Food in Child Nutrition Programs
Local foods can be incorporated into all of Oregon's child nutrition programs. Each program has its own structure, but all support the use of locally sourced products.
National School Lunch Program (NSLP)
Federally assisted meal program providing nutritionally balanced, low-cost or free lunches to children each school day in public and nonprofit private schools.
ODE School Nutrition Programs →Child & Adult Care Food Program (CACFP)
Provides reimbursement for nutritious meals and snacks served to eligible children in child care centers, Head Starts, afterschool programs, and emergency shelters.
ODE CACFP →Fresh Fruit & Vegetable Program (FFVP)
Provides free fresh fruits and vegetables as snacks during the school day at participating elementary schools — a great way to introduce students to local produce.
ODE Fresh Fruit & Veggie Program →Summer Meal Programs
Oregon hosts summer meal sites statewide for kids ages 1–18, serving breakfast, lunch, snacks, and supper. Includes the Summer Food Service Program and Seamless Summer Option.
ODE Summer Meals →
Oregon Harvest for Schools Directory
A searchable database connecting you with 120+ Oregon producers ready to sell to schools. Search by:
- Product category
- County location
- Seasonality
The directory provides contact information and product details to help you connect directly with producers.
Seasonal Food Guides
Knowing what's in season helps you plan menus, negotiate with producers, and time your purchases for the best quality and price. These guides are great references to keep on hand:
Oregon Seasonal Food Guide and the USDA Seasonal Produce Guide can both help you plan menus around what's available throughout the year. And don't forget Harvest of the Month for region-specific Oregon crop calendars.
Building Producer Relationships
Effective communication with producers is essential for Farm to School success. Here are some tips:
- Be specific about your needs: product specifications, quantities, and delivery frequency
- Discuss pricing expectations and payment timelines up front
- Consider creating a product request sheet to share with producers
- Be flexible — sometimes availability changes due to growing conditions
Bridge the Communication Gap
A guide from CAFF to help farmers and school food service staff communicate effectively about orders, pack sizes, and pricing.
Download PDF →Pecks to Pounds Translation Chart
Farmers work in pecks and bushels; food service works in pounds and servings. This chart bridges the gap.
Download PDF →Letter of Intent to Buy
A bilingual (English/Spanish) template for formalizing your purchasing intentions with local producers.
Download PDF →Food Safety Requirements
Food safety is critical when it comes to local purchasing. Here are the legal requirements for Oregon:
- Fresh, whole fruit & vegetables: Can be purchased directly from farms without licensing
- Cut or prepared produce: Must be processed in an ODA-licensed food processing facility
- Dairy products: Must be purchased from an ODA-licensed establishment
- Eggs: Producers must have an egg handler's license from the ODA Food Safety Division
- Meats & poultry: Must be inspected by USDA or ODA and slaughtered in USDA or ODA-inspected plants
Local Produce Purchasing Checklist
Helpful for vetting producers on food safety practices.
Download PDF →Food Safety Training & Documentation Manual
Best practices for school garden and salad bar safety.
Download PDF →School Garden to Cafeteria
School gardens provide a wonderful opportunity to serve ultra-local produce in your cafeteria. Purchasing from your school garden is a great way to fund the garden program, and you can use your funding and reimbursement grant funds to do it.
The same food safety requirements apply to school garden produce as to other local farms. Students are more likely to try produce they've helped grow, making garden-to-cafeteria connections a powerful educational tool.
Sample Purchasing MOU
A memorandum of understanding (MOU) template between school gardens and school nutrition programs.
Download PDF →Farm to CNP Purchasing
Oregon Department of Education's full collection of Farm to School purchasing guidance and tools.
View on ODE →School Garden Food Safety Training
ODE's comprehensive collection of materials to safely using school garden produce in your nutrition program.
Explore Resources →USDA Local Procurement
Federal guidance on purchasing local foods for school nutrition programs, including procurement methods.
View on USDA →
Need Personalized Help?
Connect with your regional local food coordinator for one-on-one assistance with local sourcing for your school.