Every school district in New York is looking at how it could better address the overall well-being of each child that walks through the door every morning and at how it can better meet the interests of the larger community. School food service directors are being asked to lead the charge against childhood obesity. The food served to the nation's children is coming under increasing scrutiny with added fats, sugars, and salt being singled out for particular attention. Parents are starting to ask why school meals can't contain more whole, minimally-processed, and locally-grown foods. College students are looking to the dining halls as the best place to create change - change in health, change in agriculture, and change in the entire food system.
Through Farm to School projects, schools, colleges and universities can purchase foods produced in New York state, from established suppliers or directly from farmers. These farm-fresh foods are then served in cafeterias and dining halls to be enjoyed by students. By emphasizing fruits and vegetables, Farm to School addresses a critical health concern; few children in the United States consume the recommended number of servings of fruits and vegetables per day. By encouraging institutional procurement of foods grown in-state, Farm to School programs engage a broad spectrum of New York agricultural producers and encourage value-added industry. Farm to School programs also increasing student awareness and appreciation of local agriculture.

The Cornell Farm to School Program participates with a broad group of stakeholders engaged in addressing three converging issues: childhood obesity, the nutritional quality of school meals, and the need for new and strong markets for our agricultural producers. Among children and teens ages 6-19, 16 percent are overweight - triple what the percent in 1980. It is estimated that about 70 percent of overweight adolescents will become overweight adults, increasing their risk of heart disease, diabetes, high blood pressure and cancer. The dietary guidelines recommend two cups of fruit and more than two cups of vegetables per day (for a 2,000-calorie intake) but most children don't come close achieving this recommendation. According to a 2003 CDC survey, only 22 percent of young people eat the recommended number of servings of fruits and vegetables per day.
Trends in agriculture in the Northeast largely parallel the nation with respect to farm size and number and the total number of acres in agriculture. Farms in the Northeast, however, are generally smaller in acreage. By far the most alarming statistics related to an increasingly bi-polar structure of agriculture - more very small farms and very large farms and a disappearing agriculture of the middle. Given the volume of food served every day, schools and colleges are a particularly good market for mid-size farms.

The Cornell Farm to School Program was established in 2002 to engage a broad group of stakeholders in addressing three converging issues: childhood obesity, the nutritional quality of school meals, and the need for new and strong markets for our agricultural producers. Through Farm to School projects, schools, colleges and universities, purchase foods produced in New York State, from established suppliers or directly from farmers. Program staff provide technical assistance to extension educators, nutrition professionals, food service directors, farmers, parents, and students who are interested in developing local food-source connections but are not sure of the steps to take. The program website provides online resources, relevant links, policy updates, as well as "how to" pages. Through regional workshops, the capacity of extension educators and other community leaders to initiate and evaluate successful programs is being enhanced. Locally-produced foods frequently served by participating schools and colleges across the state include apples, pears, carrots, potatoes, broccoli, onions, beef and dairy products. Cornell Cooperative Extension educators around New York are facilitating program implementation.

Farm to School is increasingly recognized as a positive approach to addressing childhood obesity, poor diet quality among youth, weak markets for New York agricultural producers, and an opportunity for new value-added entrepreneurship. Most food service directors who have purchased local foods find the quality, yield, and acceptability superior to produce coming through national distribution channels. Extension educators have greater skills and more resources for engaging with local stakeholders to plan, initiate, and evaluate farm to school programs.

• Heidi Mouillesseaux-Kunzman (Project Assistant)
• Jamie Dollahite (Project co-PI)
• Helene Howard (Project partner)
• Anne Gifford (Project partner)
• Carole Fisher (Project partner)
• Myra McKinney (Project partner)