March 11 Friday 12:30-1:30 pm
Chef Ann Cooper’s Keynote will begin by discussing the history of the National School Breakfast and Lunch Programs and will progress through why they are so important for the health of our Nation’s children. From there she’ll move on to a discussion of Farm to Institution, Farm to School both Nationally and in Boulder Valley School District as well as the importance of local procurement. In this session, Chef Ann Cooper will further the discussion from her Keynote to the specific “nuts and bolts” of Institutional procurement.
She’ll explain how in Boulder her, and her team found farmers, ordered from them, grew the program year over year and how the program grew to incorporate over 25% of all products being procured regionally.
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture. The contents of this presentation do not necessarily reflect the view or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or Organizations imply endorsement by the U.S. Government.
