Massachusetts Resources & Publications
Case Studies & Feasibility Analysis
Coming to a School Near You - Farm Fresh Produceby Dr. Anne Carter, Ms. Kelly Erwin, Ms. Lara Kramer, & Mr. Matt Philbin - University of Massachusetts University of Massachusetts
Report by Dr. Anne Carter, Ms. Kelly Erwin, Ms. Lara Kramer and Mr. Matt Philbin of the University of Massachusetts Department of Plant Soil and Insect Sciences. Obectives of the project include: Creating the farmer to school food service director relationship (varieties, price, and method of payment.) Working with the school to purchase produce from local sources (either directly or through wholesalers.) Exploring economically viable distribution systems that will distribute delivery costs among other schools and businesses.
Massachusetts: Sowing the Seeds in Farms and Schools
by National Farm to School Program January 2007
A case study of the Massachusetts Farm to School Program in "Going Local: Paths to Success for Farm to School Programs" (pg 12)
Curricular Resources
French Fries, and the Food Systemby Sarah Coblyn The Food Project
This agricultural curriculum features powerful, original lessons written and developed by The Food Project's growers and educators. Organized by season, the material teaches youth how to develop a deep understanding of and appreciation for the land and local food systems. Lessons can be done both indoors and outdoors and can be easily adapted by instructors working in school-based plots, urban food lots, and environmental education programs.
Buying & Selling Local Foods
Pioneer Valley Food Systemby Department of Plant and Soil Sciences - University of Amherst
The Pioneer Valley Food System, a program of the Department of Plant and Soil Sciences at the University of Amherst serves as a resource center and clearinghouse for farm to school in Massachusetts. This program has created a list of growers and associations in Massachusetts willing to sell to schools and colleges. To access this list, click here.
Other Resources
Massachussetts Farm to School Cookbookby Amy Cotler Massachussetts Department of Agricultural Resources
The cookbook features 45 easy-to-follow recipes using Massachusetts crop, including value added produce such as peeled butternut squash and sliced carrots.
- Easy to prep recipes using dormant seasonal crop, such as potatoes, sweet potatoes and butternut squash
- Recipes have been school tested by Food Service Directors, cooks, and students in the schools themselves and designed for 50 to 100 servings.
- Nutritional analysis for each recipe
- Contacts for accessing farm produce
- Kid’s favorites include: Brown Rice Pilaf with Carrots, Chinese Green Beans, Tropical Cole Slaw and Garlic Mashed New Potatoes
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