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Similaire à Version one kalispell beef webinar
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Version one kalispell beef webinar
- 1. Local Beef in Kalispell Public Schools
- 2. Jenny Montague Katie Wheeler Food Service Director Kalispell Wes Plummer AmeriCorps Service Member Public Schools Owner FoodCorps Lower Valley Processing Co.
- 3. Our School District: 6,000 Students -- 2 High Schools -- -- 1 Middle School -- Burgers are offered daily among 8 Burgers are offered other choices twice/week 750 burgers are 500 burgers are served weekly served weekly -- 1 Central Kitchen with 8 satellite schools -- Burgers are offered once/month, 1200 burgers are served monthly
- 4. Why Local Beef? Because… It’s available year round. The infrastructure and capacity already existed. We want our menus to be in line with Montana’s top agriculture products. And because Montanans LOVE Montana Beef!
- 5. Our Cows… Our Cows… …benefit our local …are healthier! ranchers. They are sourced from Flathead and Ranchers from Flathead and Lake Lake Counties, where there are ZERO counties have a nearby, local outlet for cattle CAFOs. their product, which decreases their input costs (i.e. feed, transportation). They are grass and hay fed, which means they likely contain higher levels of Ground beef utilizes cull cows – a product calcium, magnesium, and potassium, as ranchers can have trouble financially well as Omega 3’s. benefitting from.
- 6. Size 6:1 patty at all grade levels Switch to a smaller bun so that the smaller patty “fits” Specs & Barriers: Distribution: Previously, we were paying a weighted once/week at all three average of $2.99/#. kitchens With Lower Valley, we now pay $2.95/#. This puts approximately $22,000/year into the local economy and saves KPS Train staff to cook fresh approximately $300/year. patties instead of frozen – added food safety precautions
- 7. The aim for the larger Montana Beef to School project is to create local markets that incentivize local ranchers to have cows processed in the state. Today, most cattle born in Montana are shipped off to Mid West feedlots where the major processors have centralized their markets in the corn belt. There are not as many CAFO’s in Montana because grains (soy and corn) are often prohibitively expensive here. This also means that locally raised and processed beef have not necessarily been administered antibiotics because they are not being fed an unnatural diet of grains. …This transparency between producer and consumer is the surest way to clean up the supply chain. -- Lea Howe FoodCorps Fellow, Montana
- 8. Questions?
Notes de l'éditeur
- Existing infrastructure -- supply, processing, distributionMenus in line with top Ag Products -- beef, grains, lentils, hearty produce
- Katie & Jenny notes: They are sourced from Flathead and Lake counties where there are ZERO cattle CAFOs.They are grass fed as weather permits.As a result, they contain higher levels of calcium, magnesium, and potassium, as well as Omega 3’s.
- Size 6:1 patty – works with new meal plan and made it affordable. Wasn’t possible before, but now LVP has new patty machine. Previously – FSA brand: 1/4# @ HS, 1/5# @ MS, 1/6# @ Elem.Distribution -- Tray up and freeze for MondaysTrain staff – before we bought frozen raw patties, but because Lower Valley doesn’t have IQF freezing capability, we now use a fresh patty.