Gail Feenstra of UC Davis presents on the "3 P's" of evaluation: priorities, procurement and process during the Farm to Institution Short Course offering. Saint Paul Public Schools is used as the case study.

1. School Food FOCUS Evaluation: The 3 “P”s Gail Feenstra, ASI, UC Davis

2. School Food FOCUS Priorities Procurement Process

3. Priorities Each Learning Lab school district sets their own priorities Example: Saint Paul School District Reduced sugar in milk More whole grain bread products More local fresh, produce More healthful poultry products Evaluation: To what extent has SPPS achieved these goals and how?

4. Procurement Procurement diagram for SPPS (produce) Quantitative assessment (pre and post) for each priority area Qualitative (process) evaluation

5. Saint Paul Public Schools: Most Common Routes for Produce PurchasesBefore Involvement with the Learning Lab (2007/2008) Wholesale Distributors Growers Packers/ Shippers Processors Specialized Distributors Broadliners Buyer Products % of total Produce Purchases (2008/2009) Pepin Heights Orchard Apples ? ? 3% ? Central Kitchen ? ? ? ? ? ? Cre8it Fresh Produce ? ? 23% ? Bergin Fresh Produce ? ? 17% ? Upper Lakes Foods Food Processor ? Fresh & Processed Produce 6% family owned Minnesota Broadliner US Foods Food Processor ? Fresh & Processed Produce 25% USDA Commodities Canned & Frozen Produce 19% Brown Box via truck load = Local/Regional

6. Innovative Modification using RFP Wholesale Distributors Growers Packers/ Shippers Processors Specialized Distributors Broadliners Buyer Products Request for Proposal: Locally Grown Fresh Fruits & Raw Vegetables (200 mile radius from St Paul, including Wisconsin, Iowa and North Dakota) Pepin Heights Orchard Apples Central Kitchen Transparency to farm gate a b c Cre8it Fresh LOCAL Produce e d f Bergin Fresh Produce Upper Lakes Foods Food Processor ? Fresh & Processed Produce family owned Minnesota Broadliner US Foods Food Processor ? Fresh& ProcessedProduce USDA Commodities Canned & Frozen Produce Brown Box via Truckload = Local/Regional

7. Saint Paul Public Schools: Most Common Routes for Produce PurchasesAfter Involvement with the Learning Lab (2008/2009) Wholesale Distributors Growers Packers/ Shippers Processors Specialized Distributors Broadliners Buyer Products % of total Produce Purchases (2009/2010) Pepin Heights Orchard Apples ? ? __% ? Central Kitchen ? ? ? ? ? ? Cre8it Fresh & LOCAL Produce a b c __% e d f Bergin Fresh Produce ? ? __% ? Upper Lakes Foods Food Processor ? Fresh & Processed Produce __% family owned Minnesota Broadliner USFoods Food Processor ? Fresh & Processed Produce __% USDA Commodities Canned & FrozenProduce __% Brown Box via truck load = Local/Regional

8. Process Participatory (eval advisory committee) Interim/ Final 40 interviews (leadership, school food service, community partners, nat’l and policy partners) 30 interviews (engaged, peripheral, leaders, USDA)

9. Process Organizational impacts Programmatic impacts School food learning lab Education and Outreach Policy Future direction Other

10. Process: What works Organizing data Trying out NVivo Eval team: Triangulate results Incorporating quotes Keep report short and direct Start with strengths; move on to areas needing attn Provide concrete recommendations