DELIVERY, & Delivery: See “Distribution and Delivery Feasibility Study” for an in-depth look at the schools’ delivery needs and possible avenues to pursue. OCPS will primarily utilize Standard Produce, DoD Fresh, and direct deliveries from farmers. PCPS will primarily utilize DoD Fresh, Public House Produce and direct deliveries from farmers. RCPS will primarily utilize DoD Fresh, direct deliveries from farmers, and pick-ups by school staff. RCPS is exploring the possibility of utilizing Public House Produce, or working with a local business that could pick-up and deliver orders from the Dayton Valley Produce Auction. Processing: Currently the schools do not engage in processing local foods for storage purposes. However, RCPS has opened discussions with the Virginia Chutney Company, a food processor based within the county with the capability to make chutneys, tomato sauce and apple sauce. Farm to School Team Members visited the factory on Nov. 21st to discuss possibilities. The company has expressed willingness to work with the school district. Storage: OCPS currently has an extra freezer in an unused school building, which can be used to store frozen produce. PCPS has extra cold and frozen storage space in its two high schools. RCPS storage capacity is extremely limited, and has identified a need to explore means for expanding this capacity. OCPS Linda Blair, Food Services Coordinator Kelly Phelps, Food Services Assistant VA Cooperative Extension – Steve Hopkins, Deborah Dillion, Sarah Weaver, Roland Terrell, and Jill Garth Chris Shipman, Standard Produce PCPS Diane Dovel, Director of Food Services David Sours, Public House Produce Danny Hite RCPS Trista Grigsby, Director of Nutrition Services Rachel Bynum and Eric Plaksin, Waterpenny Farm Sean McDermott, The Farm at Sunnyside Shelley Jenkins, Thornton River Orchard Kenner Love, VA Cooperative Extension – Rappahannock County Through the planning grant, all three districts are providing their staff with culinary training. An assessment of follow-up training needs should be made and on-going training and investment provided.
DELIVERY, & Delivery: See “Distribution and Delivery Feasibility Study” for an in-depth look at the schools’ delivery needs and possible avenues to pursue. OCPS will primarily utilize Standard Produce, DoD Fresh, and direct deliveries from farmers. PCPS will primarily utilize DoD Fresh, Public House Produce and direct deliveries from farmers. RCPS will primarily utilize DoD Fresh, direct deliveries from farmers, and pick-ups by school staff. RCPS is exploring the possibility of utilizing Public House Produce, or working with a local business that could pick-up and deliver orders from the Dayton Valley Produce Auction. Processing: Currently the schools do not engage in processing local foods for storage purposes. However, RCPS has opened discussions with the Virginia Chutney Company, a food processor based within the county with the capability to make chutneys, tomato sauce and apple sauce. Farm to School Team Members visited the factory on Nov. 21st to discuss possibilities. The company has expressed willingness to work with the school district. Storage: OCPS currently has an extra freezer in an unused school building, which can be used to store frozen produce. PCPS has extra cold and frozen storage space in its two high schools. RCPS storage capacity is extremely limited, and has identified a need to explore means for expanding this capacity. OCPS Linda Blair, Food Services Coordinator Kelly Phelps, Food Services Assistant VA Cooperative Extension – Steve Hopkins, Deborah Dillion, Sarah Weaver, Roland Terrell, and Jill Garth Chris Shipman, Standard Produce PCPS Diane Dovel, Director of Food Services David Sours, Public House Produce Danny Hite RCPS Trista Grigsby, Director of Nutrition Services Rachel Bynum and Eric Plaksin, Waterpenny Farm Sean McDermott, The Farm at Sunnyside Shelley Jenkins, Thornton River Orchard Kenner Love, VA Cooperative Extension – Rappahannock County Through the planning grant, all three districts are providing their staff with culinary training. An assessment of follow-up training needs should be made and on-going training and investment provided.
Grantee_Resource_Rappahannock_Implementation_Plan.docx