Case Studies

Farm to School National Network

Farm to School connects schools (K-12) and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health and nutrition education opportunities, and supporting local and regional farmers.

Let’s Move Salad Bars to Schools: A Public–Private Partnership To Increase Student Fruit and Vegetable Consumption

Few school-age youth consume the recommended amounts of fruits and vegetables, and increasing fruit and vegetable intake in children and adolescents is an important public health goal to maintain long-term good health and to decrease risk of chronic disease and obesity. School salad bars are an important tool to promote fruit and vegetable consumption among schoolchildren. Studies show that introduction of school salad bars increases the amount and variety of fruits and vegetables consumed by children in schools.

FRAC Facts: Community Eligibility

"Community Eligibility allows schools with high numbers of low-income children to serve free breakfast and lunch to all students without collecting school meal applications. This option increases participation by children in the school meal programs, while schools reduce labor costs and increase their federal revenues, allowing for a healthier student body and a healthier school meal budget."

Creating Change in the Food System: The role of regional food networks in Iowa

"This report, authored by Rich Pirog of MSU CRFS and Corry Bregendahl of the Leopold Center for Sustainable Agriculture at Iowa State University, details the growth and achievements of the Regional Food Systems Working Group in Iowa over the past eight years."

House Bill 2800

"Relating to Oregon Farm-to-School and School Garden Program; creating new provisions; amending ORS 336.426; appropriating money; and declaring an emergency."


"A Health Impact Assessment detailing the potential impacts of Oregon’s 2011 Farm to School and School Garden legislation"
May 2011

Waste Source Reduction: Hospital Case Study

"...The project demonstrates that source reduction is a viable waste management method for hospitals. Measurement of cost changes and waste prevented took place on a product by product basis. Product waste was measured through the hospitals use and disposal of a product and did not attempt to measure waste produced through the manufacturing process of the product. The hospitals goal was simple: Reduce the amount of solid waste generated by the facility.

Life Cycle Environmental and Cost Analysis of Disposable and Reusable Ware in School Cafeterias, Including Dishwasher Operation

"School nutrition programs provide over 5 billion meals each year to students. These
meals can be served using reusable ware, disposable ware, or a combination of the two.
School nutrition programs consider many different factors when deciding what
combination of reusable and disposable ware items make the most sense to use in their
program. These factors include cost, available facilities/equipment, and customer
behavior. While cost is usually the primary factor in this decision, increasingly schools

School Breakfast Program Cost Benefit Analysis: Achieving a Profitable SBP

Heather Hilleren, MBA GreenLeaf Market

Executive Summary
Studies have shown feeding children a nutritious breakfast increases their school performance, nutrition intake, and overall health while decreasing obesity, discipline problems, and illnesses. Financially, adding a school breakfast program (SBP) creates an additional revenue stream, increases jobs, and brings outside capital into a community.

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