Ohio District 5 Area Agency on Aging Nutrition Coordinator Meeting May 15,2009

1. Ohio District 5 Area Agency on AgingNutrition Coordinator Meeting May 15,2009 Farmer’s Market/Roadside Stands Getting fresh/local fruits & vegetables on the table Presented by A Journey in Taste Paul Higgins, Certified Executive Chef Senior-dining.com

2. Ohio’s Food & Agriculture Industry • #1 Industry • 11% of Economy • Contributes • $93 Billion • Very diverse • Grows 200+ • Crops • 1000+ Food • Processors

3. Why Buy Local? • Freshness • Taste • Nutrition • Variety • Improving the local economy • Strengthening producer/consumer relations • Avoiding health hazards

4. Appeal to Clients Fresh looks better Taste better More nutritious ….aiding in maintaining a healthy body Creates conversation of earlier times ( I remember when…)

6. Who’s saying what about FRESH FRUITS AND VEGTABLES …of course, fresh produce is great for our seniors and supports local farmers. Shari Baker, RD, LD, Nutrition Program Manager Ohio Department on Aging Planning, Development and Evaluation

7. Food Preparers are required to provide meals that comply with the Dietary Guidelines which encourages the consumption of fresh fruits and vegetables. The AAA encourages all of our providers in meeting these Guidelines. Jennifer Bishop, Quality Improvement Coordinator, Ohio District 5 AAA

8. “Approved Source” requirements? …unprocessed fruits and vegetables in Ohioare exempt … Charles L Kitchener, RSChief, Ohio Department of Agriculture, Division of food Safety

9. Fresh local fruits and vegetables that are received unprocessed are considered to be from an approved source. • Ohio revised code 3717.1 (R) Larry Holbert, RS Food Safety Program, Bureau of Environmental Health, Ohio Department of Health

10. Ohio Department of Aging guidelines state: Fresh Fruits and Vegetables may be purchased from Farmer’s Markets and Roadside stands that are registered with the Ohio Department of Agriculture.

11. To find registered farmer’s markets and roadside stands go to: http://www.ohioproud.org/searchmarkets Click on your county and product Contact your local OSU Extension office

12. How do I get started? Make the commitment • there is additional work • get your staff on board Review your menu • Select one or two items • List items & substitute items that meet OAA Nutrition Program Evaluations • Line up your menu with the Harvest Calendar

13. Find a registered farmer’s market Vendor or roadside stand grower to work with…….What do they grow? Your needs? Availability? Pack size? Price? Delivery? Payment terms? Most farmer’s market growers are small producers and are looking for you as much as you’re looking for them Don’t be discouraged, working together there is a solution!

14. A New Language? Farmers use dry weight measurements 2 Pints = 1 Quart 4 Quarts = 1 Gallon* 2 Gallons= 1 Peck 4 Pecks = 1 Bushel *A gallon is a half peck

15. Get your Clients involved whether you serve congregate meals or have activities Some of the best social time and story telling has been around the table while snapping green beans and shucking corn. Seniors like being part of the process “It’s not just the food, it’s the experience”

16. Thanks • District 5 Area Agency on Aging • Ohio Department on Aging • OSU Extension Knox County • Ohio Department of Agriculture • Ohio Proud • Ohio Department of Health • Knox County Local Food Council • Senior-dining.com • James Young, producer

17. For support documents and references please refer to the handout in your packet This presentation is part of the research being done by Paul Higgins understanding the dining habits of the senior community and encouraging seniors to eat fresh, local fruits and vegetables www.senior-dining.com

18. I Got Fresh Today with Chef Paul www.senior-dining.com