Abstract

Methods

School food procurement data from two school districts similar in size and demographics (one participating in the Fresh Fruit and Vegetable Program [FFVP] and one not participating) located in the rural Mississippi Delta were collected for this observational study. Data collection covered two academic years, 2018-2019 and 2019-2020. Research staff members coded and classified foods into eight categories – fruits, vegetables, grains, protein, dairy, added sugars, fats, and miscellaneous. Summary statistics (food group amounts and percentages) were computed for descriptive purposes.

 Results

For the non-FFVP district, the largest procurement amounts for fruit and vegetable categories were juices and potatoes, while for the FFVP district, they were apples and potatoes. The number of various fruits and vegetables procured for the FFVP district were greater than the non-FFVP district (16-18 versus 12 different fruits; 19-20 versus 17-18 different vegetables, respectively). For both districts and years combined, 146,678 pounds of fruit and 100,779 pounds of vegetables were purchased.

Application to Child Nutrition Professionals

Although school districts purchase substantial amounts of fruits and vegetables each year, few of these items are procured locally. Enhancing readily available identification of local items, offering training opportunities focused on rural and small school districts regarding how to procure local foods within constraints, and continuing efforts like the Farm to School Census are all ways to promote procurement of local items. Likewise, engagement of school administrators with local producers is necessary for mutually beneficial effects on school nutrition programs and local agricultural economies.

Full Article

Procurement of Foods in Mississippi Delta Schools

In Mississippi, the state with the nation’s lowest median household income, more than one third of children are overweight or obese (State Obesity Data, 2020). Agriculture is the number one industry in Mississippi, employing approximately 17.4% of the state’s workforce on nearly 35,000 farms (Mississippi Agriculture Snapshot, 2020). Hence, using traditional agricultural strengths of Mississippi may offer a unique approach to addressing childhood obesity in this state. In particular, enhancing Farm to School (F2S) efforts, particularly related to local food procurement, may prove especially effective as such initiatives can strengthen the local food system and ultimately increase consumption of local foods (Bobronnikov et al., 2021).

Revised standards put in place for school meal programs increased the amounts of fruits and vegetables served, emphasized whole grain-rich foods, required that only lower-fat and nonfat milk be offered, limited calories, reduced saturated fat and sodium, and required that each student’s lunch include a fruit or vegetable (Child Nutrition Programs, 2018). School districts can facilitate meeting these new standards as local foods available via F2S span the plate including fresh fruits and vegetables, grains, legumes, dairy, and animal protein. The incorporation of fruits and vegetables is particularly important because Mississippi children consume less than one serving of fruits and vegetables daily (“State Obesity Data,” 2020), well below the recommended 2-5 daily servings which puts Mississippi children at increased risk for nutrient deficiency.

A recent literature review published by USDA (Bobronnikov et al., 2021) indicated that nationwide, some of the biggest barriers to F2S are procurement, which includes finding food, knowing what food to request and in what quantity, mismatched agricultural calendars with academic availability, and funding. Despite the known benefits of F2S enhancing local economies, supporting job growth, and promoting fruit and vegetable intake in school children, the perception of the barriers remains greater than the noted benefits. Hence, the objective of the present study was to determine school food procurement amounts (weight and cost) in two Mississippi school districts to illustrate the potential economic and agricultural impacts of purchasing local.

Methods

Design and Sample

The study was designed to collect descriptive data on food procurement from two school districts located in the rural Mississippi Delta. Schools were similar in size with three schools in each district and between 600-785 students. The majority of students in both districts identified as Black (90% and 99%) and participated in free or reduced lunch (73% and 100%). School food service administrators from the two school districts, one of which participated in the USDA Fresh Fruit and Vegetable Program (FFVP), were contacted by study investigators and agreed to provide procurement records for research purposes. Procurement documents were sent via email to study investigators and included all records for prime, milk, bread, and vegetable vendors. Data collection covered two academic years, 2018-2019 and 2019-2020. The Institutional Review Board of Delta State University approved and classified the study as exempt.

 Data Analysis

Procurement records, provided in portable document format (pdf), were converted to Excel spreadsheets for coding and analysis. Research staff members coded and classified foods into eight categories – fruits, vegetables, grains, protein, dairy, added sugars, fats, and miscellaneous. The fruits category included fresh, frozen, dried, and sauced (e.g., apple) fruits, and fruit juices and slushies. The vegetables category included fresh, frozen, dried (e.g., kidney beans), pickled, and sauced (e.g., tomato) vegetables, and vegetable juices. The grains category included items made from corn, oat, rice, and wheat. The protein category included beef, chicken, eggs, fish, nuts, pork, seafood, and turkey. The dairy category included cheese, ice cream, milk (wet and dry), pudding, sour cream, and yogurt. The added sugars category included sugar and syrup. The fats category included margarine, oil, and whipped topping. The miscellaneous category included baking items (e.g., corn starch), coffee, condiments, flavoring (e.g., spices), gelatin, gravy, salt, tea, vinegar, and water. Mixed items were classified according to their main ingredient (e.g., breakfast burritos were classified as pork).

To enable comparisons among the eight food categories, all procurement amounts were converted to weight (in pounds). The majority of item descriptions provided sufficient information to allow for weight calculations (i.e., number of items, size of individual item, and unit). For those items with insufficient descriptions, missing information was obtained from corresponding food manufacturer websites. For liquid foods (e.g., milk, juice), conversion rates were based on values obtained from two websites (www.calculateme.com; www.aqua-calc.com). For whole fruits and vegetables, average weights were obtained from two websites (www.aqua-calc.com; https://weightofstuff/average-weight-of-all-fruits-and-vegetables).

Statistical analyses were performed using SAS® software, version 9.4 (SAS Institute Inc., Cary, NC). Summary statistics (food group amounts and percentages) for separate school districts (FFVP and non-FFVP) and the two academic years (2018-2019 and 2019-2020) were computed for descriptive purposes. We did not conduct inferential testing on differences between the two school districts or between academic years because of small sample size (n=2).

Results and Discussion

Results from FFVP Participating District

Procurement total and percentage amounts for the FFVP school district are presented in Table 1. In the 2018-2019 academic year, fruits and vegetables each accounted for approximately 9-11% by weight and 10-13% of expenditures. Dairy alone accounted for over 60% by weight and protein and dairy represented over half of expenditures. The fruits category consisted of 18 different items with four items – apples, oranges, mixed fruit, and pears – representing over half by weight and over half of expenditures. The vegetables category consisted of 20 different items with four items – potatoes, tomatoes, greens, and corn – representing over half by weight and over half of expenditures. In the 2019-2020 school year, 16 different fruits were purchased, two less than the 2018-2019 school year, with three items– apples, juice, and oranges – representing over half by weight and over half of expenditures. In the 2019-2020 school year, 19 different vegetables were purchased, one less than the 2018-2019 school year, with three items – potatoes, tomatoes, and legumes – representing over half by weight, while potatoes, tomatoes, and greens represented over half of expenditures. Differences between the 2018-2019 and 2019-2020 academic years were small – less than 5% – with some notable exceptions (Figures 1 and 2). In the 2019-2020 academic year, fruit weight and expenditure amounts increased by 11% and 7%, respectively; vegetable amounts increased by less than 3%. Grains weight and expenditures amounts increased by 6% and 7%, respectively, while dairy weight and expenditures decreased by 27% and 15%, respectively. For both academic years combined, 90,501 pounds of fruit and 60,095 pounds of vegetables were purchased.

Results from Non-FFVP Participating District

Procurement percentage amounts for the non-FFVP school district are presented in Table 2. In the 2018-2019 academic year, fruits and vegetables each accounted for approximately 14-17% by weight and 14% of expenditures. Dairy accounted for almost 40% by weight, while grains and protein combined represented approximately half of expenditures. The fruits category consisted of 12 different items, with juice alone accounting for 50% by weight, while apples and juice represented almost half of expenditures. The vegetables category consisted of 18 different items with three items – potatoes, tomatoes, and juice – representing over half by weight and potatoes, tomatoes, and corn representing over half of expenditures. In the 2019-2020 academic year, 12 different fruits were purchased, the same number as the 2018-2019 academic year, with juice alone again accounting for over 50% by weight while apples and juice represented half of the expenditures. The vegetables category consisted of 17 different items, one less than the 2018-2019 school year, with three items combined – potatoes, tomatoes, and juice – representing over half by weight and over half of expenditures. Differences between the 2018-2019 and 2019-2020 academic years were small – less than 5% – with fruit percentages increasing by 2-3% and vegetable percentages decreasing by 3% (Figures 1 and 2). For both academic years combined, 56,177 pounds of fruit and 40,684 pounds of vegetables were purchased.

In this study, the FFVP district purchased more fruits and vegetables than the non-FFVP district. By weight, apples and potatoes were the most purchased fruit and vegetable in the FFVP district, while juices and potatoes were the most purchased fruit and vegetable in the non-FFVP district.’ For all vegetables and most fruits procured during academic years 2018-2020, schools could purchase these locally in Mississippi. To gain an understanding of the potential impact of local procurement on schools and the local agricultural economy, we projected local procurement amounts of produce purchased by the school districts, as well as foods commonly grown in the area. To feed 500 school children at least one locally procured fruit or vegetable each week (given 1 cup serving sizes and 40 weeks), a producer could count on a school district purchasing 20,000 pounds of greens, 6,000 pounds of sweet potatoes, 3,125 pounds of watermelon, and 1,000 pounds of blueberries during an academic year. However, issues such as seasonality, volume, profitability, and processing need to be considered for schools to purchase produce from local farmers. Engagement of school administrators with local producers is necessary for bringing about mutually beneficial effects on school nutrition programs and local agricultural economies.

Table 1. Mississippi Delta FFVP School District Food Procurement Amounts  
Academic Year 2018-2019 Academic Year 2019-2020  
Weight (pounds) Expenditures ($) Weight (pounds) Expenditures ($)  
Food Group Amount % of Total Amount % of Total Amount % of Total Amount % of Total  
Fruits 38344 10.7 34734 12.6 52157 21.7 42724 19.6  
Vegetables 32066 8.9 28263 10.3 28029 11.6 26065 12.0  
Grains 32698 9.1 51113 18.5 35641 14.8 55812 25.6  
Protein 26151 7.3 61991 22.5 17319 7.2 40811 18.7  
Dairy 225246 62.8 94464 34.3 86550 36.0 41779 19.2  
Added Sugars 1805 0.5 1272 0.5 2397 1.0 3704 1.7  
Fats 1171 0.3 869 0.3 917 0.4 1289 0.6  
Miscellaneous 1355 0.4 2884 1.0 17587 7.3 5834 2.7  
Total 358837 275590 240596 218017  
Fruits Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Apples 10047 26.2 8496 24.5 11799 22.6 8117 19.0  
Bananas 4200 11.0 2063 5.9 6840 13.1 3360 7.9  
Cantaloupe 284 0.7 170 0.5 446 0.9 250 0.6  
Cherriesa 26 0.0 50 0.1  
Cranberries 195 0.5 197 0.6 39 0.1 39 0.1  
Grapes 1227 3.2 1780 5.1 2034 3.9 2477 5.8  
Juice 280 0.7 232 0.7 11557 22.2 5995 14.0  
Kiwis 207 0.5 486 1.4 439 0.8 1034 2.4  
Lemonsb 11 0.0 21 0.1  
Melons 32 0.1 23 0.1 192 0.4 98 0.2  
Mixed fruit 4836 12.6 4006 11.5 3354 6.4 3171 7.4  
Oranges 5867 15.3 4694 13.5 8459 16.2 9296 21.8  
Peaches 2184 5.7 1854 5.3 2301 4.4 1953 4.6  
Pears 4739 12.4 3937 11.3 2131 4.1 1749 4.1  
Pineapple 2223 5.8 1291 3.7 1014 1.9 800 1.9  
Plumsb 837 2.2 2886 8.3  
Raisins 107 0.3 292 0.8 88 0.2 217 0.5  
Strawberries 990 2.6 2282 6.6 1439 2.8 4119 9.6  
Watermelonb 80 0.2 26 0.1  
Total 38344 34734 52157 42724  
 

 

 

 

 

Table 1. Mississippi Delta FFVP School District Food Procurement Amounts

 
Vegetables Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Beansa 60 0.2 55 0.2  
Broccoli 717 2.2 673 2.4 1050 3.7 785 3.0  
Cabbage 75 0.2 79 0.3 560 2.0 295 1.1  
Carrots 954 3.0 824 2.9 586 2.1 491 1.9  
Cauliflowerb 24 0.1 92 0.3  
Celeryb 55 0.2 95 0.3  
Corn 3717 11.6 3574 12.6 1220 4.4 1368 5.2  
Cucumbers 597 1.9 423 1.5 653 2.3 478 1.8  
Green beans 2028 6.3 1134 4.0 1482 5.3 906 3.5  
Green peas 1287 4.0 921 3.3 1482 5.3 1095 4.2  
Greens 3813 11.9 4059 14.4 3388 12.1 3993 15.3  
Jalapeno peppers 77 0.2 167 0.6 38 0.1 83 0.3  
Juicea 121 0.4 87 0.3  
Legumes 3366 10.5 1970 7.0 3663 13.1 2110 8.1  
Mixed vegetables 1566 4.9 1245 4.4 808 2.9 1779 6.8  
Onions 708 2.2 625 2.2 384 1.4 343 1.3  
Peppers 615 1.9 707 2.5 444 1.6 525 2.0  
Potatoes 6583 20.5 5826 20.6 6253 22.3 5600 21.5  
Radishesb 1 0.0 2 0.0  
Squash 180 0.6 179 0.6 80 0.3 80 0.3  
Sweet potatoes 1770 5.5 2500 8.8 312 1.1 393 1.5  
Tomatoes 3934 12.3 3168 11.2 5446 19.4 5596 21.5  
Total 32066 28263 28029 26065  
Grains Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Corn 3507 10.7 11002 21.5 3281 9.2 8682 15.6  
Oat 618 1.9 763 1.5 456 1.3 618 1.1  
Rice 628 1.9 895 1.8 720 2.0 992 1.8  
Wheat 27944 85.5 38453 75.2 31184 87.5 45519 81.6  
Total 32698 51113 35641 55812  
Protein Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Beef 4274 16.3 10888 17.6 2482 14.3 6257 15.3  
Chicken 9338 35.7 22221 35.8 5096 29.4 12229 30.0  
 

 

 

 

 

Table 1. Mississippi Delta FFVP School District Food Procurement Amounts

Eggs 1543 5.9 2474 4.0 894 5.2 1409 3.5  
Fish 342 1.3 728 1.2 467 2.7 1461 3.6  
Nutsa 30 0.2 42 0.1  
Pork 10315 39.4 25025 40.4 8127 46.9 18830 46.1  
Turkey 340 1.3 655 1.1 224 1.3 584 1.4  
Total 26151 61991 17319 40811  
Dairy Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Buttermilk 98 0.0 31 0.0 17 0.0 6 0.0  
Cheese 1723 0.8 3642 3.9 1506 1.7 3385 8.1  
Ice creamb 594 0.3 941 1.0  
Milk 221709 98.4 88313 93.5 82432 95.2 35474 84.9  
Milk dry 50 0.0 171 0.2 25 0.0 92 0.2  
Sour cream 650 0.3 761 0.8 160 0.2 215 0.5  
Yogurt 423 0.2 606 0.6 2411 2.8 2608 6.2  
Total 225246 94464 86550 41779  
Added sugars Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Sugar 1584 87.8 1067 83.9 1134 47.3 789 21.3  
Syrup 221 12.2 205 16.1 1263 52.7 2915 78.7  
Total 1805 1272 2397 3704  
Fats Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Margarine 960 82.0 693 79.7 643 70.2 525 40.7  
Oil 175 14.9 95 10.9 261 28.5 737 57.2  
Whipped topping 36 3.1 81 9.4 12 1.3 28 2.1  
Total 1171 869 917 1289  
Miscellaneous Amount % of Group Amount % of Group Amount % of Group Amount % of Group  
Baking 48 3.5 38 1.3 243 1.4 210 3.6  
Condimenta 13127 74.6 2602 44.6  
Flavoring 466 34.4 2039 70.7 699 4.0 1949 33.4  
Gelatin 243 17.9 310 10.7 189 1.1 252 4.3  
Gravy 72 5.3 149 5.2 36 0.2 74 1.3  
Salt 493 36.4 341 11.8 349 2.0 250 4.3  
Teaa 24 0.1 73 1.2  
 

 

 

 

 

Table 1. Mississippi Delta FFVP School District Food Procurement Amounts

 
Vinegar 33 2.5 8 0.3 67 0.4 17 0.3  
Watera 2854 16.2 407 7.0  
Total 1355 2884 17587 5834  
a Not purchased in 2018-2019.  
b Not purchased in 2019-2020.  
 

Table 2. Mississippi Delta Non-FFVP School District Food Procurement Amounts  
Academic Year 2018-2019 Academic Year 2019-2020
Weight (pounds) Expenditures ($) Weight (pounds) Expenditures ($)
Food Group Amount % of Total Amount % of Total Amount % of Total Amount % of Total
Fruits 27236 16.5 20079 14.1 28941 19.4 22128 16.4
Vegetables 23769 14.4 19717 13.8 16915 11.3 14501 10.7
Grains 21184 12.8 34348 24.1 19910 13.4 34673 25.7
Protein 15171 9.2 35694 25.0 13183 8.8 32250 23.9
Dairy 65043 39.4 25905 18.1 55558 37.3 25850 19.1
Added Sugars 1333 0.8 2158 1.5 777 0.5 1337 1.0
Fats 894 0.5 1103 0.8 683 0.5 1086 0.8
Miscellaneous 10598 6.4 3736 2.6 13140 8.8 3343 2.5
Total 165228 142740 149108 135168
Fruits Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Apples 4194 15.4 4341 21.6 2942 10.2 2570 11.6
Bananas 880 3.2 432 2.2 1240 4.3 609 2.8
Cranberriesa 39 0.1 39 0.2
Grapes 75 0.3 126 0.6 629 2.2 739 3.3
Juice 13608 50.0 5206 25.9 15869 54.8 8480 38.3
Kiwisb 65 0.2 152 0.7
Mixed fruit 1365 5.0 1133 5.6 1755 6.1 1516 6.9
Oranges 791 2.9 542 2.7 1782 6.2 1941 8.8
Peaches 1755 6.4 1489 7.4 1014 3.5 861 3.9
Pears 2428 8.9 2223 11.1 1545 5.3 1444 6.5
Pineapple 897 3.3 578 2.9 1209 4.2 954 4.3
Raisins 811 3.0 2456 12.2 685 2.4 2088 9.4
Strawberries 394 1.4 1513 7.5 208 0.7 774 3.5
Total 27236 20079 28941 22128
 

 

 

 

Table 2. Mississippi Delta Non-FFVP School District Food Procurement Amounts

 

Vegetables

Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Broccoli 339 1.4 325 1.6 267 1.6 242 1.7
Cabbage 50 0.2 53 0.3 130 0.8 109 0.8
Carrots 843 3.5 814 4.1 639 3.8 732 5.1
Corn 2380 10.0 2113 10.7 838 5.0 897 6.2
Cucumbers 318 1.3 244 1.2 236 1.4 168 1.2
Green beans 1716 7.2 1078 5.5 741 4.4 453 3.1
Green peas 897 3.8 672 3.4 390 2.3 288 2.0
Greens 855 3.6 944 4.8 583 3.4 794 5.5
Jalapeno peppersa 38 0.2 83 0.4
Juice 3077 12.9 2053 10.4 2077 12.3 1446 10.0
Legumes 1639 6.9 1046 5.3 1677 9.9 1013 7.0
Mixed vegetables 722 3.0 638 3.2 538 3.2 553 3.8
Onions 257 1.1 231 1.2 166 1.0 162 1.1
Peppers 213 0.9 245 1.2 150 0.9 183 1.3
Potatoes 6267 26.4 5484 27.8 5426 32.1 4644 32.0
Squash 260 1.1 261 1.3 40 0.2 40 0.3
Sweet potatoes 687 2.9 831 4.2 444 2.6 625 4.3
Tomatoes 3210 13.5 2603 13.2 2574 15.2 2151 14.8
Total 23769 19717 16915 14501
Grains Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Corn 1601 7.6 5365 15.6 741 3.7 3133 9.0
Oat 555 2.6 973 2.8 282 1.4 398 1.1
Rice 524 2.5 1204 3.5 712 3.6 1820 5.2
Wheat 18504 87.4 26805 78.0 18175 91.3 29322 84.6
Total 21184 34348 19910 34673
Protein Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Beef 2701 17.8 6936 19.4 1657 12.6 4584 14.2
Chicken 5050 33.3 11106 31.1 4164 31.6 9793 30.4
Eggs 736 4.9 1263 3.5 457 3.5 606 1.9
Fish 680 4.5 1443 4.0 548 4.2 1476 4.6
Pork 5820 38.4 14490 40.6 6141 46.6 15204 47.1
Seafooda 100 0.7 240 0.7
 

 

 

 

Table 2. Mississippi Delta Non-FFVP School District Food Procurement Amounts

Turkey 84 0.6 216 0.6 216 1.6 587 1.8
Total 15171 35694 13183 32250
Dairy Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Cheese 1158 1.8 2433 9.4 1260 2.3 3333 12.9
Milk 63070 97.0 22170 85.6 52985 95.4 20456 79.1
Milk dry 25 0.0 82 0.3 25 0.0 92 0.4
Sour cream 74 0.1 95 0.4 118 0.2 182 0.7
Yogurt 717 1.1 1125 4.3 1171 2.1 1786 6.9
Total 65043 25905 55558 25850
Added sugars Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Sugar 589 44.2 441 20.4 296 38.1 226 16.9
Syrup 744 55.8 1717 79.6 481 61.9 1111 83.1
Total 1333 2158 777 1337
Fats Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Margarine 703 78.6 571 51.8 423 61.9 387 35.7
Oil 191 21.4 532 48.2 236 34.5 644 59.3
Whipped toppingb 24 3.5 55 5.1
Total 894 1103 683 1086
Miscellaneous Amount % of Group Amount % of Group Amount % of Group Amount % of Group
Baking 114 1.1 112 3.0 12 0.1 17 0.5
Condiments 6467 61.0 1285 34.4 10029 76.3 1548 46.3
Flavoring 213 2.0 938 25.1 74 0.6 377 11.3
Gelatin 336 3.2 488 13.1 510 3.9 770 23.0
Gravy 108 1.0 223 6.0 72 0.5 149 4.5
Salt 324 3.1 260 7.0 207 1.6 159 4.7
Vinegarb 67 0.5 17 0.5
Water 3036 28.7 429 11.5 2169 16.5 307 9.2
Total 10598   3736   13140   3343  
a Not purchased in 2019-2020.
b Not purchased in 2018-2019.
 

Conclusions and Applications

During the 2013-2014 school year, schools nationwide spent nearly $790 million on local foods (About The Farm to School Census, 2019). Data from the Farm to School Census represents only those schools who opted to respond to the survey. Additionally, identifying which foods are local can be difficult if they are procured from broadline distributors or wholesalers and not explicitly labeled or identified as local. Therefore, reported amounts purchased of local items may underrepresent the actual amount schools spend on local foods. During the 2011-2012 school year, schools that reported serving local foods, 53% reported obtaining food directly from farmers and other producers, while 77% reported using a distributor (USDA, 2019). School nutrition professionals may request that local items are marked or identified as such which may in turn be a solution for schools to more frequently identify purchases from broadline distributors and wholesalers.

A recent trend in local food procurement is that larger school districts (enrollment > 5,000 students), urban districts, and districts located in counties with a higher density of farmers’ markets reported being likely to serve local foods daily (Ralston et al., 2017). Small or medium size schools are more likely to purchase foods on a weekly basis (instead of daily), which may affect purchasing decisions (Stokes & Arendt, 2018). Other factors identified that may affect purchasing decisions included storage capacity, delivery availability, and product use (Stokes & Arendt, 2018). Given that more than 50% of school districts across the US are rural and small (Johnson et al., 2014), increased outreach for training and resources related to procurement of local items is needed in these areas. Procurement processes in general can be confusing and viewed as inconsistent and complicated (School Nutrition Association, 2016). Those affiliated with the School Nutrition Association have advocated for years, and particularly in a White Paper published in 2016, for increased attention for training and technical assistance for operators who must interpret and apply quickly changing laws and policies related to procurement.

The Mississippi Department of Education operates the largest school purchasing cooperative in the nation (Mississippi Department of Education, n.d.). Items available to participating districts include produce, milk, ice cream, bread, general foods, and supplies. Through this purchasing cooperative, food prices are more affordable, and procurement is simplified. However, logistical challenges still exist in Mississippi, where procurement of foods for school meals is highly coordinated. In other places where there are disjointed efforts to procure foods, local food may not even be considered as an option.

Finding existing distributors who advertise and offer local foods may be one option to help ease food safety concerns, make products more affordable, and assure quality standards. Food hubs, cooperatives, and buying groups may also be options. Adding local items to menus can also pose challenges to standardized menus and may force changes to traditional offerings. Seasonality must be considered and oftentimes the volume needed for larger schools may not be available from one producer (Bobronnikov et al., 2021). School nutrition professionals may consider providing detailed information about what is currently used and forecasted needs may help producers see the benefits of seeking school purchasing contracts or developing their own cooperatives.

Acknowledgments

The authors would like to thank Debra Johnson from Delta Health Alliance for assistance with data cleaning, Clara Adams and Joann Martin for their flexibility and willingness to provide information, Ryan Betz for facilitating communication, and Jordan Simmons for assistance with manuscript preparation.

References

Bobronnikov, E., Boyle, M., Grosz, M., Lipton, I., Nutter, R., Velez, M., & Yadav, L. (2021). Farm to School Literature Review. https://fns-prod.azureedge.net/sites/defaul t/files /resource-files/Farm-to-School-LitReview.pdf

Cline, T. J. (2008). Purchasing practices, barriers, and industry support in Child Nutrition Programs needed to meet wellness policy requirements [Dissertation, Iowa State University]. Digital Repository. https://lib.dr.iastate.edu/rtd/15660Federal Register (2018). Child Nutrition Programs: Flexibilities for Milk, Whole Grains, and Sodium Requirements. https://www.federalregister.gov/documents/2018/12/12/2018-26762/child-nutrition-programs-flexibilities-for-milk-whole-grains-and-sodium-requirements

Johnson, L. D., Mitchel, A. L., & Rotherham, A. J. (2014). Federal Education Policy in Rural America. 50. https://bellwethereducation.org/publication/federal-education-policy-rural-america

Mississippi Agriculture Snapshot. (2020, December). Mississippi Department of Agriculture and Commerce. https://www.mdac.ms.gov/agency-info/mississippi-agriculture-snapshot/

Mississippi Department of Education (n.d.). Purchasing and Food Distribution. https://www .mdek 12. org /OCN/PFD

Ralston, K., Beaulieu, E., Hyman, J., Benson, M., & Smith, M. (2017). Daily Access to Local Foods for School Meals: Key Drivers. 36. https://www.ers.usda.gov/publications/pub-details/?pubid=82944

School Nutrition Association. (2016). Solving the procurement puzzle: Managing the complexities of doing business in K-12 school foodservice. https://schoolnutrition.org /uploadedFiles/Resources_and_Research/Operations/WhitePaper-SolvingtheProcurement Puzzle.pdf

State Obesity Data. (2020). The State of Childhood Obesity. https://stateofchildhoodobesity.org/ states/

Stokes, N., & Arendt, S. W. (2018). Farm-to-school product purchasing frequencies reported by school food service employees. 11. https://schoolnutrition.org/uploadedFiles/5_News_and_Publications/4_The_Journal_of_Child_Nutrition_and_Management/Fall_2018/Fall2018-Farm-to-School-Product-Purchasing-Frequencies.pdf

United States Department of Agriculture. (2019). The Farm to School census and comprehensive review summary report. Food and Nutrition Services. https://www.fns.usda.gov/cfs/farm-school-census-and-comprehensive-review

Biography

Alicia S. Landry PhD, RD, LDN, SNS is an Associate Professor in the Department of Family and Consumer Sciences at the University of Central Arkansas in Conway, Arkansas. Jessica L. Thomson, PhD is a Research Epidemiologist and Tameka I. Walls is a Research Epidemiolgist and Post Doc at the USDA Agricultural Research Service, Delta Human Research Program in Stoneville, Mississippi.

Purpose / Objectives

The objective of the present study was to deterine school food procurement amounts (weight and cost) in two Mississippi school districts to illustrate the potential economic and agricultural impacts of purchasing local foods for use in school meals.