How to Start a Slow Food in Schools Project Table of Contents Introduction . 2 Section 1: Getting Started . 3 • Why start a SFIS Project? • How do I Start an SFIS Project? Section 2: Some Types of Projects . 10 • Farm to School • Schoolyard Gardens • Community Gardens • Cooking Classes/Taste Education • After-School Activities • Farm Tours/Farm Market Tours • Collaborations Section 3: Funding Guidelines . 12 Section 4: Model Projects . 13 • Mála ‘ai: The Culinary Gardens of Waimea Middle School • Cultiva!: A project of Slow Food Boulder • Food For Thought: The Ojai Healthy Schools Program Section 5: Resources . 17 • Garden Resources • Farm to School/School Lunch Reform Resources • Food-integrated Curriculum/Cooking Resources • Funding and Sponsorship Acknowledgments & Contact Information . 23 HOW TO START A SLOW FOOD IN SCHOOLS PROJECT Introduction This guide is designed to help project leaders, both emerging and established, develop Slow Food in Schools (SFIS) projects in a way that best suits the communities involved, the resources available, and the goals of the participants. These guidelines provide information on how to conceptualize a project; details for laying groundwork; ideas for different types of projects; suggestions for budgeting and funding; resources for curriculum, activities, and assistance; and a section of “model projects”, existing SFIS projects which exhibit excellence through their successes, both in their stated goals and their ability to self-sustain and grow to meet the needs of the school system and the larger community. Please keep in mind that this guide is purposefully broad, covering many diverse aspects of implementing and maintaining a SFIS project. Some projects will grow well beyond the scope of this guide and others will only make use of bits and pieces. In either case, please use this information as best as you see fi t. This guide is meant to be used in conjunction with communication with Slow Food USA (SFUSA). Please share your ideas, plans, and questions with SFUSA staff. This type of communication helps us improve the entire SFIS initiative as we work to provide the projects with as many materials and resources as possible. Use SFUSA as a source for sample curricula, SFIS literature and models, and general assistance. Slow Food USA can also help you contact other SFIS project coordinators to share ideas, hear experiences, and for consultation. All the best, Cesare Casella, Dean of Italian Studes at the French Culinary Institute, teaches students from Harvest Time in Harlem at the Children’s Storefront School. 2 HOW TO START A SLOW FOOD IN SCHOOLS PROJECT Section One Getting Started way to make the most of resources. However big or small, a SFIS project combines eating with education In this section: and involves community members, school administra- A general step-by-step guide for tion, teachers, and food service workers. initiating, planning, funding, evaluating, Why start a SFIS Project? and ensuring the longevity of your Our children spend the majority of their day in school, SFIS project. where they are ideally being educated not only about math and history, but also about healthy choices for What is a SFIS project? their mind and body. SFIS projects are based on the idea that knowledge of food—how it is grown, who Slow Food in Schools projects are based on the grows it, how it is prepared, its connection to tradition, three building blocks of pleasure, tradition, and sus- and its infl uence in shaping the future of society—is tainability. SFIS projects are diverse, yet all involve the integral to a healthy education. By starting a SFIS fundamental principles of Slow Food itself; namely project, you are helping to address important health to provide healthy, nutritious, and delicious foods to issues while also teaching children about how food children while simultaneously educating them about choices can impact the health of community, environ- the ecological and cultural traditions of the foods they ment and economy, and taste great at the same time. are eating and enjoying the pleasures of taste. They are a celebration of locally grown, All projects create a direct nutritiously delicious foods! All projects create connection between students and a direct connection between students and their food source, emphasizing the their food source, emphasizing the pleasures pleasures of taste and the table. of taste and the table. Projects are hands-on, and range from small playground gardens where lettuce is grown by kindergarteners to cooking classes with local youth to reinventing cafeteria food by incorporating foods from local farms. Lots of SFIS projects are run in conjunction with partner organizations, and collaboration can be a great 3 HOW TO START A SLOW FOOD IN SCHOOLS PROJECT How do I start a SFIS project? a useful set of skills. Establish clear roles and expecta- Below is a step-by-step guide, from conceptualization tions among the members of the committee, including to implementation, for a SFIS project. This guide will an outline of realistic time commitments for both need to be tailored, depending on the type of project. volunteers and school employees. The committee Getting Started For example, a project that sources cafeteria foods exists to help launch, guide, and maintain the project, from local farms will need to identify and secure and full investment must be a requirement for par- One: contracts from local farmers as part of the process, ticipation. Keep while a schoolyard garden must consider a location in mind that the By building a large base for the garden with adequate sunlight and access to committee should of community support, Section be composed of water. In either case, the structural organization of you help ensure a life people who have the project and its leaders are a key component to outside of the school. success. Also important is to start small, allowing a variety of skills/ your project to grow over time. Start with one cafete- strengths to bring ria product sourced from a local farmer, or a garden to the table—i.e. someone may be particularly good Nine Steps to Starting a that works with one class at the outset. This will help at fundraising, another may be experienced in Slow Food in Schools Project both the volunteers and the school work through any logistics and infrastructure. SFIS projects are meant to be well integrated into the community, which will 1. Assemble a SFIS Committee problems on a small scale as well as establishing a successful foundation on which to grow. help to develop consistency and longevity, even if 2. Target the need in your the project is small and may only meet once a month, community Step 1: Assemble a Slow Food or per season. 3. Draft a proposal in Schools committee. Gather a diverse and cohesive group of people to Step 2: Target the need in your community for a 4. Establish a relationship with help launch and maintain the project—community Slow Food in Schools project and identify what the school members, professionals, parents, teachers, Slow type of project will most address that need. 5. Write a timeline Food members, school offi cials, experts. At least one Locate a school or youth group that is in most need, 6. Raise local funds member of your committee should be a school offi cial. and would be most receptive to a SFIS project. It is By building a large base of community support, you important to locate a school that not only could benefi t 7. Implement the project help ensure a life outside of the school. Engage local greatly from the presence of a SFIS project, but has 8. Evaluate chefs, farmers, graphic designers, business leaders... the desire to host one as well. Your SFIS project 9. Look to the future anyone who is interested in the project and can offer may make use of off-site land or buildings, such as 4 HOW TO START A SLOW FOOD IN SCHOOLS PROJECT community gardens, culinary schools, farmer’s participants. When joining up with an existing project, markets, or nearby farms. be creative in how you incorporate the values of Slow Food into the programs. For example, one convivium Conduct a basic needs assessment, or a survey of the joined with a youth community garden to provide proposed site to gain as much information as possible Getting Started cooking classes based on the foods that the kids had about what exactly would benefi t the school most. cultivated. Some questions to think about: What is the average One: household income? What percentage of the children Learn about other projects similar to yours (check the exhibit signs of poor eating habits? What is the quality Resource List or contact Slow Food USA to fi nd out of school lunch? Is there any form of food curriculum about other projects). Use their successes and diffi cul- Section already in place? What is the present knowledge ties to guide the formulation of your own project. base of the faculty, children, and parents about food and farm issues? Is there already space for a school Step 3: Draft a proposal. garden? What is the condition of the kitchen (if there is Once your committee has determined the need within one) and who is in charge of creating school meals? a school for a SFIS project, and the best type of SFIS project to address that need, write a proposal. Keep in Using the information developed above, determine mind that this will change enormously as the project which element of a SFIS project would be most evolves, so keep it simple. relevant to your location and makes the most sense for your volunteers—i.e. after school cooking • Start with a mission that clearly and concisely states program, school garden, farm-to-cafeteria, the conceptual and philosophical goals of the project.