Thank you for participating in the Local Food for Schools Program.

Your feedback is valuable in helping us assess the program's success and plan for local food procurement sustainability beyond the LFS grant funding.

Please answer the following questions to the best of your ability.
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* 1. Your Name:

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* 2. Name of your participating school(s)/district:

Section 1: Program Experience

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* 3. The local Food for Schools program has provided access to a wider variety of fresh produce for our school meals.

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* 4. The quality of local produce has been consistently good.

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* 5. Local food integration has been well-received by students in our schools.

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* 6. Our school cafeteria staff feels comfortable and confident preparing meals with local ingredients.

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* 7. The program has been logistically manageable for our food service team (ordering, delivery, storage).

Section 2: Challenges and Opportunities

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* 8. What are the biggest challenges you have faced in implementing the Local Food for Schools program?

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* 9. What are the biggest benefits you have experienced from participating in the Local Food for Schools program? (Select any/all that apply.)

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* 10. What changes or improvements would you suggest to make the program more effective?

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* 11. Are there any resources or technical assistance you need to be able to better tell your story around local food?

Section 3: Beyond the Grant Funding

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* 12. Are you interested in continuing to source local food beyond the grant funding period?

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* 13. What are the biggest incentives that would encourage you to purchase more local food? (Select any/all that apply.)

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* 14. What are the biggest barriers you foresee in continuing local food procurement beyond the grant funding? (Select any/all that apply.)

Section 4: Share-Outs

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* 15. Please share any additional comments or suggestions you have regarding local food procurement in your schools.

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* 16. Do you have any testimonials or anecdotal successes you can share on waste reduction (plate waste), quality of produce (e.g., flavor, reduction in shrinkage with cooking), student/staff feedback, etc.?

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* 17. What products do you want to see more of? What products do you have no interest in?

Thank you for your valuable feedback!

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