Abstract
ABSTRACTSchool foodservice operations constitute a large portion of the noncommercial foodservice industry. Due to the Healthy Hunger Free Kids Act, school foodservice employees are faced with the challenge of serving increased amounts of produce to students. Farm to school programs may help meet this challenge. This study focused on identifying barriers and keys to success when using local produce from farm to school programs. Semistructured Interviews were conducted with hourly school foodservice employees. Challenges included appearance, shelf life, service to students, and availability. Keys to success included exposure and support, service, and employee motivation. Results of the study are not generalizable but were used to develop a questionnaire to identify barriers among a larger sample.
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