how does your garden grow?...straw bale garden raised bed native gardens space: indoor...
TRANSCRIPT
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How Does Your Garden Grow?Presented by:
Meredith Hink, MS, RD, CD
Corporate Nutrition Services Manager
Disclosure: Meredith Hink, MS, RDN, CD
Nutrition Services Manager for Reinhart Foodservice
Member of the Academy of Nutrition and Dietetics Vegetarian Nutrition Dietetic Practice Group
Association of Nutrition and Foodservice Professionals Professional Development Committee
Certified ServSafe® Instructor and Registered ServSafe®
Proctor
©2019 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a registered trademark of the NRAEF, used under license by National Restaurant Solutions, LLC. The logo appearing next to ServSafe is a trademark of the National Restaurant Association.
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Objectives Name the benefits of creating a garden for your
customers and employees.
Discuss the regulatory support for edible gardens.
Discuss the logistics of setting up an edible garden.
Describe food safety risks that must be considered when setting up an edible garden.
Poll
Does your facility currently have an edible garden?
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Health Benefits
Benefits of Gardens
Horticulture therapy Pain reduction Improves attention Stress reliever/ decreases agitation Helps with hematopoietic support
to the brain Improves psychiatric symptoms
Detweiler et al, 2012.
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Employee Health Benefits Unique opportunity for
patient/community treatment and education Increase physical activity Increase consumption of
fruits and vegetables
Feelings of well-being Community building Environmental stewardship Stress reduction Feelings of productivity and
autonomy from learning new skills
Porter C.M., 2018.; Milliron, B-J; 2018.
Regulatory Support
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Centers for Medicaid & Medicare Services483.60 i) that facilities could procure food directly from local producers, farmers or
growers, in accordance with state and local laws or regulations.
(ii) that this provision does not prohibit or prevent facilities from using produce grown in
facility gardens, subject to compliance with applicable safe growing and food-
handling practices.
Memorandum
Residents can benefit from having a variety of fresh foods for their consumption, as
long as the dangers of food-borne illness are mitigated to the greatest extent possible
through the facility.
Centers for Medicaid & Medicare Services, October 4, 2016; Centers for Medicaid & Medicare Services, September 7, 2011.
Logistics
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Poll
Which of the following would be your greatest concern in
setting up a garden?
A. Defining the purpose for the garden.
B. Finding the right set up for the garden.
C. Establishing food safety protocols for working in and
harvesting the garden.
D. Marketing the garden.
Overview Purpose Support Regulations Space/Setup Outdoor Indoor No space
Training Marketing
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Purpose
Desire to provide “local” food
Provide a connection to the land
Therapy
Education Customers Employees
Support- Personnel Core committee Planning Funding Input
Support committee Administration Maintenance
Volunteers
Leading activities
Set-up/tear down
Watering/maintenance
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Support – Safety/Legal Quality Assurance and Performance Improvement (QAPI)
Paperwork maintenance for volunteers (permission slips, photo releases) Knowledge/satisfaction of garden (residents/staff/family) Training auditing (safety, basic gardening skills, etc.) Compliance with policies (food safety, receiving, chemical usage) Food borne illness audits potentially related to harvested produce
Legal aspects Permission slips and photo releases Insurance policies to cover volunteers and foodborne illness outbreaks
Cooperative Extension Office https://nifa.usda.gov/land-grant-colleges-and-universities-partner-website-
directory?state=All&type=Extension Provide information on local food, gardening, area Master Gardeners
programs
Support - Funding
Set-up Construction material
Seeds/plants
Soil/fertilizer
Water
Staff
Education tools
Gardening tools
Local food pantries AmeriCorps FoodCorp Rotary Club Future Farmers of America
(FFA) Feeding America Local hardware and
garden store Food manufacturers Grants
USDA - Peoples Garden National Garden Association –
garden.org
FUNDING USAGE FUNDING SOURCES
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Regulations
Gardens must adhere to state/local health and sanitation
requirements
Gardens must have policies and procedures for
maintaining gardens
Good Agricultural Practices (GAP) and Good Handling Practices
(GHP)
Include a section on addressing foodborne illness outbreaks
Regulation Resources ANFP Long-Term Care Facility Garden Policy 2019 -
https://www.anfponline.org/docs/default-source/events/2019/hotel/handouts/long-term-care-garden-policy.pdf?sfvrsn=320b09f6_4
Pioneer Network – www.pioneernetwork.net Gardening policy available in the New Dining Standards
Toolkit Institute of Child Nutrition – theicn.org Produce Safety Resources Food Safety Tips for School Gardens Handling Fresh Produce in Classrooms
USDA Farm to School -https://www.fns.usda.gov/farmtoschool/farm-school-resources
Healthcare without Harm -https://foodcommunitybenefit.noharm.org/resources/implementation-strategy/program-community-gardens-and-farms
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Space: outdoor Container garden
Straw bale garden
Raised bed
Native gardens
Space: indoor Aquaponic/hydroponic
Container garden
Tower garden
Native garden
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Space: no space
Community garden
School
Community space/food
pantry
Old farm
Urban renewal project
Set-up: Soil
Potentially less expensive if the soil will work “as is”
Should be tested for contamination Cooperative Extension
office Land grant university Agricultural department
(high school, college)
May still need to add fertilizer and other components to optimize
Upfront cost
Correct mix for what you are growing
Consider soil that is packaged to sell for growing food
EXISTING IMPORTING
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Set-up: Construction Material
Non-toxic materials Raised beds – no chemically treated wood or tires Containers – food grade Stakes Trellises
Set-up: Plants Appropriate for zone Check with local garden stores
or catalogs Consider growing season Consider exposure to light planthardiness.ars.usda.gov
Appropriate for container Container size plants vs. garden
bed plants
Non-allergenic and non-toxic plants Check with local Cooperative
Extensionhttps://planthardiness.ars.usda.gov/PHZMWeb/
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Set-up: Placement Uphill and away from potential sources of
contamination Streets Run-off Drainage pipes Garbage Utilities
“Call Before You Dig” 811 – utility companies Create barriers to protect from animals and
unauthorized guests Fences – locked Cages
Set-up: Water Safe water source Municipal water
Potential water sources – check with local Cooperative Extension office Rain barrel Private well May need to be tested several times throughout the growing
season Maintain water testing records
Non-safe water source Pond Fountains
Use food grade containers to transport water
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Set-up: Chemicals Avoid pesticides and herbicides
Check with local Cooperative Extension office for non-chemical local pest control techniques
Fertilizers Maintain Safety Data Sheet – educate on its location to all volunteers
Check with local health department about OSHA standards regarding use Do not use food containers for dispensing fertilizer
Only allow coordinators in charge to mix and apply Label and store properly away from food in a locked unit Do not use raw manure – biological hazard
Compost Seek advice from local Cooperative Extension office or composting expert Restrict access to compost Only use plant materials – not oils, protein, or animal waste Wear gloves Consider purchasing commercially prepared compost that is safe for
edible gardens Vermicomposting
Set-up: Garden Equipment Personal protective equipment –store separate from food
preparation equipment Garden gloves Safety glasses Garden shoes
Harvesting materials Use clean and sanitized food-grade containers Use clean and sanitized food-grade knives/scissors Discard produce that has been contaminated by
animals or insects
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Set-up: Garden Log
Log Who harvested What was
harvested Amount When harvested What is the
produce used in Signed in by
foodservice staff
Training: Garden Group Include all members involved with the garden
Topics for training Policy and procedure Basic food and garden safety training Proper clothing and footwear (closed – toed shoes) Personal protective equipment
Safety and storage of equipment Keep separate from food handling equipment Wash and sanitize utensils used to harvest/process
produce Safe fertilizer application/exposure
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Training: Garden Group Infection control Hand washing and personal hygiene Glove usage Handling produce during harvest, washing,
transportation Addressing potential food borne illnesses Harvest logs Receiving and storage of produce from the garden
Training: Foodservice Staff Follow same food safety guidelines as other produce Inspect produce when bringing it into the kitchen Receiving and storage of produce from the garden Tracking how the produce is used Wash produce prior to preparing, not prior to storing
Store Refrigerate at <41°F when received (unless produce is stored
at room temperature) Store separate from commercially purchased produce for
traceability Store in a covered container away or above products that
could contaminate it (raw meat, fish, poultry) Date mark produce that has been prepared so it is
discarded within 7 days Process for later use (check with local health department)
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Marketing
Passive Bulletin boards Newsletters (paper or
electronic) Facebook/website
Active Taste tests Garden tours Highlight on the menu Recipe contest or
“food fight”
Garden Talk: Outdoor
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University of Vermont - Medical Center Rooftop Garden
University of Vermont – Learning Garden
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Garden Talk: Indoor
Viterbo University
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Garden Talk: Community Collaboration
Learn2Grow, Grow2Learn
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Summary Facility gardens can be both therapeutic and community
building.
Edible gardens are supported by federal regulations as long as local/state regulations are followed.
Teamwork approach is essential for successfully building a gardening program.
Food safety risks can be minimized by establishing and following food safety protocols.
Special Thanks
Special thanks to the following people for sharing their garden stories Lisa R. Hoare – University of Vermont Medical Center Carol Klitzke – Viterbo University, Nutrition and Dietetics
Department Hunger Task Force of La Crosse Kane Street Garden
and Terry Erickson Boys & Girls Club
Please note that the opinions and information shared by these individuals are their own and not those of Reinhart Foodservice.
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References Centers for Medicaid & Medicare Services. (September 7, 2011). Compliance with Food Procurement
Requirements for Nursing Homes with Gardens Producing Foods for Residents. S&C: 11-38-NH. Retrieved from https://www.cms.gov/Medicare/Provider-Enrollment-and-Certification/SurveyCertificationGenInfo/Downloads/Survey-and-Cert-Letter-11-38.pdf.
Centers for Medicaid & Medicare Services. (October 4, 2016). Medicare and Medicaid Programs; Reform of Requirements for Long-Term Care Facilities, Federal Register, vol. 81, No. 192. Retrieved from https://www.govinfo.gov/content/pkg/FR-2016-10-04/pdf/2016-23503.pdf.
Detweiler, M.B., Sharma, T., Detweiler, J.G., Murphy, P.F., Lane, S. Carman, J.,. … Kim, K.Y. (2012). What is the Evidence to Support the Use of Therapeutic Gardens for the Elderly? Psychiatry Investigation, 9, 100-110. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3372556/pdf/pi-9-100.pdf.
Milliron, B-J., Vitolins, M.Z., Gamble, E., Jones, R., Chenault, M.C., Tooze, J.A. (August 2017). Process Evaluation of a Community Garden at an Urban Outpatient Clinic. J Community Health. 42(4): 639-648. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5447497/.
National Food Service Management Institute. Best Practices for Handling Fresh Produce in Schools, ET100-10. Retrieved from https://fns-prod.azureedge.net/sites/default/files/Food_Safety_Produce_Best_practices.pdf.
National Food Service Management Institute. (February 2015). Food Safety Tips for School Gardens. Retrieved from https://theicn.org/resources/652/produce-safety-best-practices-fact-sheets/107980/food-safety-tips-for-school-gardens.pdf.
Ng, K.S.T., Sia, A., Ng, M.K.W., Tan, C.T.Y., Chan, H.Y., Tan, C.H., Rawtaer, I., Feng, L., Mahendran, R., Larbi, A., Kua, E.H., Ho, R.C.M. (9 August 2018). Effects of Horticultural Therapy on Asian Older Adults: A Randomized Controlled Trial. International Journey of Environmental Research and Public Health. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/?term=effects+of+horticultural+therapy +on+asian+older+adults.
References Pioneer Network. (2014). Policy and Procedures: Maintain Gardens. In New Dining Standards Toolkit
(pp.I69-I74). Rochester, NY: Pioneer Network. Porter, C.M. (2018). What gardens grow: Outcomes from home and community gardens supported by
community-based food justice organizations. J Agric Food Syst Community Dev, 8 (Suppl 1): 187-205. Retrieved from https://www.foodsystemsjournal.org/index.php/fsj/article/download/fd-what-gardens/597/.
US Department of Agriculture. (July 29, 2009). School Garden Q&As. Retrieved from https://fns-prod.azureedge.net/sites/default/files/cn/SP32-2009os.pdf.
US Department of Agriculture. (June 2016). Using Gardens to Grow Healthy Habits in Cafeterias, Classrooms, and Communities. Retrieved from https://fns-prod.azureedge.net/sites/default/files/f2s/SchoolGardens.pdf.
US Food and Drug Administration. FSMA Final Rule on Produce Safety. Retrieved from https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm.
Vaccaro, M. (April 2013). School Gardens…A Farm to Institution Initiative. Nutrition & Foodservice Edge, 10-14.
Weidmann, K. (Fall 2018). Operation Healthy Planet. Best of Burlington. 63-69. Zhu, S., Wan, H., Lu, Z., Wu, H., Zhang, Q., Qian, X., Ye, C. (August 25, 2016). Treatment effect of
antipsychotics in combination with horticultural therapy on patients with schizophrenia: a randomized, double-blind, placebo-controlled study. Shanghai Archives of Psychiatry. 28 (4): 195-203. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434270/.
Photos: www.pixabay.com; www.shutterstock.com; Meredith Hink