School Gardens: Dig It!
Resource Packet
University of Illinois Extension
Farm to School
http://web.extension.illinois.edu/farmtoschool/
What is Farm to School?
 The Illinois Farm to School program provides youth, K-12, with access to nutritious
meals, while supporting local farmers and communities. This program provides children
with fresh, local food, and helps them understand where their food comes from and how
food choices affect their health, environment and community. The Illinois Farm to School
program is part of the National Farm to School network and involves many local, state
and regional partners, advisors and projects. U of I Extension and their partners can
provide guidance and help make connections that result in healthy young people, healthy
economies and healthy communities.
Why Farm to School?
 Healthy Young People - Students develop healthy eating habits and reduce risks for
obesity and other health issues when they have increased access to food education and
fresh foods in school meals.
 Healthy Economies - Keep more local money in the local economy by connecting
schools with farmers. This also leads to greater school lunch participation and thereby
revenues for schools.
 Healthy Communities - As an important element of a local food system, Farm to School
programs bring people and resources together to make their community better for
everyone.
What is a School Garden?


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
Cultivated areas around or near to schools, tended at least partly by learners.
Provide healthy food to the school cafeteria.
Serves as a place for teachers to teach lessons.
Offers a place for children to be active in the outdoors.
How can you get involved?
 Encourage your school to start a school garden!
 See the Parents’ Toolkit for information on where to start.
Starting a local foods movement at
your school
Parents’
Toolkit
Created Winter 2011 by MSLOC students:
Lauren Bertschy, April Bowman, Robert Cabanelas, Courtney Calinog, and Kim Kieras
What is Farm to School?
What is the local food movement? A collaborative effort to build
more locally-based, self-reliant food economies – one in which
sustainable food production, processing, distribution, and
consumption is integrated to enhance economic, environmental and
social health.
As a part of this broader movement, the Farm to School Organization
connects schools (K-12) and local farms with the goal of serving
healthy meals in school cafeterias, improving student nutrition,
providing agriculture, health and nutrition education opportunities,
and supporting local and regional farmers.
In other words, the idea is to have more local foods in schools to
promote better nutrition for kids while helping the environment
and local economy.
What is in this Toolkit?
A Letter from the State
Lead
A Call to Action: How you
can make a difference.
How do I get started?
How to Start a Farm to
School Program: Step-bystep instructions on how to
increase local foods within
your child’s school.
Supply Chain?
Understanding the Supply
Chain: How does the food
get from the farm to the
school?
How can parents help?
We all know that parents care deeply about their children’s
nutrition
Because of this concern, we believe that parental commitment and
involvement is critical to improving the quality of the foods served
in schools. One way to achieve this is through the increase of
locally-sourced foods in schools – improving school lunch nutrition
and kids’ health.
Information provided in this toolkit will educate you on how to
start a farm to school program in your community, including an
overview of the process, potential barriers, and resources you can
leverage to get started. You can make a significant difference in
providing better quality nutrition options for your children by
increasing access to healthy, local food in schools. Get ready to
take the first step – and here’s how.
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What if I experience
barriers?
Potential Barriers:
Challenges that may exist in
implementing a farm to
school program and how to
overcome them.
What resources are
available?
Resources: Sample
templates to help you get
started.
Is help available if I need
it?
Helpful Websites: Illinois
farm to school websites and
other community resources.
A Letter from the State Lead
Dear Illinois Families,
As parents, we care deeply about our children’s nutrition. Because of this concern, parental
commitment and involvement is critical in improving the quality of the foods served in Illinois
schools. One way to achieve this is start a Farm to School program at your child’s school. Farm
to School programs are known to promote healthy eating habits and reduce the risk of obesity
and other health related disorders in children.
We have several challenges to address here in Illinois to make this a reality throughout our
state, including:
Seasonality issues: Children are enjoying summer break while much of our locally-grown produce
is ready for harvest.
Supply issues: Although 80% of our land in Illinois is farmland, 98% of what is grown here is
exported. On average food products we buy today will have traveled 1500 miles to reach our stores!
School cafeteria issues: Many school kitchens have done away with the necessary equipment
needed for “scratch” cooking, and went for the convenience of the “heat and serve” method.
Then there is also that very real issue of getting kids to want to eat their fruits and vegetables!
But, these are not insurmountable challenges! As the Illinois Farm to School Network continues
to work with its various partner organizations across the state to address some of these larger
barriers, there are things parents can do right now to help further the goal of healthier school
lunches here in Illinois. As a parent, you can commit to “turn it around” by setting some of your
own family goals:
Try and purchase $10.00 a week in local foods. Consumer demand drives market supply.
Strive to do more “cooking from scratch” with your children involved as helpers. Studies show
that successful programs happen more often when home and school have similar practices.
Plant a vegetable garden! Children love to garden and are more apt to consume produce they have
grown.
Start a Farm to School program! Check out the available resources in this Toolkit or at
http://www.farmtoschool.org/IL/
Thank You! Your efforts will not only serve to improve our children’s nutrition levels, but will
also have a positive impact on local economies and natural resources.
Julia Govis
Illinois Farm to School State Lead
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How do I get started?
This step-by-step guide will identify actionable and practical steps for parents to increase local foods
in their community schools. It will help you start conversations with the people who make decisions
about food in schools – including food service directors, principals, etc. Through these conversations
and collaboration, healthy food options can be made available to your child(ren) at school.
Your voice and involvement are what makes the difference. Are you ready?
1. Do your
homework.
A great way to start is by learning about the foods your children are
eating in school. As part of this process, speak to school officials
about where school food comes from (also known as food
procurement practices) and whether local foods are being included
in school lunches. This will help you understand the need in your
schools, and will help you be prepared for conversations with
decision makers.
In addition, identify resources available to assist you in building a
network and community dedicated to increasing local foods in
schools (see “Resources” and “Helpful Websites” in this document).
Building your group of concerned parents and participating
organizations in your area will help to strengthen your ability to
gather support, information, and other resources that will heighten
awareness.
Lastly, speaking with a nutrition educator to learn more about the
lack of nutritional value provided through poor food options will
broaden your knowledge and support your effort to make more
nutritious meals available for children at school.
4
How do I get started?
2. Start a
conversation.
Seek others who might be interested in helping. Join a local PTA
organization and share your vision of providing school-aged
children with healthy food options through their cafeteria. Enlist
other parents who are equally concerned with poor dietary
selections provided through school lunches, including sugary snacks
and carbonated beverages. It is also a good idea to start
conversations with local school decision-makers such as principals
or vice principals, superintendents, or food service directors. For
ideas on how to approach school decision makers, see the
“Resources” section of this toolkit.
Visit your local farmers market and familiarize yourself with
questions for local growers. This will allow you to learn about their
growing practices and how you may solicit their support and
interest to expand and provide fresh fruits and vegetables in the
community.
3. Gather at the table.
Bring everyone together for a planning meeting. Once you have
identified others who are interested in increasing healthy options
and local foods in schools, hold an initial meeting to create a plan,
share ideas, identify time commitment, and build a realistic
timeline to get started. Look to the resources you have identified to
create meeting agendas and plan conversations to aid in the
shaping of your next steps. Determine how frequently you will
meet as a group and assign responsibilities to each other to make
sure you begin to take action.
5
How do I get started?
4. Take inventory.
Think through how your local school food system works. Develop a
clear picture of what is needed in order to create a farm to school
program or to increase local foods in schools. As a parent working
with school officials, below are some areas where you may be able
to facilitate discussions and impact change:
• Consider how locally farmed food will get to the school cafeteria,
and whether food handling staff has the required skill sets and
training to manage a kitchen where fresh fruit and vegetables will
be utilized.
Look into how much and what types of fresh fruit and
vegetables are needed to meet demands of a school lunch
program? Consider availability and be mindful of local foods
and when they are and are not in season. See the Seasonal
Food Guide for more information:
http://www.agr.state.il.us/markets/WhatsInSeason.pdf
Offer suggestions on how to include locally grown foods in
cafeteria menus. Starting small with the inclusion of a salad
bar is a great way to pilot a healthy option for students. This
will also allow food service directors a way to measure
acceptance and student consumption levels.
Think about any financial concerns and what can you do as a
parent to help address these issues. Does it take a budget to
get started, how to solicit start-up funds, who will pay for
what, and limitations that may hinder your progress to start
a farm to school program or initiative.
Explore the school facilities to determine any problems that
may exist such as potential barriers for preparing, cooking,
or storing fresh fruit and/or vegetables.
5. Think big!
Combine farm to school foods with educational activities and field
trips. This is a fun way to get everyone involved and generate
enthusiasm, especially with other parents and children. Volunteer
at a local farm to understand harvesting, attending fresh foods
cooking classes, or sign up for updates from the National Farm to
School Network to keep up to date with new and interesting ways
to get a farm to school initiative off the ground. Help to engage
others to help sustain to idea of making fresh, locally grown food
available within your community. Be creative about bringing local
foods into the classroom with class projects, competitions, and
events.
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How do I get started?
6. Map your course.
Have a plan. Now that you have started to get involved and speak
to parents, school officials and others, make sure you have a plan
to track your progress.. Develop your timeline and make sure
others you are working with have agreed to what actions they will
take and be responsible for. Meet as you need to - and make it fun!
Celebrate small victories along the way. Continue to identify
progress and brainstorm new ideas and opportunities that may
have presented themselves along the way. Allow time to correct
any barrier that has appeared and remain motivated to
troubleshoot resolutions to help keep on course. Stay connected
and stay involved. Have a plan and take it one step at a time.
7. Look to the future.
Expand the network for ongoing community involvement in the
farm to school program. Continue with your goal to deliver healthy
local food options to schools within your community by looking at
longer term solutions. Stay in touch with local businesses, farmers,
key school decision makers, parents, advocates, and other
supporting organizations that can help. Don’t be afraid to ask for
their support and request their presence meetings so they may
learn more about the farm to school initiative. Remember you are
not alone!
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How do I get started?
Supply Chain?
As a parent preparing to get involved with the farm-to-school movement, one of the fundamental
elements to understand is how food actually gets from the farm to the schools. This process is the
“farm to school supply chain.”
The supply chain process outlines all the elements that are required to get the food to the schools,
from farmer production to eventual consumption by the children. It can be a complex and varied
process but at its base, it has three core components.
Schools Food Supply Chain
Farmers
Harvesters
Suppliers
Supply &
Production
Handling
Processing
Packaging
Distribution
(Transport to
Schools)
Processing &
Logistics
Sourcing &
Procurement
Consumers
(Children/ Parents)
Demand
Management &
Consumption
Stakeholders:
Stakeholders:
Stakeholders:
• Farmers, Harvesters,
Other Suppliers
• Processors and Packaging
• Sourcing & Procurement/ Supplier
Relationship Managers/ Purchasing & Planning
• Distributors and Transporters/ Freight
Providers
• Food Service Directors
• School Decision Makers
•LEFT SIDE
•MIDDLE
• Parents & Children
•RIGHT SIDE
As the diagram illustrates, the farm to school supply chain is comprised of three primary
elements:
1) supply and production, with farmers and producers (left)
2) processing-packaging-transport-distribution (middle)
3) procurement-demand-consumption (right).
Understanding these basics of how food gets into the schools will help you as a parent be
better informed as to where the opportunities and challenges are in increasing higher quality
local foods into schools. As you speak with other parents, school officials and even local farmers
and distributors, you will learn more about this important process and may identify areas you
want to directly address through your involvement.
8
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Supply Chain?
What if I experience barriers?
In any process of change, there will be naysayers. Take a look at some of these ideas for overcoming
objections around increasing locally grown foods in schools.
“There isn’t enough
time”
Reach out! There are so many resources available to assist you
through this process. Talk to local groups to get more information you can find helpful websites at the end of this document. Don’t try
to do it all yourself. Gather a group of people from your school,
school district, and community who are passionate about healthy
local foods and do it together! As a parent, you have a role and
vested interest so reach to others, get informed and get involved.
Your children’s health is dependent on you!
“Our school doesn’t
have the money”
Get creative! Budgetary constraints will always be in place, but you
can think of some great ideas to find new ways to source locally!
Work with school officials to find solutions that will work for
everyone.
Look for grants and do your own fundraising in coordination
with school officials.
Get local businesses’ support
Working with school officials, find ways to cut costs in other
ways to make up the difference. For example, evaluate the
meals that are less expensive against the meals that are
more expensive. Can you serve them in the same week to
alleviate cost concerns?
Look into changing the price of the lunch program. Studies
and surveys show that parents and students are willing to
pay more for locally-produced and healthier items—what
are the opportunities in your local school?
“How do I know if a
farmer’s food is as good
as my distributor’s?”
Introduce yourself! Get to know farmers in your area and talk to
them about their procedures. Ask questions and try the food before
you buy it. If you’re concerned about their safety and food handling,
ask about their certifications and policies. For individual farmers,
food is their livelihood - they want their products to be the best. If
a single farmer can’t provide the amount or variety you need,
consider partnering with a farmers market or a growers
cooperative.
9
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What if I experience barriers?
“We don’t have a long
growing season in my
area.”
Embrace it! Having a seasonal menu can get kids excited about their
lunches. It can also get them to try new things. Remember, many
foods can be frozen or stored long-term. If you can’t work
everything in, don’t worry! Just taking the first steps toward the
program will do wonders. You can continue to expand your local
foods base as you learn what works for you.
“Kids still aren’t going to Teach them! A farm-to-school program offers a great opportunity
eat healthy.”
to educate children about a wide variety of topics: from learning
how plants grow, to how farms work, to nutrition. Getting them
involved through education, games, and recipes can motivate them
to try new things and get interested in the food they eat.
“I don’t know what’s
going on in my schools they might already be
doing this.”
Find out! Every school should have a wellness policy. Ask your
school officials if you can review it. Remember, your school officials
and decision makers want the same things you do - you’re on the
same team! Talk to them about how you might be able to
incorporate healthier local foods into your school’s menus. If there
is already an effort, ask why it’s not publicized. Look for ways to
work together to get parents involved.
“How can I motivate my
school officials?”
Let them know you are interested! Most school officials don’t think
local foods are a priority because they don’t hear parents talk about
them. So talk! Work together! Nutritional value is the #1 cited
reason for not participating in school lunch programs. In a recent
survey, of those parents who are not currently participating in
school lunch programs, nearly 75% said they would participate if
the nutritional value changed. This is a huge advantage for school
officials! Remember, local foods aren’t just healthier for kids - they
also help support local economies and improve the school’s image two things school officials care a lot about. Again, you as a parent
have a critical role and a voice!
“I don’t know how to
find farmers.”
Talk to Farm to School! The Farm to School network has a vast
array of resources and can help you find farmers in your area.
Farmers WANT to be involved! In a recent survey of Illinois farmers,
more than 50% said they would be interested in hosting field trips;
more than 60% said they would be interested in learning about how
to distribute to schools.
10
What if I experience barriers?
What resources are available?
Because food service directors and school decision makers are already under significant time and
budget constraints, exploring options or implementing new strategies can feel like an overwhelming
task. Consequently, effective communication and advance planning are critical factors in ensuring
that your audience feels comfortable and is supportive of farm to school efforts. Parents can help by
partnering with key school decision makers and food service directors to understand barriers and
develop solutions to address them.
A few sample templates for initiating this partnership between parents and schools are
included for your reference.
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Facilitating a Farm to School Meeting:
Excerpted and adapted from “Facilitation Skills, Tools, and Techniques – Resource Book.” TFC
Associates. (2005), and Kalb, M. (2005) Farm to School First Organizing Meeting and Cornell
University.
Potential Farm to School Meeting Agenda – Parents, school decision makers and/or food
service directors:
Introductions
Why implement a farm to school program? Benefits for students, farmers, community
What’s working? Examples of successful farm to school programs in Illinois
Assessing the current situation: What barriers exist to starting a farm to school program
and how can they be overcome?
Farmer issues – crops, seasonality, marketing channels, production costs, processing,
transportation and delivery, ability to meet demand
School issues – present buying practices, kitchens, storage and prep areas, labor costs,
equipment, food budget, wellness policies, administrative support
Taking local resources into account, what other potential partners should be part of the
process?
Forming a working group and assigning Tasks
Set next meeting date
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What resources are available?
Writing a Letter:
Adapted from Cornell University
Dear Food Service Director or School Decision Maker,
As you probably are aware, more and more schools are beginning to incorporate locally
produced foods as part of their food service. This connection to local agriculture is called
“farm to school” and can provide significant benefits to your school, community and
local farming community.
In order better understand the potential for establishing a farm to school project in your
district, I would like to set up a one hour meeting with you to learn about your food
service operation. By learning from you, I will be better able to develop a set of initial
priorities or “first steps” in developing a farm to school program at your school. These
steps can be very small and low risk or quite ambitious depending on your interests.
In addition to speaking with you, it would be helpful to actually see your facility. This
would help ensure that the suggested action steps determined through our discussions
are realistic and achievable.
I will follow up with a phone call in the next few days to establish a specific meeting
time. Please feel free to call me with any questions.
Yours sincerely,
Jane Doe
Phone
Email
13
What resources are available?
Is help available if I need it?
This section provides helpful websites and other resources sharing information to help you get
started!
National Level
Parent Info
Resource:
Organization:
Handouts/Resources for Parent and
Community Members
http://farmtoschool.cce.cornell.edu/conte
nt/view/for-parents-and-communitymembers.html
Cornell University
Comprehensive Parent Guide for starting a
Farm to School Program
http://www.mnfarmtoschool.umn.edu/how_to_use.html
University of
Minnesota
Parent Advocacy Resource Guide
http://www.angrymoms.org
Two Angry Moms
National website for Farm to School
Initiatives - IL
http://www.farmtoschool.org/IL
Farm to School
What other schools are doing in IL and MN
http://www.farmtoschool.org/IL/programs
.htm
Farm to School
http://www.mnfarmtoschool.umn.edu/other_schools_2.h
tml
School
Resources
Local
Website:
Federal/State Child Nutrition Agencies and
Federal Info
www.frac.org
Food Resource and
Action Center
Vocabulary of Food Purchasing: Guide for
Food Service Professionals
http://www.mnfarmtoschool.umn.edu/GuideforFoodServi
ceProf.pdf
Sustainable Food
Laboratory
Farm Locators
http://www.marketmaker.uiuc.edu/
Illinois Market Maker
http://www.agr.state.il.us/markets/mis/
Illinois Department of
Agriculture
http://www.rodaleinstitute.org/farm_loca
tor
Rodale Institute
Find Community Supported Agriculture
and Local Farmers Markets
http://www.localharvest.org
Local Harvest
10 Reasons Why to Eat Local Foods
www.eatlocalchallenge.com
Eat Local Challenge
Seasonal Food Guide
http://www.agr.state.il.us/markets/Whats
InSeason.pdf
Illinois Department of
Agriculture
14
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Is help available if I need it?
15
School Gardens: Dig It!
Planting Your Garden
Handouts
University of Illinois Extension
Farm to School
http://web.extension.illinois.edu/farmtoschool/
Getting Started
1. Choose Your Location
 Garden should be easily accessible from the school
 Full sun location (at least 6 hours)
 Near a water supply
 Will you use raised beds, in ground beds, or containers?
 Know your soil
 Soil should have good drainage, proper pH, and good fertility
 Get a soil test- Call your local extension office
2. Garden Planning
 Only create a garden as large as you can manage
 Plan out what to grow
 Only plant what kids will eat and the cafeteria can use
 Do a taste test- get the kids interested!
 Think about seasonality
o Plant things that you can harvest when school is in session
 Sketch it out first
3. Get Some Basic Tools









Hoe
Rake
Spading fork or shovel
Sprayer or duster
Sprinkler can
Trowel
Wheelbarrow
Garden sprayer, hand held or tank
Garden hose with sprinkler or
soaker hose
 Garden fertilizer
 Marking labels








Seeds and plants
Sprays or dusts
Plant protectors
Gloves
Trellis or fencing
Stakes
String
Wire cages
4. Prepare Your Soil
 After getting the soil test results, consider adding fertilizer or organic matter based
on what levels are currently in your soil.
 Improve the soil tilth by adding compost, manure, organic matter.
 The garden can be plowed, tilled, or spaded in the spring or fall to prepare for
planting.
5. Early Spring Planting
 Start planting as soon as possible in the spring so that things are available to
harvest before school gets out for the summer.
 Plant cool season crops that are frost resistant and mature quickly.
 The following crops are considered very hardy and can be planted 4-6 weeks
before the average frost free date (April 25 in northern IL):
Plant from Seed
Kale
Kohlrabi
Leaf lettuce
Onion
Pea
Rutabaga
Salsify
Spinach
Turnip
Plant from Transplants
Asparagus (crown)
Broccoli
Brussels sprouts
Cabbage
Horseradish (root)
Onion (set or plant)
Parsley
Potato, irish (tuber)
Rhubarb (root)
 The following crops are considered frost tolerant and can be planted 2-3 weeks
before the average frost free date:
Plant from Seed
Beet
Carrot
Chard
Mustard
Parsnip
Radish
Plant from Transplants
Cauliflower
Chinese cabbage
 Transplants can be started in a cold frame, greenhouse, or indoors by placing in a
southern or western facing window or by using grow lights.
6. Late Summer/Fall Planting
 The same cool season crops can be planted for a fall harvest as well.
 Both can be planted 8-10 weeks before the average first frost date (October 7 in
northern IL).
7. Extending the Growing Season
 Some crops, like lettuce, could be continually harvested into winter if some
methods of season extension are used.
 Floating Row Covers
 Made of polypropylene plastic and are very lightweight
 Can be applied over the crop in the spring or fall to increase the temperature
surrounding the crop and provide some frost protection.
 Black Plastic Mulch
 This can also be applied over the soil prior to planting to help warm the soil
faster in the spring.
 Also helps with weed control
8. Sustaining Through the Summer
 One option would be let the garden rest for the summer.
 Plant a quick growing cover crop and then till in before doing the fall
planting.
 Another option would be to seek volunteers to take care of the garden for the
summer.
 Possibly assign a different family each week to be in charge of the garden.
 Turn the school garden into a community garden for the summer.
9. Harvesting
 Harvest the produce as needed.
 If excess produce is harvested and unable to be used, this could then be donated to
the local food pantry or could be preserved or frozen for later use in the cafeteria.
10. Safety
 Produce grown in gardens can be contaminated during growth, harvest,
transportation, preparation, or service and result in foodborne illness.
 Before starting a school garden, check with your local health department about
their policies on serving food grown in gardens in school meals.
 See this document for more information:
http://www.fns.usda.gov/cnd/guidance/foodsafety_schoolgardens.pdf
Need help?
 Contact your local extension office for assistance
 Visit the Illinois Farm to School website for more great information
o http://web.extension.illinois.edu/farmtoschool/
Sources:
Vegetable Gardening in the Midwest, C.E. Voigt and J.S Vandemark. 2002.
Created by:
Candice Miller, University of Illinois Extension Horticulture Educator, [email protected]
Julia Govis. Illinois Farm to School State Lead, [email protected]
The information in this hand out is for educational purposes only.
University of Illinois College of Agricultural, Consumer & Environmental Sciences
United States Department of Agriculture Local Extension Councils Cooperating
University of Illinois Extension provides equal opportunities in programs and employment.


FOOD SAFETY TIPS FOR SAFE PRODUCE
The Illinois Department of Public Health (IDPH) recognizes that many food establishments
in Illinois are looking to grow their own produce, or purchase fresh produce from local
farmers. We recommend that the following food safety steps be reviewed prior to starting
up a garden or obtaining produce from local farmers.
Increasingly, foodborne illness outbreaks are being traced to lettuce, tomatoes, cantaloupe and
other raw fruits and vegetables. These outbreaks are caused by pathogenic (disease causing)
bacteria, viruses, molds and parasites found on raw produce. These microorganisms are a
natural part of the environment and can be a problem whether organic or conventional
gardening methods are used.
With good gardening and harvesting practices, pathogen contamination of produce can be
reduced. Thorough washing and careful preparation will further reduce the level of the pathogens
found on the outer surface of fresh fruits and vegetables. It is also possible to get sick from
contamination of produce with chemicals such as cleaning solutions, fertilizers, pesticides, and
heavy metals (lead) and other chemicals that may be found in garden soil or well water.
Check with your local health department for any local regulations and/or additional
recommendations http://www.idph.state.il.us/local/map.htm
It is important that all produce that is purchased from a Farmers Market or Farm Stand be able to
be traced back to its origin. Make sure receipts indicate the address where the produce was
grown.
Food Safety and Garden Produce – the following is Interim Guidance
STEP 1-PREPARE THE GARDEN FOR PLANTING



Test soil for contaminants, particularly lead, prior to planting.
Here is a link for labs that perform soil testing: http://urbanext.illinois.edu/soiltest/.
Follow the soil test interpretation for appropriate fertilizer applications and remedial
action necessary should lead levels exceed accepted levels. Further guidance on
recommended soil testing and handling in specific Illinois regions will be coming.
Locate vegetable gardens away from manure piles, well caps, garbage cans, septic
systems, run-off from any potential sources of contamination, and areas where wildlife,
farm animals, or pets roam.
Use compost safely. Compost is the natural breakdown product of leaves, stems, manures
and other organic materials--and can also harbor pathogens if not composted properly. To
be safe for gardening, your compost must reach a temperature of at least 150°F for three
days and be turned at least five times. Check the temperature with a compost
thermometer. Do not use any animal waste, including pet waste, meat scraps or dairy
product waste in your compost bin. Many municipalities have local rules for composting.
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Designate a garden manager. The garden manager should have training on good
agricultural practices (GAPs). This training is available in person and through a
webinar series from the University of Illinois Extension. For more information of
this training contact your local Extension office:
http://web.extension.illinois.edu/state/findoffice.html
STEP 2- MAINTAIN THE GARDEN
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Water the garden with water from an approved water system. You can be sure that water
from a municipal or public water system is safe and potable (drinkable). Surface water
(lakes, ponds, rivers and streams) can be polluted by human or animal waste, fertilizers
and pesticides from lawns and farm fields, or chemicals from industry and this water
should not be used on gardens. Test all private well water sources annually for
potentially harmful organisms, such as fecal coliforms, to make sure they meet the
standards of the Environmental Protection Agency (EPA). Consider testing private water
wells for chemicals. The Illinois Environmental Protection Agency guidance on
determining what your well water should be tested for can be found at the following link:
http://www.epa.state.il.us/well-water/well-water-testing.html. The link to labs that will
test well water for chemicals: http://www.epa.state.il.us/well-water/list-accreditedlabs.html. Water collected in cisterns (rain barrels) should not be used on fruits and
vegetables. Contact your local health department for assistance.
Maintain water testing records.
Use food grade containers to transport water.
Instead of using chemical herbicides, control weeds by using mulch or hand weeding.
Pesticide applicators on public gardens may need a license. Here is a link for more
information: http://web.extension.illinois.edu/psep/facts/?PageID=15281. Check with
your Cooperative Extension Office http://web.extension.illinois.edu/state/findoffice.html
for the best non-chemical method to control or local pest problems.
During the gardening season, keep cats, dogs and other pets out of the garden, as animal
waste can be a source of bacteria, parasites and viruses.
Do not work in the garden when sick especially when suffering from vomiting and/or
diarrhea.
Curtail nesting and hiding places for rats and mice by minimizing vegetation at the edges
of your fruit and vegetable garden.
Do not feed wild animals, even birds, near your garden. Fencing or noise deterrents may
help discourage other wild animals.
STEP 3- HARVEST GARDEN PRODUCE
 Do not work in the garden when suffering from vomiting and/or diarrhea.
 Always wash your hands before and after harvesting fresh produce.
 Use clean gloves (that have not been used to stir compost or pull weeds) or clean hands
when picking produce.
 Use clean and sanitized food-grade containers. Food-grade containers are made from
materials designed specifically to safely hold food. Garbage bags, trash cans, and any
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containers that originally held chemicals such as household cleaners or pesticides are not
food-grade.
All tools used in the garden must be used solely in the garden and
cleaned regularly. Do not eat fresh produce while harvesting.
STEP 4-STORE GARDEN PRODUCE
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If you choose to wash fruits and vegetables before storing, be sure to dry them thoroughly
with a clean paper towel. (NEVER wash berries until you are ready to eat them).
If you choose to store without washing, shake, rub or brush off any garden dirt with a
paper towel or soft brush while still outside. Store unwashed produce in plastic bags or
containers. Be sure to label the container in a way that makes it clear to others that it must
be washed prior to use.
Keep fruit and vegetable storage containers clean.
When washing produce fresh from the warm outdoors, the rinse water should not be more
than 10 degrees colder than the produce. If you are washing refrigerated produce, use
cold water.
Fresh fruits and vegetables needing refrigeration (cut melons, cut leafy greens, and cut
tomatoes) must be stored at 41° F or less.
Fresh fruits and vegetables stored at room temperature (onions, potatoes, and whole
tomatoes) should be in a cool, dry, pest-free, well-ventilated area separate from
chemicals.
STEP 5-PREPARING AND SERVING FRESH GARDEN PRODUCE
More often than not, we eat fresh fruit and vegetables raw, so we cannot rely on the heat
of cooking to destroy pathogens that might be on our lettuce or tomatoes. It is important
to prepare raw produce with food safety in mind.
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Always wash your hands before and after handling fresh produce.
Rinse fresh fruits and vegetables under cool, running, potable water even if you do not
plan to eat the skin or rind. Scrub firm produce, such as melons and cucumbers, with a
clean produce brush.
It is not recommended to use soap, detergent, or bleach solution to wash fresh fruits or
vegetables. These solutions can affect flavor and may be dangerous if ingested.
Avoid cross-contamination when preparing fruits and vegetables. Cross-contamination
occurs when a clean work surface, such as a cutting board or utensil (knife) or
uncontaminated food, is contaminated by dirty work surfaces, utensils, hands or food. Be
sure to wash your hands (as well as the knife and cutting surface) before preparing any
ready-to-eat foods such as salad, fresh fruit or a sandwich.
If you have leftover produce that has been cut, sliced, or cooked, store it in clean, airtight
containers in the refrigerator at 41°F or less.
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Additional resources to be noted:
USDA Food Safety Tips for School Gardens:
http://nfsmi.org/documentlibraryfiles/PDF/20110822025700.pdf
NIEHS – Reducing Exposure to Soil Contaminants from Urban Gardens:
http://www.niehs.nih.gov/research/supported/programs/peph/prog/rta/mcbride/index.cfm
CWMI Resources for Healthy Soils
http://cwmi.css.cornell.edu/soilquality.htm
University of Illinois Cooperative Extension
http://urbanext.illinois.edu/
FDA’s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/produce
andplanproducts/ucm064458.htm
University of Connecticut College of Agriculture and Natural Resources Cooperative Extension
System – 5 steps to safe fruit and vegetable home gardening
http://www.ladybug.uconn.edu/food/index.html
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University of Illinois Extension Website Resources
 University of Illinois Extension Website
http://web.extension.illinois.edu/jsw/
Gardening Information
 University of Illinois Extension: Watch Your Garden Grow Website
http://urbanext.illinois.edu/veggies/
 University of Illinois Extension: Hort Corner Website
http://urbanext.illinois.edu/hort/
 University of Illinois Extension: A Taste of Gardening
http://urbanext.illinois.edu/tog/
 Illinois Vegetable Garden Guide Website
http://web.extension.illinois.edu/vegguide/
 Backyard Fruits Website
http://urbanext.illinois.edu/fruit/
Curriculum Information
 University of Illinois Extension: Food Fun: From Apples to Zucchini
http://urbanext.illinois.edu/foodfun/
 University of Illinois Extension: Schools Online
http://web.extension.illinois.edu/state/schools.html
 University of Illinois Extension: My First Garden
http://urbanext.illinois.edu/firstgarden/
 University of Illinois Extension: Just for Kids
http://urbanext.illinois.edu/kids/
 More Classroom Program Links
http://web.extension.illinois.edu/farmtoschool/school_classroom.cfm