Three spots open on Colorado Farm to School Task Force

Mar 19, 2015

Applications due by Friday, April 3rd

The best way to teach children about farm products and their benefits is to introduce it to them and let them experience it with all of their senses.

In Colorado, some of those responsibilities fall to the Colorado Farm to School Task Force and they’re currently looking to fill three of the 15 total seats.

“The Task Force is composed of members dedicated to helping schools, producers, and local communities develop farm to school efforts,” said Julie Moore, chair of the Task Force. “As a parent and a member of agriculture, I know that our children benefit from local food that is highly nutritious, and buying locally brings economic benefits to our Colorado farmers, ranchers and communities.

The positions up for grabs are that of a foodservice director or manager at an institution of higher education, a K-12 food services director and a food distributor. The group holds quarterly meetings across Colorado where they’ll discuss such things as current projects and future considerations.

Formed in 2010 by Colorado’s General Assembly, the Task Force encourages increased usage of local farm and ranch products in local school foodservices in the hopes of improving child nutrition and boost the local and regional agricultural economy. In 2013 the Assembly gave the Task force the greenlight to continue to do their work indefinitely.

People interested must submit their application by Friday, April 3^rd.

Join the conversation and tell us if you would consider joining the Colorado Farm to School Task Force. What kinds of ideas would you bring to the table?

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.