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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Apples

Sourcing Apples

Buying “number 2” apples can be a good deal for the foodservice, and a good deal for the farmer. Apples that are good quality but too small be graded "number 1" are perfect for school lunches. They meet the nutritional requirement, and aren’t so big that half the apple winds up in the trash. They cost less than number 1s, but being able to sell them as “small ready to eat apples” as opposed to selling them for sauce or pies is more profitable for the farmer. The Hopkins school district was able to economically serve small Honeycrisp apples from the Pepin Heights Orchard by serving number 2s.

Regulations on Buying Apples Directly from Farmers

Minnesota state laws permit retail establishments and food services to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

PurchaseUnit(How You Should Order the Product)

Servings per Purchase Unit(How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution(For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information(AP = As Purchased)

Apples, Fresh 125-138 Count, Whole






7.4 Servings


3.0 Servings


11.4 Servings

½ cup, raw, unpeeled apple (about ½ apple)

1 baked apple (about ½ cup cooked fruit)

¼ cup raw, cored, peeled fruit

13.6 Pounds


33.4 Pounds


8.8 Pounds

1 pound AP = 3 2/3 cups ready to serve apple



1 pound AP = 2 ¾ cups ready to cook or serve apple

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