Farm to School Comes to Life at Dover-Eyota Schools

While many schools have adopted a Farm to School program, Dover-Eyota Public Schools (MN) has gone above and beyond to offer their students fresh, locally-sourced school meals. Using apples from their own school orchard to make homemade applesauce and sourcing beef from a local farm to offer freshly-made hot dogs and hamburgers are examples of how they celebrated Farm to School Month, which wrapped up last week.

A Dover-Eyota PS school lunch: buns are from St. Charles Bakery in St. Charles; the hamburger is from Goldenrust Farm in Eyota, whose children attend Dover-Eyota schools; the tomatoes are from Blattner Farm (Produce Plus), whose children went to Dover-Eyota as well; the lettuce is from Revol Greens in Owatonna – making this entrée 100 percent local! 
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Lunchtime May Look Different, But School Meals Are A Student’s Best Friend

Lansing Central School District lunch with rotini and homemade marinara sauce.

School lunch and the way it’s served during National School Lunch Week may look little different in 2020, but schools are still working hard to introduce new menus items and get kids excited about eating health meals at school. Students in Lansing Central School District (NY) know first-hand how school nutrition professionals have risen to overcome challenges to adapt meal service to various in-person and remote learning methods during the pandemic.

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Curbside Lunch Pick-up Doesn’t Stop National School Lunch Week Celebrations

National School Lunch Week (NSLW) looks pretty different this year for Elizabeth City-Pasquotank Public Schools (NC) as K-5 students won’t be starting in-school classes until October 19. The district has been running a curbside meal pick-up operation to coincide with distance learning, but they haven’t given up serving nutritious and delicious meals for their students! ECPPS is offering prepared meals that are shelf stable or heat-and-eat selections for middle and high schoolers.

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Lunch Participation Jumps When Students Learn About Local Ingredients

One school district increased school meal participation by educating their students about the local, healthy options they were already sourcing from local Kentucky Farmers. IMG-7308Fayette County Public School’s (FCPS) Nutrition Department (KY) worked closely with their Farm to School program to coordinate the Fayette Farm to School Challenge, a weeklong program filled with taste tests, cafeteria guests and educational programs to help increase student participation.

The Fayette Farm to School program worked to promote the educational aspect to families, students and staff, while the FCPS School Nutrition Department procured and prepared local menu items for the week. They featured recipes including cheesy chicken étouffée, an original created by District Chef Todd Gorrell, containing Kentucky sweet potatoes and butternut squash. The week also showcased how kid-favorites, like hot dogs and Sloppy Joe’s, could be made healthier, using locally-sourced produce and local farm-raised meats. Read more…

Fresh School Garden Produce Inspires New Menu Options

As the harvest season comes to an end and Farm to School Month approaches, Southampton Union Free School District (NY) school gardens final crops are producing  various squash and pumpkins for school meals. To ensure her students have access to healthy, fresh ingredients and nutritious new menu options throughout the whole school year, district Food Service Director Regan Kiembock works with a number of local farmers as well.21192762_1863359707014577_4104292490504018530_n

The district’s impressive garden is organized by the Southampton School Garden Committee and is funded through a number of grants. Since produce is regularly used in school meals, funds are set aside from the school lunch fund to buy supplies as needed. Nearby Cornell Cooperative Extension also helps support the gardening efforts with free seeds in the spring. Items grown in the school garden include a wide variety of lettuce, along with asparagus, onions, squashes, pumpkins, raspberries, kale, peas, garlic, herbs, tomatoes, beets and carrots. Read more…

Whole Grain Rich Options Abound in Schools

Whole grains are on school lunch trays to stay, according to School Nutrition Association’s (SNA) recent survey of school meal programs nationwide. When USDA regulations pertaining to whole grains in school meals took effect to add more menu planning flexibilities in July, some were worried about what this would mean for the whole grains in cafeterias across the country. However,  over 90 percent responding to the survey indicated that their school districts will exceed federal whole grain requirements.

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October Brings Local Taste To Washington Schools

A perfect kick-off to Farm to School Month, Highline Public Schools (WA) celebrated Taste Washington Day on Wednesday, October 3, featuring locally sourced foods on the menu and cafeteria visits from farmers and producers across the state.

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Guests for “Taste of Washington Day” included local farmers, local celebrities, nutrition professionals from Highline Public Schools and representatives from the Washington Department of Agriculture, Washington School Nutrition Association and FEEST Seattle.

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