Sampling Flavors of Snoqualmie Valley on Taste Washington Day
Taste Washington Day started seven years ago as a way for schools to work with local farmers to bring students a great meal made with locally grown ingredients. Read more…
Student Farmers Contribute to Success of Healthy School Meals
One Wisconsin school district is taking Farm to School to the next level! With the help of school nutrition professionals, science and math teachers and the Future Farmers of America, students in the School District of Holmen have helped raise their own chickens, grow their own crops on donated land and harvest from hydroponic greenhouses. At the helm of each project, Nutrition Services Supervisor Michael Gasper has helped organize Holmen’s Farm to School program into the great success it is today. In addition to student-grown and raised foods, he also selects produce and meats from local Wisconsin farms for school menus. Read more…
Blender Bikes Let Students Pedal Their Way To A Nutritious Breakfast
To promote physical activity while introducing more ways to eat fresh fruit, blender bikes offer an interactive meal prep on wheels. The bikes grab attention and inspire students in all grade levels, and even school staff, to get in on the delicious action. Read more…
Sea to School program puts local seafood on students’ trays
Boston Bay is known to have some of the freshest Atlantic Ocean seafood, featured proudly on local restaurant menus. For the first time, area schools are also now incorporating that famous and readily available resource into their cafeterias.
“There are so many choices!”
“Wow – school lunch didn’t look like this when I was in school!”
Statements like these are made by parents and caregivers across the country when they step back into the school cafeteria for the first time. Since federal nutrition guidelines have taken effect, changes to menus have brought more whole grains, fresh fruits and vegetables and reduced sodium and calories in meals. Read more…
Focused on fruits and veggies
Focused on getting students to eat and love their fruits and vegetables, Treutlen County Schools, Georgia, has been creative in their approach. At the core, involving students and providing a wide variety have been keys to success.
On the menu in the coming year – everything from kiwi, mango, dinosaur egg pluots, dragon carrots, star fruit, dragon fruit, tri-colored cauliflower, jicama, asparagus, blood oranges, kale, passion fruit and a variety of apples.
Fall harvest – husking corn in MN
Working together across the school community can make a big impact when it comes to initiating successful farm-to-school programs.
In Foley Public Schools, MN, director of food services Cheryl Pick, came together with agriculture education instruction Alan Stemper to bring the learning experience full circle – from seed to table — for students.
