farm to school

Fields of asparagus and peas are in full bounty, soon to make way for sweet, juicy strawberries; towering stalks of corn; and more tomatoes than you’d ever know what to do with!  In many parts of the country, as we approach summer, the warm weather means that local harvests are at their peak, and fresh fruits and vegetables abound.  That’s what makes summer the perfect time of year for incorporating local foods into your meals.  And according to the most recently released data from the Farm to School Census 2015, more than 1,000 school districts nationwide are doing just that:  They’re bringing the farm to summer!

When school lets out for summer, there’s still a need to ensure the millions of children who receive free and reduced-price school meals during the school year have consistent access to healthy meals.  USDA’s summer meals programs help fill that gap, serving over 191 million meals to children last summer alone!  Community centers, libraries, day camps, churches, and more can all sign up to host a summer meals site through the summer meals programs, but schools make for a particularly good site since they already have food production facilities in place for serving meals throughout the school year.  The Farm to School Census 2015 found that more than one in five school districts that participate in farm to school programs report including local foods in meals served through their summer meals programs.

Back in March, we invited you to vote for the school district with your favorite farm to school program – one with exemplary initiatives, inspiring results; one that you think is ‘one in a melon’!

Well, the results were tabulated and one district in each state has just received the “One in a Melon” award.  These districts received the most votes from parents, teachers, community stakeholders, students, and others who recognized the incredible work they’re doing through their farm to school programs. We were so inspired by the nominations we received that we wanted to share a few quotes of them with you, but for a full list of award winners, visit https://farmtoschoolcensus.fns.usda.gov/find-your-school-district.

March is National Nutrition Month. Throughout the month, USDA will be highlighting results of our efforts to improve access to safe, healthy food for all Americans and supporting the health of our next generation.

Encouraging all Americans to make healthy nutrition and lifestyle choices is a top priority for the U.S. Department of Agriculture (USDA). One of the most important ways we do that is through nutrition education provided by USDA’s Supplemental Nutrition Assistance Program.

SNAP-Ed delivers evidence-based, coordinated nutrition education and obesity prevention services and information to people participating in SNAP, as well as other eligible low-income families and communities.  Activities provided through SNAP-Ed encourage physical activity, work to improve nutrition, and prevent obesity.  These activities may include:

March is National Nutrition Month. Throughout the month, USDA will be highlighting results of our efforts to improve access to safe, healthy food for all Americans and supporting the health of our next generation.

We’ve talked quite a bit in the past about the major benefits we’re seeing in schools and districts that have established a farm to school program.  Their efforts are giving students a deep understanding and appreciation for where their food comes from and drastically shifting kids’ opinions of fruits and veggies.

The final results of the USDA Farm to School Census 2015 shed light on another huge benefit of farm to school – we’re talking $789 million huge.  That’s the total amount schools report investing in their communities in school year 2013 – 2014 by purchasing local food from farmers, ranchers, fisherman, food processors, and manufacturers.  This represents a 105 percent increase over school year 2011 – 2012, when the first USDA Farm to School Census was conducted.  In addition, nearly half (47 percent) of districts engaged in farm to school report that they plan to purchase more local foods in the coming years.

An increasing number of our nation’s schools are using locally grown foods for school meals thanks to efforts of The USDA Farm to School Program. However, the availability of locally grown produce is often at the mercy of harsh weather conditions and other elements that lower production and cause shortages of popular food items.

Florida has experienced this challenge first-hand. A disease called citrus greening has already caused millions of dollars in damage to Florida’s orange crop.  USDA scientists have been actively engaged in research to eradicate the disease, but the fruit, a favorite of school children, is now less available than in the past. The Florida Farm to School team is working with Florida Classic Growers to provide a new fruit alternative for school menus while also assisting fruit growers hit by damage to their orange crop.

By Lindsey Grubbs, Florida Farm to School and WIC Farmers Market Nutrition Program Director, Florida Department of Agriculture and Consumer Services

The Florida Department of Agriculture and Consumer Services and the Florida Farm to School Program took on a new project this year in conjunction with citrus growers focused on a new product in Florida: peaches! The Florida citrus industry has been experiencing difficulties recently with the spread of citrus greening. Citrus greening was discovered in Florida in 2005 and since taken a toll on the area’s orange groves.

The Healthy, Hunger-Free Kids Act of 2010 celebrated its fifth anniversary last month, and I can tell you it has made a difference!  I think back on the past five years and am proud of the strides we’ve made in giving students access to more local and healthy food in our schools.

Accompanied by FNS Administrator Audrey Rowe, I had a wonderful visit with two Georgia elementary schools this fall. Our trip to Alexander II Magnet School in Bibb County and Westside Elementary School in Houston County highlighted 2015 National School Lunch Week celebrations (October 12-16) and offered a great example of progress on the school meals front.

This time of year, it often feels like time is flying by. As we take time to step back and reflect on the past, we often think, “My, my, where did the time go?” or “It feels like just yesterday…” or “How could it be almost 2016 already?”  Many of us at USDA are feeling a bit nostalgic too, wondering: “Could it really be half a decade since the Healthy, Hunger-Free Kids Act (HHFKA) passed!?”

But as we commemorate the anniversary of the passage of HHFKA, we realize how far our country has come over the last five years toward achieving the goal of ensuring every American child has access to the nutrition they need to grow into healthy adults.  HHFKA’s historic investment in the health of our nation’s children has enabled USDA’s Food and Nutrition Service to expand and improve a number of our programs and services to better help those in need.

This account was written by VT FEED Project Director, Betsy Rosenbluth and Shelburne Farms Public Relations and Marketing Director, Vera Chang.  

As principal of Sharon Elementary School in Sharon, Vt., Barrett Williams helps his teachers integrate farm to school pedagogy into curricula by making sure they have planning time during the school day and a stipend to compensate their efforts. Time and resources are limited for teachers who are under rigorous demands to meet school standards. So Williams must be creative to ensure food, farming, nutrition, and place-based learning are part of students’ education. We’re listening to Williams and his peers talk at a round-table workshop that is part of the pioneering, year-long Northeast Farm to School Institute. Williams is one of 90 school administrators, teachers, food service professionals, and community members at the Institute’s kick-off, held on Shelburne Farms’ 1,400-acre campus in northern Vermont.

The following guest blog highlights Providence, Rhode Island school district’s exemplary commitment to purchase and source local food into the school meal programs. Going local economically supports RI farms and small businesses and provides opportunities for students to consume healthy, fresh foods and learn how their food is grown and promote healthy food choices.

By Providence Public Schools, Rhode Island

Providence Public School District (PPSD) is the largest school district in Rhode Island, serving 24,000 students.  In the heart of New England, PPSD has had historical ties to locally grown agriculture and food for centuries.  For the past few years, PPSD requires that RI-grown products compose at least 15% of all food purchases annually, helping to economically support the RI food system with local dollars, while promoting the environmental benefits of local land stewardship.

In celebration of Native American Heritage Month, guest blog writer Katie Rainwater, also a FoodCorps Service Member, shares her remarkable experience at Cherokee Central Schools, a 2014 USDA Farm to School Grantee.

Guest blog by Katie Rainwater, FoodCorps

Imagine this: A bright, sunny fall day in the Smoky Mountains of Western North Carolina. Fresh, organic greens, lovingly raised in Cherokee Central Schools’ garden, and harvested that same day. Now add 22 elementary students proudly waving signs and banners they decorated the day before, boasting the beauty of their garden bounty, and advertising their Fall Greens Sale. If you ever bought into the idea that “kids don’t like vegetables,” our elementary schoolers could have changed your mind that day. Stationed in front of the school during after-school pick-up time, every car and person within reach received a glowing description of the wondrous greens the students helped grow, the most popular being a local native variety called Creasy Greens. Bedecked in fruit and vegetable costumes, these kids were convincing adults that they should eat their veggies! As a genuine testament to their enthusiasm and love for their harvest, they sold almost all of the 321 pounds of greens harvested that day.