Students receive “food classes” from local chefs, which include trying new foods as well as learning new recipes that use local foods, how to stock a pantry, and where your food comes from.
Gather information on student’s cultures through surveys, focus groups, etc., to determine what foods and meals are most desired. Gather family recipes, and then, partner with the food industry to pilot changes to ensure new foods or meals will be accepted....
Partner with a health nonprofit that has a dietician or nutritionist on staff who can support in the development of recipes for SFAs that incorporate local foods.
