Local growers and producers meet with relevant school personnel to help create school/district buy-in and support for Food Service Directors who are interested in using local foods.
Create opportunities for local farmers and food service directors to share success and barriers with one another and plan for school food system and marketplace improvements.
Support increased production capacity through irrigation systems, barns, processing equipment, cold storage, wash packs, wax boxes, shelving for the coolers, dry storage, trucks, washing stations, rock pack houses, as well as hydroponics, cold frames, hoop houses and...
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....
