Partner: Other Partners

Chef in the Classroom

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.

Committees and Networks

A committee or network provides a platform for local suppliers and school districts to procure local products; they also increase advocacy, education and information-sharing among partners, ultimately strengthening their local school food system. Potential partners include but are not limited: farm-to-school networks, extensions offices, universities, school wellness and value chain coordinators, food service directors, nonprofits […]

Community Growing Areas and Tool Share Library

Provide a community growing space and tool share library, which can be utilized by new and small farmers as they expand into the school food marketplace.

Create Culturally Relevant Teaching Kitchens

Purchase kitchen equipment, such as rice makers, tortilla presses, induction cookers, combi ovens and woks, which will enable kitchens to make culturally relevant meals. Feature the meals they develop on the school menu.

Great Apple Crunch

Participate in your local Apple Crunch Day, where students bite into local apples at the same time. One community organization implemented the Great Apple Crunch, partnering with schools and a local grower who donated apples. Resources 

Hire a Collaborative Coordinator to Create Relationships for Long-Term Sustainability

A regional coordinator helps organize and pursue support for infrastructure and logistics, with the goal to build long-term relationships among farmers, school districts, health departments and other partners.

Hire a Consultant

Engage a consultant who can support schools in creating kitchens that have the capacity to provide scratch-cooked meals that meet meal pattern standards. Base advice on staffing capacities, skill sets and equipment.

Host a Local Tribal Farm to School Conference

Support American Indian/Alaskan Native farmers, food service directors, teachers, and youth in planning and implementing a Tribal Farm to School Conference, where partners can share their best practices for getting local, culturally relevant foods into schools.

Needs Assessment

Complete an assessment of schools’ assets and needs to identify areas of opportunity and plan for improvements. 

Partner with a health nonprofit to develop recipes

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.

State-Level Food Procurement

State agencies procure local food from growers, with school districts purchasing from the state agency, reducing time and cost for SFAs.

Student Recipe Competition

Students in culinary class have a competition to create a recipe to be standardized and featured on the school menu.

Student Seedlings

Students start seedlings in the classroom, which are then sent to local farms. Once harvested, the produce returns to the school.