5 Ways to Celebrate National Farm to School Month
October is National Farm to School Month. This is a fun opportunity to celebrate the connections between schools, students, and local farms. Bringing the farm to the menu doesn’t have to be complicated! With a little creativity, everyday meals can highlight the flavors, stories, and people behind our local food.
Here are some ideas to celebrate Farm to School month in your cafeteria:
Hidden Local Heroes
If procuring large amounts of local produce feels intimidating, focus on showcasing ingredients in everyday items! This could be local honey in a homemade salad dressing or local herbs tossed in a pizza sauce. Call it out on the menu with a “Did you know?” sidebar!
Student Taste Test
Give the students some say in a vote! Conduct a taste test of two or more different local items and let the students determine their favorite. Add that item to the menu the following month!
Farm “Mash-Ups”
Put a twist on familiar favorites with a farm twist! Examples include:
Local butternut squash mac & cheese
Farm fresh veggie quesadilla
Apple and sweet potato crisp
Ingredient Geography
Kids love visuals! Create a food map to show how many miles the ingredients traveled from the farm to the tray. Example: Have a carrot icon by your school with a line to the farm showing it traveled 32 miles!
Spotlight the Farmer, Not Just the Food
Dedicate a space in the cafeteria or a school newsletter to share a bit about the farms where your food comes from. If possible, invite the local farmer to come speak to your classes and share about the work that goes into putting food on the tray!
Farm to School Month is more than just the food. It is about sparking curiosity in students about where their food comes from and how it gets there. We can’t wait to see how you celebrate Farm to School Month in your cafeterias! To learn more and find additional resources, visit the National Farm to School Network Website.
ABOUT THE AUTHOR
Gloria Stoverink, RD, Menu Consultant
Gloria is a registered dietitian and Consultant for ProTeam with nearly a decade of experience as a school menu planner.
In her previous role as the Jackson R-2 district dietitian, she created NSLP and CACFP compliant menus, managed student allergies, conducted recipe development, and led student and staff wellness initiatives.