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Revolutionizing the Cafeteria: Farm to School Impacts Student Well-being and Local Agriculture
Manage episode 396150444 series 3335208
We’re going back to school—to the school cafeteria, that is. And although I do ask about good ol’ square school lunch pizza, and the pairing of cinnamon rolls & chili, my guests, Karla Sawvell and Amanda Reilly are spilling the beans on how the Huron South Dakota School District is implementing Farm To School.
In addition to being one of the very few public school nutrition programs that cooks from scratch AND bakes all of their own bread, they are striving to serve fresh and local foods to 2,200 students each day.
You’ll come to the end of this episode knowing:
1. How to champion your school district to cultivate a farm to school initiative if it isn’t already.
2. If you’re a farmer, rancher or producer, you can help revolutionize school lunch in your area.
3. How many pounds of cheese, and the secret mixture of cheeses they use, to make 132 commercial-sized sheet pans of pizza in one day.
So grab your pencil box and sharpener, because it’s time to learn how local agriculture and school nutritionists are positively impacting student well-being and benefiting the community. The seasoned turnip fries with herb dipping sauce is on randomsweets.com.
National Farm To School Network
The Patrick Leahy Farm to School Program
Farm to School Planning Toolkit from USDA
Find the network in your state https://www.farmtoschool.org/our-network
Facebook: National Farm to School Network
Contact Amanda Reilly, Nutrition Director or Karla Sawvell, Farm2School Coordinator: Amanda.reilly@k12.sd.us and Karla.Sawvell@k12.sd.us.
#agriculture #food #schoolnutrition #farming #FarmToSchool
Staci Mergenthal:
#ourSweetMidwestLife
Website: randomsweets.com
Instagram: @potatoesandmittens
Instagram: @randomsweets
Facebook: Random Sweets
--- Support this podcast: https://podcasters.spotify.com/pod/show/potatoesandmittens/support58 episodes
Manage episode 396150444 series 3335208
We’re going back to school—to the school cafeteria, that is. And although I do ask about good ol’ square school lunch pizza, and the pairing of cinnamon rolls & chili, my guests, Karla Sawvell and Amanda Reilly are spilling the beans on how the Huron South Dakota School District is implementing Farm To School.
In addition to being one of the very few public school nutrition programs that cooks from scratch AND bakes all of their own bread, they are striving to serve fresh and local foods to 2,200 students each day.
You’ll come to the end of this episode knowing:
1. How to champion your school district to cultivate a farm to school initiative if it isn’t already.
2. If you’re a farmer, rancher or producer, you can help revolutionize school lunch in your area.
3. How many pounds of cheese, and the secret mixture of cheeses they use, to make 132 commercial-sized sheet pans of pizza in one day.
So grab your pencil box and sharpener, because it’s time to learn how local agriculture and school nutritionists are positively impacting student well-being and benefiting the community. The seasoned turnip fries with herb dipping sauce is on randomsweets.com.
National Farm To School Network
The Patrick Leahy Farm to School Program
Farm to School Planning Toolkit from USDA
Find the network in your state https://www.farmtoschool.org/our-network
Facebook: National Farm to School Network
Contact Amanda Reilly, Nutrition Director or Karla Sawvell, Farm2School Coordinator: Amanda.reilly@k12.sd.us and Karla.Sawvell@k12.sd.us.
#agriculture #food #schoolnutrition #farming #FarmToSchool
Staci Mergenthal:
#ourSweetMidwestLife
Website: randomsweets.com
Instagram: @potatoesandmittens
Instagram: @randomsweets
Facebook: Random Sweets
--- Support this podcast: https://podcasters.spotify.com/pod/show/potatoesandmittens/support58 episodes
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