Local Video
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| Schools add locally grown foods |
By: BRENDA WARD, Staff Writer
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Posted: Tuesday, September 8, 2009 11:39 pm
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If parents of students were to grade the food service at Northfield Public Schools, they just might give an “A” for adding fresh, locally grown food to this year’s menu.
The changes will be reflected over the next three months with products from four local farms: freshly picked sweet corn, juicy watermelon and butternut squash grown by Bridgewater Produce; organically grown field greens and purple carrots from Open Hands Farm; award-winning sheep milk cheese from Shepherd’s Way Farm in Nerstrand; and back this year, a variety of fresh apples provided by Fireside Orchard.
The additions allow students and parents broader consideration when planning for the day’s lunch: foods that not only are healthy, and some would say quite tasty, but also leave a more friendly ecological footprint and support the local community.
Nancy Rinn, mother of seventh-grader Emma, couldn’t be more pleased.
“I’m thrilled to hear about it,” said Rinn. “I’ve been very envious of the St. Paul School District and others who have gone back to a healthy and local menu.”
Rinn added that she will now be much more comfortable with Emma eating school lunch.
The concept was initiated by the National Farm to School Network, a collaboration between the Center for Food and Justice and the Community Food Security Coalition. According to the Web site, farmtoschool.org, programs have spread to more than 2,000 schools in 40 states.
Locally, this program was put into action by Northfield Public Schools food service director Pam Haupt.
Haupt moved to Northfield in March from Robbinsdale where the Farm to School program was discussed for three years, but due to restraints of a larger school system (more than 20 schools), it was difficult to find a good way to implement the program. In Northfield, the goal became more attainable.
“I think that school lunch is really at a great evolution,” said Haupt, who noted that the combination of local suppliers available and the changing needs and wants of students sets the right tone. “I love that we are able to try these partnerships with local farmers.”
After researching local farms, food availability, budget numbers and feasibility, Haupt shared her idea with school staff and kitchen managers. It was a hit — and one that did not create a burden on the food service budget.
Farmers, too, were receptive.
With five buildings in the Northfield schools, farmers are able to distribute to each school on an as needed basis.
An added bonus: Some of those contributing farmers will appear at school cafeterias for educational opportunities.
“I think the education part of it is a key aspect because most kids today are a couple generations removed from the production of agriculture and don’t know where most foods comes from or when something is in season or not,” said John Larson, co-owner of Bridgewater Produce.
Having to plan ahead and have the crop ready when the school needs it is one of the biggest challenges for Larson, who estimates 40 bags of sweet corn (about 1,920 ears of corn) will be needed for the Sept. 29 menu.
Other farms, like Shepherd’s Way Farms, are taking the program a step further. On Monday, Shepherd’s Way held an “Eat In,” a community potluck as part of a National Day of Action in which thousands of people gathered across the country to show commitment to better food in school lunches.
Other improvements in the lunch menus include unbreaded chicken sandwiches, garden burgers, hummus and pita, and some ethnic menus. Haupt continues to look for items for the a la carte options that meet the Action for Health Kids Minnesota guidelines when possible — an area that the school plans to continually improve.
Changes have also been made in school kitchens that increase the quality and freshness of the food: a new walk-in cooler and freezer at Sibley and the removal of the deep fryer from the middle school, leaving no more deep fryers at any of the schools.
Haupt plans to visit school cafeterias over the lunch periods to see how students react to the many changes, and invites parents to join their children for school breakfast or lunch at any time. Her hope is to continue the Farm to School program to the extent possible December through February, adding further food choices.
— Brenda Ward covers features and can be reached at bward@northfieldnews.com or 645-1117.
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