Local produce in school cafeterias, a 'win-win-win'

We've been following the farm to school movement, most recently here, but one Kentucky county's experience shows schools face significant barriers getting local food in school cafeterias. A five-member team in Franklin County "began work this summer to boost the amount of local produce served in school cafeterias," Katheran Wasson of The State Journal in Frankfort reports. "The group attended a workshop in July to kick-start the effort, led by state agriculture, health and education groups." The process isn't without barriers as lunchroom workers don't have enough time to process fresh produce.

"Instead of buying whole tomatoes from a local farmer, they might buy pre-made spaghetti sauce, tomato juice or salsa," Wasson writes. Storage is also a problem as cafeterias have little space to store frozen local produce during the winter. "We can get this product year-round from the vendor," Geraldine Jette, food services director of Franklin County Public Schools, told Wasson. "But when it’s out of season from your local farmer, it’s done for the year." Sometimes farmers simply can't meet school's needs either. "We also have to be realistic," Jette said. "You can’t just make a firm commitment (to a farmer), because if you need it and they don’t have it, you do have to have that vendor there that can bring you that."

 Many of the farms supplying Franklin County schools also sell at farmers markets meaning they likely have training or certification in the Good Agricultural Practices program run by the state Department of Agriculture, Department for Public Health and county extension offices. "GAP training covers safe and sanitary practices during planting, the growing season, harvest, packing and storage," Wasson writes. Despite the barriers, local food advocates say farm to school programs are good for all. "We know that farm to school is kind of a win-win-win," Elaine Russell, chair of the Kentucky Farm to School Taskforce, said. "Kids eat more fresh fruits and vegetables, it creates an additional market for farmers, and it’s good for the classroom teachers and food service directors because it can increase lunch participation." (Read more)