Home / Education / School Lunches Go Fresh with Farm-to-Table Training
School Lunches Go Fresh with Farm-to-Table Training
12 Aug
Summary
- Schools are receiving training to incorporate fresh, local produce into student meals.
- A $500,000 federal grant supports this initiative across twelve school districts.
- Students are involved in cooking and tasting new, healthy foods before they appear on menus.
Cafeteria cooks in five Northwest Tennessee school districts recently trained with chefs to introduce fresh, local produce into student lunches over the next two years. This initiative is part of the Children's Health through Education and Food, or CHEF, program. It aims to overcome budget and regulation challenges schools face when trying to use fresh ingredients.
The Northwest Tennessee Local Food Network, in collaboration with Wellness in the Schools and other partners, received a $500,000 Patrick Leahy Farm to School Grant. This funding will expand the CHEF program to twelve schools across Crockett, Lake, Milan, Trenton, and South Carroll districts, impacting approximately 6,700 students.
Through hands-on training and classroom cooking labs, students learn about local seasonality and food preparation. Recipes are adapted to school equipment and ingredient availability, with options ranging from homemade applesauce to chimichurri carrots, all designed to meet strict nutritional guidelines.
The grant also enables schools to purchase more food directly from local farmers. This supports farmers like Darrell Bell, who is receiving new equipment to increase his production of peas and lima beans for school distribution, ensuring students receive fresher, more nutrient-dense produce.
