Food-services staff outlines local-food partnerships, grant cancellation and in-school growing projects
Get AI-powered insights, summaries, and transcripts
Subscribe
Summary
A district food-services staff member described partnerships with HP Hood, Wellspring Harvest and AC Produce, use of DoD fresh produce entitlements, an $18,810 Northeast Food for Schools grant that was later canceled by USDA, and two in-school grow towers used for student lessons.
A district food-services staff member told the committee the district received an $18,810 Northeast Food for Schools grant to purchase locally produced milk, meat and produce and used those funds to expand local purchasing where possible. “Last year, we actually got an 18,810 grant to purchase local foods, through the department of elementary and secondary ed,” the staff member said.
The staff member described ongoing local partnerships: milk and dairy from HP Hood (noting the milk delivered to the schools comes from Massachusetts dairy farms), a relationship with Wellspring Harvest in Indian Orchard for hydroponic lettuce, and a weekly produce relationship with AC Produce of Springfield that delivers to each school regardless of order size. The staff member said the district also participates in the Department of Defense fresh fruit-and-vegetable program and prefers local options when the program highlights them.
The presenter said the Northeast Food for Schools funding allocation for Massachusetts was later canceled by the U.S. Department of Agriculture. “That funding ... has recently been canceled by the USDA after it was determined that that agreement no longer effectuates agency priorities,” the staff member said, adding that the cancellation was a blow to districts that had developed local supply relationships.
Despite the canceled grant, the presenter said the district continues to buy local whenever possible, noting ad-hoc arrangements where farmers contact the district about surplus product and the district distributes it to schools. The district has also purchased two grow towers for classroom use; the staff member read an email from a teacher describing student tasting and a green-meadow salad made from tower-grown greens.
Committee members praised the work and urged better outreach to families and community outlets so residents learn about the partnerships. The presenter also noted a culinary-advancement training through the John Stocker Institute with staff video training May 23 and potential in-person chef visits next year to support cafeteria staff.
The committee received the update; no formal vote was taken.