Farm to School Days - It Takes a Lot of Food to Feed 17,000 Students a Day

LEXINGTON PARK - 9/24/2008

By Pete Hurrey

Beginning on Monday, Sept. 22, St. Mary’s County Public Schools embarked on a revolutionary nutrition program called Farm to School, in St. Mary’s County. The program seeks to introduce locally grown farm products to children in St. Mary’s County Schools. This first of its kind program will have children introduced to the concept of local produce and, as part of their normal school curriculum learn about farming and nutrition.

 
 Mike Jones
 SMCPS not only has to educate its students, it has to feed them – every day school is in session. Mike Jones, SMCPS Food and Nutrition Manager said, “We have to offer every student one meal a day and in some cases breakfast as well.”

 On a per child basis, that may not seem like much of a task. However, consider the fact that there are almost 17,000 students; SMCPS serves an average of 9,000 meals per day. “We use about five

 
 Julius Bond
tons of food a day, 180 days each year,” said Logistics specialist, Julius Bond.

 According to Jones, “We are testing the program in a few elementary schools this year to see how it works out.” On Tuesday, Sept. 23, it was Greenview Knolls Elementary School’s turn to participate in the program.

 School principal, Elizabeth Servello stated, “It is an outstanding partnership between agencies – a win/win situation for all.” Servello indicated that the Farm to School program fits right in with existing curriculum and that the children enjoy the hands-on learning provided by the farmers that are part of the program.

 While children were outside learning about various fruits and vegetables, being introduced to farm methods like seed planting and being provided with the opportunity to see some farm animals first hand, the cafeteria workers at Greenview Knolls ES were busy preparing fresh farm squash, tomatoes, cucumbers and watermelon for the first lunch shift. The local products were in addition to the regular school menu consisting of Shrimp Poppers, Italian Meatball Sub w/ Mozzarella Cheese, Macaroni and Cheese, Broccoli Cuts, Fresh Fruit or Fruit Cocktail and Chilled Milk.

 
 Will Ridley
 SMCPS Food Service Specialists, Will Ridley and Cherie Cotsonas were helping three other volunteers prepare the meal for the 491 students. Cafeteria Manager, Betty Oliver said, “We serve about 300 children a day, but today we will be serving the entire school.”

 Having fresh food served from local sources is not only nutritionally sound, but ecologically friendly. In studies by the U.S. Department of Agriculture local produce and farm products used by local consumers saves energy and reduces the carbon footprint on the environment.

 Jones said, “We are aware that because of the seasons local food is not always a viable option, but if we can prove that we can introduce more local products to students menus, the children will enjoy better nutrition and that local food producers would enjoy a very large market for their products.” He indicated that across the nation, school nutrition is big business.