Farm to School Success in Columbia County

Florida schools have been growing Farm to School programs in their cafeterias for several years. The state’s long growing season and variety of commodities give schools the opportunity to source local and fresh produce year-round. Columbia County School District Food Services fully embraces Farm to School to “support the educational mission of the Columbia County School District by providing nutritious and appetizing school meals for the growth and development of healthy bodies, for learning readiness and for the promotion of lifelong eating behaviors.”

We were delighted to speak with Heather Trice, Director of Food & Nutrition, and Alicia Blackford, Food & Nutrition Specialist, from Columbia County’s School Food Service about their experience in Farm to School and how they ensure that students receive well-balanced and nutritious meals daily.

What inspired you to participate in Farm to School?

Our inspiration goes back a few years. We were approached by the Director of the Florida School Nutrition Association, FSNA, who encouraged the district to apply for the Farm to School grant. Columbia County is all about fresh produce and supporting local farms, and with the support of this funding we are bringing local foods to our students’ meals. Students are eating veggies they have never eaten before because you can’t beat the quality of local, fresh foods. Now our superintendent is completely on board with the Farm to School movement and is excited to see our future goals come to life.

How do you see Farm to School benefitting both students and farmers?

We prefer to buy from local farms over distributors. What we can get locally is so much better than what we can get from a store. We believe that all farms, no matter the size and how much they can produce, can have a role in Farm to School. Students embrace trying different textures and flavors and can bring their experiences home with them by encouraging parents to purchase local foods. We also send out information to all parents with updates about what’s being served to their students, and we consistently receive positive comments.

What challenges have you encountered in implementing Farm to School?

Starting the program and establishing logistics was a challenge. With the support of FSNA we were able to identify farms to work with and develop a purchasing and delivery system. Asking the farms to deliver to all our schools individually was not working, so we began to receive the orders at a central location. We can now distribute daily to all our schools who are processing and prepping meals to ensure that the produce they are receiving is as fresh as can be.

Describe a memorable experience from your involvement in Farm to School.

A high school teacher in our district was inspired by the Farm to School movement to grow lettuce with students to bring into their cafeteria. Students were completely immersed in growing food and brought the garden to the table. The lettuce was processed and served by food service staff and empowered students to invest in their nutrition and school. By allowing students the opportunity to grow their own food we are giving them a stake in their meals which encourages them to have say in their nutrition and instills life-long habits. We also have a great memory of bringing fresh peaches to a school. The peaches were so ripe you could smell them throughout the halls. Students and teachers swarmed the cafeteria soon after and were able to experience how delicious a Florida peach can be!

What strategies do you use to source and serve local seasonal produce?

We live in Florida, which means we have a very long growing season which makes menu planning easier. We communicate with our local farms to know what they will have available in the coming year. FSNA also plays a vital role in identifying farms for us to work with, including a produce stand which sources from local producers. The district now has 14 kitchens who scratch cook every day with some schools maintaining a customization bar. Students can choose their grain base, followed by a protein, and then have a large variety of toppings including fresh veggies from our local farmers to complete their meal. Students who would never try a tomato are now asking for the tomato medley that includes several varieties and colors of cherry tomatoes. We also have developed several recipes showcasing what is in season, including collard greens which pair perfectly with our mac and cheese. The students love it and we’re reminded how important it is to bring fresh produce to our school meals. We also saw an increase in students choosing zucchini when we began roasting the vegetable, and we are looking forward to next zucchini season.

What advice would you give to another district looking to start a Farm to School program?

“Do it, go all in.” It’s such a notable difference when you implement Farm to School systems in your food service program. There is really no downside to it, and the quality, freshness and variety from farms really outweigh anything else you can get. The communication and produce we have received from farms has been great; the support we have received from FSNA and the team at the Florida Department of Agriculture has made this an easy and seamless process; and we are so excited for this school year to continue bringing delicious and fresh foods to our students and watch our Farm to School program grow!